Reviewed: Oct. 22, 2009

After reading some of the other reviews I agreed that it was WAY too much butter. I skipped the drizzle part and used probably 3 T. or less to saute stems, onion and two large garlic cloves, adding a bit of red wine as they softened. (Could have used even less butter or maybe part olive oil?) There seemed to be plenty of buttery goodness that overflowed while in the oven! I also tried both baby bella mushrooms and buttons. I found the portabellas held their shape better but both were delicious. I carved into the caps a bit more than just the stem to have more room for filling and more mushroom for stuffing. I then added some Italian bread crumbs to hold it all together. Excellent recipe, just cut down on the butter. Hunny LOVED them!

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Handful

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Reviewed: Oct. 3, 2009

This review is strictly my husband's opinion because I do not eat mushrooms. He enjoyed it very much and said "the cheese really made the whole thing come together."

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Sep. 27, 2009

I have had this before it is great love it.

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Rose

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Reviewed: Sep. 2, 2009

These were quite tasty and had a great flavor, but were really runny and watery. Not sure if I did something wrong. But won't be making these again.

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Sierra

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Reviewed: Jan. 2, 2009

I thought these were great!

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 27, 2008

Good recipe..everyone loved these. I did skip the 5 Tbsp of butter..and I put mozzarella& parm on top..yummy

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sivart

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Reviewed: Apr. 15, 2008

Overall good recipe. Good basis to tweek the ingrediants to customize your own mushrooms. I added breadcrumbs, garlic, and a splash of white wine. Recommend that you burn off the wine a little bit.

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wangjung727

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 29, 2008

Not as good as I was hoping...but good nonetheless. Then again, I'd just had a run of dishes that turned out exceptionally well, so maybe I'm judging this one's respectable but unspectacular turnout a little too harshly. I do think I'll try another recipe next time.

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GREENIE2600

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

Love this recipe but I always add a bit of minced garlic. I find it a bit runny so I add parmesan cheese and or bread crumbs as well. The mushroom mixture is also good as stuffing for stuffed chicken breasts and stuffing for philo pastry..

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lolaboo

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Reviewed: Jan. 8, 2008

I cooked this for our Christmas dinner and everybody loved it. We didn't have any fresh parsley or heavy whipping cream. Instead we used dried parsley and regular 2% milk, just added an extra amount of flour for thickness. Turned out great!

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J. Absher

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Reviewed: Jan. 3, 2008

Quite fattening but very enjoyable.

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orestescalpis

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: New York, New York, USA

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Reviewed: Nov. 10, 2007

MmmMmmmMmmm - these were REALLY good! I made a partial recipe (3 mushrooms) because that is all I had leftover from another recipe (and my husband hates mushrooms,so they were just for me) so I think some of the amounts were off (too much butter) and they were STILL awsome! The one thing I would change is the salt and pepper - I felt it wasn't needed at all (but I'm not a salt person). I also used half and half because I had no cream, and it seemed to thicken just fine, but it was a very small batch. I can't wait to make the full recipe. Very easy to make, too!

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lilamonster

Living In: Castle Rock, Colorado, USA

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Reviewed: Aug. 18, 2007

These were SO good!!! Although they need A LOT of salt.

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jake

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Reviewed: Dec. 28, 2006

Defintely not the best mushrooms I've had, but they were still tasty, and I would try to make them again. I did have to add a lot more seasonings and garlic though.

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cynthia

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

Living In: Gonzales, Louisiana, USA

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Reviewed: Nov. 9, 2006

This recipe was fantastic. I followed the advise of others and didn't use as much butter, omitted the parsley and added tons of fresh garlic. They were a hit. I doubled the recipe and they were gone in a matter of minutes.....YUM!

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christina

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Reviewed: Apr. 17, 2006

This was one of the best appetizers I have ever tasted! We made these as a small compliment to our meal and they became somewhat of a main course! They were more than delicious and everyone had three or four of them. What was best was these had no seafood in them, So my mother, (who is allergic to seafood) could have these. The swiss cheese was a perfect garnishment and I will for sure be making these again soon.

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Chrisa

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2005

I agree with the other reviewers that there is just TOO much butter! Also, the mixture was little runny, so bread crumbs would've helped. Also garlic would've pepped this up a bit. The flavor was good though.

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 5, 2005

I used about a third of the butter called for and probably could have used less. They turned out tasty, but nothing special. If I made this again I would definitely add garlic.

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