The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 7, 2009
Pretty darn good! Added a little bread crumbs and used feta because I had it on hand. I'm having a big party on Friday. I hope they hold up in a chaffing dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 6, 2009
The hit of the cocktail party!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 6, 2009
Yummy! Even the 3 and 5 year old loved them.
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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: Dec. 6, 2009
OMG! YUMM. I made these for Thanksgiving and they were a huge hit! The only thing I changed was after i sauteed garlic and stems, I cooked them in white wine. I will make these again for sure!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 6, 2009
I made these for the first time, and had unexpected company that stayed for dinner and they siad they would give this recipe a ten out of ten!!! Very easy and tasty! I did substitute red pepper flakes for the cayenne pepper. YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Dec. 6, 2009
Made these last night as an appetizer and they were gone in a flash! I accidentally added a bit more cayenne so they were quite spicy but delicious. I used tiny mushrooms which were a huge pain but looked nicer on the plate. Because they were so small they barely needed 15 minutes in the oven. I followed the recipe exactly but next time would add green onion just for colour. Will make often, thanks a lot!
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2009
Easy & Delicious! This was my first time making stuffed mushrooms and the recipe was requested several times. I used olive oil instead of veggie oil. I did not have any cayenne pepper on hand, so I used cumin instead. I put the stuffing mixture into a ziplock baggie, cut off one corner and filled them that way. So easy! I also baked them in a mini-muffin pan. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2009
Very good mushroom caps and a big hit at the party I made them for. I followed the recipe exactly as written, and the only thing I would do differently next time would be to use smaller mushrooms - the filling kind of overwhelms the mushroom in the large caps. Thankyou!
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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: Dec. 5, 2009
Devoured at my husband's work Thanksgiving luncheon. I made a triple batch and he only got 1! (They have 8 employees...)
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Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 4, 2009
These are fantastic, the second time I made them with the button mushrooms which went over much better because they were bite sized. Great Recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 4, 2009
The best! It's better eaten fresh from the oven. Like others, I added 1/4 cup bread crumbs (in my case panko) to the cream cheese. Then I pressed the stuffed mushroom unto real bacon bits and then to a plate of panko. It gave a bit of crunch and it browns well. No need for oil spray. The bacon bits and panko adheres easily to the cream cheese mixture. Looks pretty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 3, 2009
Amazing! I did add breadcrumbs to the top of the filling before baking. Everyone loved em.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 30, 2009
These were delicious! I used smaller mushrooms (about 20 total) and I still had leftover filling. I did add some precooked bacon bits--yum! And since I didn't have any onion powder, I minced up a couple of green onions and sauteed them with the filling. So good!
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 30, 2009
I make this whenever I have company over. They can't get enough. It has just enough pepper to be perfect.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 29, 2009
First time for me making stuffed mushrooms! Easy, just a little time consuming, but TASTY! I like hot 'n spicy like no other but next time I would half the amount of cayenne pepper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 29, 2009
I had never made stuffed mushrooms before, and so didn't know what to expect. The texture of the mushrooms was wonderful- there was just so much cream cheese. Too much. I'll be making these again, but i'm going to tweak the recipe a bit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2009
These were quite a hit at a party. They definitely need to be kept warm. People liked them, but I found them too cheesy. It would be better to make them with smaller mushrooms so you don't have so much cheese in each one (unless, of course, you prefer them very cheesy.)
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Home Town: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2009
I thought these needed something so I added a couple of slices of cooked bacon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Nov. 27, 2009
First time making stuffed mushrooms meatless and without bread crumbs. Followed recipe. Placed cream cheese mixture in Ziploc bag to fill mushroom caps. Added crabmeat to the mixture. Not a fan of crabmeat, but everyone raved about it at Thanksgiving dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 27, 2009
These were great, and a lot easier than some other stuffed mushroom recipes I've tried in the past! I skipped the cayenne and went easy on the black pepper since my son doesn't tolerate it, and they were still great. I doubled the recipe and did 24 moderate sized mushrooms (one of the really big containers) and have a ton of leftover stuffing that we'll either make another batch or use it on bagels. Also subbed Neufatchel cheese for cream cheese since it's softer but with the same taste. VERY rich!
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Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA
Living In: Dulles, Virginia, USA

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