Reviewed: Jul. 2, 2009

I finally made this after waiting a while. I cheated and used precooked shrimp just because thats what i had. I also found some HUGE mushrooms at the grocery store that cost a little more but made the shrimp fit better. I did cook the mushrooms for 10 minutes before stuffing them. This was DELISH and easy and so good. It was my dinner :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jul. 1, 2009

this was so good! to make it a dinner i doubled it and served it with pesto pasta. i did follow the suggestions of some of the reviews and chopped the shrimp before i cooked it, baked 10 mins before filling with the shrimp mixture, used half butter and half olive oil. i also added some parsley, crushed red pepper, and some lemon juice, not that it needed it, just felt like doing it though. will definately make these for appetizers in the future. so easy and looked really impressive.

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missdrea

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 30, 2009

I used baby bellas and they seemed really fresh and hard... so I chose to cook for about 5 minutes in the garlic butter to soften some *and* to release some of the moisture:(they colored the garlic butter a brown color, which to me was fine). I needed to let set in a warm oven for awhile, and they were still perfect with an extra 10 or so minutes, even with cooking the mushrooms first. Great presentation with the tails *up* and adding a sprinkling of chopped parsley (even though it was a little hard putting the cheese on that way). This is a recipe that I will use again and again. But... never will I make only 6! Thanks, Ambiambi for an outstanding recipe.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jun. 30, 2009

I followed recipe as is, along with adding some bread crumbs before filling. EXCELLENT. I did not pre-cook mushrooms either.

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Jun. 29, 2009

We really enjoyed this recipe. I used baby bellas and pretty much followed the recipe. They were easy & yet very impressive-looking! Thanks for the recipe! I'll definitely make it again.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 26, 2009

EXCELLENT! So easy to make too! I took Sunny's suggestion and added flat leaf parsley for color and freshness. I would highly recommend NOT cooking the mushrooms ahead of time as someone suggested as they cook up nicely just the way the recipe is. My girlfriends gobbled them up then broke out a loaf of crusty bread and sopped up the leftover scampi juices. Thanks Ambibambi!

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ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 26, 2009

Wow, these little appetizers are rich & delicious. The butter flavored mushrooms was the best part! I will be making them again soon, I hope!

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BoneyardDiva

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 24, 2009

Husband loved them and kept stealing kidlet's shrimpcargots. :)

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 22, 2009

I made this recipe as stated and liked it but had some problems. My mushrooms didn't cook through. The amount of butter/garlic was perfect and gave a good flavor without being greasy. My guests and I had trouble eating them. I'm not sure if it was because the shrimp were as big as my mushroom caps or not. Next time, I would chop the shrimp. While these had a nice flavor, I kept thinking something was missing. I think maybe some bread crumbs and either bacon or a splash of lemon. I enjoyed them and they were all eaten but I just think it needs an extra tweak to take it to 5 stars for me. Thanks for the recipe and I'm glad I finally got to try them!

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iceemama

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 22, 2009

This was amazing - I'm sorry I didn't make more, but I will soon! Because it's not full of cream cheese - like most stuffed mushrooms - you can really enjoy the mushroom and shrimp flavors. I did brine the shrimp for about 20 minutes, but other than that, I followed the recipe (oh, and a rough chop to the shrimp). I had great success making these ahead. I par cooked the shrimp in the garlic butter, roasted the mushrooms (upside down) for 10 minutes, assembled, and refrigerated until party time. I baked for about 20 minutes and broiled to brown the cheese. Thanks ambibambi, for a winner!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jun. 22, 2009

these were very good. i pre cooked the mushrooms in the oven for 10 mins. added extra shrimp that i cut up along with fresh parsley.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 17, 2009

I don't know why I procrastinated so much to make this recipe. I can't believe what I've been missing all this time. We absolutely loved it! At first I thought it called for too much butter, but we sopped up all that golden goodness with a crusty baguette until the plate was licked clean. Amber, you're a smart cookie. We are hooked!

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 15, 2009

Always requested to be at the party!!!!! It was a big hit and even the picky eaters loved this. Fairly easy to make.

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Tina

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Reviewed: Jun. 15, 2009

This is a wonderful recipe and so easy to prepare. I didn't have the parmesan cheese on hand so used grated mozza, and they were still delicious. This is definitely an appetizer that will impress your company.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 15, 2009

The first time I tried this was great!! I had, in my stash of "kitchen stuff", some Coquille Shells, so when I wanted an impressive appetizer for a special dinner...I just soaked the large shells in water for awhile. Instead of just putting the filled mushrooms in a pan to bake, and then transfer to plate, I transferred the beautiful filled shells. The soaked shells didn't break and it was truly spectacular to serve!! A different kind of 'Rockefella'!! PS. I also used "I can't believe it's not Butter", because at 65, I want us to be able to say "I can't believe we lived this Long", especially since I just have always loved to cook hearty!! LOL

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Ceil

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Reviewed: May 26, 2009

This appetizer is a big hit with my family, and I get requests to make it often. If you have mushroom lovers in your family, you may want to make multiple of this recipe, because it gets devoured quickly! Thanks for the great recipe, ambibambi!

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Cookie Momster

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Plano, Texas, USA

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Reviewed: May 21, 2009

This is SO DELICIOUS! I used both baby bellas & regular white button mushrooms. Both were equally delicious! I quadrupled the recipe & used primarily Kasseri cheese, which is a tangy, sharp cheese that tastes like a combination of Parmesan, Swiss, & mellow Monterey Jack. For some of them, I mixed some mozzarella (which I find rather bland by itself) in with the assertive Kasseri. I tried 2 with only mozzarella & also tried 2 other combinations with the mozzarella : sharp cheddar & Parmesan. All were equally delicious. I'm slowly learning to like mushrooms, but honestly, I ate half of these & could have eaten all of them! An appetizer serving is 2?? I think not!

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