The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Nov. 12, 2009
This is a wonderful receipe. It went over great with my friends, I would put in about a 1/4 tsp of salt. A dash just wasn't enough.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Apr. 17, 2008
Hmmm. I used roma tomatoes instead of regular red tomatoes. I also didn't have parsley, so I used some parmesean cheese and some breadcrumbs. Delicious. In case you are having trouble making your tomatoes stay upright-use a muffin/cupcake tin. It is perfect.
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Cooking Level: Expert

Home Town: Placerville, California, USA
Living In: El Dorado Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Sep. 4, 2007
Really good! I used Parm instead of the Cheddar and because I'm a Jersey girl, I just had to incorporate the tomato pulp in the mushroom mixture. I added Italian seasonings, plus garlic and onion powders. Thank you, Florence!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed: May 20, 2007
Absolutely delicious! We made this with a 4-cheese blend. The stuffing was very creamy. A hit with our 3-year-old, too!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed: Jan. 26, 2007
We didn't care for this. We like the tomatoes cooked much longer and the filling tasted wierd. I won't be making this again. Sorry!
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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