Reviewed: Nov. 16, 2009

Yum, I thought these were delicious! I did find them a bit hard to eat/bite through, so next time I make them I'll either use smaller shrimp or chop the shrimp. I also discovered that while I normally love portobello mushrooms, I didn't care for the taste of them in this recipe. I topped mine with colby-jack cheese, and thought the garlic butter shrimp was awesome. Cannot wait to have these again, thanks for sharing the recipe!!!

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Nov. 2, 2009

very good--added 1 asparagus tip-1 pc bell pepper per mushroom-bluecheese-dash of hot sauce--

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Oct. 22, 2009

Chop Up And Use Stems.Maybe Use Parsley?

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linaharvey

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Reviewed: Aug. 20, 2009

Pretty tasteless, all in all. The shrimp was bland,even with extra garlic, the mushrooms (precooked) had little flavor to add, and the cheese didn't even help. Very let down by this recipe and won't make again.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Aug. 20, 2009

I made this exactly as the submitter suggested, even though I was tempted to tweak. My mushrooms were not done enough for our liking. Next time I will doctor up a bit and pre-cook the mushrooms a bit first as others suggested. I love garlic butter, shrimp and mushrooms (what's not to love?)but will add a little white wine and lemon juice to it next time. Definitely don't skimp on the garlic butter!

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jul. 26, 2009

These were awesome!! Hard to believe they are soo easy. We loved them!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 20, 2009

Ummmm ..... Errrrr..... SPEAChLESS!!!! Soooo dang easy to make and SOOOOOO ONO (Delicious)... I'd give this more stars if possible... Thanks for the recipe!!!

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Cooking from the Hip

Cooking Level: Intermediate

Home Town: Volcano, Hawaii, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Jul. 14, 2009

My husband made these for me for my birthday. They were excellent. The only deviation that he made was to sprinkle some seasoned bread crumbs on top for some crunch. Highly recommend this receipe

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Adaires

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Reviewed: Jul. 12, 2009

SOO yummy! My boyfriend LOVED them & he is not the biggest fan of mushrooms OR seafood! Can't wait to make these for special guests! I also used pre-cooked shrimp - the small ones - 2-3 in each mushroom & used baby portobella mushrooms & sprinkled Italian breadcrumbs before the Mozzarella... PERFECTION!

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KisstheCookKT

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Wrightwood, California, USA

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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: Yorktown, Virginia, 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. 28, 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. 28, 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. 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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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 21, 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. 20, 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. 19, 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. 19, 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. 16, 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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