Reviewed: Dec. 27, 2007

Maybe it was just us but they were OK. my husband did not like them and I did a little. No rave reviews from guests either.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Dec. 26, 2007

wonderful recipe! made these yesterday for our christmas party/dinner and didn't even have time to add the seasonings at the end. despite that, they still got rave reviews. thanks, will definitely use again. :)

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Reviewed: Dec. 25, 2007

These are fantastic. After reading the other reviews, I sauteed mushroom stems, 1/2 cup onion, butter (1 stick) and then added the cream cheese and crab. I used real crab instead of imitation. I also sprinkledsome parmesan cheese on top. There was a lot of stuffing left over. This is a very easy delicious appetizer. Thanks for the great recipe.

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LORINEWMS

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Reviewed: Dec. 25, 2007

Probably the best stuffed mushrooms I've ever had!! Followed the recipe as written - had to cook a little longer as others suggested. They were great!

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Brenda

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2007

Incredible mushrooms! Family loved them! Changes made - only used 3/4 cups of butter (besides what was used to make the stuffing) and I melted the cream cheese in with the butter and garlic for easy mixing. So yummy! We did have alot of stuffing left over after making over 30 mushrooms, but we didn't mind. Taking the suggestion of another person, we ate it on toast and it was SOOOO yummy! Thank you!!

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Sara

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 23, 2007

I made these for Thanksgiving dinner and they were absolutely wonderful! They were gone in no time. I did cut down on the butter to 1/2 called for. It also makes a whole lot more stuffing than you will have mushrooms!

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JUDYHILLTX

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Sweetwater, Texas, USA

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Reviewed: Dec. 20, 2007

I took these to thanksgiving, and everyone went nutso on these!!! everyone wanted the recipe, now they are requesting this again at christmas. thanks for this keeper of a recipe!!!

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kak207

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Reviewed: Dec. 6, 2007

These are simply the best..Half the butter and saute the mushrooms as others recommend..Also I use half crab and half sausage as I have some non seafood people They are always gone 10 min after I arrive..A little time consuming but worth it

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jan

Home Town: Elyria, Ohio, USA

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Reviewed: Dec. 3, 2007

Yum, yum, yum . . . wow, I thought I'd never find mushrooms this good. We had a restaurant here in St Louis that closed and I've been searching for their mushrooms and this recipe is close to it. I read most of the reviews and changed things a bit myself, I made this with pork sausage (no crab) and half the butter. It was great and dont tell anyone but I ate 6 myself (needless to say I was full), I made 16 mushrooms and had plenty of stuffing left for Sunday dinner, I stuffed chicken breasts with the stuffing like another reviewer said. I still have to find something to do with the rest but I'd eat that filling on crackers really. Thanks Gary, great mushroom recipe.

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NICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 3, 2007

Great recipe, although I must admit I accidentally didn't follow the instructions properly. I had read that people said there was too much butter so I sauteed only 1/2c butter, the garlic, stems, and half an onion, then added it to the stuffing, cream cheese, and crab mixture. They were such a big hit at a recent party that I am going to jot down my accidental revisions and keep this one!

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faybie77

Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

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Reviewed: Nov. 30, 2007

I made these mushrooms and followed the advice of other cooks – cutting the butter in half (or maybe even less). I chopped the stems and cooked together with onion and garlic then added the cream cheese. I added all of that to the stuffing and crab mixture. I used imitation crab (pollock) and it was good. I also decided to simply brush the mushrooms with melted butter that had a bit of garlic powder in it. I did have a bit of trouble though – when I cooked the mushrooms, the liquid came out and they were swimming in water. Is there a way to avoid this? Had I used the recommended butter, the mushrooms would have been submerged in liquid. I ended up draining the water after they baked and I sprinkled parmesan cheese on top and put them under the broiler for 5 mins. This recipe would also be good with a bit of real crumbled bacon and possibly using a flavoured cream cheese (such as garlic and herb or something?). Other than that – it got rave reviews. Thanks Gary for sharing!

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TERRIDIANNE

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Reviewed: Nov. 26, 2007

I always make mushroom caps for get together and this one is by far the most requested.

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tmalcolm

Living In: Whitehorse, Yukon, Canada

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Reviewed: Nov. 25, 2007

What an awesome recipe! The smells of this cooking was quite a welcome to my guests. The guest of honor said that he had never tasted a better stuffed mushroom even better than our best steak house! I did use 2 cans of real crab in place of the immitation. I also made the stuffing the day before to let the flavors blend. Enough filling for 25-30 mushrooms.

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 17, 2007

These were great! It was the first time I did not use real crab so I was a bit timid about it at first but it turned out amazing. Thanks

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april_garner32507

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 8, 2007

Excellent! I did half on the butter and these were so great! I will use this for the holidays

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Shelly J.

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Reviewed: Nov. 7, 2007

Great recipe but do you really think it needs 2 CUPS of butter drizzled on the mushroom caps? How about 2 T ??

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Laurie

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Reviewed: Nov. 1, 2007

415 calories in each mushroom?!?! The recipe says 12 mushrooms, 12 servings, and 415 calories per serving?!?! I hope this is a typo. They were excellent, but never will make again if that is true.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Oct. 15, 2007

DELICIOUS! Way too much butter though...1 cup is plenty..and you can stuff close to 18 mushrooms (not just the 12) with the amount of stuffing it makes. ***You WILL be asked for the recipe by your guests!!

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Dawn N.

Cooking Level: Expert

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Reviewed: Oct. 10, 2007

These mushrooms are absolutely wonderful! I have made them many times and I never change the recipe!!

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Mandibug81

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Reviewed: Oct. 3, 2007

These stuffed mushrooms turned out amazing!!! I read some of the reviews and altered the recipe slightly to what others had to say. I made 25 regular stuffed mushrooms (they were the largest gourmet mushrooms I could find at the time). I used real crad instead of the imitation crab. And I cooked them for 25 minutes in the oven, instead of 12 minutes. They turned out amazing!!! Everyone enjoyed them at my dinner, they were the first to go!

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Salzaar

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Gary's Stuffed Mushrooms

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