Reviewed: Oct. 19, 2009

Loved it. I used this as one of my vegetarian appetizers as my baby shower last week. It went over well and I will be making more for the upcoming Holidays. Thanks. (there was stuffing left over so buy extra mushrooms)

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Jenn

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I thought these were delicious! I left out the port wine and followed the rest of the recipe exactly!!! Great mushrooms, great recipe!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 26, 2009

Not incredible but not bad either. I made some changes. Added chives, chopped walnuts, halved the cream cheese, did a few extra mushrooms. I can't imagine these without the walnuts. That part was good. They were rather rich. And even though I reduced the cheese and added extra mushroom, we still had extra filling.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jul. 19, 2009

Tasted great, but I've had better. Possibly because I cooked them on the grill but I doubt it. They cooked pretty evenly on the top rack around 350 to 400 degrees

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Mikey P

Cooking Level: Intermediate

Home Town: Lewisburg, Tennessee, USA

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Reviewed: May 18, 2009

My Sister-in-law and I were looking for a creamcheese stuffed mushroom and found this one. We loved it!! it does make a little more filling than 12 mushrooms can hold. I did not do the pre-bake saute, and it still turned out wonderful. the leftover filling is great on bread or bagel!!

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pbjperry

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Reviewed: Feb. 18, 2009

I made these for the first night my parents were over for dinner after I moved in with the boyfriend. Glad it made a good impression! They've been begging for more ever since! Much better if cream cheese is at room temp and I found that it makes a lot more mix than what you need... Easy correction? Make more mushrooms! Yum!

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Lisa

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Feb. 7, 2009

This was a fantastic stuffed mushroom recipe! I used sriacha as the hot sauce, and baby bellas for the shrooms. I think that I have a permanent mushroom recipe! I will say that there was way more stuffing than mushrooms, so next time I will double the mushrooms for the same amount of filling.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jan. 5, 2009

Great! Added some bread crumbs to enhance the texture of the filling and prevent 'runover' by just sprinkling them over the top. Also used a porcini mushroom balsamic viniagrette to coat the bottom of my baking dish and drizzled over the top. Did 1 and 1/2 large containers of white button mushrooms from WalMart and could've sone 2 but ran out of room in the pan. They were the first thing gone on Christmas Eve with requests for more!!! Also, omitted the garlic (hubby hates it) and didn't saute the tops, just the stems with onion, then baked in a glass 9 x 13-turned out great!

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Alison B

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Reviewed: Dec. 18, 2008

Although I don't personally like stuffed mushrooms, everyone that ate these said they were wonderful.

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Haruko

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Reviewed: Nov. 29, 2008

These are delicious! I agree do NOT cook in the olive oil first. I simply put all the ingrdients in a hot skillet and the mushrooms create their own juice. I use sharp cheddar cheese because it is one of my favorites and it adds to the "bite" of the filling.

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turnthe

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Braidwood, Illinois, USA

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Reviewed: Oct. 24, 2008

Some I made with the sauteed caps, some I skipped that step - the ones I skipped wee definitely squishier. I baked the for the amount of time specified and it might just be my oven, but the stuffing was just barely done. They were very good, will make again, I'll just probably bake them a little longer.

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pocketbachman

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Reviewed: Sep. 9, 2008

These were really, really good. I was baking chicken at 425 degrees in the oven so I stuck these in there for just about 10 minutes instead of 20-25. When I took them out the mushrooms were kind of shriveled and dark, but still looked appealing. I wasn't sure if I'd totally messed them up, but they still tasted awesome! My boyfriend, who was not expecting to like them, totally loved them. I will definitely be making this again.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jul. 18, 2008

This was very good--a nice change from the usual sausage stuffed mushrooms. Next time I will increase the onions to 1/4 cp and sprinkle the tops with paprika. Might even try adding 2 cps spinach. Definitely a keeper.

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SCHUTZ3

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Reviewed: Jun. 16, 2008

Made this for fathers day. Even though I didn't use the full recipe (5-6ox of the cream cheese) it still made a huge portion, and it filled 22 largeish mushrooms. I added chopped almonds and Trader Joes chili lime cashews (small handful) for the crunch and additional kick. Went over well. Would make again.

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Jun. 9, 2008

Excellent!

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DaleZ

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Tijeras, New Mexico, USA

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Reviewed: May 12, 2008

This dish was very well received by my MEAT ONLY eating father and family. I am a vegetarian and was looking to make something for everyone to enjoy. I used 8 Stuffer mushrooms and halved the ingredients of the stuffing, which turned out the perfect amount. I topped each mushroom with a light sprinke of bread crumbs and parmasean (with a sprig of green onion) for a crusty and colourful topping. This really finished it off. Excellent recipie, thanks!

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cherrylicious

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Mar. 21, 2008

I found this recipe to be rather bland...if might be better if you omitted some of the cream cheese. It was definitely lacking in flavor. Possibly adding some more texture or ingredients might help such as bread crumbs.

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sara1975

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Reviewed: Mar. 16, 2008

Turned out great!

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anna pie

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Reviewed: Feb. 6, 2008

Like others said, didn't brown the garlic and onion, just mixed them into the cream cheese. We ate this for dinner tonight, and probably will repeat next week. :)

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