The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2009
For 12 mushroom caps I cut everything in half except the crab meat. Pretty darn tasty!
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Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 16, 2009
Followed exactly and it came out delicious. Compliments galore. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Living In: Monrovia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 25, 2009
Had a problem with moisture...when you bit into them them would drip a little. They tasted great though.
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Cooking Level: Expert

Home Town: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 27, 2009
Easy to make and so yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2009
I made these for Easter Brunch. They were a huge hit. Everyone loved them including my mom and sister, whom both don't like mushrooms. I will save this recipe and will be making again. I used pork sausage instead of the crab meat. Next time I will not use as much butter. i felt it was too much and didn't use all of it. Great recipe!
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Cooking Level: Beginning

Living In: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 4, 2009
i liked these. they cooked up very well & were very hearty. paired with veggie lasagna & a salad & never missed red meat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 22, 2009
My changes: Used low sodium stuffing, extra crab meat (not imitation), sprinkled mozz. cheese on top before baking, mixed the sauted garlic into the stuffing, and only used enough butter to saute the garlic, thus eliminating almost 2 cups of butter. I cooked the shrooms on a baking rack so the drippings wouldn't make the shrooms soggy. I would give this recipe 4 stars, but I couldn't really taste the crab, and because of the shear amount of stuffing produced compared to shrooms. I used 24 large crimini's, and had more than 1/2 the stuffing left.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 18, 2009
Very good stuffed mushrooms!! So rich! I think next time I will cut back on the butter though.
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Cooking Level: Expert

Home Town: Morrill, Nebraska, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2009
I made these for a dinner party and they were so easy and so yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 18, 2009
These were very good. I put the stuffing in potabellos and they are just as good warmed up for left overs.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 16, 2009
These were AWESOME !!!! Will definitely make again and again !!! I did make a few minor changes...I put the stems, garlic and added 1 good sized shallot in a food processor to chop, then added just enough butter to a pan to saute the stems, garlic and shallots. I used a 6 oz. can of lump crab meat and a 6 oz. can of small shrimp. I also added some Mexican shredded cheese to the mixture. After I stuffed the caps, I used olive oil to drizzle over the tops instead of butter. The texture was perfect, I'm sure the stuffing was the key. And as in some other reviews...I agree that this does make quite a bit of stuffing, and if you run out of mushrooms like I did, I just rolled the rest into little balls (like meatballs) and bake them on a rack in a baking pan along with the stuffed mushrooms. They were just as good !!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 14, 2009
SO good!!!! But the recipe makes WAAAAAYYYY toop much stuffing so cut it down ALOT!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Fayetteville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 12, 2009
These were awesome. I made two batches. One, I substituted cooked sage sausage for the crab. Took them to a superbowl party and they got rave reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2009
When I read this recipe, I decided it should be the main course instead of an appetizer or side. I followed the recipe exactly and was given very positive comments. This is a large quantity of food. Be prepared to freeze leftovers.
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Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 9, 2009
I think they are wonderful, but I leave out the crab and use a little less butter than called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 28, 2009
great recipe
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Cooking Level: Expert

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