Reviewed: May 8, 2013

I used five giant portabella mushroom caps. I followed the recipe for the most part and gave four stars but only because instead of Italian dressing which we're not crazy about, I used lemon juice, olive oil & butter for the marinade. No crackers either, I made bread crumbs by throwing stale rolls in the food processor with a teaspoon of Old Bay seasoning. Will do it the same way again because this turned out FANTASTIC!! Thank you for posting this LJALEXSTADT as it made a great side dish and saved us from a boring dinner tonight!

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

Reviewer:

dumblady

Cooking Level: Intermediate

Reviewed: Mar. 27, 2013

Outstanding!!!! I didn't have the Italian blend cheeses, so I substituted with parmesan cheese, mozzarella and provolone. A definite keeper. Thank You.

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

Reviewer:

Linguini

Cooking Level: Intermediate

Reviewed: Jan. 30, 2013

Made this a little over a week ago for my boyfriend's birthday and he loved it so much I've already had to make it again! I'm not a mushroom fan but thought the stuffing was very tasty.

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

Reviewer:

BryansMommy

Cooking Level: Intermediate

Reviewed: Nov. 9, 2012

Good recipe but a little time consuming. Recommend using lump crab for better crab flavor.

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

Reviewer:

stephluvs2cook

Reviewed: Oct. 15, 2012

We'll definitely make this again. It was amazing!

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

Reviewer:

rookgirl

Reviewed: Aug. 2, 2012

This recipe was wonderful. I doubled the recipe for 4 mushrooms and had more than enough filling. I only used 1/2 a bottle of Italian salad dressing and substituted artificial crab meat. It was delicious and my husband loved it too! Thank you for a great recipe!

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

Reviewer:

colleon46

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: Mar. 18, 2012

This is an incredibly delicious recipe. I followed with two exceptions. 1. marinated the mushrooms for about 30 minutes and 2. was very careful about sodium. Used unsalted butter and no added salt. Turned out fantastic!

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

Reviewer:

cookndude

Reviewed: Jan. 25, 2012

This was just OK for us. We used Italian seasoned bread crumbs instead of crackers for the filling and that made it too salty.

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

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jan. 7, 2012

These were incredible. I ate this and didn't need to eat the rest of my dinner.

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

Reviewer:

Bondoe

Reviewed: Jul. 17, 2011

WOW! That was the first word out of everyones mouths this evening when I served these. I used smaller portobello mushrooms instead of the large ones and doubled the filling recipe to serve more people but did not change any of the ingredients. My daughter said they tasted just like Olive Gardens. I have another stuffed mushroom recipe using sausage that everyone raves about but my husband liked these better. I plan to use the filling recipe to make stuffed zucchini. I will definately be making these mushrooms again though. Thank you for offering the recipe!

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