Reviewed: Feb. 14, 2007

My husband really liked these but I found them a bit rich.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

Incredibly good! We made this into a meal by using 4 larger portobellos. And if you're not a vegetarian, try adding bacon bits, it's even better! Port wine gives the dish a really nice flavour so I wouldn't omit it. If you don't have any, you can use any cooked wine instead (Muscat or even red vermouth).

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Feb. 1, 2007

Nice flavours! I used mozerella cheese instead of cheddar (healthier and adds to that "Italian" feel), and stuff large mushrooms (4 or 5 inches diameter cap) which worked well. The filling was slightly runny, so would use bread crumbs like others have suggested. Also, I didn't pre-cook the mushroom caps - I simply let them bake in the oven and they cooked nicely.

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MSFLISS

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Reviewed: Jan. 28, 2007

Me and my boyfriend LOVED this recipe..we made some alterations though, b/c we like things spicy..we added some cayenne pepper and some fresh green chilies.

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Tamanna

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Reviewed: Jan. 25, 2007

This was a delicious appetizer and was gone in minutes! I agree with everyone else, that you must double the amount of mushrooms because of the amount of leftover stuffing.

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Voox

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jan. 8, 2007

These are delicious! I was glad I read prior reviews and saw that I would need more than 12 mushrooms, I had about 25 and except for using balsamic vinegar instead of port (I forgot to buy it) I followed the recipe exactly and my guests gobbled them up in munites. Thank you!

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MomWhoCooks

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Dec. 26, 2006

These were GREAT! I made them at Christmas, and they were a huge hit. I did add some garlic and bread crumbs for body-- delish! Next time I would not bother to buy the large "stuffing mushrooms"-- the smaller ones were better. The filling does make about 2x what is needed, so double your mushrooms. Everyone loved these!

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Kim

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Reviewed: Dec. 24, 2006

This was very flavorful and I'm so glad I read the reviews first!! Thanks to all who told me there would be a lot of stuffing leftover. I used the extra to go inside my salmon puff pastry entree. It was incredibly good and the flavor was completely different than with the mushrooms. No stuffing was wasted.

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LAWTOLAB

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Lewis Center, Ohio, USA

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Reviewed: Dec. 21, 2006

Very good. Didn't have port wine on hand (and don't like it anyway) so I substituted a little Worchestershire sauce instead. Turned out well.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Dec. 16, 2006

I didn't read the reviews before trying the recipe, but used giant portabella mushroom caps (didn't have any leftover and actually added a bit more cheese to make it spread). If you broil them for the last minute (and sprinkle with fresh parmesan), it gives them a really nice color and look for parties.

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LEXEMOM

Cooking Level: Professional

Home Town: Green Springs, Ohio, USA

Living In: Tiffin, Ohio, USA

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Reviewed: Dec. 16, 2006

This recipe was a notch up from my standard stuffed mushrooms. Excellent flavor. I too would recommend adding 1/4 c of Italian seasoned bread crumbs for substance. Also, if you have extra stuffing, put it in a small casserole dish and bake for 20 mins. for a preview of your appetizer. Yum!

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Pam

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Nov. 24, 2006

!! Ok, iF you like them that way... try THIS! Slice the shrimp straight down the middle. Put a small slice of MOZZARELLA CHEESE IN THE MIDDLE and then wrap the bacon around the shrimp tightly. Stick a toothpick in and grill up! Some of the cheese may melt out but be sure to wrap it tightly with the bacon. Cheese makes everything taste better!!

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JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Nov. 22, 2006

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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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Nov. 15, 2006

I needed to do a little tweaking to the recipe so the stuffing wasnt so soupy. but it was delicious after...

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Liz4nier

Cooking Level: Expert

Home Town: East Haddam, Connecticut, USA

Living In: Haddam, Connecticut, USA

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Reviewed: Sep. 15, 2006

A-m-a-z-i-n-g! Make sure to add a more tart white wine to the filling. I use River Gold by Wollersheim Winery, it's soooo good instead of port wine in there. A great dish to eat as a meal!

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Sep. 7, 2006

These are good but they need more substnce when you bite into them, perhaps bread crumbs.

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ALAINDREA

Cooking Level: Expert

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Reviewed: Jul. 28, 2006

I LOVE this recipe. Every time I make it for guests, they rave about it. I don't use the port wine (never have it in the house) and I use small mushrooms to stuff.

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ALICAT2999

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Reviewed: May 12, 2006

Most people said they got excess filling which is true, I couldn't fit all of it in 12 mushrooms... I'd say I made about 24 mushrooms. The recipe was good, I followed it exactly except i didnt put the hot sauce in it. The only thing I would change the next time I make it (and I will make it again) is I wont add so much of the wine, there was too much of the alcohol flavor when I ate them... Otherwise it filled my house with the best aroma. Lovely!

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turtle

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Reviewed: Apr. 23, 2006

Not bad. I used baby bellas instead of their larger brothers. ;)

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Lady Lerandia

Cooking Level: Expert

Home Town: Bandera, Texas, USA

Living In: North Miami Beach, Florida, USA

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Reviewed: Feb. 19, 2006

I took this recipe and made it my own and I'm really happy wiht it. I added bacon to it and some shallot b/c I had some hanging around. I also used portabello mushrooms and put spinach on a couple of them under the filling. I would cut back the amount of port slightly next time. I also used marscapone cheese b/c I had some. REally good stuff.

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AYOVICH

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Renaissance Stuffed Mushrooms

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