Reviewed: Apr. 26, 2012

SOOOOOO YUMMY!!!! I added chopped parsley too. My boyfriend is a happy man after I made these!!!

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Reviewer:

Kellz

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Reviewed: Apr. 11, 2012

This recipe was wonerful and my family enjoyed it too rich but really good thumbs up

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Reviewer:

carie lynn

Reviewed: Apr. 5, 2012

Excellent!! Wheres my Pepsid?

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Reviewer:

Bill

Reviewed: Mar. 30, 2012

These were really great. I made quite a bit, about 3 packages of mushrooms, so I was just kind of eyeballing the ingredients for the mixture. I also took a suggestion from one of the reviews that said to cook the mushrooms in the oven for about 10 mins after you remove the stems so that the excess moisture sweats out, then you drain them on a paper towel. Would never guess mushrooms have that much moisture. Highly recommend that step! These are just great!!

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Reviewer:

veronicagc1549

Reviewed: Mar. 29, 2012

Restaurant quality - even me and my daughter (two people who really dont like mushrooms) thought these were fantastic and the mushroom lovers at the table agreed wholeheartedly - Next time I may add more pepper(I actually used a Serrano)because I would have liked a bit more kick for my taste buds - Oh and I added a layer of mozzarella cheese to the top of these before baking - It was a wonderful addition

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Reviewer:

heatherly

Reviewed: Mar. 21, 2012

Pre cook mushrooms a little to get the water out.

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Reviewer:

murbina

Reviewed: Mar. 18, 2012

Yum. I had leftover filling which I refrigerated and then used as a dip! 2nd Yum.

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Reviewer:

mms

Reviewed: Mar. 3, 2012

This is a great recipe. It is very easy to make. I love how you use the stems of the mushrooms instead of discarding them. This recipe is a real fine, and I will be making these tasty buttons many times in the future. Kudos to you for posting this! (If it were my recipe, I don't know if I'd be kind enough to share it!)

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Reviewer:

KissTheCook

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

Oh my goodness, these were SO good!! I used some of the bacon fat to sautee the mushroom stems, garlic etc, instead of olive oil. Really helped round out the flavour. Also used jalapeno slices in a jar, as I had none fresh. I followed another reviewer's suggestion and pre-baked the mushrooms stem side down in the oven for 5-10 minutes and then drained them on paper towels to get the excess moisture out, before filling. This helped quite a bit to maintain a wonderful texture to the mushrooms without them getting mushy. Make these.....NOW!!!

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Reviewer:

AllThingsYummy

Cooking Level: Expert

Living In: Quartz Hill, California, USA

Reviewed: Feb. 18, 2012

Yummy! Oh, yes! I baked the mushrooms alone before I stuffed them for about 8 minutes and turned them upside down on a paper towel for a while to let them sweat out some of the liquid that has bothered some here. They still could have used a little more sweating. The mixture is spot on right! They were a hit at the Super Bowl party I took them to. Thanks, Cookinbug!

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