Reviewed: Feb. 22, 2012

They were good, but eat them quickly - if you leave them out on a plate for more than 5 minutes they'll be swimming in a puddle of water.

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Reviewer:

UNIVSTUDENT

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 16, 2012

I def. tweaked this recipie. Added twice the garlic, sprinkled on bread crumbs, salt, pepper and lemon juice. For the reviews that said the mushrooms weren't done enough, here's a trick from my mother: Bring 6 cups water, 2 tbs lemon juice & mushroom caps to boil, reduce heat and simmer 6 minutes. Drain on paper towels while you're making the filling. You can even store the boiled & drained caps for 24 hours. Proceed as recipie directs for filling. Please note! Mushroom caps will shrink by HALF when you boil them, so make sure you're using extra large caps.

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Reviewer:

Beth

Cooking Level: Expert

Reviewed: Jan. 5, 2012

Made these following recipe as written. Good but not great.

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Reviewer:

mrcraig

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 2, 2012

Addicting. Perfect. I'm in love. Enough said. Thanks for this new addition to my "Absolute Faves" file, ambibambi!

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Reviewer:

Caroline

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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Jan. 2, 2012

These were amazing and I will definitely remake them soon! My only recommendation is to add a little salt to the butter if you prefer saltier food

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Reviewer:

cookiemonster

Reviewed: Dec. 31, 2011

Made these this evening~~fantastic. I tweaked just a bit, though. I sauteed baby bellas in the garlic butter for five minutes, turning halfway through. I roughly chopped the shrimp, and added about two tablespoons of bread crumbs to shrimp/garlic butter mixture. We loved every bite. Thank you for a wonderful recipe.

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Reviewer:

Jan

Cooking Level: Expert

Reviewed: Dec. 31, 2011

These are wonderful as the recipe reads. I added a bit of horseradish to the garlic for a bit of zip. I may try some wasabi as an alternative to the horseradish.

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Reviewer:

gman's cookin'

Cooking Level: Expert

Reviewed: Dec. 30, 2011

Idea = exceptional; however why cook the shrimp beforehand? Do everything the same but use raw shrimp, they should cook in the butter under the broiler

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: Dec. 28, 2011

too much butter for me for only six mushrooms. I made it again and made 15 mushrooms with 15 shrimp and found the butter to be balanced to serve as an appetizer.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Dec. 27, 2011

My guests loved this appetizer! Looks very sophisticated though very easy to put together. The only thing I would do when I make this again is use a baking tray that has holes in it so the mushroom liquid can drain away. I had to keep taking the tray out to siphon off the liquid that accumulated during baking.

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