The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 8, 2009
Good but not WOW. Will not make again.
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Photo by Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 5, 2009
Excellent! Broiled the last 2 miutes to get a nice, golden crust. Made for a happy hour and game party and they were devoured. Quick, simple and delish.
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Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA
Living In: Hudson, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 5, 2009
Awesome loved the recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 3, 2009
VERY good! I made as written, but I did use very expensive, fresh grated parmesan from a local cheese shop and I'm pretty sure it made a difference. We LOVED the "kick" from the cayenne pepper. I will definitely make these again!
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Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 2, 2009
Amazing! I had to make a second batch immediately. Thanks so much for sharing the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 31, 2009
I am regularly asked to bring these to parties and dinners. Gone in seconds! The amount of filling can easily fill 2-3 times the amount of mushroom caps, or I have served extra filling as a hot dip with crackers or veggies. Love this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 29, 2009
SO DELICIOUS!! My husband stated that these were the best stuffed mushrooms he had ever eaten- even better than his own mother's (whose are also very tasty). I like to have meat in my stuffed mushrooms, so I fried up a little extra lean ground beef. I went ahead and just added the all the ingredients to the meat while it was cooking, then cooled it off, and mixed in the room temp. cream cheese. I would also recommend to use smaller mushroom caps as other reviewers have suggested- unless you absolutely LOVE cream cheese, the smaller mushrooms can balance the mushroom/cream cheese flavor. YUM!!!!
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Cooking Level: Beginning

Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 26, 2009
After reading reviews about the mushrooms coming out bland, I cut the cream cheese in half and kept the rest of the ingredients the same. Definitely not bland, but not tasty either. These have potential, so I'll try again but reduce the cayenne a bit and add some salt and shredded cheese. A great suggestion was to make it all up in the pan, cheese included and put it in a zip-lock bag to pipe into the mushrooms. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2009
Myself and three other people made this for a project at our school. needless to say sharing was painful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2009
My husband really liked these. I thought they were pretty bland even though I added a can of minced drained clams. I would make again for a dinner party but it is not worth the effort for a regular dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 22, 2009
These were fantastic--went really fast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 21, 2009
Excellent recipe! Added Bob Evans sage sausage for texture and flavor. I will definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 20, 2009
This recipe is to die for! I made it exactly as the recipe stated. Perfection. I did sprinkle shredded mozzarella on a couple of them during the last 5 minutes of baking. They were all great, both with the added cheese and without. Wouldn't change a thing!
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Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 19, 2009
easy to make and tastes great!! the cayenne adds a little kick.
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Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Mar. 15, 2009
my father in law makes the BEST stuffed mushrooms and even these don't compare to his. this is a great recipe though. next time i think i will use stuffing so that the cream cheese mixture isn't so rich. my husband LOVED these and asked that i make them on a regular basis.
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Photo by Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 15, 2009
These are absolutely the best. I follow the recipe as is but I add crushed garlic croutons and cheddar cheese on top. Thanks for the great recipe. We make it all the time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 15, 2009
These mushrooms were a hit. We made some broiled lobster and coconut shrimp for a valentines day dinner and they were very good.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 13, 2009
These are a little more work than the stuffed mushrooms I have done in the past, but they were well worth it. I used one regular size container of whole mushrooms that were just average size and ended up with a ton of the stuffing mixture left. Put it in the fridge and next day stuffed another container of mushrooms that we had in the fridge. Only comment is to make sure the mushrooms are very fresh and haven't been in the fridge for several days, as our second container had been. The fresh mushrooms held up better to the heat and kept their shape better. Wonderful flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 10, 2009
Delicious. Took the advice of many reviewers and added crab meat to the cream cheese. Better than most restaurant versions--filling and very rich!
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Photo by Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 9, 2009
I've made these twice now, and both times they received rave reviews from my hubby & guests. I followed the directions exactly. There was plenty of extra filling, so I combined the extra on top of the stove with some cream to make a sauce to go with the mushrooms. It turned out fantastic!
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