Reviewed: Feb. 27, 2012

I made these for appitizers using mini fillo shells, 3 dozen shells.they were great I did warm some cream cheese and frosted them before baking without a top I thought they looked too plain.

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Reviewer:

supernan

Cooking Level: Expert

Home Town: Clinton, Connecticut, USA

Reviewed: Feb. 11, 2012

If I could give this recipe 6 stars, I would. I made a five course meal for my wife and mother, believing the leg of lamb would be the highlight of the evening, but the mushroom pie by far and away stole the show. I used a blened of white, bella, and cremini mushrooms.... the differing types I believe added to the richness and character of the dish. Speaking of which, be prepared for a RICH dish. Very heavy, but very worth it. This will quickly become one of your favorite dishes, as I know it has with my family.

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Reviewer:

Peter J Boyd-Bowman

Reviewed: Jan. 26, 2012

Awesome! I used light cream instead of heavy and it came out delicious.

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Reviewer:

Kim

Reviewed: Jan. 24, 2012

Ah-ma-zing! This was easy to make, fast prep and super delicious. After dinner my husband just stood eating the leftovers out of the pan. I didn't have Swiss, so I substituted a mild English cheddar. I will definitely be making this again.

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Reviewer:

jmerar

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 16, 2012

Delicious recipe that I will definitely make again. I wanted to cook mushrooms that I had and found this recipe. Because I didn't want to go to the store I substituted Cheddar cheese for swiss, ham for bacon and sour cream for heavy cream and made my own crust. While the original recipe is likely even more delicious it turned out really well!

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Reviewer:

cindy chuidian

Reviewed: Jan. 15, 2012

This is incredible! I have made this many times now as a side dish, an app, and also (added extra meat) served as the main event. This is one of my new fav dishes.

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Reviewer:

casseroletron

Reviewed: Jan. 13, 2012

I didn't have a success with this recipe. The filling was too liquidy and was spilling everywhere, and also the puff pastry didn't cook all the way because of how liquidy it was. The taste was fabulous, but it just didn't work for me as a whole.

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Reviewer:

Rexi

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 12, 2012

Incredible recipe! Easy to make and full of flavor! The swiss cheese makes it! Will make this again!

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Reviewer:

teagirl

Reviewed: Jan. 7, 2012

Very good! I loved the left overs as well!!

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Reviewer:

merina

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Dec. 31, 2011

I will be making this again soon but will cut down on the "richness" by using less cream. Overall it was a hit with my husband and company. Pretty presentation too.

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