The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 16, 2009
Made this for appetizers for an Italian dinner and they were a HUGE hit! Although the stuffing makes alot and I saved it in the fridge for the next day. For some reason was not as good when used the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2009
These are soo good! I have made them a few times and I always get compliments when I make them!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2009
I had a lot of stuffing mix left over also and I made 24 stuffed mushrooms. I also made more the next day. Can't help but eat the stuffing mixture before baking. I sprinkled more butter with fresh lemon juice on top. Will make again and again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2009
i have had better, not enough crab and to much stuffing, will try something else next time
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Cooking Level: Beginning

Home Town: Patchogue, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 4, 2009
I also cut the butter in half. The mushrooms were certainly good, but not amazing. Next time I would do less cream cheese and more crab.
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Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 1, 2009
Made it for the Holidays, Was a big hit, e-z to prepare, i like a litle more bite..would have added a little more garlic & mixed in parm cheese to the mix, however, all guests had only compliements!
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Cooking Level: Expert

Home Town: Huntington, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 27, 2008
WOW! These are amazing. I followed this recipe to a t and they were out of this world. I highly recommend them to any mushroom lover. These will definitely be a stable in my entertaining repertoire.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 23, 2008
This recipe is awesome, I am going to make them for a Christmas appetizer. I did a trail run and almost ate all of them. I did add onion and used a lot less butter...turned out perfect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 23, 2008
I made it for a party. It was okay. I had a lot of leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 7, 2008
Love these!
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Cooking Level: Professional

Home Town: Logan, West Virginia, USA
Living In: Bellbrook, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 1, 2008
My fiance and I both loved this recipe! I used cornbread stuffing (leftover from Turkey Day) and also threw in a lot of spinach in order to pretend to be healthy. :) I was also out of crabmeat, but found some frozen shrimp lurking in the freezer, so I threw those in instead. Thanks to Gary!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 30, 2008
I agree, Gary never proofread this because 2 sticks of butter is just crazy. I used sausage, scallions, cream cheese and stuffing, which made a tasty stuffing for 3 boxes of mushrooms. I put a pinch of fresh parm on top of each one, and drizzled a melted half stick of butter over the lot. Cook time was close to 30 minutes. EVERY time, they get top reviews from my quests!
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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 28, 2008
Fantastic recipe. Followed it exactly and all my guests raved. Thanks for this keeper and it will be a staple on Thanksgiving from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 27, 2008
SUPER YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 27, 2008
We love stuffed mushrooms and think these are awesome! My only change is to use about half the butter that is called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 26, 2008
This recipe is a huge hit with my family and friends. I use 1 1/2 c. Pepperidge Farm stuffing in place of Stove Top and use 1/2 the butter called for (1 stick). I use regular musrhooms and make 24 instead of 12... and these are double-bite sized portions. Of course this being Rhode Island everyone loves the crab... I wouldn't mess with that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Nov. 17, 2008
absolutely delicious!!! i halved all the ingredients and still had more than enough to stuff 12 large mushrooms. i ended up just eating all the extra stuffing! this is the first crab stuffed mushroom recipe i tried, and i don't think i'll try anything else. it will be quite hard to beat this one!
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Photo by Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 29, 2008
Everyone loves them! A +++
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 9, 2008
My dad even ate the three leftover mushrooms that sat on the counter overnight the next morning, haha. He said they were too good to let go to waste. The hubby liked them as well, but next time I will add more garlic for his tastes :-)
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Photo by HanakoLei

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 5, 2008
SOOOO GOOD!!! These were the best stuffed mushrooms I've ever had. I brought them to a party and literally everyone wanted the recipe. I ended up using 40 oz. of mushrooms. I used chive and onion flavored cream cheese. I sauteed the stems in 2 tablespoons of butter with an onion and 3 cloves of garlic. I only used 1 cup of butter to drizzle over the top and I sprinkled an Italian blend of grated cheeses on top. I baked 20 - 25 minutes.
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Photo by Kristen

Cooking Level: Intermediate

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