Reviewed: Sep. 23, 2009

These were ok, took to a gathering and everyone loved them but I thought the greasiness ruined em for me.

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rocksteady

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

Not a big fan of these and they weren't a very big hit at my party - even for the people who love seafood.

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Alli

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Reviewed: Mar. 8, 2009

this recipe needs some worcestershire sauce and chedder cheese mixed in, worcestershire sauce is the key

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Amy F.

Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Feb. 24, 2009

This might have turned out if the frozen canned crab meat didn't have shell in it! It wasn't cheap and I bought it at a fine butcher shop so I don't know if there is any better type to buy. Only a few mushrooms were eaten.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

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Reviewed: Dec. 29, 2008

These were great! I took the advice of another reviewer and cooked the mushrooms first to get out some of the moisture. Then stuffed them. I used real garlic instead of garlic powder. Put a little parmesean on top and popped it into the oven. They got rave reviews from everyone. We even had enough for dip on the side. We ate them with cut up veggies and some veggie chips.

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LADIDY33

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Reviewed: Dec. 14, 2008

I was looking for The Keg's Mushroom Neptune, and this recipe was very similar. I used the larger mushrooms, and baked them first as advised in another review, (remove stems, brush tops with alittle Olive Oil,place caps side up and bake @ 400 for about 10 mins or until most of the water has seeped out on to the pan. place on paper towels and let cool completley and place in air tight container until ready to use). I cant imagine the water if i did not do this step. Make sure you take the time to bake them first. I will change this receipe up a bit and use only 1/2 the cream cheese amount, but the same amount of crab meat and use more spices, just too bland, missing something, and i will use smaller mushrooms,but its a great recipe to get going.

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Aunt B

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Nov. 9, 2008

I thought they turned out really good. Very simple to make. I added chipotle cheddar cheese for more flavor.

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Mandi

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Reviewed: Aug. 28, 2008

This was a really good base recipe. I did cook the mushrooms in oil by themselves for about 7 minutes but they kinda flattened out. Instead of regular cream cheese, I used a cream cheese onion and garlic blend. Really good! Great recipe to kinda make your own

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brittaneycowles

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Reviewed: Jan. 17, 2008

This is an excellent recipe. I added a little lemon juice, all the stems and 1/2 cup of parmeson cheese. With all the stems being used, you'll have some left over. It made a wonderful spread on slices of french bread. Just bake at 350 until crispy. I also pre-cooked my mushroom caps so they would become waterlogged once stuffed. Place on cookie sheet with bap side up and brush with olive oil. Roast at 400 degrees for 6-7 min, or until they are golden and liquid begins to seep out. Place cap side up on papertowels and seal in airtight container until ready to use. Pre-cooking does a wonderful job at keeping the mushrooms from becomming watery, gooey messes.

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April

Cooking Level: Expert

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Reviewed: Dec. 31, 2007

Very tasty and easy!

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GOOSEBUMPS101

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Reviewed: Dec. 27, 2007

My Dad made this recipe for Christmas and it was AMAZING!!!! He didn't use nearly as much cream cheese and added some parmesan cheese into the mix. So good! I can't wait to make again!

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PUNKINLVR

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Sep. 26, 2007

Hmm. Ran into problems making this one. The filling turned out runny, and the mushrooms soggy from their juices. The hubby however cheerfully inhaled the whole tray full, so I will be making this again. Next time I think I will put less filling in each mushroom, and add cheese on top

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Lillith32

Cooking Level: Beginning

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: Downers Grove, Illinois, USA

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Reviewed: Aug. 7, 2007

I liked these quite well. I liked that this recipe did not have chopped up stems in the stuffing....I dont see the point of stuffing a mushroom with MORE mushroom. I have never made stuffed mushrooms before- and simply purchased a box of mushrooms which was not good. The small mushrooms are VERY difficult to work with. Best to go to a market where you can hand pick the larger ones, because the stems pop out easier.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Jul. 6, 2007

I brushed the mushrooms with garlic spread and added 1 cup of shredded cheese (Italian mix) to the stuffing. I topped with italian bread crumbs and right before serving, more italian shredded cheese. These are the best stuffed mushroom we've ever had!

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Crystal

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Reviewed: Jul. 6, 2007

Excellent! Thank you! I served them with lemon wedges to drizzle with .. superb !

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Reviewer:

Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Jul. 4, 2007

SIMPLE! Good,not great. I used fat free cream cheese and added seasonings.

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HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Arrowbear Lake, California, USA

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Reviewed: Jun. 16, 2007

Flavor was good, though not as flavorful as I'd hoped. I forgot the garlic salt, but sprinkled the top with a parmesan/bread crumb mixture. It made more stuffing than we had mushrooms for, so we had the rest on crackers. I think I prefer it as a spread than stuffing for mushrooms.

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