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!

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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.

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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.

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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!

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Reviewer:

dshowell

Cooking Level: Intermediate

Living In: Kingsville, Ohio, USA

Reviewed: Jul. 8, 2011

The only change I made was to use breadcrumbs instead of the crackers because that is what I had on hand. I was feeling lazy and didn't remove the stems just to add them back later but that didn't affect the flavor. I used salted butter and between that and the Zesty Italian dressing it was a tad too salty. I recommend using no salt butter and not using any "salt to taste". These were very rich and YUMMY! Update-I forgot to mention that I DID add a couple dashes of Old Bay.

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jun. 24, 2011

Loved this! Made it as an entree, and wasnt sure it would be enough for a meal for my husband, so used some of the sauce and made a light pasta. The portabella itself was definitely enough but the pasta was a nice addition. I also followed the suggestions of others & used less crackers. Glad I did b/c it probably would have been dry if I had used the full amount called for. Would definitely make again. (pictures posted)

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Reviewer:

missj723

Reviewed: Oct. 13, 2010

Very good flavor, but rather rich. I stuffed on large portabella and several Baby Portabellas, and the small mushrooms turned out much better. I think the balance is better with more mushroom and less of the crab mixture. Everyone loved them.

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Reviewer:

Miss T

Reviewed: Jul. 26, 2010

Delicious! I used a couple tablespoons of olive oil instead of butter and it still tasted fantastic.

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Reviewer:

Crazy Legs

Cooking Level: Intermediate

Home Town: Silverton, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 17, 2009

Easy to make Easy ingredients Tasty finish Restaurant quality taste straight from my oven! The only issue I had was that it was SO RICH when I finished up. My husband doesn't like sea food so I probably won't make it again. It was good, just wasn't what I was looking to taste when I was finished up.

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