I loved these mushrooms. I did make a couple of changes (I can't seem to stop myself). I sauted the chopped mushroom stems with some finely chopped onion and minced garlic before adding them to the prepared stuffing mix. I also used 2 cans of real crab meat instead of the imitation, cuz I had some in the cupboard that I had picked up at the 99 cent store. I also put a healthy pinch of grated Parmesano Reggiano on top of each stuffed mushroom before baking. Had to bake these for about 25 minutes, though. They smelled wonderful while they were baking, and I took them to my card club and the ladies snarked them all up.
One thing: Even though I used a 24 oz box of mushrooms, and piled them high with stuffing, I had quite a bit of the stuffing left over. The next day, I bought another 24 oz box of mushrooms and made these again for just my husband and me for dinner. If Gary only uses 12 mushrooms, and uses up all the stuffing, the mushrooms must be ENORMOUS. Great recipe, though! Will make again and again.
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