Reviewed: Apr. 24, 2012

Best stuffed mushrooms I've made, but with a few tweaks. I skipped the garlic and just used a tablespoon of garlic powder in the mixture. Instead of green onions I used regular onions. I replaced the port wine with white zin. Lastly, I used about a tablespoon of Italian seasoned dried bread crumbs instead of just plain Italian seasoning.

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Reviewer:

slg

Reviewed: Apr. 16, 2012

I get where she was going with the filling but like other users--I realized there were tweaks necessary to the recipe. First off when doing a totally binder free mushroom you need THE BIG CAPS. The ones usually found in Restaurant supply or Club stores. Skip the cheddar and go with another Italian cheese (mozz. or better Fontina).

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Reviewer:

Leigh

Cooking Level: Professional

Home Town: Warrenton, Missouri, USA

Reviewed: Feb. 26, 2012

I have make this recipe several times and they are always a hit. I find them farely easy to make. They are a nice addition to the meal as an appetizer or along with the entree.

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Reviewer:

TristaRDLD

Cooking Level: Intermediate

Home Town: Lumberton, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 27, 2011

Added breadcrumbs, and baked on a sheet where the juices from the mushrooms could drip through. This was a hit!

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Reviewer:

Jane

Reviewed: Dec. 24, 2011

This was a big hit on Christmas Eve! I added in chicken sausage (2 links) and used cabernet instead of port and it was fantastic! Also, I used 19 mushrooms and cooked it in a muffin pan to separate them. Thanks for the great recipe!

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Reviewer:

S.Payne

Reviewed: Sep. 18, 2011

Pretty good. Added parm and bread crumbs on top. Might had some crumbs to the cheese mixture next time. Will make again !!

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Reviewer:

Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 19, 2011

Very yummy and easy recipe.

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Reviewer:

michelle

Cooking Level: Intermediate

Living In: Carrollton, Missouri, USA

Reviewed: Jul. 11, 2011

These mushrooms went so fast! They were a little time consuming to make and I ended up having more mixture than mushrooms (though I used small button ones instead of big ones) but that's not a problem b/c I can just use more 'shrooms this time. I did, however, use italian-style bread crumbs in addition to the other stuff to make the mixture more substantial. So. very. tasty!

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Reviewer:

leeloolyndsie

Reviewed: Jan. 2, 2011

I am sorry to give this such a low rating but I am a huge stuffed mushroom fan and I did not like these at all and no one else did either I honestly don't know what it was they just were not something I would eat again

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Reviewer:

Ami17

Reviewed: Oct. 19, 2010

I made this for a party and doubled the recipe. 24 stuffed mushrooms went so fast, I had to make sure and grab the last one so I could even try one! There was a lot of stuffing left over, but I used that in a soup the next day. I'm sure all you cooks that know how to improvise can figure out something to do with the leftover mushroom mixture. I wish I had taken a photo of my tray but they went too fast - definite crowd pleaser!

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