This turned out really nicely. Four stars instead of five for the following reasons: 1) I followed others comments on doubling the sauce ingredients and I really don't think I would want to try it with any less sauce. 2) Next time I will use raw shrimp instead of pre-cooked - as others have said, the pre-cooked shrimp did turn a little rubbery by the time the sauce had thickened. But the flavor was great and it really did only take 20 minutes, which is amazing. I would guess adding raw shrimp would only take another 5-10 minutes, at most. Great recipe, can't wait for lunch today (I have leftovers!)

Reviewed On: Jan. 28, 2009

Some I made with the sauteed caps, some I skipped that step - the ones I skipped wee definitely squishier. I baked the for the amount of time specified and it might just be my oven, but the stuffing was just barely done. They were very good, will make again, I'll just probably bake them a little longer.

Reviewed On: Oct. 24, 2008

Went with a couple of the suggestions and fiddled with it myself - used cheddar and half mayo half sour cream with fresh ground pepper and lots of garlic powder.

Reviewed On: Jun. 19, 2008