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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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Oct. 14, 2009

Fantastic. Easy! I make these all the time- they taste SOOOO good.

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cook4four

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Reviewed: Oct. 14, 2009

Wonderful, depending on mushroom sizes this will fill more than 12. Everyone asks for recipe

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pks

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Reviewed: Oct. 11, 2009

These were awesome! I followed the recipe to a T. I was able to get more then 12 mushrooms filled. They were so good that my husband and I ate every single bit. These will be great to serve for an app next time company comes over. These are a total must try.

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Short&SassyCook

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Reviewed: Oct. 11, 2009

Wow, these are wonderful. I found that I did not need the entire 8 ounce package of cream cheese. I followed the recipe for the filling with the exception of only using about four ounces of the cream cheese. I baked them for twenty minutes at 350 degrees and they came out perfectly. This is the type of dish one would expect from a professional caterer - you will amaze guests at a dinner party with these delights. Thank you so much for the recipe - these are delicious!

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Gwen on the West Coast

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Reviewed: Oct. 11, 2009

Wonderful!!!!

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Aimee

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Oct. 11, 2009

Good but not sure if its worth all that fat. Eat all twelve mushroom caps(which isnt hard to do!) and you've consumed an entire block of cream cheese! Felt as if it could use a lil extra something in the filling.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 11, 2009

These were very good, but a little rich. I can definitely see where they would be amazing with crab meat in them. I think next time I may add some bread crumbs just to cut down the richness of the filling.

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Becky

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Very good. I added more cream cheese and a 1/4 pound of hamburger and it really made them over the top.

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Cucubitor

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Reviewed: Oct. 8, 2009

Pretty tasty! I had the thought afterwards (too late!) that they'd of been even better with bacon. After all, EVERYTHING tastes better with bacon! LOL!

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mandoerin

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

whoa, are these great!! I will be making this often. I just added some green onions on top. Thanks for the great recipe :)

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Becky

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

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Reviewed: Oct. 7, 2009

So easy and so Yummy! They disappear as soon as they get taken out of the oven! Thanks for sharing!

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thehippogirl

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Reviewed: Oct. 7, 2009

These were the most delicious mushrooms I've ever had! I decided at the last minute not to add the crab and they still turned out perfectly - especially with a little parmesan sprinkled on top. I had a little of the stuffing left over, so the next day decided to heat it in the oven and use it for a dip - so mouth watering!

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Diana

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Reviewed: Oct. 4, 2009

These are good. I left my mushroom pieces bigger because I like a little texture. Otherwise made as written. Great base for lots of variations! Thanks for the recipe.

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 4, 2009

I took these to a party and they totally disappeared in seconds. I was happy I bought the best appetizer there. I had people looking me up on the spot for the recipe. I added cut up sun dried tomatoes for color and extra parms on top last few minutes for looks. I have a text message on my phone waiting asking for the recipe. I'm making more next time.By the way this party was a crab feed..so I couldn't make crab stuffed mushroom my fav

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Sep. 28, 2009

This is a very good recipe. I have made it a few times and the only thing I have done different is add some green onions and cook those with the stems and garlic. I also put a lot of fresh crab meat in them. There amazing everyone loves them.

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