Reviewed: Aug. 6, 2006

Excellent! I wish I would have made them with a steak :) I would suggest a little less chive and some grated parmesan.

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Chris Bennett

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 31, 2006

Pretty good. Just a sprinkling of parmesan on the top before serving compliments the garlic nicely.

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heathbar

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 26, 2006

Superb!! I'll make for my next dinner party! I used Baby Bellas, and used butter instead of olive oil. I found an italian herb grinder (disposable, filled w/ herbs) in my grocery store for about $2.79 and used that, it was sooooo yummy, tasted more like fresh herbs than dried. A total hit & keeper- easy & delicious!

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Dee

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Reviewed: May 25, 2006

These were delicious! I made these tonight with steak and potatoes. I didn't change a thing, except omit the chives. (only because I didn't have them) Thank you for sharing!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: May 16, 2006

If I could give this more stars I would! I love this recipe. It had such a great flavor too it and it was simple and quick. Thank you for sharing this recipe - I love it!

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LEAH MACDONALD

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Apr. 24, 2006

The only changes I made were to halve the recipe as it was just my hubby & I. I topped the mushrooms off w/ fresh (I mean the fresh stuff) grated (fresh mozzarella is very pliable so stick it in the freezer for 30 minutes or so to make it easier to grate) mozzarella cheese before adding the chives. These were tasty but I think next time I will use butter to saute them in & add lots more garlic. The fresh basil is a good idea too...maybe I'll give that a whirl.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 8, 2006

I really enjoyed these.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Mar. 16, 2006

I made this with Portebella mushrooms. Was quick to make and tastey. I think this would be great with fresh basil, in the summer, when it is available from the garden!

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gracie

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jan. 12, 2006

Excellent. I used butter instead of oil.There were none left. This is how I will sautee mushrooms from now on. Thanks for a wonderful recipe.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Dec. 20, 2005

Absolutely Fantastic! My husband raved about this all evening. I sauteed the mushrooms in butter instead of olive oil, but other than that I followed the recipe exactly. A must try for anyone.

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TMMINDY

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Reviewed: Oct. 23, 2005

A wonderfully yummy and easy accompaniment to steak. Remember that the mushrooms lose a lot of volume during cooking so be sure to start with far more than you think you'll need.

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TRAILHR

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Reviewed: Aug. 1, 2005

Its very good! I dont like mushrooms all that much but this recipe makes them taste wonderful. I added a pinch of oregano, basil, and thyme. Then I placed the mushrooms over pasta with alfredo sauce. It works for a very quick, tasty meal.

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ALIEAMARTINA

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Reviewed: Jul. 3, 2005

great recipe. served it up at my co-op big dinner for 80 and it was a hit.

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ALANACURIOSA

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Reviewed: Feb. 2, 2005

Excellent! These were very tasty on their own as a side dish, but I also envision using these again on top of a burger and as a great topper to fettucini alfredo! I didn't think the chives were necessary, however you may find otherwisw. Very versatile -- this is a keeper!

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