Reviewed: Jan. 17, 2005

I love these stuffed mushrooms. Taste just like the stuffed mushrooms at the Olive Garden. Soooo good.

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Reviewed: Jan. 4, 2005

These are AWESOME!! I served these for our New Year's Eve party and they were a HUGE hit! Like the other reviewers have said, this recipe makes way more filling than for 20 mushrooms. I bought 40 good-sized mushrooms and could have filled a few more! I also cut out 2 to 3 tablespoons of butter after reading the other reviews. They were superb!! Thanks for a winner!!

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LWOODS111

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Dec. 25, 2004

The batter was too dry, Very tasty and non the less very delicious, very very dry, hard to stuff when your filling is falling everywhere instead of the mushroom and I did half the recipe.

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Paula The Great

Cooking Level: Expert

Living In: Brantford, Ontario, Canada

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Reviewed: Dec. 20, 2004

These are the best stuffed mushrooms ever! I took them to an office party, and all the other ladies asked for the recipe. My son hated mushrooms until he tried these. Definitely a recipe to hold onto. I also made no changes to the recipe, and they were perfect. I do keep the mushroom stems to use in other dishes.

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RHONDA76FL

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2004

These are amaaaazing!! My boyfriend claims they're the best he's ever had...ever! That said, I did modify the recipe just a tad. I use Italian seasoned bread crumbs and only half of the butter, using reserved clam juice for the rest of the moisture needed. Maybe the mushrooms in Arizona are smaller than most, but I've always been able to get double the amount of (overflowing!!) mushrooms than the recipe states. Oh...just a word of caution. The first time I made these, I used crab instead of clam (I was scared...) and was not really that impressed. Only once I switched back to clam, did I realize these are out of this world!! Try these...you WILL LOVE THEM! These always impress the heck out of people when I show up with them :-)

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 10, 2004

This recipe was mouthwatering! I used Baby Portabellos instead of regular 'shrooms, and I also used a fresh, 4-cheese blend (parmesan, romano, asiago, provolone) instead of the parmesan and they were to die for! The only other thing I would say is there was too much butter - I cut down on it the second time I made these. Everyone loved them!

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DAVIDMAMA2000

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Reviewed: Nov. 26, 2004

These were GREAT! I followed others advice and used a mixture of clams and crab. I used all of the stuffing mixture on almost 30 mushrooms! I will be making this again, and again, and again...Thank you for posting.

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SAMPOW1

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Reviewed: Nov. 19, 2004

This is an excellent appetizer! I didn't have any clams, so I just used imitation crabmeat, and it turned out great.

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Lindsey C.

Cooking Level: Expert

Living In: Wheelersburg, Ohio, USA

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Reviewed: Nov. 11, 2004

Excellent - best stuffed mushroom recipe I have ever used. I put more cheese in then called for, because I love cheese. And I followed others' suggestions about the amount of butter, and they turned out delicious.

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RDZELLMER

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Reviewed: Aug. 14, 2004

I made these for a small party and they were gone so fast! I made just a few changes as suggested by other reviewers: used 1 can of clams and 1 can of crab and used only about 1/2 c butter. Also, I chopped up some of the mushroom stems and added them to the stuffing, and I substituted Asiago cheese for the mozz. This did make quite a bit of stuffing; I used about 20 pretty large mushrooms but could have stuffed about 35. I think I'll trying using the rest to stuff chicken breasts.

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DECLINISM

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 26, 2004

Absolutely wonderful and very easy to make. I generally increase the amount of clams and decrease the vegetables. A little less colorful, but just as good.

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figment_jii

Cooking Level: Expert

Home Town: Santa Clara, California, USA

Living In: Davis, California, USA

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Reviewed: Jul. 12, 2004

The best stuffed mushrooms. I usually have too much stuffing so I either buy more mushrooms or freeze the leftover stuffing for later. Great for parties. Everytime people burn their fingers because they want to eat them as soon as they come out of the oven.

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WILDCRANBERRY12

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Reviewed: Jul. 12, 2004

This recipie was delicious. I found that drizzling mushrooms with the remaining butter, knocked the mozzarella cheese off, so that's about the only thing I would change. Drizzle first, cheese second. Going to make this one again for sure!!

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Karen M.

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Reviewed: Jul. 5, 2004

These had excellent tast prior to being cooked but turned out watery. I will try something else next time.

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Reba

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Reviewed: May 26, 2004

Because of other comments on too much butter, I only used 1/2 cup butter in the filling and didn't drizzle any on top before I baked them. They came out just fine!

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ARG28210

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 23, 2004

Served these for a formal dinner party last night. Not one left out of a very large pan! Like some of the other reviewers, I thought the mixture was a little too dry and would probably cut down on the bread crumbs. Did reduce the butter as others suggested so this may have contributed to the dryness. Used Crab meat and Clams. Absolutely wonderful. Will definitely make this one again and again. Recipe does make a ton of mixture...double the mushrooms and you'll still have plenty. Thanks so much Dinah!!!

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R. B. Miller

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Reviewed: Mar. 26, 2004

I made these for a dinner a few weeks ago and I has the hero. I personally don't eat mushrooms, but I made enough to fill a 9" X 13" pan and everyone was gobbled up and there were only 5 of us. I did add a bit of low fat cream cheese since I felt the mixture was a tiny bit dry, but I don't think that added too much since it was such a little bit I added. This recipe makes a TON of mixture. Great party dish.

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TONUMS77

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Reviewed: Jan. 24, 2004

Way too much butter for me. I made again using approximately 1/2 cup of chicken broth mixed with 1/4 cup of butter to moisten the bread mixture and did not drizzle with additional butter. I thought it was much better the second time. Not the best I have ever had.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 24, 2004

this is a good recipe. i have made it twice so far and it was excellent so far. only downfall is it is really greasy from the butter. so to those who aren't into really oily things watch out for this one.

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JOHANNAJ

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Reviewed: Jan. 13, 2004

Thank you Dinah for this wonderful recipe. My only changes were that I used only one cup of butter and less green pepper (my own personal taste). My guests gobbled these up in no time!

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Dinah's Stuffed Mushrooms

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