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I made these mushrooms and followed the advice of other cooks – cutting the butter in half (or maybe even less). I chopped the stems and cooked together with onion and garlic then added the cream cheese. I added all of that to the stuffing and crab mixture. I used imitation crab (pollock) and it was good. I also decided to simply brush the mushrooms with melted butter that had a bit of garlic powder in it. I did have a bit of trouble though – when I cooked the mushrooms, the liquid came out and they were swimming in water. Is there a way to avoid this? Had I used the recommended butter, the mushrooms would have been submerged in liquid. I ended up draining the water after they baked and I sprinkled parmesan cheese on top and put them under the broiler for 5 mins. This recipe would also be good with a bit of real crumbled bacon and possibly using a flavoured cream cheese (such as garlic and herb or something?). Other than that – it got rave reviews. Thanks Gary for sharing!

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Aunty Pasto's Seafood Lasagna

Reviewed: Jan. 4, 2006

It was absolutely fabulous. I did, however, make some adjustments after reading the comments from other users. I cooked more noodles (15 instead of 8) and layered five of each in three layers). I used ricotta cheese instead of cottage and the flavor was delightful. Next time I might try cottage and put it through the blender to obtain the same consistenty as the ricotta was quite expensive in comparison. I used shrimp, scallops and imitation crab (flaked pollock) and increased the number of eggs to "2" to better hold the cheese mixture together. I omitted to wine and used a very sparse amount of milk. I would definately recommend baking this the night before and re-heating. I failed to do this and kicked myself the next day when I heated up leftovers. Definately a 5 star recipe!!! YUM YUM!!

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