The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 24, 2009
Love 'em!! I reduced the quantity of ingredients and stuffed two portabello mushrooms and served each with salad. They really do taste a lot like pizza. YUMMMMM...and super easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
AWESOME!! So easy to make. I used hot/spicy sausage instead of italian for a kick and I added a little extra spaghetti sauce. Cooking was fast and clean-up was easy. I have already shared this recipe with all my co-workers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 15, 2009
This recipe was okay but they looked better than they tasted... The mushrooms were a little bit soggy, and the sauce amount seemed wrong. Other than that the flavor was okay. I probably wouldn't make this again without a few adjustments first.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by Trisha
Reviewed: Mar. 10, 2009
These were so good. I used 1 c. of Italian sausage, 1c. of chopped pepperoni, and a 3oz. pkg. of cream cheese, used as the binder, plus the other ingredients that were written.I put a couple TBSP. of sauce in the meat mixture. Heated on top of the stove till all incorporated. Let cool a little so you can handle them ;then stuff. The rest of the sauce I put in the dish when I baked the mushrooms. Excellent.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 1, 2008
Simple for a weeknight meal. I cooked for the stated time, and the mushrooms were not very tender. I recommend cooking for longer and maybe adding the cheese on at the end.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by naples34102
Reviewed: Sep. 21, 2008
The submitter, Kathy, is right! These really do taste like pizza--and without the guilt! I used large portabella mushrooms which made this a "meatier," hearty and more substantial dish. I rubbed the mushrooms with a bit of olive oil before baking on a cookie sheet at 350 degrees, about 15 minutes. Topped them with the shredded mozzarella and popped them in the oven for another 5 minutes. Rather than as an appetizer, I could easily see this as a light, carb-free main dish. Thanks for sharing your recipe Kathy!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 8, 2008
These were just okay. I've had much better stuffed mushrooms. I think I'll keep looking for another recipe. They may be much better minus the spaghetti sauce.
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Cooking Level: Intermediate

Home Town: Plant City, Florida, USA
Living In: East Islip, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 18, 2008
It was alright.. my husband liked it, but I don't plan on making it again, was a little boring for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 20, 2008
I made this at Christmas time. I thought it was just OK, but to be honest, everyone there gobbled 'em up. So I guess they will stay on my rotation.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 18, 2008
These were good and pretty easy. My only complaint is that we had way too much stuffing, even though we used extra mushrooms and they were BIG! We wanted to use the leftover stuffing for breakfast with scrambled eggs (which probably would have been great) but forgot. The mushroom caps were yummy, but pretty juicy - you had to lean over to eat them, or risk getting juice on your shirt. Something to keep in mind if making for a family get-together.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 5, 2008
WOW!!! This was very easy to make. I added a little cheese to the mix before I stuffed the mushrooms. I also refrigerated the the stuffed mushrooms for 2 hours prior to cooking them. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 17, 2008
Wonderful!!! The best stuffed mushrooms I've ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 2, 2008
These were wonderful and loved by all. We made 48 of these using the large stuffer mushrooms and also used some different cheeses and pepperoni for the ones that don't care for sausage. Big hit and so yummy. Thanks for sharing.
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Cooking Level: Expert

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 31, 2007
I made these for Christmas dinner, and they were delicious! I realized after they were baked that I forgot to add the spaghetti sauce, but it was great without it. :) Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 4, 2007
To liven it up a little I used ½ mild & ½ spicy Italian sausage. Because it was in 1 lb. packages, I was forced to use the other half for breakfast the next morning with scrambled eggs. Oh well...
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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Redmond, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 9, 2007
these made marvelous stuffed mushrooms, thank you for the recipie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 1, 2007
this was really good. easy to make. I just used yellow onions bec. I didn't have green. and I used mozarella block slices instead of shredded. easier and not messy at all that way. try it. it's a keep with us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2007
Yummy with a capital "Y!" Easy to prepare as well.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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