Nice recipe, and I swapped out the frosting and used Nutella instead, also used hazelnuts in lieu of pecans.Very tasty, would make again.

Reviewed On: Dec. 15, 2010

I scaled back this recipe to make 3 servings, and we still had a few left over. Yay! Now we have more yumminess to enjoy for another meal. I made a few minor adjustments to the recipe: added one egg, and used about ½ c. shredded mozzarella on the shells before adding the sauce on top. The shells came out looking beautiful- even the MIL complimented me on how they looked picture perfect. One suggestion- I LOVE fennel, but it made a difference ( in a good way) to make the filling before so that the fennel has a chance to mingle and mellow with the other flavors. I think next time I make these will add about ¼ c. chopped pine nuts to the filling. This is certainly a make again recipe.

Reviewed On: Mar. 20, 2010

I decided to use this recipe since I had all the ingredients in the house, and quite a few leftover mushrooms from a previous trip to the store. I made 2 additions to the marinade: ½ tsp red pepper flakes, and ¼ tsp. dried thyme. I discovered too late in the game that my garlic clove had been used already, so I pinch hit with powdered garlic ( used a healthy ½ tsp.) The recipe is super simple, and packs a lot of flavor. Best to let them site at least overnight so your mushrooms have the chance to really mingle with all the ingredients. This would be a great side on a buffet, or to set out as an appetizer (although I am sitting here snacking on them for lunch). Bon appetite!

Reviewed On: Dec. 22, 2009