Reviewed: Jan. 5, 2012

Loved the flavor the cream cheese gives. I added some crab cake seasoning to these to give a little extra kick - cayenne pepper, mustard, Old Bay, and garlic. They turned out scrumptious!

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Reviewer:

Linaring

Reviewed: Nov. 23, 2011

I changed the breadcrumbs to Italian style breadcrumbs after reading about blandness. I also reduced the breadcrumbs to 1 cup to avoid drying. I added 1/2 clove of garlic minced, about 1/4 cup of shredded cheddar cheese and a tiny (about 2 TBS)bit of minced green and red peppers for color.

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Reviewer:

tmoudry

Reviewed: Oct. 6, 2011

One of my favortie recipes on this site. Its my go-to for football games, holidays, parties. Love it!

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Reviewer:

momoffive

Reviewed: Aug. 12, 2011

Very good & easy to make. Will definitely have these again!

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Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

Reviewed: Aug. 10, 2011

Good! I skipped the egg because I don't really care for the texture it gives stuffed mushrooms and used just a little olive oil instead of butter. Also skipped the onion and added garlic. Thanks :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 20, 2011

I made these last night. Used 8 ounces of cream cheese, doubled the crab meat, and halved the bread crumbs and also sprinkled with shaved parmesan cheese. Pretty darn delicious!

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Reviewer:

Suki

Reviewed: Jan. 10, 2011

I definitly recommend this recipe and have served it three years in a row at our new years party and they're the first to go! I did cut back on the bread crumbs a little and added a dash garlic powder and i garnished them with a drizzle of fresh lemon juice and also chopped dried chives for color after they're baked :)

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Reviewer:

BETHW

Cooking Level: Intermediate

Home Town: Paris, Texas, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 24, 2010

Excellent.......I used 1 cup of Bread crumbs and 8 oz of cream cheese... While making the stem and onion mix i also added garlic and grated Parmesian cheese to it. and also at the end.. It was extremely tasty.. not bad for the first time making them...

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Reviewer:

dfarino

Reviewed: Nov. 20, 2010

This is a great recipe. I read the reviews and cut back on the bread crumbs as well (back to about a cup). I also added minced garlic to the sauté, and on the breadcrumbs on top added about 1/4-1/2 tsp. of cajun seasoning as well as parmesan cheese. My caps needed an extra 10 minutes to cook but they were kind of large so adjust accordingly. Enjoy!

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Reviewer:

MamaT

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Oak Ridge, Tennessee, USA

Reviewed: Nov. 10, 2010

Made these for a family dinner, and they were a hit. I put parmesan on top before baking. There's plenty of stuffing to go in the mushrooms, and they're pretty easy to make. I saved some filling and mushroom caps and took to work for lunch the next day. They're not as good the second day but not bad; good enough for a leftover treat. :)

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