The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Intermediate

Living In: Oak Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Expert

Living In: Rialto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 25, 2008
So good! I make these for lunch often....Once in a while I add worcestershire on a whim. I definitely recommend this recipe...
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 24, 2008
these were ok. they seemed to be lacking a little zing. i put shredded parmesean ontop before baking. they did taste a little better adding a little salt.
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Evy
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Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 1, 2008
These were amazing!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 2, 2008
Delicious! I used cheese that I had onhand. Swiss in the filling and Grueyer on the topping. Turned out wonderful.
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Cooking Level: Expert

Home Town: Pomona, California, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 21, 2008
Excellant. I am going to add this to my regular list of party appetizers. I didn't make any changes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 17, 2008
Very tasty. I added cream cheese to the mixture as well.
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 13, 2008
i did not care for this recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 1, 2008
I made these for my Christmas Eve party and they were a huge hit. I followed the recipe exactly except I used a 5 cheese blend for the top.
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Cooking Level: Expert

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2007
I added chopped garlic and grated parmesan cheese. I also added some mayo. I did not use the wine because the mushrooms would make enough liquid themselves. These were great! Did not last too long. Will make this again!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Covington, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2007
We added garlic and parmesan like some of the other reviewers said, and didn't use the wine. They were so good, will definitely make again!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 30, 2007
Savory means full of flavor and these didn't have it. This time, I cut the bread crumbs in half and added all the cheese to the mixture. I topped them with finely grated paremsan reggiano. I also added two small cloves of finely chopped garlic - upped the green onion to include the green tops to 4 TBS. Fresh ground pepper and a dash of hot tabasco. And NEVER EVER substitute with fake Krab - that's blasphemy. If you're going to all the trouble to make these make a lasting impression and use the real McCoy. My mother-in-law makes a similar recipe but uses brie cheese and no bread crumbs in hers. They are a buttery delight! This is a good basic recipe to begin, but there are way too many bread crumbs in it for filler when you really don't need them. The mushroom cavity holds the stuffing together.
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Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 26, 2007
These mushrooms were ok...you really couldn't taste the crab--next time I'll use a recipe w/ less fillers.
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Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA
Living In: Highland, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 25, 2007
fabulous! my family, who are the pickiest eaters in the world, went nuts for these! these are going to be a party staple from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 24, 2007
Made these for Christmas Eve dinner...they turned out PERFECT. We followed the recipe exactly, although we halved it to make only 12 mushrooms. We found a 12pack of the same size mushroom caps with short stems, which ended up being great since regular packages of mushrooms can come with all sorts of different sizes. Everyone loooooved them, and I will definitely make them again!
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 20, 2007
These were very good. As with most things the taste reflects the quality of the ingredients. I'd highly recommend using Gruyere (or similar cheese) instead of Monterey Jack and use real crab, not imitation.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 13, 2007
I adjusted this: fresh chives instead of green onions, sauteed scallops and garlic with the chive and shrooms, skipped the dill, used Swiss cheese instead of Mont Jack, added a few dashes of cajun spice. YUM!
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