Reviewed: Apr. 14, 2012

wow, really easy and good, but I really didn't know how to remove the gills of the mushrooms and I wish you would have added that. Wonderfull recipe. My first time using large portabella mushrooms and this was a great recipe.

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Reviewer:

belairbelle1

Cooking Level: Expert

Reviewed: Apr. 11, 2012

This was fabulous! I omitted the butter and sauteed the spinach in bacon drippings. Also, I used spinach and chard as I didn't have enough spinach. I pureed the filling so it would be easy to fill the mushrooms. I dirtied lots of dishes, but I think the result was worth it.

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Reviewer:

JLYNNNAMDG

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

I waited till the last minute to make these. But they turned out amazing. Will be making these again for sure!

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Reviewer:

Jdwheaton

Reviewed: Jan. 4, 2012

These were really good! I think they could be 5 star with just a little more garlic, and some mozzarella on top! Yummy!

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Reviewer:

KitchenMama88

Cooking Level: Expert

Living In: Yukon, Oklahoma, USA

Reviewed: Jan. 3, 2012

Delicious! Used the first 10 reviews to alter this recipe came out great!

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Reviewer:

CandaceJ121

Reviewed: Nov. 24, 2011

this is very good, light and delish!

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Reviewer:

NafKY

Reviewed: Nov. 18, 2011

I have no problem taking shortcuts in cooking as long as they don't compromise the dish and I found the reviewer Mare's use of Stouffer's prepared spinach a brilliant and excellent one. While she used their spinach souffle, I used their creamed spinach which already includes Parmesan and Romano cheeses. Didn't even bother to cook it, just thawed it in the fridge overnight. Cooked the bacon in the microwave, eliminating dirtying a pan and saving another few minutes to boot. I did cook the onion with the garlic and added it to the thawed spinach along with the cooked and crumbled bacon - I didn't bother with the mushroom stems. These were quick and fun to make and ohhh, what a pay-off! So delicious! We ate this as a side dish to our dinner rather than as an appetizer and they were excellent as well as elegant. Kudos to both the submitter for her delicious recipe and to the reviewer Mare for her genius shortcut.

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