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Reviewed: Jan. 4, 2008

Okay so I used several of the suggestions written by other reviewers...i used medium white mushrooms, simmered the mush. stems in olive oil (not butter, as I only had salted butter), and the turn out was a bit salty, i think the brand of onion soup mix really can make a difference, but I have no suggestions on this one...i just bought the store brand and it was very salty when I made it straight up, as onion soup. Also a very good recipe to make quick if you are in a bind for apps.

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deeelish...


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Reviewed: Mar. 7, 2007

Good but they turned out a little too dry and salty, like some other reveiws said. However, after much thought I figured out what went wrong; I used real butter... but it was "salted butter." I tried this recipe again useing PLAIN butter and it was marvelous! One of my favorites!

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@m@nd@

	Cooking Level: Beginning
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Reviewed: Feb. 25, 2007

I don't know what I did wrong, but the stuffing was way too salty for me. I had to throw them out.

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KRAZYKOOK2

	Cooking Level: Intermediate Home Town: Rockford, Illinois, USA
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Reviewed: Feb. 20, 2007

Delicious and easy to make. I did not have almonds in the pantry. The mushrooms tasted fine w/o them. I would bake the stuffed mushrooms first then top with parmesan cheese during the last few minutes and allow to melt.

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denicebreen

	Cooking Level: Expert Home Town: Silver Spring, Maryland, USA Living In: Oviedo, Florida, USA
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Reviewed: Jan. 19, 2007

They were really good and my family enjoyed them. I used "jumbo" mushroom, but if I make this again I would use medium-large mushrooms because I found the caps stayed a little raw (which I didn't mind, but would have prefered if they were well done).

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Reviewer:

trickyducky


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Stuffed Mushroom Caps

Reviewer:

deeelish...

Reviewer:

@m@nd@

Reviewer:

KRAZYKOOK2

Reviewer:

denicebreen

Reviewer:

trickyducky