Reviewed: May 1, 2012

Might not want to use the balsamic vinegar. Also didn't use chives. They tasted fantastic! A great twist on a beloved dish.

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Reviewer:

leexlee

Cooking Level: Intermediate

Home Town: Gilmanton, New Hampshire, USA

Living In: Wapakoneta, Ohio, USA

Reviewed: Apr. 15, 2012

There isn't anything exactly WRONG with this recipe. My boyfriend found and prepared the recipe pretty much precisely as written (he used low-fat sour cream instead of fat free and our mushrooms were baby bellas since the recipe doesn't say a specific type). The stuffing was just sort of blah. It just tasted like seasoned bread crumbs! The lack of garlic really surprised me. We initially broiled them, but after tasting discovered that the mushrooms were barely heated through, so we stuck them back in the oven to bake. I love stuffed mushrooms, so maybe I'm just being too picky, but the stuffing just didn't do it for me at all! It would be nice to see a veggie (I don't really count 2 T of chives as a veggie) or two in the mix just to add a little texture! I think that without additions and substitutions it's just really bland...

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Reviewer:

THElizIScooking

Reviewed: Apr. 8, 2012

I made these because they sounded easy and flavorful, not because I was looking for something low cal. The filling was very easy to put together and we all thoroughly enjoyed them. I used all the stems and 6 TBL. of shredded Parmesan for the cheese. My bread crumbs were unseasoned so I added some garlic powder. The balsamic vinegar was quite noticeable, but nobody complained. Next time I might try white wine instead of balsamic vinegar for the liquid. Will definitely make these again!

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Reviewer:

normal

Cooking Level: Intermediate

Living In: Bowling Green, Ohio, USA

Reviewed: Oct. 25, 2011

These were very tangy and a different taste, but they didn't go over very well with the people who ate them. Easy recipe though

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Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 18, 2011

Wow, these are so good. Honestly, the list of ingredients seems a little strange, but the reviews were all so positive that I decided to try them. Glad I did! I modified very little. I added two cloves of minced garlic and a few grinds of fresh pepper. That's it. I did add the hot sauce and the final product was not spicy at all. Mushrooms can be pretty bland after all, so the sauce helps. The vinegar taste is certainly noticeable and really makes the recipe in my opinion. It also makes it so you don't need salt. I had just the right amount of stuffing for the mushrooms. I baked them at 400 for about 20 mins (I wanted the mushrooms to be pretty soft) and then broiled a little to get the filling browned. Perfection!

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Reviewer:

rbmallory

Reviewed: Jun. 22, 2011

This was so yummy! The balsamic vinegar really is what does it! I doubled the recipe and used it with portabella mushrooms and grilled them for about 6-8 minutes. Fantastic!

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Reviewer:

lsmarie04

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Madrid, New York, USA

Reviewed: Jun. 18, 2011

I gave this recipe 5 stars just because of how fast and simple it is to prepare. I didn't broil them either. I put them in 400 degrees temp. for about 20 mins.

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Reviewer:

PICHINGA2

Cooking Level: Expert

Home Town: Managua, Managua, Nicaragua

Living In: New Windsor, New York, USA

Reviewed: May 6, 2011

I made this somewhat by recipe. Fresh mushrooms, Club cracker bread crumbs, fresh garlic, fresh onions, Italian seasoning, garlic salt, onion salt, pepper and butter. My husband loved them.

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Reviewer:

Mrs.A.VanScyoc

Cooking Level: Intermediate

Living In: Mcallen, Texas, USA

Reviewed: Apr. 17, 2011

These are some mighty tasty stuffed 'shrooms! I bought a bunch of very large white mushrooms yesterday, with the intention of making stuffed mushrooms. This recipe is similar to what I usually stuff my 'shrooms with, but I've never added mayo/sour cream/hot sauce to the mix. I followed this recipe with the exception of substituting 2% fat Greek yogurt for the sour cream (as I usually do), and adding a diced green onion for a bit of color and flavor. I broiled them for 5 minutes, then turned them over and brushed a little olive oil on the bottoms, and broiled them for a couple minutes more to brown the bottoms a bit. Topped with chives, they were gorgeous and we ate every last bite!

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