Reviewed: May 7, 2012

I made these for a dinner party on the weekend and they were a huge hit! I used the large mushroom caps (for stuffing) and cooked them long enough for the cream to brown slightly. It was then a good consistancey to dollop a bit on the top of each mushroom. I will definitely make them again, and make more this time!

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Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Apr. 25, 2012

Marvelous they are! I used alot of the suggestions in the reviews & they came out perfect! I doubled the stuffing ingredients, added 1 tsp. minced garlic, 2 Tbs. plain bread crumbs, 1/3 cup shredded cheese & cut the cream to about 1/3-1/2 cup. I baste after 10 mins & then 10 mins later I baste the 2nd time & lightly sprinkle with bread crumbs & a bit more cheese. Return to oven for the last 10 mins or until lightly brown. SO delicious!

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Reviewer:

debwilson

Cooking Level: Intermediate

Home Town: Camden, Tennessee, USA

Reviewed: Mar. 27, 2012

YUMMY!

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Reviewer:

CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

Reviewed: Jan. 27, 2012

We didn't like these. I made them for Xmas Eve and only a few were eaten. I don't know if I did something wrong, but they were too liquidy and they were just missing something. Probably won't make again.

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Reviewer:

RAE0878

Reviewed: Jan. 11, 2012

This is an excellent recipe. We made them as a part of our Christmas buffet. They are fast, and not too hard, though you have to be careful when you're taking the mushroom stems out of the caps. We've tried them both with and without the whipping cream. Delicious either way. They're also good cold, after they've been in the refrigerator overnight. Thank you for this recipe. It is absolutely, awesomely brilliant.

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Reviewer:

Bagx8

Cooking Level: Intermediate

Reviewed: Sep. 27, 2011

Pretty yummy! I used dried parsley 1 tsp. Next time I will add some seasoned bread crumbs like some other reviews. I would agree also with other reviews with the fact that 1 cup of cream is not really needed. I believe you could cut it down to 1/2 cup. The mushrooms shrink and give off liquid of their own.

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Reviewer:

amisner

Home Town: Chambersburg, Pennsylvania, USA

Reviewed: Jun. 21, 2011

Good ingredients, however, the temp seems a little high for mushrooms so i turned it down to 350, and they were fine.

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Reviewer:

Mindy

Reviewed: Jun. 14, 2011

I didn't have parsley so I used basil, and I don't like cayenne so I used black pepper. These were really good.

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Reviewer:

Chocolate Chef

Reviewed: Jun. 9, 2011

suuuuuuuuuuuuper good. really creamy, we loved the cream sauce on it... next time i am serving it over butter noodles as a sauce... it was great... everyone, even out 3 y/o loved them

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Reviewer:

plholloway

Reviewed: Apr. 15, 2011

Absolutely delish! I did what a previous poster suggested and added minced red pepper and some shredded cheese and there was the perfect amount with an extra scoop on top of each mushroom. So good, I had a hard time not eating them all.

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