Reviewed: Mar. 19, 2012

I had part of a package of mushrooms to use up (8 mushrooms) and a couple handfuls of fresh spinach so I halved the recipe. I quickly sauteed the spinach and then mixed in the remaining ingredients. I used mozzarella, parmesan and rosemary asiago cheese (didn't have gouda). I've never mixed an egg in mushroom stuffing before and I was skeptical but they are good! I didn't sprinkle the additional cheese over the top - seemed like overkill to me. I also used seasoned Panko bread crumbs instead of regular. I will make these again!

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Oct. 25, 2011

Amazing! I ate them like mentos..just kept popping them in my mouth

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3 users found this review helpful

Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 21, 2011

This recipe did not turn out well for me. I must have done something wrong, since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry, and the flavor was bland. I also detected a slight fishy taste, which is common in frozen spinach. I will not make this again, but for those who want to try this, I would recommend using fresh spinach (sauteed & chopped). Also, try drizzling with a little olive oil if it comes out dry.

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Reviewer:

BUNSY

Reviewed: Jan. 22, 2011

Made this for a small get together. Big hit, went great with red wine. I had never made stuffed mushrooms, so I thought it was a bit time consuming cleaning the darn things, so I only did about 20. That's just me, not a reflection on the recipe. Tasted great!!

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10 users found this review helpful