Reviewed: Oct. 8, 2007

These are always a hit!! people are always asking me to bring these to parties

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Reviewed: Oct. 1, 2007

Received rave reviews. My husband told me these were the best stuffed mushrooms he has ever had. The only change I made was lightly sprinkling the mushrooms with salt prior to stuffing and adding a bit of season-all to the stuffing mixture.

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kristyo

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Reviewed: Aug. 8, 2007

I had high hopes for this, but it did not meet my expectations. I let it sit in the fridge for 24 hrs so the tastes would meld, but it didn't help. I only used about 1/3 the butter and I still thought my arteries were going to burst. I used the juice from the clams like suggested. However, the taste of the Italian Seasoning is WAAAAAY overwhelming. You could easily use half. Lemon Juice squeezed on top does help a bit, but man, cut down on the Italian Seasoning! I would not make this again without some adjustments.

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OH MISSE

Cooking Level: Intermediate

Home Town: Anson, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Jul. 16, 2007

I have been looking for the perfect stuffed mushroom recipe and this is IT!!! I have tried several other recipes but I did not like any of them. I reduced butter to 1/2 cup and I added half of the liquid from the clam. I used Italian breadcrumbs and reduced Italian seasoning to 1 tablespoon. I increased green bell pepper to 1 cup and I used garlic powder instead of fresh garlic. I had some stuffing left over, so I made stuffed jalapenos too. Since my boyfriend likes spicy food, I added some jalapeno seeds (about 2 teaspoons). They were SO GOOD!!! Thank you so much, Dinah!!!

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panda1603

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Reviewed: Jul. 12, 2007

By far my favorite mushroom recipe! The only thing I change is red pepper for the green and I omit the garlic - found it to be a little overwhelming.

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jensen

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Aspen, Colorado, USA

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Reviewed: Jun. 15, 2007

This recipe goes over very well at parties!

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Jen

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Reviewed: May 12, 2007

Made these for a baby shower, the mommy-to-be loves mushrooms. She loved them, my sil thought they were tastey too. i used some baby portebellas and some small white caps. Be sure to watch them closely when cooking, the small caps cook much faster than meatier caps.

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2007

Had the In-laws over for dinner, and I usually always make Italian for dinner, I made this as an appetizer, it complimented the meal very well,looked like it was difficult to make however it wasn't at all, and it was eaten very quickly. I give this 5 stars, it had a great appearance, easy to make, tasted delicious, and the recipe was perfect, I folowed it to a T.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

Great recipe. I do use less butter though.

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CLARKIE79

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

Delicious 5+++ stars with the following changes per other reviews. Cut butter by 1/2 and used 1 can of clam juice in mixture. Cook caps upside down for 10-15 mins. to eliminate excess moisture. Sautee onion and garlic. I used 3 packs of reg. white mushrooms, but could have easily used 4 packs for the amount of mixture in this recipe. Received rave reviews. Thanks so much for the great recipe!! Try this one (w/ changes) and no one will be disappointed.

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Cookin'NJ

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Reviewed: Mar. 13, 2007

Great recipe and pretty easy tp prepare. The taste is wonderful. I added added a can of crab meat and omitted the green peppers. Very yummy!

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michellemcmanis

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 3, 2007

I have tried three or four allrecipes.com recipes for stuffed mushrooms and this is the best I have come across. Thanks to everyone who reviewed this and made me try it. They tasted wonderful and were easy to prepare. I was afraid of the quantity of butter, so I used about 1/2 cup plus the liquid from the clams as another reviewer suggested. It was still very rich, and I was glad I reduced the butter. I rarely serve a first-try to guests, but I did this one at the holidays, and guests were so impressed with the flavor. Reminiscent of Grandmom's clam dressing, but no so gloopy as Grandmom used to make it. :) A must-try and now the only recipe I will ever use to stuff a mushroom. Also, as has been mentioned, it makes way too much filling. It was great on crackers the next day.

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Diamond Doll

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 30, 2007

I don’t care about healthy; I added another stick of butter than the recipe called for. I also added all the liquor from both cans of clams. I bought one of those big bread crumb cans from the fryer isle pre-seasoned with Italian spices. I did dry the mushrooms a bit in the oven 10 minutes by themselves at 350 degrees. I figured with all the wet-works I added it might be wise. Man I was not prepared for how wonderful it tasted. So much flavor. I took what I could not eat, and that was plenty, to work the next day and I could not keep the cover closed. I pawned off 30 mushroom caps. They would take one mushroom and go back to their cube… wait five minutes and they would come back and take 3 or 4. Score. The next day with the ton of stuffing left, I baked pre-spooned stuffing balls on a baking sheet for 15 minutes. Then I cored out to make caps using those small cherry tomatoes. Put the half cooked stuffing into the tomato caps. Added a little piece of mozzarella cheese on top, and then I baked them for the remaining 15 minutes. The key is not to turn the tomatoes completely into mush. I plan on coring squash and cucumbers boats next time. I will let you know. It should be awesome. Truth is I think I would eat this stuffing if you fed it to me stuffed in a rock. Speaking of which, make sure you thoroughly clean your mushrooms. I had one that had some grit. It is easy to miss with all the hiding places for dirt in a mushroom. That would be embarrassing at work or a party.: )

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tbone

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Reviewed: Jan. 26, 2007

Absolutely delicious, saved extra stuffing and mushrooms for next night and even better!

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Jan. 8, 2007

Absolutely perfect. I made one change and sauted the garlic in the butter for about 2-3 minutes. Best I have ever eaten in a restaurant.

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Christine

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Reviewed: Dec. 31, 2006

THANK YOU for this wonderful recipe. You know sometimes you try a recipe hoping for what is promised (that it tastes like Olive Gardens) and it does not, This recipe DOES. I read the reviews and was scared to use the amount of butter, however would not have liked it without the amount specified, that is the way the resturant does it. I also added a little extra parm. cheese and garlic, dont think can ever have too much. My family loved your recipe, it sure beats going to the resturant and two adults and three kids fighting over them. Now I can make enough for the entire family to enjoy. Thank you so much Dinah

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Steph

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Reviewed: Dec. 31, 2006

fantastic!!!

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UKLAINE

Cooking Level: Intermediate

Home Town: Mildenhall, Suffolk, England, U.K.

Living In: Peoria, Arizona, USA

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Reviewed: Dec. 29, 2006

I thought these were delicious! Next time I would add more clams because I didn't get much of that flavor but good regardless.

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Amy G

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Reviewed: Dec. 27, 2006

These have been a hit with a crowd both times I made them. If you use small mushrooms, you can easily stuff 40-50 with the mixture. I like to use the clam juice from one can of clams for moisture and flavor. I also use all the butter and think it is splendid, even if it is incredibly fattening!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 21, 2006

Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!

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