Reviewed: Nov. 7, 2011

My wife and I really liked these. The stuffing is delicious even before cooking (yay for licking the bowl!) but I felt that it's subtle flavor was overwhelmed by the mushroom. Next time I may try a different type of mushroom or hollow them out a little more. I also might just use the stuffing in a whole chicken or something. Definitely a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

paxerit

Reviewed: Jul. 12, 2011

They are ok. I love pecans but I actually didn't like the crunchy texture. I added about 2T of half and half, hoping for a richer flavor. I also added chopped fresh Rosemary. Next time, I'll just go for a regular cream cheese recipe. You might try adding some crumbled sausage or bacon for flavor...although, this defeats my attempt at finding a somewhat healthier stuffed mushroom recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 5, 2011

These were OK, guests enjoyed them...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anne in Minnesota

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Jun. 22, 2011

Absolutely awesome and fun to make! The only thing I do is add a bit more spice, as well as fresh minced garlic. These are so fun to manipulate as well-try adding some proscuitto and romano cheese for an Italian twist!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Feb. 19, 2011

I enjoyed this recipe. The nuts add something unique...a bit of extra savoriness and crunch to the dish. However, I added four cloves of garlic to the recipe to make it a little more flavorful. The again, I do love my garlic.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crshore

Reviewed: Feb. 6, 2011

People raved about this at a party and wanted recipe. If you are using salted butter and a mix of parm/asiago/and romano cheese as I did, then don't add the salt until you have tasted.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANNIE

Cooking Level: Intermediate

Home Town: Bridgeport, Connecticut, USA

Living In: Westfield, Massachusetts, USA

Reviewed: Dec. 12, 2010

Yum! I'm keeping this one. I was looking for stuffed mushroom recipes without cream cheese and these were great. I cooked the stem and onion mixture longer so it was nice and caramelized and also left them in to bake about 5 mins longer so the caps were a bit softer. The pecan / parm / onion mixture was great, but I also like that you can switch this up however you like. Great basic recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

eddico

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

Reviewed: Oct. 17, 2010

Amazing! In order to ensure the mushrooms were juicy, I did two additional things: 1) I dipped them in balsamic vinegar prior to baking 2) I put chicken broth (was also cooking a chicken) in the pan before cooking and also drizzled the broth over the mushrooms once they came out of the oven. Furthermore, I substituted fresh basil for dried, and used a bit more cayenne pepper than called for to increase the heat. Delicious :)

Was this review helpful? [ YES ]
3 users found this review helpful