Reviewed: Nov. 8, 2009

I gave this recipe four stars, because it looked and smelled great. However, it is not the best recipe that I have tried and it was actually a bit on the bland side.

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MaryJason

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Reviewed: Nov. 8, 2009

I have grown up eating stuffed mushrooms on every holiday however I've grown tired of my families version (sausage and pepperoni stuffed) that I needed something new. I've tried them stuffed with walnuts and cheddar but these are by far the best. I had a party last weekend and I doubled the recipe for 5 people and had many other items prepared and NOT one mushroom remained. My friends loved them so much that they invited themselves over again this weekend and forced me to triple the recipe, and this time 4 people came and only ONE mushroom remained. We might take a break for a while but when we're ready, we'll be making these guys again.

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calead910

Cooking Level: Expert

Home Town: South River, New Jersey, USA

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Reviewed: Nov. 7, 2009

I made this for my bi-monthly wine, cheese, and beer parties, the guests loved it. I had one, left the room and they were gone. I will make this again!!

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TCPmom2000

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Reviewed: Nov. 4, 2009

This recipe is AMAZING!!!! I kept it in for a little more than 20 minutes. Other than that wouldnt change a thing. Ill make it many many more times!!

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tanner85

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Reviewed: Nov. 3, 2009

Pretty good!

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cookinteacher

Cooking Level: Intermediate

Living In: Clayton, North Carolina, USA

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Reviewed: Nov. 3, 2009

I am a student so sometimes I do a bit of budget cooking, most of the stuff in this recipe is not that expensive and you can always supplement parmesan cheese with any kind of cheese like eidam. Love it.

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Tajpanko

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Really good! I brushed melted butter on the mushrooms before I stuffed them. Used a mini-muffin pan to bake them in and it worked perfect. Also, put stuffing mix in ziplock bag and cut corner and piped into mushrooms. Easy! Next time I'm adding sausage with the stems and garlic.

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Tracy

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Reviewed: Oct. 30, 2009

I stuffed 24 mushrooms and still had filling left over! 1/4 tsp. of cayenne was a little too much kick for me, next time I will use a little less. I also added about 6 minced shrimp to the filling. Wonderful appetizer!

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Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 28, 2009

Excellent! I did add some breadcrumbs to the top. I will make again

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brookealyson

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Spencer, Iowa, USA

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Reviewed: Oct. 28, 2009

If I could rate this recipe for more than five stars, I would. This recipe is classy, elegant, and delicious. On top of all that, it's so easy to make. You would definitely impress guests with this one, just like I did. I made this exactly as the recipe stated, w/ the exception of leaving it in the oven for about 25 minutes instead of 20 (by mistake actually), but it still turned out to be scrumptious. Do not for a second hesitate to try this out. Thank you for this recipe!

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Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: Oct. 27, 2009

These make a fantastic base recipe for stuffed mushrooms. You can add a little chopped meat- some crab or shrimp or even spicy sausage. I would say it does need something extra, though. My 'extra' was chopped green onions- perfect! I seperated the parmesan and put it on top of the filled mushrooms instead of mixing it in and it browned beautifully but needed a couple minutes longer. 5*

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Jackie B.

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Oct. 27, 2009

These were wonderful! Super easy to make and were devoured by my friends and family. This will be a regular at my house! Thank you for a great recipe!

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Heidi

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Reviewed: Oct. 26, 2009

Wow! These were great! I did not change a thing nor would I ever! I will be making these on a regular basis. Thanks so much for the reciepe

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tara

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 25, 2009

These were good. I did think that they had a bit to much parmesan cheese though, that was basically my only dislike about them, other than the parmesan cheese, they were pretty good, Thanks for this.

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Amanda L.

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 25, 2009

Yummy. Used about half the cayenne pepper and was able to make another 12 mushrooms with the 12 servings recipe.

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aliciajewel

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Reviewed: Oct. 21, 2009

Delicious

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Sabbath D.

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Reviewed: Oct. 20, 2009

We all loved these little guys! Soooo sooo good! My daughter told me to write that she loves them too. She's 7. No changes. Oh yes, there was one. I didnt have parmesan so I used mozzerella. Next time will try the parmesan.

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rebecca

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 18, 2009

These were so wonderful. I had my doubts with the cream cheese, but these certainly lived up to their title and were seriously mouth-watering. I used mini-portobello mushrooms and sprinkled a little bit of bread crumbs and romano cheese on top and they were the first to go at the potluck I took them too. Huge hit. This is a keeper.

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