Reviewed: May 11, 2009

Yum, these were good! I altered the recipe slightly. I added a can of crab meat, and 1 diced green onion. The filling was enough for 28 mushrooms, and I could have easily stuffed a few more. They were wonderful and I wish there had been more! The cayenne pepper adds a nice kick. These are cheesy and wonderful! There wasn't a single mushroom left and everyone wanted more!

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SusieQ1707

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: May 11, 2009

Made about 50 of these (small to med mushrooms) for 12 people for a side dishe at dinner. All were eaten. I think I was a little to heavy handed with the cayanne pepper, but otherwise would make again nice change from the usual stuffing.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: May 9, 2009

Yum! I coated the mushrooms in butter and added a little more parmesan cheese on top. Great!

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Tayls

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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Reviewed: May 8, 2009

I made this tonight.Very good everybody loved them.The only thing I did was add bacon and a some crushed red pepper.This is a keeper.

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vickie

Cooking Level: Expert

Living In: Bentonville, Arkansas, USA

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Reviewed: May 6, 2009

These were fantastic. I upped the garlic because, well, I love garlic. They're great - double the recipe because everyone is going to want a bunch of these!

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Becca

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: May 5, 2009

This was a hit at our house. Yum!

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smlopez1981

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Reviewed: May 4, 2009

I thought the stuffed mushrooms were good but a little salty... although I didn't add salt. Maybe I would add a little less onion powder and maybe some chopped sauted onions instead.

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ashfairie

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Reviewed: Apr. 30, 2009

EXCELLENT!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 30, 2009

these were awesome! and soo easy to make .. they were all eaten soo quick i sent my boyfriend to go get more mushrooms to make more!

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Lucy_j

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Reviewed: Apr. 29, 2009

THESE MUSHROOMS ARE GOURMET RESTAURANT QUALITY. I always double the filling recipe and buy a huge container of mushrooms from Costco or a wholesale retailer to make a ton, and there are never any leftover! I've made this recipe just as-is, and I've also made it numerous times adding lump crab meat (don't buy a cheap can...the $3+ cans aren't bad, but anything that costs less than that is disgusting). The crab ones are always the most popular. I also add tons of shredded mozzarella cheese that give it a cheesy texture. Bake these longer than the directions say, however, until they're tender, hot, and have started to release water in the bottom of the pan. I often buy disposable aluminum pans to bake these in and take them to parties - THANK YOU SO MUCH FOR THIS FLAVORFUL RECIPE!!

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Love2Cook

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 28, 2009

I loved these. Every single one was devoured! I made half with bacon and have exactly as the recipe was written. I think they were better without the bacon. I will make again.

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Raye

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Reviewed: Apr. 23, 2009

I didn't think this was very good at all. The cream cheese was overpowering. The cream cheese to mushroom ratio is also way off. With lots of tweaking you could probably make it ok. Try a different recipe.

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dannersmom

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Reviewed: Apr. 23, 2009

So good. Used 2.5-inch mushrooms and added one large cooked shrimp (chopped) per mushroom.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Apr. 19, 2009

I took these to a party and got SUCH compliments - they were gone in a matter of minutes (I even made a double batch!). I used 2 packages of baby portabellos, doubled the recipe, and had LOTS of leftover filling. If doubling the amount of mushrooms, I would keep the filling amount the same. But I wouldn't change the filling in any way - it was perfect!!

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Apr. 18, 2009

I give it 5 stars because I doubled the recipe and every single stuffed mushroom was devoured at a cocktail party. I personally thought they were a bit bland, even after adding minced chives, but everyone loved them. Great for an appetizer. Next time I think I'll add some bacon bits and top with cheddar cheese to see if it adds some pop. Agreed with other reviewers, had plenty of left over "stuffing" so will have to find something interesting to do with the extras...maybe a dip with crackers?

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lolobtexas

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Reviewed: Apr. 16, 2009

I didn't taste these myself as I don't like mushrooms, but my husband loved them. He wouldn't let me throw them away after dinner, which says a lot because he NEVER eats leftovers.

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Mrs. Hooper

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Apr. 16, 2009

I looked at this recipe and it has so much positive results and once i made them,it just wasn't good at all. it had too much cream cheese,mushy, my brother even made a grossed out face when he tried them. I will never make these mushrooms again.

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Kimberly

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Reviewed: Apr. 15, 2009

fantastic recipe!! my husband just loved these!! i made a few changes but i am still rating the recipe 5 stars because it was sooo goood. i didnt have onion powder, so i seasoned with black pepper, cayenne and papkria. i also left out the garlic. i added a bit of green onion and also some chopped shrimp. i fried in butter and topped with cheddar. seriously delicious! will definitely be making this next time i have company over. its the type of recipe that is simple to make yet is sure to have everyone raving!! thanks for sharing the recipe!!!!

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svnb

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Reviewed: Apr. 13, 2009

This was one of the appetizers I served to my Easter dinner company. I doubled the recipe and added a can of crabmeat to the cream cheese mixture just to give it some added "oomph". The mushrooms were delicious! This recipe is a keeper, for sure! Delicious!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

I followed this recipe exact....and while the mushrooms were edible, they were nothing to write home about. I ended up doing a lot of "doctoring up" to get them suitable for company.

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