Reviewed: Dec. 12, 2011

Outstanding mushroom. I uses clams in place of shrimp and added old bay. These are especially great given you do not add a signifcant amout of fat with butter like many other recipes. Thet were great!

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Reviewer:

wveers98

Reviewed: Dec. 8, 2011

Absolutely awesome mushrooms!! I kept the recipe exactly the same except for adding a little shredded mozzarella to the filling and then again on top. they turned out GREAT!! Not overpowering, perfect taste! I will definitely be making these again and again!

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2 users found this review helpful

Reviewer:

3Girls

Cooking Level: Expert

Living In: Hedgesville, West Virginia, USA

Reviewed: Jul. 7, 2011

These were absolutely awesome. If you can find them definitely go for larger mushrooms so you can stuff more into them.

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2 users found this review helpful

Reviewer:

Gorf

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 26, 2011

This was excellent. I did follow the suggestion of another reviewer and added some grated parmesan and 1/4 cup of the chopped stems and I used frozen, drained shrimp cut up fine. I cut the stuffing in half and it worked out just right using a large package of mushrooms (16 oz). This is a keeper for me.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Feb. 7, 2011

I always try to make a recipe as written before rating it. These were OK, but needed more flavor, they were too bland for us. We put Louisiana hot sauce on them and that helped, but if I made them again, I would add some hot sauce or cayenne to the stuffing to give it a boost, the cream cheese taste is pretty predominant, maybe some pepper jack or even cheddar might have made them more tasty. The seafood flavor came out more after reheating them the next day, not so much right out of the oven.

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3 users found this review helpful

Reviewer:

dixiechickin

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Texarkana, Arkansas, USA

Reviewed: Feb. 4, 2011

We are from Louisiana and the canned shrimp and crab did'nt do it for us plus it was too much cream cheese.

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2 users found this review helpful

Reviewer:

lani

Reviewed: Dec. 11, 2010

These were a huge hit at my last family event. I didn't have any shrimp on hand so I doubled up on the crab. They were wonderful and easy to make.

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4 users found this review helpful

Reviewer:

cooking disaster

Reviewed: Oct. 18, 2010

Fantastic!!! Thanks for the recipe Terri.

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3 users found this review helpful

Reviewer:

Cracker Jac

Reviewed: Oct. 17, 2010

These are great! I'm not sure why some folks think they are bland. They are quite tasty just the way they are. Thanks for sharing :)

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3 users found this review helpful

Reviewer:

carter_crazy

Reviewed: Aug. 19, 2010

Yum! 'Nuf said. Well, almost :) I did add the following ingredients to the mix before stuffing the 'shrooms... Some grated parmesan, about 1/2 of the 'shroom stems, minced, and about a TBSP of red onion, also minced. I generously sprinkled more Parm' across the tops just before broiling, then sat back and accepted compliments for the rest of the day from my friends/family. Yum was the word and I was "da --it"!

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5 users found this review helpful