Reviewed: Nov. 15, 2009

OMG this recipe was so good... I just couldn't stop eating! I didn't use Worcestershire sauce though cuz we didn't have one at home... still perfect though

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Koko

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

These were incredible. However, I'm not quite sure why the egg is necessary.??? I left it out and thought that the mixture would also be a great dip with ritz crackers.

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Jen

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Oct. 18, 2009

yes!!!!!!!!!!!! Do dip your mushrooms in butter---not a fan of garlic. Add pre cooked bacon about 10 slices diced. Any seafood is great. If no seafood ?????? bacon always works! Love this-just love this!!!!!!!!!!!!!No extra cheese is necessary but does add to the presentation. Simply can't go wrong here!!!!!!!!!!

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pj

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA

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Reviewed: Oct. 15, 2009

These mushrooms are amazing! I love the filling. I am thinking about trying the filling over a steak and broiling.

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Sep. 27, 2009

I followed this recipe to the T and I dont think I will be making them again. I love stuffed mushrooms and have 4 or 5 different recipes I love but I havent found a seafood stuff mushroom recipe I like yet. I thought Id try this one but I didnt enjoy the canned shrimp and canned crab. I did like the cream cheese and how creamy they were, I also enjoyed the bread crumbs on top, but I will not be keeping this recipe.

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Tiff

Cooking Level: Beginning

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Reviewed: Jun. 21, 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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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 17, 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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TAMMYSHEAFFER

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Reviewed: Mar. 10, 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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Mrs. Goetz

Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA

Living In: Lake Ozark, Missouri, USA

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Reviewed: Mar. 1, 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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debbik

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Reviewed: Feb. 22, 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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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Feb. 14, 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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Tammy

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Reviewed: Feb. 13, 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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Paula

Cooking Level: Intermediate

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Reviewed: Jan. 21, 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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someguy

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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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momandboo

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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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Mommy of Five

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

D E L E C I O U S !!!!!!!!!!!!!!!!!!!!!!!

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Smilez

Cooking Level: Intermediate

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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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Charquetta

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 17, 2008

Loved this will make again

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Clay's Mom

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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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angelsmiln

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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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