Reviewed: Sep. 14, 2009

These mushrooms were very good. I used fresh spinach instead of frozen as I like the taste of fresh better. I also boiled the mushrooms as others suggested to take care of the water issue. Easy to prepare and seemed so fancy on the plate!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CINFY

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Like others I substituted all the butter and sauteed the onion and garlic in olive oil. And used spray butter on top before baking them. I didn't add bacon or cheese, and they were still very good. So I know they would have been 4 stars if I had inculeded them! This is definitely going in my favorites!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

Living In: Billings, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

These are amazing, everyone loved them. The best I have had in a long time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PristyGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2009

tasted great!!!! nuked the shrooms before stuffing them and baking them. My fiance said, "these taste like a steak." I wasnt sure what she meant, but they did have a similar flavor haha...very good!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

doctordubs

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2009

These are really good stuffed shrooms. I dont care for the heavy cream cheese/sausage ones. EVen though this recipe calls for cream, i used milk to make it even lighter, and it was fine, just reduce it a little. Tastes very light and fresh. WARNING, because of the freshness, you can eat alot of them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2009

This is the most tasty stuffed mushrooms! I got lots of praise for this dish! Simple to make also.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bev

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

Very good! I used this stuffing in portabello caps, and it was delicious. I left out chopping the stems, since I always think portabello stems are nasty anyway. :) It was a nice "different" take on the traditional stuffed mushroom - the spinach and bacon is delicious together!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

Family loved it, but a little bland for my taste. Will try more seasoning next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thelittlebaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

Ever since i made these for a christmas party a couple years ago they make me bring them to every function now! UGH! Here's the only changes i've made over the times i've made them: triple garlic (I'm a garlic lover) The first couple times i made them they were very tastey but they were swimming in liquid when i took them out of the oven. Here's what i do now to make sure that doesnt happen again: - do not butter the baking dish - SQUEEZE the ever living **** out of the spinach, make sure you get all the water out - do not drizzle butter on top - there's plenty of fat in these. That's it...thanks for a great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

NARRATOR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

Very tasty!! I shredded some Dubliner cheese on top for an extra touch. I also had some stuffing left over, so I used that to stuff some pork tenderloins the next day. Delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HSERRAVALLE

Cooking Level: Intermediate

Home Town: Manchester, Maryland, USA

Living In: Elkton, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

Although I plan to alter the ingredient amounts a little the next time I make these, I still had to give it 5 stars for being so tasty! For my taste, next time I'm going to add a bit more bacon and either more parmesan or a little mozzarella. I rubbed the dish with a little butter and sauteed the onions/garlic in a bit of butter, but didn't see the need in adding even more butter at the end. Really a great recipe, I just want to make sure that the tastes of the parmesan and bacon are able to hold up against all of the spinach! OH - like others have mentioned, for some reason these seem to take longer than expected. It's not as simple as mixing the filling and stuffing the mushrooms, so plan ahead!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~MOMMY~

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

These were pretty good. I followed the recipe except I used cream cheese instead of the heavy cream. I was worried that they would be kind of wet. Nice flavor. I had some extra filling and baked it in a dish and served with tortilla chips. I actually liked it better served with the chips. It gave a bit more contrast of textures.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

These are amazing! Staple appetizer in my house. Everyone that has tried them has loved them. Substitute the parmesan cheese for Feta if you're feeling adventurous. It gives it a real kick.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kelli

Cooking Level: Expert

Living In: Holliston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

Huge Hit! I brought these to a party (multiplied the recipe by 5) and everyone raved about them. Then I served them as a side dish and it was something different that made a pretty presentation. I can't recommend this recipe more highly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2008

This was a big hit with my family, however, it's not as quick and easy as the directions say. Not recommended for a last minute addition to your meal - but it you have the time - it's well worth the effort!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cindy g.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2008

I used potabella caps. I would have liked mozz with it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

songanddance

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

One word..........OUTSTANDING!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynn1964

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

Served these at a Super Bowl party and they were a hit!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RJ1020

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Monroe, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2008

Sooo good! I had a tapas party last night and served this as one of the "small plates" - definitely the "sleeper hit" of the party! I used smaller mushrooms so they would be bite-sized, used a slightly leaner cut of bacon, half & half instead of cream, and then sprinkled a little parmesan cheese on top as well. Also you really don't need any of that extra butter. You don't need to butter a pan and you don't need to pour melted butter on top prior to baking. I just baked them on parchment paper and they came out amazing. Great recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

These were wonderful. I used some large portobello mushroom caps and then some normal sized portobello caps. I think the smaller sized caps worked better because mushrooms naturally shrink when you cook them. My guests ate all of the smaller size I think because they could just pop them in their mouths. I'm not sure that the butter drizzle was really necessary and I did add an extra clove of garlic.

Was this review helpful? [ YES ]
1 user found this review helpful