Different and flavorful. I baked at 350 for about 25 min. instead of broiled.

We just didn't care for these. While I loved the idea of a low fat stuffed mushroom the balsamic vinegar taste overpowered everything. My husband who loves mushrooms didn't even eat his. I considered taking the Balsamic out, but then worry they would have no flavor.

The low calorie count is what originally drew me to this recipe. I found the slight "tang" of the balsamic vinegar a pleasant surprise! This was my first time using BV. If you're looking for the typical "heavy" stuffed 'shrooms, this recipe is definitely NOT for you... for a light, tasty appetizer though, I loved it. I actually made only two servings, and the second serving was almost as tasty even reheated in the microwave.

These were very good. I think that the flavour of the basalmic vinegar was a little on the strong side, even at just 2 tsp! I will add more hot sauce next time and only use 3 "scant" Tbsp of sour creme and perhaps heaping Tbsp of the mayo to make up for it. I love sour creme but find that it often makes the dish almost too light and takes away from the body. I was going to sprinkle a bit of cheese over the top - but forgot. Made them the night before, covered with foil, took the foil off to pop in the oven next day. Like I said - I forgot to add the extra spinkle of cheese when I ran them under the broiler, which, again my mistake, I should have left them there just a tad longer, but the shrimp were ready! An Excellant recipe which will definetly be made again.