Reviewed: Jan. 3, 2012

I agree that there is just a bit too much butter. Having said that I used 12 medium sized portobella mushrooms and had to use some bread crumbs and chop up about 10 baby bellas to have enough filling. With that said, I only used 4 tbsp. of butter. I liked them but weren't my favorite stuffed mushroom appetizers. The mushroom seemed to overwhelm the filling. Maybe I need to double all of the ingredients for 12 mushrooms. Just an idea! Problem is in a recipe sometimes the 'large fresh mushrooms' are a different size than the ones we use.

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Reviewer:

Mimi

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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Dallas, Texas, USA

Reviewed: Jun. 16, 2011

OH MY GOODNESS. These are heavenly! The only change I made was that I used slices of swiss cheese instead of shredded (which of course makes no difference in the flavor) because I had it on hand. WOW. Follow the recipe exactly. You won't be disappointed!

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Reviewer:

kwrig117

Cooking Level: Intermediate

Home Town: Pittsburg, Kansas, USA

Reviewed: Feb. 17, 2010

WOW! These are amazing. I think they are even better than the ones I have had in many restaurants and not as heavy. I've made them several times and everyone goes crazy over them. I always end up with a little extra stuffing which I happily snack on while the mushrooms are cooking in the oven. Very nice recipe and will become a regular when I host!

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Reviewer:

cairocook

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Cairo, Al-Qahirah, Egypt

Reviewed: Jan. 30, 2010

These are by far the best stuffed mushrooms I've ever eaten...made them quite a few times and will keep making them...they sure are a hit when I make them!!!!

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Reviewer:

Missy

Cooking Level: Expert

Reviewed: Jan. 12, 2010

loved 'em

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Reviewer:

MLR

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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Reviewer:

Handful

Cooking Level: Expert

Home Town: Ada, Ohio, USA

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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