Reviewed: Nov. 12, 2009

Scale back on the butter a bit, but other then that, they were great. My boyfriend fell in love..

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Reviewed: Nov. 4, 2009

Okay I liked these, I really did. I did ease up a bit on a garlic because I'm not a huge fan, but these really were better than I was expecting. My only problem is I have enough stuffing left over for at least 24 more mushrooms . I'm not sure what I'm going to do with all that... but I'd recommend just making half or even a 4th if you just have 12 mushrooms. Thanks though.

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Quexinos

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Reviewed: Oct. 29, 2009

These things are pretty much the best appetizer ever in the history of the world. SO SO GOOD. I was hooked at first bite.

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 20, 2009

This recipe is pretty good but I liked my variation better. Instead of using a whole package of stuffing for the recipe, I used 1/3 package. I also sauted the mushroom stems and garlic with onion and celery. It added a lot of needed flavor. I omitted the red pepper and crab meat. Before filling the mushrooms, I seasoned the inside which helps flavor the mushroom itself instead of just having flavorful filling. 5 minutes before the mushrooms are done, I added a pinch of fine shredded parmesan cheese to each mushroom. They turned out much better than the original recipe. The tender mushroom, creamy filling, and the thin crunch of the cheese made these wonderfully delicious and addicting. Perfect for entertaining!

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AmandaGH

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Reviewed: Oct. 6, 2009

The biggest perk to these stuffed mushrooms were how simple and quick the stuffing was, and how great the end result tasted! I used the 12 biggest baby portobellos I could find, and almost managed to use all of the stuffing. Gary's gotta have HUGE mushrooms, lol. The only major adjustments I made was that I cut WAY back on the butter, and only used one stick, and I used light cream cheese. To make sure that the 'shrooms didn't dry out while cooking, I drizzled a little EV olive oil on them before and after stuffing them. They came out perfect, and a whole lot lighter than the original 2 cups of butter would have been. I would have liked to use real crab, but sadly, here in Denver, even cheap-o, gross canned crab is pricey. :( But even with the imitation crab, these mushrooms were fabulous.

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Kim

Cooking Level: Professional

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 6, 2009

It's not the best stuffed mushrooms recipe on this site but it's pretty good. As many reviewers have said, the proportions in this recipe can stuff a whole lot more than 12 large mushrooms.

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KEENBEAN75

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Corvallis, Oregon, USA

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Reviewed: Sep. 29, 2009

such a simple recipe and they taste great. only advice is to get more than 12 large mushrooms or a whole lot of little ones.

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jennifer

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Reviewed: Sep. 29, 2009

very good. makes tons of stuffing, so make sure you get more mushrooms than it calls for. only need 1/2 cup butter... yum yum

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pinknpurple00

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

It was just okay for me, recipes call for 2 much butter. Will try again with less better

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BTJP

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 26, 2009

This is the first time I made stuffed mushrooms and found it to be very easy and very good. This recipe makes too much stuffing - I made 25 small mushrooms and have enough left over to make about 15 more! I used real crab meat and only 3 sticks of butter and the mushrooms cooked perfect - not too wet - I think two sticks would be plenty.

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lowlman

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Reviewed: Aug. 24, 2009

The stuffing amount is WAY too much for the number of mushrooms. I would say you could use 12 portabello mushrooms and be good. Other than that, I think there's way too much butter and the cream cheese and chicken flavored stuffing mix drowns out the taste of the crab (I used real crab). Next time I would decrease those amounts, by at least a third, and maybe add some minced onion, white wine, and Old Bay seasoning.

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Christine

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Reviewed: Aug. 16, 2009

Very tasty. Recipe needs to NOTE that mushroom stems need to be reserved. Do not need as much melted butter as indicated. Can absorb a lot of red pepper/black pepper/other seasonings successfully. Will also make a good dip for crackers or celery, perhaps with a bit less stuffing mix.

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rhickson731

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Sandy Spring, Maryland, USA

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Reviewed: Aug. 13, 2009

I made this for my DH's 30th birthday and it was a hit! I cut the recipe in half for the two of us and I found that I had more than enough stuffing and garlic butter. The stuffing is so rich that I may use less next time so that the mushroom can come through more. I had lots of extra garlic butter and I may opt to leave it out next time and just lightly oil the caps before going into the oven. I had a spare lemon around so I squeezed the juice over top before serving... it added a little something something extra. Thanks for the great recipe!

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Liz

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 26, 2009

For 12 mushroom caps I cut everything in half except the crab meat. Pretty darn tasty!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 11, 2009

These are delicious! I've made these several times now and I've adjusted the recipe slightly to contain less stuffing and more crab. The stuffing was just a little overwhelming for me. Made them for a couple of parties and everyone (who loves mushrooms that is) raved!

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sweet_one

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Jun. 21, 2009

Just fantastic ... I used green onion and chive cream cheese instead of the regular. Grilled these on Webber and the results were ...WOW! Great recipe ... Thanks!

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BBoyer

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Reviewed: Jun. 16, 2009

Followed exactly and it came out delicious. Compliments galore. Thank you!

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Alana

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Reviewed: Jun. 15, 2009

The taste was exceptional, but the presentation on the plate was extraordinary: Very impressive. What I did different: cut the butter back to 2 Tblsp and used it to saute 4 cloves of minced garlic and 1/3 cup minced red onions, to which I added a 12oz chub of sausage. Sauted until sausage was cooked and broken up. Did not drain away fat and added the whole thing to the stuffing mix. Used 14 large, 3 inch diameter bella mushrooms and had plenty of stuffing. I served these as a side dish, but they could be the main course, they're that good.

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Wes

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Reviewed: Jun. 5, 2009

Loved it,loved it,loved IT....with a few changes of course!! I didn't rinse them,instead I wiped them down (very well) with damp paper towels.I used 2 cans of Chicken of the Sea canned crab (the imitation crab in the seafood section of the grocery it way to fishy),one box of stuffing,one 8 oz brick of cream cheese,1 cup of monterey jack cheese,1/4 cup of butter,a dash of garlic powder and lemon pepper seasoning.I put them all really close together,drizzled them with butter and topped them (heavily) with Monterey Jack cheese.Baked them until golden brown and bubbly---FABULOUS!!!! Me and my boyfriend ate the whole batch in less than 30 minutes!

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