The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2009
My mom and I made this on Father's Day for my husband and father. Unfortunately we didn't have the mushrooms so instead we hollowed out a loaf of bread and baked it, yum!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 18, 2009
These were really great. I didn't have the shrimp on hand but they were good with just the crab. Otherwise I followed the instructions exactly. They weren't dry or anything negative at all. I do suggest rinsing the mushrooms and wiping with a towel to absorb the water and then stemming. This way there isn't excess water in the pan while cooking. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 11, 2009
I get asked to make these as well as pass on the recipe all the time! They are a favorite at home and in the work place. My husband and I love garlic, so I add extra to my "shrooms". I also add an extra can of crab, lemon pepper, and omit the breadcrumbs. YUM!
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Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA
Living In: Lake Ozark, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 3, 2009
These were tasty, but made WAY too much stuffing. I doubled the recipe, cause I was using 36 mushrooms (about a pound and a half total) and I had more than half of the stuffing left. I guess I'll make some more!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 23, 2009
I tried to make this a low fat treat by using fat free cream cheese. Not a good idea. If I made it again with the fat free I would only use 4 oz. - it was a little runny. I had 20 large mushrooms and still had lots of filling left over. I added the parmesan and it was good. I topped a couple with pepper sauce after they were cooked and I liked the added punch.
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Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 19, 2009
Loved it!I made this for a Super Bowl party and they were gone before kickoff!!! Will definitely make these again....but probably will have to double the recipe next time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Feb. 18, 2009
I am totally in love with these mushrooms! I added the grated parmesan in with the bread crumbs after reading the reviews and I also dipped the bottoms of the mushrooms in olive oil before placing them on the foil. They turned out amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2009
i ve made this recipe about 3 times now. use 1/4 of a clove of garlic mince it and cook it in a stick of butter. set up your mushrooms like the recipe says but before they go in the oven dip the bottoms in the garlic butter this will keep them moist like in the restaurants.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 21, 2009
This was great. I doubled the recipe which left way too much stuffing. I used it all up after buying more mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 15, 2009
I love this recipe! I found immitation crab, baby shrimp & lobster in a package in the deli section of our store & used that. They were outstanding!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 5, 2009
D E L E C I O U S !!!!!!!!!!!!!!!!!!!!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 1, 2009
This was awesome! My son (13 and wants to be a chef) and I made these. We added some Colby Jack cheese and Bread crumbs to the top. We dripped the mushrooms in butter. It turned out excellent...even with the Worcestershire sauce(ugh)!
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 17, 2008
Loved this will make again
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 6, 2008
This was just okay... I've been over the recipe many times making sure I didn't mess it up. I made it exactly the way the recipe called for. The filling was bland to me and it never really set. If I were to pick this up to eat, the dressing would just drip off.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 28, 2008
I made this recipe last night, and I added grated Parm cheese to the breadcrumbs, baked for 20 mins. and then broiled for about 3-4 mins, and these are definitely ... The Best Stuffed Mushrooms we have ever eaten!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 5, 2008
This turned out great. I had to cook it a bit longer as the mushrooms were not cooked enough for us. I also added parmasean cheese to the bread crumbs and brushed it with butter. YUMMY.
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 17, 2008
These are THE BEST EVER!!! I have been making these for several years now and they are great this way, but I usually mix in a little mayo and I always add Old Bay seasoning and some cocktail sauce, and a few scallions, according to taste. Many times I make this as a WARM DIP for crackers or breads and heat it in a casserole dish with cheeses and parmesan melted on top. It is fabulous either way and I hope you try it - it is the rave when I take it to Christmas dinner (since all the other food is traditional, folks LOVE it!)and I have people actually ask me to bring it to functions and no one seems to forget the wonderful flavors. IT REALLY IS THE BEST AND A MUST TRY! Thanks for this one! Rae in Virginia.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 22, 2008
These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm, good. This was a huge hit at the last family gathering. Everyone could not get enough.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 25, 2008
After I found this recipe I handed it off to my sister to make. It turned out really nice, and she isn't the best cook around! There was just enough mixture to fill all of the mushroom caps.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 29, 2008
Absolutely amazing! I made them into stuffed portobella mushrooms, which worked great and actually used 2 cans of tiny shrimp (6 ounce) and 1 can of crab meat (6 ounce) My boyfriend and I had 2 each and we were both stuffed: SO GOOD!!!
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