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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Alex's mommy

Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

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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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KRUTHRUFF

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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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brooke

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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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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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Reviewed: Nov. 21, 2007

This recipe was wonderful! I loved the combo of the cream cheese and the wine. Made with Marsala instead of Port and still turned out great.

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eeasterlin

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Reviewed: Nov. 19, 2007

I just love this recipe! You can play with the spices and use different kinds of cheeses. I liked the variation with crushed garlic instead of minced. If you end up with too much liquid from the mushroom, add a bit of seasoned bread crumbs.

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Estee Pinchasin

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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Reviewed: Oct. 20, 2007

These have good flavor but a little too much cream cheese for me. Next time I might start with 4 oz of cream cheese and add more to the mix if it needs it.

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Kristi L.

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Reviewed: Oct. 6, 2007

My family and I just loved these. They were amazing, We had been trying out different stuffed mushroom recipes all the time until we found this one, now it is the only one we ever do. :)

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mebeingmesince1985

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Reviewed: Sep. 30, 2007

These were a hit! I made them for a dinner party and everyone loved them. It was a nice change from a seafood stuffing.

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Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 9, 2007

Good appetizer, everyone enjoyed. I used mozzarella cheese & substituted finely diced roasted red peppers for the green onions. It made a nice sweet contrast with the garlic.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2007

awesome!!!

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neha

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Reviewed: Jun. 6, 2007

A friend of mine made these for our girls' night- DELICIOUS!! Her only substitution was to use red wine vinegar in place of the port. She stuffed the caps pretty full so extra stuffing wasn't a big issue(although this dish was a little messy!) I will definitely be making this myself!!

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: May 23, 2007

Added a cup of seasoned bread crumbs and chopped green onions to the stuffing. Removed a little of the cream cheese as well. These came out very well.

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Matt and Margaret

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Reviewed: May 5, 2007

The stuffed mushrooms were really good... my sister LOVED them. Even though I did like them, i felt that there was somethign missing. Something crunchy def would have added something. I'm still trying to figure out what would do it though..

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shebes7

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Reviewed: Apr. 14, 2007

This was really great - first time I've tried making stuffed mushrooms, and we'll definitely be having them again! I used Stones Ginger Wine instead of port, and filled 5 portabello caps to make a meal out of it. Found it just a little rich and a little salty (although I didn't add any salt) so will try a couple of tweaks next time. Needs something crunchy too - perhaps serve it with thick slices of toasted homemade bread, or add croutons, or nuts.

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hemison

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Reviewed: Mar. 6, 2007

My husband loved these. Would be yummy with sausage for non-vegetarians. Maybe sausage on the side?

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Arian

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Reviewed: Mar. 5, 2007

These mushrooms were okay. I will definately not use as much wine next time. I tasted wine more than any other ingredient. There was a lot of stuffing left over as well. Next time I make them I will either half the recipe or use larger portabello caps.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Mar. 4, 2007

I'm not a fan of bread crumb filling so this was right up my alley. Used the suggestion of adding walnuts and what a great addition it was. Didn't add the wine and glad I didn't because I think it would be a very dominating flavor whereas I prefer the taste of cheesy garlic. Not a lot of effort had to go into this which was great too, thanks for the keeper Chris!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2007

Can't tell you how many times I've made stuffed mushrooms, but this was truly the best tasting recipe I've ever come across. My cooking method was a little different in that I never saute my caps but I do and always saute the filling. Once the stems were cooked thru, I then added the rest of the ingredients. I used a whipped cream cheese which melted down nicely and instead of the port, I added Marsala wine. Garlic and onion powders were also added in. I made thirty of these and my company devoured them in no time. Thanks Chris; it's a keeper!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 15, 2007

Nice touch to our valentines meal. Excellent. We cut the wine in half and used Merlot, used Mozzarella cheese and added 1 tbls of Italian bread crumbs. I PILED the filling on and thought it might melt out but it didn't. Paired this up with "Filet Mignon with Rich Balsamic Glaze" from this site, and served it with the steak rather than as an appetizer. Totally awesome.

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