Reviewed: Dec. 4, 2008

Very tasty, but next time I will use more crab.

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Reviewed: Nov. 26, 2008

This recipe was pretty delish. I made it into an entree for two by halving the recipe, and using 2 portabella mushrooms instead. I added 4 button mushrooms (including stems), garlic, and also some parmesan, extra cheese, and Mrs. Dash on top. My husband loved it. :)

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pidgit

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Reviewed: Nov. 26, 2008

Very disappointed in this recipe. Very bland and just blah. It did nothing to compliment or highlight the crab. I used king crab and followed as directed. I feel like I wasted some very expensive ingredients. I'll try another recipe the next time. Sorry.

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Nov. 25, 2008

Have made 3 holiday seasons in a row & they are always a hit! Just wish they would last longer!!

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Kimberlee

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Post Falls, Idaho, USA

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Reviewed: Nov. 15, 2008

Brilliant! I substituted water for white wine, but the recipe still turned out wonderful. I also substituted seasoned bread crumbs which gave it a little more flavor. The mushrooms had the perfect tenderness. Overall this recipe was a success!

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Ema

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Reviewed: Nov. 15, 2008

The BEST stuffed mushrooms I have ever had!

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Heather

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Reviewed: Nov. 8, 2008

Good, and quick to make. They tasted like they could have used something else, but I can't place my finger on it.

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rkalajian

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Torrington, Connecticut, USA

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Reviewed: Nov. 3, 2008

No one could stop eating these delicious appetizers!! I followed the recipe exactly. Makes a lot of stuffing so have extra mushrooms on hand. I took them to a dinner party so I followed entire recipe to the end, but reducing cooking time by 5 min. I drained the wine prior to travel. I then popped them in the host's oven for 5 min prior to serving with a tiny bit of wine in the bottom. Everyone raved over them!

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Kim V

Cooking Level: Expert

Home Town: Welland, Ontario, Canada

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Reviewed: Sep. 9, 2008

I made these for a party, and although they were all eaten, I thought they were good, but not 100% perfect. I thought they could have used a little bit more flavor, although I don't know what. I did add 2 cloves of garlic to the recipe. I will make them again.

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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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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SavvyTech

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: Queens, 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. 11, 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 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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