Reviewed: Dec. 9, 2006

Delicious! Was the hit of the pot luck supper at church! The only thing I changed was that I used less butter and stuffed more mushrooms.

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Cyndy

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2006

Totally devine!

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CBBOSS

Cooking Level: Expert

Home Town: Covesville, Virginia, USA

Living In: Ruckersville, Virginia, USA

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Reviewed: Nov. 28, 2006

WOW, delish! We left the crab meat out, cut the butter in half and added broth with the butter. I double stuffed the 'shrooms, so I didn't have very much stuffing left over.

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ragtopfan06

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

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Reviewed: Nov. 26, 2006

These were a huge hit for my football snacks. I followed the recipe exactly with the exception I didn't use 2 cups of butter, probably about 2/3 cup.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 18, 2006

These were the hit of the party. They were delicious!!!!! Lick the pan-good. I had enough stuffing to stuff about 30 mushrooms, and they were the first to go. Best ever!

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playacar4evr

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Reviewed: Nov. 16, 2006

I prepared this recipe for a staff thanksgiving meal at work. I wasn't aware of a contest for best side dish, and I wasn't present during the actual meal. Upon my return, I discovered the mushrooms had won 1st place! Kudos, Gary, great recipe!

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gwc

Cooking Level: Professional

Home Town: Downey, California, USA

Living In: Bear, Delaware, USA

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Reviewed: Nov. 5, 2006

I made these for my Hubby and company and plate was clean in minutes. You have to try this one.

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Blondie

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Oct. 17, 2006

Delicious recipe! I didn't change a thing. The imitation crab meat can be omitted, you don't even taste it in the mushrooms. I'll try this again as an appetizer for a party or potluck.

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Rozzie

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2006

These were great! we used fairly large size mushrooms and only a little more than 1 cup of butter. Next time I make these the only change I will make will be to add a little chopped green onion to the mixture.

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Oct. 3, 2006

Awesome recipe!!!!!!!!!!!!!!1

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MITZZIE

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Reviewed: Sep. 29, 2006

Very delicious and easy to make. This is always a big hit at pot-lucks. There is quite a bit of stuffing left over if you follow the recipe, but it is also great in bell peppers or large portabello mushrooms.

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Blind Clowns

Cooking Level: Expert

Home Town: Lacey, Washington, USA

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Reviewed: Sep. 24, 2006

Absolutely wonderful! My dinner guests gobbled them up as quickly as they could! I cut the recipe in half, and ended up still with enough stuffing to fill 36 small white button mushrooms. I only used 1/4 cup of butter, mixed with 1/2 cup chicken broth, and they turned out great.

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jrwebster

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Reviewed: Sep. 5, 2006

I am with the previous reviewer - the recipe must mean HUGE mushrooms if they only used 12!!! I had so much of the mixture left over that I now have 2 tupperware containers in the freezer. Other than that, the flavor was good. I used half butter and half chicken broth for the liquid in the pan. My boyfriend (picky eater) ate at least 8 of them!

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JLSPAHN

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 4, 2006

These were a big hit at my luncheon. However, I must not have understood what was meant by large mushrooms. I had a lot of stuffing left over. I'm going to use it to stuff chicken tomorrow for dinner (got the idea from another reviewer.) Also, used one cup of butter and not two. It was plenty.

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Cooker

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2006

I made these for an appetizer, and everyone loved them. I didn't see the point of all the butter, but after checking on them in the oven half way, I understood that it is for cooking the mushroom. I have made them since, and added stock to the pan instead of butter, it worked just as well. Thanks for a great recipe.

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MANDYGIRL1977

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Aug. 1, 2006

These were good, but the flavors were almost overpowering. I LOVE the taste of mushrooms but the stuffing and spices take away from it. Also, I wouldn't add the red pepper next time - it threw off the flavors. My boyfriend, on the other hand, thought they were perfect and liked them with red pepper. He ate about 12 of them (I made lots.) They are REALLY easy to make and fun to eat. I would make them again but leave out the red pepper, cut down on the garlic and maybe add more cream cheese and less stuffing so the spice isn't so overwhelming.

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 26, 2006

Great recipe. Flavor was delicious.

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Nika

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 20, 2006

I made this for the first time and took it to a party. There was not one person there who didn't say something to me about these mushrooms! Everybody wanted the recipe. They were really great. I did use less butter than called for, much less. Followed directions otherwise.

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Malawi

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Reviewed: May 25, 2006

best stuffed mushroom recipe! of course you will need WAY more shrimp than the recipe asks for as there is SO much stuffing left over.

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PINKTWIRL44

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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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