Reviewed: Sep. 26, 2009

These are awesome!!! I agree they are a bit salty, but the second time I made them, I did not add any salt. I used a combo of grated parm and freshly grated pecorino. I like the taste of marsala with my stuffed mushrooms so I used a little marsala with the sherry (2 parts sherry to 1 part marsala). I also drizzled a little marsala over each stuffed mushroom and topped with freshly grated pecorino before baking. I served these a at a football party and they were a crowd favorite. Definitely a staple for all my parties now!

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Heather

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Reviewed: Jun. 13, 2009

Made these and dusted them with crabbyjohns seasoning. great resipe.

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Clague B

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Reviewed: Feb. 24, 2009

Added in some Mozzarella cheese. Was delicious!

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

These were just okay. I couldn't find my original crab stuffed mushrooms so I thought I would try these. They are very salty! Here are the changes I made: I added the sherry into the mixture as suggested by other reviewers. I will suggest to probably not put the full amount in (as I did) as I think this contributed to the saltiness. I also added an extra clove of garlic and chopped up a few of the mushroom stems and sauted them with the garlic. After they baked, I topped them with provolone cheese and broiled them. The provolone made these much more enjoyable!

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TINANKRIS

Cooking Level: Intermediate

Living In: Bedford, Pennsylvania, USA

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Reviewed: Dec. 31, 2007

this recipe was easy and awesome!!! just added an egg to stuffing mixture to hold it all together

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kristi

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Reviewed: Jan. 17, 2007

I read other remarks and decided to use coarsely grated fresh parmesan cheese. Substituted 1/4 tsp. cayenne pepper for chili powder. Also added the sherry directly to the stuffing rather than in the cooking pan. This compensated for dryness. Was wonderful!!!

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JoAnn

Cooking Level: Expert

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Reviewed: May 14, 2006

This recipe went over great at a recent cocktail party I through for my fiance and her family. Crowd favorite!

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nyfciguy

Cooking Level: Expert

Home Town: Sikeston, Missouri, USA

Living In: New York, New York, USA

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Reviewed: Feb. 9, 2004

I'm not really too muh into mushrooms but this is a great recipe.

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Future Taylor?

Cooking Level: Intermediate

Living In: Egg Harbor Township, New Jersey, USA

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Reviewed: Aug. 27, 2003

I thought the parmesan definitely made them too salty. I almost doubled the mayo and it was still dry. I've made others w/ more butter and lemon and different cheeses that were better. I just drowned these in lemon to finish them up. Sry.

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CHEFDALI

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Reviewed: Jul. 28, 2003

OK, I admit that I didn't really read all the directions first. I just mixed everything together, threw it on some Portobello mushroom caps for a meal sized portion, put it in the oven topped with Provolone cheese. It was so good, fast and easy. 11/03 i have made them a few times now and they have turned out very dry when they weren't topped with the provolone.

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notbecky

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Reviewed: Jun. 22, 2003

These are excellent but I'm only giving them 4 stars because they are SO salty. If they come up with a low-salt Parmesan cheese, then these will definitely be 5 stars. I was a little low on Paremsan cheese so I topped it off with a little mozzarella, which didn't seem to make a difference in the taste. I served this with homemade tomato soup and a side of salad. Delicious!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 12, 2003

What more can I say? These were incredible! I did add a little cayenne and a bit of sherry to the mixture as well. Make sure you purchase a good brand of crab. Good goin' John!

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