Onion and Mushroom Scrambled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baking Nana
Reviewed: Feb. 2, 2013
This had way too much Italian seasoning for us and I even cut it way back. Also, I would cook the mushrooms and onions in a separate pan and then just fold them into the eggs with the cheese at the end. The mushrooms scrambled with the eggs gave the eggs a muddy color.
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Photo by Baking Nana

Cooking Level: Expert

Reviewed: Aug. 30, 2013
I cut the italian seasoning back to a half teaspoon and added in one more egg. I also used one package of Laughing Cow cheese because I did not have Boursin. I liked this more than the kids did. I would make this again, just for myself.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Photo by naples34102
Reviewed: May 2, 2015
Eight oz. of mushrooms for 5 eggs? A whole onion? Even more startling, 1-1/2 TABLESPOONS of Italian seasoning? For 5 eggs? Especially regarding the seasoning, one could reasonably assume this has to be a typo! That said, if I were to rate this recipe according to these measurements, I would assign it one star, and according to AR’s guidelines, that means inedible. If I were to rate this, however, on more sensible measurements, I would rate this 5 stars. Not only did I not use 1-1/2 T. of Italian seasoning, I used none at all – because I don’t use “Italian” seasoning. But if I was to use it, I’d use a more reasonable 1/4-1/2 tsp. – “to taste” if you will. Besides, garlic and herb Boursin has quite a lot of flavor on its own and because of it you’d be pushing it with extra seasoning. I did, however, add some chopped fresh chives to compensate for omitting the “Italian” seasoning. As for the mushrooms and onions, I added what looked right to me, and it was far less than what the recipe directed. The Boursin added a pleasant, subtle, herby creaminess, and while the mozzarella didn’t contribute much flavor, it added a decadent gooiness. So in the final analysis, made as directed with at least one possible typo (the amount of Italian seasoning) this would be 1-star inedible. With more conservative amounts of everything, we loved it, 5 stars. In fairness, I’ll rate it midway in between at 3 stars, which assumes the reader takes into account these considerations.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Sep. 9, 2014
What a great recipe. I had double everything except for the Italian seasoning (mistake on my part). Will be doing again. Thank you boonu for a wonderful recipe.
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Photo by Nadine

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada
Living In: Mississauga, Ontario, Canada
Reviewed: Apr. 2, 2015
I thought this was barely OK. I made it exactly as written. I'd never bought the Boursin before, but it was kind of nice itself. But overall, this wasn't really a breakfast kind of dish to me. I probably won't be making it again.
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Cooking Level: Intermediate

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Reviewed: Aug. 2, 2014
We added goat cheese instead of Boursin, and it was delicious. We will add fresh spinach next time.
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Photo by Stan Cook

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Reviewed: Jan. 28, 2014
This was so good as well as being easy to make. I also served it on toast and it was enjoyed. I will make again!
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Photo by Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA


 
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