The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 19, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 19, 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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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Feb. 9, 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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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 18, 2008
Although I don't personally like stuffed mushrooms, everyone that ate these said they were wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Home Town: Macomb, Illinois, USA
Living In: Braidwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Nov. 4, 2008
This was a very good recipe once a couple of adjustments were made. Instead of 12 mushrooms I used 15, only 6 oz of cream cheese instead of 8 oz(otherwise you would have a lot of extra stuffing),and added 1/4 to 1/2 cup of seasoned bread crumbs.
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Cooking Level: Intermediate

Home Town: Modesto, California, USA
Living In: Astoria, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Latham, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Living In: San Leandro, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 9, 2008
Excellent!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Tijeras, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 16, 2008
Turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 25, 2008
I followed the recipe exactly, except I added regular white wine(it was all I had) and sprinkled grated mozzarella on top. Big hit at the table.
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Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 18, 2008
Wondeful appetizer! I have made these for a few events and everyone loves them. Great to take when you don't know everyone in the group and if they eat meat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 18, 2007
these are awesome. will def. make again. have plenty of mushrooms because the mixture makes a ton.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2007
I've made this a few times because my guests all seem to like it, but I find it bland and probably won't make it again. I added some Tabasco and used canned real crab (and did pre-cook the mushrooms a bit to reduce some of the liquid), but it mainly tasted bready to me and didn't have enough other flavors to be interesting.
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Cooking Level: Intermediate

Home Town: Tustin, California, USA
Living In: Corte Madera, California, USA

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