Reviewed: Apr. 9, 2012

Everyone LOVED these mushrooms. I only used about 3 Tbsp of melted butter, and instead used the juice from one of the cans of clams, and they were plenty moist. Definitely will use more mushrooms next time, this makes a lot of stuffing!

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Reviewer:

Angie

Reviewed: Feb. 23, 2012

I made these as appetizers for my very Italian family, and they LOVED them... so much that I only got to have one in the end because they scoffed them down so quickly. My husband and I ended up making an entire batch for ourselves! Anyway, having a housewarming party at our new house tomorrow, and making them for a 3rd time.

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Reviewer:

xlegolas1

Reviewed: Feb. 20, 2012

Based on other recommendations, I used less than 1/2 the butter called for. I made one batch and we thought they were okay. I added cream cheese to the leftover stuffing, added the stems and baked.....omg, so GOOD!

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Reviewer:

Marianne

Reviewed: Feb. 15, 2012

Gave this a 3 star because the onions and green bell peppers overpowered the taste for me. I made this a second time without the green bells (i think a sweeter one would be better if used at all) and scaled back on the onion. I used Itailian style crumbs and omited the parsley and itailian style seasoning as the Itailiian bread crumbs had those ingredients in them already. After the modifications they were very good. TY for the recipe!

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Reviewer:

sdbooker

Reviewed: Jan. 22, 2012

I made this for a christmas gathering recently and after reading many reviews I cut the butter in half. It was a huge hit and I took home an empty dish. I made it again this past weekend but this time I kept the butter the same as the recipe called for. I think it was better and made the mixture a little more moist like restaraunts serve them. And yes I still got rave reviews.

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Saucykitty22

Reviewed: Jan. 19, 2012

I did not care for this recipe.

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Reviewer:

ripstied

Reviewed: Jan. 2, 2012

These were awesome! Made these Christmas eve as an appetizer with half the amount of butter as other reviewers suggested. Made half batch since just me & the hubby, so had a few leftover & they were still great, rewarmed.

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Reviewer:

JennyMK

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Leona Valley, California, USA

Reviewed: Jan. 2, 2012

This recipe was so easy. I thought it sounded interesting, so I threw it together and took it to my parent's for Christmas hors d'oeourves. My brother (a huge critic) said there was no way I could have made these because they were too good! The stuffing made more than I could fill the mushrooms with. I'd like to try filling tomatoes with the leftovers next time. Thank you for the terrific and easy recipe!

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Reviewer:

heitz77

Reviewed: Dec. 30, 2011

These were delicious! I used bacon instead of clams and red and yellow peppers since that's what I had. I read in some reviews they said to pop the mushrooms in the oven to get extra water out, I however don't think this is necessary because it actually gives the stuffing some extra mushroom flavor! BUT it is a good idea to wait until the end to put the cheese on top otherwise it will look burned.

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