Reviewed: Sep. 12, 2009

These are so great! I just made 8 mushroom caps instead of a whole recipe (didn't need many) but I should have made the whole pound of mushrooms!! Instead of parmesan, I used a little bit of shredded pepperjack for a nice little kick. I didn't add it until the last 5-7 minutes or so (just till melted). I didn't have any heavy whipping cream on hand but I did have condensed mushroom soup and chicken broth so per another review, I used that in place of the cream... worked WONDERFULLY!! Yum Yum Yum! Will be making this again for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

monica.gean

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

I wish I could give this 10 stars... This was amazing and I am a newbie chef. I am a perfectionist who needs to follow recipes and the pan size really threw me. I used a 9 x 13 and glass which worked fine. They are so so so good. I am going to try and make them healthier next time. I also have a picture I will try and upload. Cant wait to make these for a friends. Yippy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tonya

Home Town: Oak Hill, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

Tasty mushrooms, but I think there is way too much cream. Mine were swimming even after cooking an extra 10 minutes. I would have liked the stuffing to be a little browned and crispy on top. Next time I will use only 1/4c of cream and sprinkle the tops of the mushrooms with panko crumbs. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2009

my husband couldn't stop eating these mushrooms! they were perfection. thanks for sharing the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lucyluv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

This is a crowd pleaser! I used Portebellini caps and threw in a couple of chopped stems. My other half insists that topping it with bacon crumbles made it perfect. Raw cream skimmed from the top of the milk just made this simply "MARVELOUS!" A new family fave!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RanchMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

I wish I could give this recipe 10 stars! I made this for the first time 3 months ago to serve as a side dish (not an appetizer) and at least once a week every week since then! My family absolutely loves these mushrooms............I've learned a few basic changes: you need more of all the "stuffing" ingredients: onions, mustard, flour, etc.; plus, I add some minced red and/or yellow bell pepper, some finely diced celery, a crushed garlic clove, and a full cup or more of grated cheese. (Exact amounts aren't necessary. Use your chef's eye.) Mix all this together with the chopped mushroom stems and the softened butter (use a full stick). You will have enough to generously fill your mushroom cavities and mound a spoonful on top. Do not place the mushrooms too close together in your pan. **** **** DO AHEAD **** **** At this point, you can put your pan in the fridge for up to one day. Pour the cream over the mushrooms just prior to baking in a PREHEATED (important)oven at 375 degrees. Do not overcook. 20-25 minutes is enough for your mushrooms to come out golden brown in a rich, creamy gravy.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

January

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

This recipe had its good points and its bad. The overall taste was pretty good, definitely edible. Pouring the cream on top interested me the most BUT in the long run I think it made the mushrooms too wet. We had to eat them with a knife and fork. I added breadcrumbs to the mix to make the mixture a little bit less wet but that didn't help. I would definitely make stuffed mushroom again but not following this exact recipe. The cayenne pepper was the best part of the recipe! I will definitely be incorporating that into my own creation.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kristen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Served these with soup as a first course. Loved by everyone - even the folks who weren't excited by mushrooms. I added a couple Tbs. of seasoned breadcrumbs to the mix for texture. Really nice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

My husband made this recipe for our Christmas dinner and everyone loved them! He only did one change...he poured 3/4 can of condensed cream of mushroom soup and 1 c. chicken broth over the mushrooms in the baking dish right before he put them in the oven. FABULOUS!! This will definitely stay in my recipe box!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brandy

Cooking Level: Beginning

Home Town: Ashtabula, Ohio, USA

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

Really good- I added a few tablespoons of breadcrumbs and a little minced garlic, and added some shredded parmesan cheese in the filling and on top. Great for an appetizer.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Julia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

These are wonnnnnderful, probably the best stuffed mushrooms I've ever had. I usually add 1/2 cup crushed herb stuffing cubes (Pepperidge Farm) and decrease the mustard a bit. I've made these several times and have made an important observation: make sure you bake these in a larger pan than you think you'll need. As you baste the mushrooms, the cream picks up the flavor of the stuffing and it reduces and thickens in the pan. If your pan is too crowded, the cream doesn't have room to reduce properly and will be too thin.. just fyi. :-)

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2008

This is a fabulous recipe. We had friends over last night and I made this as an appetizer. I added a bit of grated gruyere cheese on top of each mushroom cap after removing them from the oven-- and everyone thought they were excellent! This recipe is definitely a keeper.

Was this review helpful? [ YES ]
9 users found this review helpful