Reviewed: Mar. 2, 2012

Yum!! I made this for a Superbowl gathering and it got rave reviews from both children and adults!

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Reviewer:

kslevinson

Reviewed: Feb. 25, 2012

I sautéed the mushrooms with chopped onions, then mixed everything else in. Delicious!

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Reviewer:

mommypie

Reviewed: Jan. 1, 2012

Delicious! I kept the mushrooms fresh and thought it turned out awesome. Tasted like perfect garlic bread, with mushrooms. YUM! The store was out of Italian bread so I bought sub buns. I thought they worked out great! They cut into nice pieces/wedges so easily. I cut the bottom thin and left it flat then scooped out the top of the bun.

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Reviewer:

yelhsa123

Reviewed: Nov. 12, 2011

This was really good. However, I think it needs more garlic and onion, as well as butter and cheese. I think swiss cheese would be really good as well. No need to dig out the bread, as I just pressed the bread and that worked just fine (as others have mentioned). No need to sautee mushrooms first, as it isn't needed.

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 1, 2011

OMG...was this ever good and really easy to make. I only used an 8 oz. pack of baby portabella mushrooms and it was plenty enough, kept the rest of the ingredient the same. I chopped the mushrooms up pretty good so they would cook in the oven. I added some fresh chopped parsley that needed to be used to the mixture. I didn't pull out the bread, I just pulled it apart and made a cavity for the mushroom mixture. I had a pretty long French bread roll and it filled it very nicely. We served it with broccoli cheese soup. Best meal I've had in a long time...Thanks JMSS

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 16, 2011

Yummy! I made it on top of a toast on the panini press. Super quick and yummy!

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Reviewer:

Anu

Cooking Level: Intermediate

Home Town: Calcutta, West Bengal , India

Living In: West Lebanon, New Hampshire, USA

Reviewed: Oct. 7, 2011

This is CRAZY good! I am not much of a mushroom person, so I was trying to be brave for my fiance. Let me tell you, this bread is fantastic. I did make a couple of small changes. Since I am learning to like mushrooms, I diced them instead of slicing and I used a round sourdough bread because that's what the store recommended. Next time I will use 1/4 cup butter since the cheese seemed a little on the oily side. Overall, definitely a keeper!!

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Reviewer:

ZERBE6982

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 22, 2011

Pretty delicious! Used a mixture of white and baby Bella mushrooms.

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Sep. 17, 2011

I've made this a few times now, and it always disappears fast. For smaller bite size appetizers, a french loaf works just as well.

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Reviewer:

mred9

Cooking Level: Intermediate

Home Town: Ancaster, Ontario, Canada

Reviewed: Sep. 14, 2011

Just made this recipe for lunch--I cut everything in half to make a smaller portion and it was SO delicious! I will be making this one again, and passing the recipe along to others!

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