The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 29, 2009
Quite good, a little dry but would be really exceptional used as meatballs with spaghetti sauce. I used real minced garlic with basil and oregano leaves instead of parsley flakes. Very good warm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 8, 2009
Everyone loved it except for me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Dec. 4, 2009
Absolutely DELICIOUS!!! I recommend using 1 or 2 cloves of garlic rather than the garlic powder, though. A GREAT meatless meatball option, nearly as good as my Italian grandma's meatball recipe! I also used crushed up Club crackers, 1/2 tsp dried oregano, 1/2 tsp dried marjoram, 1 tsp dried basil, and a pinch of ground red pepper in place of the seasoned bread crumbs. I also reccommend allowing the mixture to rest for 10-15 mintues before shaping into balls to allow it to hydrate, though this is not absolutely necessary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 4, 2009
These are amazing -- I added a little bit of white wine I had leftover, and boy did that bring out a nice flavor! Though mine didn't ball up very well, they still turned out delicious! Perfect little appetizers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 1, 2009
I have made these several times now and everytime better than the last!!!! These are great!
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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: May 14, 2009
Awesome!!! They were even better the next day for lunch-cold!!! Definetly making these for every party. My husband didn't eat them at dinner when they were freshly made, but ate them the next day and loved them. He regretted not trying them the night before.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 28, 2009
This recipe is AMAZING. I made them for a wine tasting and had so many friends ask me for the recipe. They were great. I made them again with a yogurt/lemon dressing and loved them once more!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 24, 2009
Mixed reviews from my family. Sorry, I did not like these at all. My wife thought these were just OK. My wife and I agree that these seemed like too much bread crumbs and not enough mushrooms. I would have rated this at 2 stars, but my mother just absolutely loved these and kept raving about them. She said these mushroom balls tasted so much like meat that she wanted to use this recipe for meatballs, the next time we eat spaghetti. My two kids 2 and 5, whom are usually picky, gobbled everything up and wanted more.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 15, 2009
I am giving these 4 stars even though I didn't like them because everyone else in my family did, A LOT. I think the main thing that upset me was that after I baked them a huge puddle of melted butter was covering the cookie sheet. I poured that off (so maybe they were actually healthier minus the butter?), but it kind of grossed me out. They looked a lot better when stuffed into tomatoes. Anyway, as I said, my family liked them, so I'll probably make them again, and I am sure if I hadn't seen the puddle of butter I would have enjoyed them more too. :)
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 19, 2009
Not as good as I had hoped it would be...exspecialy when you add oregano rather than parsly..big difference
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 17, 2009
THESE ARE AWESOME!!! The first time I made them, I didn't have bread crumbs so I had to improvise. What I did was crush up seasoned croutons and they worked very well!! I will always use the croutons now. I've made these for my Christmas party and our Super Bowl party and have gotten rave reviews.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 21, 2009
excellent recipe. I made it for a appetizer potluck and the mushroom balls were enjoyed by all who had them. Even folks who detest mushrooms were shocked to learn the ingredients of these tasty snacks. I stuck to the recipe for the most part. I used three eggs rather than four and 1/3 cup butter rather than 1/2 cup.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 30, 2008
I used this recipe as a filling for whole mushroom caps with a little mozzarella cheese underneath. It sounded like a good idea but wasn't a huge success with my husband. I thought it was just okay. The mixture was a bit dry and tasted mostly of the bread crumb seasoning. I used my food processor and I think I chopped the mushroom too finely and then had to add too much bread crumbs to hold the mixture together.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 26, 2008
I like more a mushroom taste this tasted more like the bread crumbs than mushrooms.
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Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Oct. 10, 2008
We really enjoyed these! I only used 2 T. butter (I'm always cutting down the fat if I can)and 2 eggs and added a large clove of fresh garlic and some poultry seasoning. Putting the mushrooms, onion, and garlic in the food processor makes it so easy. I also added only enough bread crumbs to make it slightly stiff. My husband thought it was a restaurant quality appetizer!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 11, 2008
This tasted very good. I thought the batch felt extremely dry after using the required amount of breadcrumbs, so I had a half brick of light cream cheese left over that I added to the batch to make it less dry. I also added about a 1/2 cup of cheddar cheese to the recipe. My husband enjoyed them very much, and since I have some of the batch left over, I'll add some horseradish to them for some extra kick!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 14, 2008
I made these for a party. I found them extraordinarily dry and bland, but they appealed greatly to some of the more finicky eaters among my guests. Probably a nice fallback vegetarian recipe for anyone without an adventurous palate.
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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 18, 2008
I am not a huge mushroom fan; although, I had some mushrooms left over from another recipe.... These Mushroom Stuffing Balls are so tasty. I highly recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 5, 2008
Very different appetizer! The second time I made them, I added Chinese seasoning and served with Teriyaki sauce. I plan on using this recipe in my stuffed zucchini this summer - WAY better than regular stuffing! Thanks!
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Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Snoqualmie, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 16, 2008
Pretty good!!! I can see how this can be an okay crowd pleaser. Next time, I'm going to include chopped green onions. There's something missing when I initially tasted it... would make it again!
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Cooking Level: Beginning

Living In: Studio City, California, USA

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