The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 5, 2012
Made these following recipe as written. Good but not great.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA
Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Home Town: Flushing, New York, USA
Living In: Zacatecas, Zacatecas, Mexico

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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