Reviewed: Apr. 21, 2006

OMG These were so good. They were fairly easy to make. Delicious. The whole family loved it, we had it as a side dish for dinner. And YES it is comparable to the one at that famous Italian restaurant! I will never buy stuffed mushrooms from there ever again! :) Just a note: The mixture makes DOUBLE the amount that you need. I would suggest either cutting it in half OR doubling the amount of the mushrooms. Great.

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Bes

Cooking Level: Beginning

Living In: Jersey City, New Jersey, USA

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Reviewed: Apr. 16, 2006

Party - Everyone loved these. Will be making again.

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TURTLE

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Reviewed: Apr. 7, 2006

These mushrooms were awesome! and my friends said they were better than the restaurant!

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Lora

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Hamilton, Michigan, USA

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Reviewed: Mar. 31, 2006

Great recipe! The beauty is you can add or remove a few ingredients and it still tastes wonderful! I (as I always do) changed a few things. I used 12 medium potabellas, omitted the green pepper, added baby salad shrimp, used fresh parsley, more garlic and used a combo of colby, monterey jack and mozzerella. I used a ton of cheese and just threw it over the whole thing in a large baking dish (We are cheese freaks in my family). I just threw the extra suffing around the mushrooms (I used this dish as a side). I could make a meal of just the mushrooms and a salad. Thanks so much for the recipe I have looked for years to find.

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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Reviewed: Mar. 5, 2006

I used 12 baby portabellos halved the amount of butter, but they came out scrumptuous, anyways. My husband loved them, though I "forgot" to tell him they were full of clams and parsley: two things he says he doesn't like!

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Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

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Reviewed: Feb. 6, 2006

I made this recipe for a Superbowl party. I also made a vegetarian version using chopped mushroom stems in place of the clams. I used Italian seasoned breadcrumbs, so I cut back on the dry seasonings. I also added a splash of lemon juice to the stuffing mixture. All that being said everyone really liked them. Even had a picky eater go back for seconds. Very good. Would definitely make again.

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princess eades

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Saint James, Missouri, USA

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Reviewed: Feb. 5, 2006

Delicious! I used Italian style Bread crumbs. Will make again it is a keeper thanks

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kim

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Reviewed: Jan. 31, 2006

As the recipe is written I wouldn't rate this highly. There is far to much seasonings. I halved the seasonings the second time and they turned out much better.

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OG

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Reviewed: Jan. 4, 2006

Absolutely delicious!!! I made these for Christmas as an appetizer and everyone loved it. I would suggest getting more mushrooms though otherwise there will be a lot of stuffing mixture left over. Otherwise absolutely yummy, thanks for the great recipe!!

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krochka

Cooking Level: Intermediate

Home Town: Toliatti, Samara Oblast, Russia

Living In: Beaumont, California, USA

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Reviewed: Jan. 3, 2006

dinah....THANK YOU....i've been looking for this recipe (or at least one comparable to that famous italian restaurant)and you've hit the nail on the head! AWESOME!! i made these for my new year's eve party and they were a hit!! thanks for the recipe.

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whatsfordinner

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Reviewed: Dec. 31, 2005

I wanted to make something different this year for Christmas dinner and thought I'd give stuffed mushrooms a whirl. I read through lots of recipes and reviews and liked this one best. I altered it a bit for fussy eaters who don't like anything crunchy. I sautéed finely chopped mushroom stems, onion, garlic and pepper in the liquid from the clams and 2 T melted butter until softened. Then I combined the sauté with everything else in Step 3 and followed the recipe as stated from there. I reduced the overall butter amount by half. Fantastic flavor, I've been craving them ever since!

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SOFTCHELL

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Cedar Grove, New Jersey, USA

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Reviewed: Dec. 28, 2005

I'm asked to make these for every party I go to. I follow the recipe exactly, and they are always a big hit! Everyone loves them.

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Casey J.

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Reviewed: Dec. 28, 2005

I served these on Christmas Eve and everyone loved them. I doubled the recipe and made 40 mushrooms and had a ton of stuffing left over. I also cut way down on the butter because when you double the recipe it calls for 3 cups of butter which is a bit excessive! I ended up using 3 sticks of butter but would use 1 more next time.. still wouldn't use 3 cups though. Overall, these were very good and I will probably make them again.

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Lauren

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 28, 2005

These were ok, my mom liked them but all I could taste was the dried seasonings - way too much! This is probably just a personal preference, but I think I would try another stuffed mushroom recipe before making this one again. Thanks, though!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 27, 2005

This was my first time making stuffed mushrooms. I don't eat them but wanted to make them for my guests. Several times I heard, "these are the best mushrooms I've ever had." So needless to say, I will be making them again.

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Samich

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Reviewed: Dec. 26, 2005

This was an absolute hit on Christmas Eve. Everyone loved. My brother couldn't stop eating them! I changed up just a bit from other's suggestions. Here is what I did different: 1. Substituted green onions for green peppers 2. Multiply the amount of mushrooms in the recipe by 1.5-you will have enough stuffing for that many mushrooms 3. Take the butter way down-use 1/3 of the amount called for, and use it in the stuffing-don't drizzle any on top at the end 4. I used all clams 5. Added juice from one can of clams The end effect was incredible!

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Dec. 13, 2005

Wow! I had these at the resteraunt, came home, found this recipe and it is the same! Sooo good! thanks!

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Mimi

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Reviewed: Dec. 5, 2005

wonderful!!! made these for a family potluck & now have been told i must bring them for our appetizer christmas get together. these are great as is or with crab & clams- i did cut back some on the butter & added clam juice- also good with green onion if you don't have green pepper- this would be a good stuffing in a lot of different things - hubby can't wait to try it in stuffed tomatoes!!

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thenicelady6

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Reviewed: Nov. 28, 2005

Very tasty. I followed other's advice and reduced the butter dramatically, which was a great idea. I ended up using one stick of butter and the juice from one can of clams. I just mixed all of that in with the filling and didn't drizzle anything over the top. I also took other's advice and used one can of clam and one can of crab. I wish I'd just used two cans of clam as the recipe suggested. Crab just has such a mild flavor and I don't think it added as much as more clams would have. Next time I'll probaby also add the chopped mushroom stems. Overall very delicious with rave reviews from my friends. I did have TONS of extra filling, but I just used it to stuff a pepper the next day!

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