Reviewed: Aug. 16, 2008

The stuffed mushrooms turned out great and tasted just like the ones from the restaurant where I live.

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myla

	Cooking Level: Beginning Home Town: Fresno, California, USA Living In: Seoul, Soul-T'ukpyolsi, South Korea
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Reviewed: Aug. 3, 2008

excellent. i did slightly alter the recipe. i used gruyere instead of monterrey jack and used panko bread crumbs. i added about 1/2 T of dijon mustard and a couple of dashes of worcestershire. i also added some finely minced garlic when i sauteed the mushrooms and onions. using good quality crab is key. thinking this would also be good with some kind of sausage substituted for the crab.

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lesleys79

	Cooking Level: Expert Home Town: Johnson City, Tennessee, USA Living In: Knoxville, Tennessee, USA
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Reviewed: Aug. 1, 2008

Excellent! Didn't have Mont. Jack cheese on hand, so subbed with shaved parmesan, b/c that's what I did have. If it's available in your area, do use fresh white backfin lump crabmeat. You will need to pick it for shell particles, but it's well worth the effort! Very tasty!

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NolaFoodie

	Cooking Level: Expert Home Town: Jackson, Mississippi, USA Living In: New Orleans, Louisiana, USA
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Reviewed: Jul. 20, 2008

I will discribe this dish in one word - aphrodisiac. ;)

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Tania

	Cooking Level: Intermediate Living In: Lynnwood, Washington, USA
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Reviewed: Jul. 13, 2008

This is a favorite at gatherings. I did make a couple of changes though. I used canned crab and chicken broth instead of the white wine suggested by others. I also didn't have dill on hand, so I left it out. They are wonderfull as a side dish or as a hot appetizer!

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txwife

	Cooking Level: Intermediate Living In: Dallas, Texas, USA
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Reviewed: Jul. 13, 2008

Very yummy but takes so long to stuff those mushrooms!

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DaJoy

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: New York, New York, USA
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Reviewed: Jun. 15, 2008

Delicious - I used Portabella mushrooms -

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Linda BMW

	Living In: Santa Barbara, California, USA
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Reviewed: Jun. 13, 2008

i also added some fresh garlic, diced red pepper and chopped leeks instead of the scallion. i also used some half and half to moisten up the mixture. it makes them extremely moist and makes the stuffing nicely packed. and i also added about a tablespoon of old bay to the stuffing mixture. yummy! i liked the addition of the wine as i had never tried that before while baking them.

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alinadee


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Reviewed: Jun. 12, 2008

I will seriously never make this recipe again. It had absolutely no flavor!! I even tried adding the garlic like other reviewers had suggested and still nothing.

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TARAWVU

	Cooking Level: Expert Home Town: Wheeling, West Virginia, USA Living In: South Charleston, West Virginia, USA
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Reviewed: May 25, 2008

Very good, though my diced crab was a little too big. (I used imitation crab) Next time, I'll be sure to mince the crab very finely. Perhaps into the food processor after cooking it with the green onions.

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Cory P

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: May 20, 2008

Great recipe. I made the crab stuffing and used portabello mushrooms to stuff. Baked in oven at 350 for about 30 minutes. One addition to the stuffing mixture: cayenne pepper. It added some zing. Thanks for this recipe. I enjoyed it very much.

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RONIQUILTS2

	Cooking Level: Intermediate Home Town: Troutdale, Oregon, USA Living In: Great Falls, Montana, USA
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Reviewed: May 4, 2008

Pretty tasty. These turned very cute, and they were simple to make. The stuffing was a teeny bit dry for my taste. I would make these again.

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Monix

	Cooking Level: Intermediate Home Town: Rochester Hills, Michigan, USA Living In: Oak Park, Illinois, USA
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Reviewed: Apr. 23, 2008

The mushrooms were delicious. We used imitation crab meat and tomato garlic Monterey Jack cheese. We omitted the lemon juice. Also, we had closer to thirty small to medium sized mushrooms and there was plenty of stuffing. We put the extra in a ramekin, topped it with more cheese and baked it. We will definitely make these again.

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Nessus

	Cooking Level: Intermediate Living In: Wausau, Wisconsin, USA
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Reviewed: Apr. 18, 2008

Perfection! Made for a Christmas party, and they were gone within 15 minutes of sitting them on the table. My whole family now request that I make these for every family gathering. Thanks so much for a great one!

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SISSY205

	Cooking Level: Expert Living In: Rialto, California, USA
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Reviewed: Apr. 8, 2008

I have made these twice now and second time i added a little miracle whip to mixture and when i topped mushrooms with cheese also put little pads of butter on top. They were so moist and juicy second time around Everyone ate them up!!!!

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