Reviewed: Apr. 28, 2012

I brought this to a large function as a dish and it was a HUGE hit! I used 8 oz cream cheese instead of ricotta, with provolone and mozzarella cheeses. Added some cayenne pepper which gave it a great zing! Will definitely be making theses again! :-)

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columbia gorge girl

Cooking Level: Expert

Reviewed: Apr. 1, 2012

Swapped the cheese because we don't like ricotta but it turned out GREAT!

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TJC

Reviewed: May 17, 2011

Really tasty and simple side that goes with a lot of things!

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breauxsan

Reviewed: Dec. 20, 2010

We had significantly more choose filling than we did mushrooms. We used what we thought were large mushrooms, but apparently, we were wrong. We ended up with mushrooms drowned in cheese mixture, instead of simply stuffed mushrooms. On the plus side, the overflowed cheese mixture makes for a good dip afterwards! (Contributions by JL)

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souprgirl1

Reviewed: Jul. 28, 2010

I loved stuffed mushrooms but this was my first time making them myself. They turned out great! and this recipe could easily be tweaked to everyone's liking. Thanks!

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tssunshine24

Cooking Level: Intermediate

Home Town: Stow, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 27, 2010

These are tasty, but not as good as I was hoping. Maybe more pesto would do it? I made 1/4 the amount of stuffing and had enough for 8 large button mushrooms, so don't make the whole stuffing amount unless you are feeding an army or plan on using the leftover for lasagne or something. Also, don't overstuff like I did - this stuffing is super oozy and you'll lose any extra down the sides (see picture, oops!). Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Feb. 26, 2010

11/27/08 Thanksgiving. FAIR! The pesto is a really good flavor, but ricotta is kinda blah. I pre-cooked the mushrooms a little to cut down on liquid in the pan. Maybe try with cream cheese and a strip of bacon wrapped around it?! Needs pizazz.

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lluvbear

Reviewed: Feb. 15, 2010

Just what I wanted. Very good.

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Busymantis

Reviewed: Feb. 13, 2010

I made it, delicious!!!! i didnt use olive oil or cook the mushrooms at all, just put the stuffing in them and put them in the oven. the recipe is awesome, just tweak it to what you think is right. i threw in an egg, and it worked like a charm. about 4 out of 12 were a little soggy, but that was my mistake by over stuffing and letting them sit in the juices while they baked. OVERALL 5-stars

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