Reviewed: May 23, 2006

I have made these twice for parties and now everyone requests it. The only things I do differently is omit the chopped mushroom stems from the stuffing. (I save them for spaghetti sauce.) And instead of imitation crabmeat, I use 1 or 2 cans of REAL lump crabmeat. The 1st time I made these, I stuffed 85 mushrooms and they were all gone in 10 minutes. The 2nd time, I stuffed 120 mushrooms and they lasted a little bit longer! If you do not like mushrooms, put some of the stuffing mixture into chicken breasts or top some haddock or tilapia with it and bake for 12 minutes. Soooo delicious!!! Thanks to Gary for a fantastic recipe!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: May 15, 2006

wonderful, the best tasting mushrooms I've ever had. I only used 1/2 cup butter and it seems like enough to me.

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tlc

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: May 8, 2006

Great recipe and very easy to make!!!! I am trying to watch the fat in my dinners, and made this low fat. I subsituted the cream cheese for fat free cream cheese, and used very little butter to put on top of the mushrooms. I also used portebello mushrooms and low sodium stuffing. This was still delicious!!!

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PETTOLM1

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Reviewed: Apr. 17, 2006

Thought this was an awesome recipe!! Made some changes; use less margarine (3/4 of a cup) and two cans of crab meat and 4-5 cloves of garlic. Otherwise I think it is really great and a big fan with all my friends...even the ones that either don't like mushrooms or seafood of any kind! Excellent

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MARIGOLDPENNY

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 18, 2006

These are ok but not the best I've ever had.The stuffing,to me, is a bit over powering.If you love the stuffing flavor more than the mushroom it would be your recipe.As far as the crab I couldn't really taste it in there.I'll be tweaking this recipe,maybe only using half of the stuffing seasoning pack.

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KountryKooc

Cooking Level: Expert

Home Town: Winchester, Kentucky, USA

Living In: Irvine, Kentucky, USA

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Reviewed: Feb. 25, 2006

This is a great recipe, my husband requests them practically every week. I once used real crabmeat (canned), thinking it would improve the recipe, but the stuffing was actually mushier that way, so stick with the imitation crab. This is a great appetizer, but I think one day I will try it with portobello mushrooms as a main course. Thanks for a great recipe!

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GREV3

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 25, 2006

I always make this for get togethers and it is always a hit. My husband hates mushrooms, so I have also used this stuffing for in stuffed chicken. He loved it! Great Recipe! And my husband said he would never eat stovetop stuffing.

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PickyEaterTamer

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Reviewed: Feb. 20, 2006

YUMMY! We made them for Saturday and they were so good that we made them again for Sunday but doubled the recipe. I took leftovers to work and I just emailed everyone at work the recipe. I agree with others comments about the amount of butter - you can cut it in half. The best stuffed mushrooms I have ever had.

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Bob & Penny (Grandpa & Grandma

Cooking Level: Expert

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Feb. 18, 2006

Eliminated the crab meat, cut the butter way down, and sprinkled with mozzerlla cheese. Stillnot that spectacular. Probably won't try this recipe again.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Feb. 14, 2006

My friend and I would fight over who gets to bring this appetizer to events. It is always a huge hit.

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R. McFarlin

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Reviewed: Jan. 31, 2006

Very good recipe! Although, I lowered the amount of stuffing and added mozzerella on the top. ONE OF MY FAVORITES!

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Steph

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Reviewed: Jan. 27, 2006

Thank goodness I doubled this recipe. These were soooo easy to make, but tasted like I'd spent all day iin the kitchen. I'll definitely make them again.

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yoursuzanne

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Reviewed: Jan. 11, 2006

I was a little skeptical about all the cream cheese and it did turn out to be a little overwhelming to me. I cut the butter in half. The next time I may cut out some of the cream cheese as well. My husband loved them though. He ate the rest of the stuffing mixture with the scoops tortilla chips. My 4 year-old liked them too.

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Jan. 8, 2006

This was my first attempt at making stuffed mushrooms and they were delicious! I also had way too much butter and a lot of extra stuffing left over. Next time I will only use 1 stick of butter. I took the left over stuffing mix and split bonelss skinless chicken breast and stuffed them with the mixture, baked them and it was DELICIOUS! Try it!

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CFRYE7388

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 4, 2006

I tried this out on friends at our New Year's Eve party. Everyone loved it. It's very easy.

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Kacey

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Reviewed: Jan. 3, 2006

These were so good! I used about a third of a stick of butter, probably won't use any next time. I also added the garlic to the stuffing rather than the butter. My boyfriend liked them so much he ate all the leftover stuffing!

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 1, 2006

These were ok. I only used about 1/2 the butter called for and they were still swimming in it. I used about 20 mushrooms and still had leftover stuffing. I would just recommend taking it easy on the butter, especially if you're trying to serve it as finger food. They get really messy with all the oil.

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LGREENE2

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Reviewed: Dec. 25, 2005

I made these for Christmas Eve and EVERY single person just LOVED them. Every woman asked for the recipe and even the kids liked them. They were gone in a flash. I doubled the recipe and didn't have enough. I strongly advise you to at least double, if not triple, this recipe.

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BettyInBama

Cooking Level: Expert

Living In: Sylacauga, Alabama, USA

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Reviewed: Dec. 19, 2005

This recipe is the best stuffed mushrooms I have ever had!!! It made a ton of mushrooms that were gobbled up. I only needed 1/2 the butter all together. It did make way more stuffing than I needed, so I stuffed a couple portabella mushrooms and we ate them as an entree then I froze the rest for another event. The filling kept well in the freezer and tasted great when thawed.

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NARCOSLEEPY

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 17, 2005

Great taste! With all the reviews about lots of xtra stuffing left over, took time to scrape out the mushrooms' "inners," left room for more stuffing. Plus added 1 can bioling chicken broth as I thought the stuffing was too thick. They were gone the minute I placed them on the table!

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Patti

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Gary's Stuffed Mushrooms

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