Reviewed: Nov. 17, 2009

The first time I made this it turned out to be pretty bland. The second time I added extra pesto, some garlic and chopped ham. It turned into a big hit. This is a good base recipe to play with.

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smharr00

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Reviewed: Sep. 16, 2009

Awesome!

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Christine

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Aug. 19, 2009

I read the reviews and added breadcrumbs (which resulted in the mushrooms not being soggy or in a pool of water) and used less ricotta cheese. I still ended up with LOADS of filling, enough to make a second batch.

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wtang

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Reviewed: Aug. 1, 2009

I love stuffed mushrooms and this recipe is super easy to make. I've made this several times and they turn out delicious every single time. I usually add a little more pesto to balance out the ricotta flavor.

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Aileen E.

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Reviewed: Jul. 8, 2009

I took some of the reviewers advice and pre-baked the mushrooms a bit before to draw out some of the liquid. I also added some diced tomatoes, grated asaigo cheese, seasoned bread crumbs and some roasted garlic to the stuffing mix to try and balance out the overpowering ricotta flavor other people mentioned, but the ricotta still dominated these mushrooms. I took another reviewers advice and baked them in a shallow bath of red wine, which added a little kick to them =) They were good, but I think I'll try them with cream cheese next time.

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NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 14, 2009

I used ingredients readily available, instead of Ricotta Cheese I used Laughin Cow Lite Garlic and Herb Cheese Wedges. I used the whole round container they come in. I added copped onions, fresh minced garlic, 1 egg, mozzarella cheese and parmesan cheese. Also instead of Breadcrumps I used 4 Ritz crackers and broke them into pieces. After baking, did not see too much 'room juice at the bottom. Will do again, tasty!

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blue_kawi_chic

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Reviewed: Apr. 11, 2009

I am a Newbie cook and this is the first recipe I tried. It was awesome and my family loved it!! I took the advice of some of these reviews and added breadcrumbs and minced garlic to the stuffing. I also used Mushroom Alfredo Sauce in the place of Pesto and it was great. :)

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kpidlaoan4

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Reviewed: Apr. 10, 2009

This is a fantasic recipe! I love stuffed mushrooms and these are one of the best I have had.

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rsbecca@WD

Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

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Reviewed: Jan. 17, 2009

Decent as an appetizer. A little too much cheese; some chopped cooked spinach mixed in with the cheeses probably would have balanced it out better.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Jan. 14, 2009

Excellent - but I do recommend letting the mushrooms cook a little before stuffing - they tend to release a lot of water!

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Jul. 27, 2008

These were so easy to make and quite tasty! The only thing I added was some chopped almonds that I wanted to use up.

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Jenn

Cooking Level: Beginning

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Reviewed: Jun. 16, 2008

Disaster -- bought the eight biggest whole mushrooms at the store, and did not even put a dent in the filling, so used about twelve more of varying sizes i had on hand, really loaded each one with filling, and still had close to a cup leftover. the result was the filling just melted all over the baking sheet and the mushrooms were shriveled and not very full. i have no complaint with the taste of the filling, but i love cheese and pesto :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 10, 2008

Very good and easy to make!

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nicci_cooks

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 25, 2008

My family loved this recipe! I cooked the mushrooms in a skillet in the olive oil first. The cheese stuffing turned out perfectly golden brown. Absolutely delicious if you like pesto. I ran out of mushrooms when stuffing them though. I'd double the amount of mushrooms when buying them at the grocery store.

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natalie

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 3, 2008

Everyone loved them, but me. I think they needed a crunch, maybe some chopped walnuts or something like that. Flavors were all good, it was just the texture that had no contrast.

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Jan. 9, 2008

Tried these with a couple of other stuffed mushroom recipes. I liked these, my family liked the others.

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James Joy

Cooking Level: Intermediate

Home Town: Piedmont, South Carolina, USA

Living In: Clemson, South Carolina, USA

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Reviewed: Jan. 8, 2008

It was good, but I added bread crumbs and a tsp. of white wine.

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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Dec. 3, 2007

I tried this as a side dish with honeyed chicken and everyone loved it!!! It's very tasty and easy to make. I'm sure I'll be doing it more often. I just put mozzarella on top instead of parmesan cheese and less pesto

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Syl

Cooking Level: Expert

Home Town: Zebbug, Malta Island, Malta

Living In: Leuven, Vlaams-Brabant, Belgium

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Reviewed: Nov. 28, 2007

I made these for a bridal shower and they were a big hit. I do think the stuffing could use a bit more flavor. I did not have any pesto, so perhaps that was a contributing factor. The recipe makes enough cheese stuffing for several pans of regular-sized white mushrooms. Also, I think I had to cook them longer than the recipe calls for in order to get the cheese "bubbly and brown". At the end of the day, though, they're tasty (and meat-less!) and I love them!

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