These were a hit with our guests. I used cremini mushrooms, as they have a nice shape and are flat on the tops so they don't teeter when you stuff and place them in your baking dish. To address some of the reviews about too much liquid coming out, take a spoon and scoop out the "gills", the darker part that fans around the base of the stem. This will solve that problem, unless you have used something in the filling to make them ooze all over. I have to admit I skipped the first part of sauteing the mushroom stems and onions in olive oil. No need to do this, unless you have the time. Since I'm the only one in the kitchen and preparing the entire meal for guests, I opted out on having to chop onion, and an extra pan to clean. Instead I just added some crushed garlic to the mix, along with Alfredo sauce from a jar (which was in the fridge from a prior recipe and I needed to use it)in lieu of the sour cream. This is a beautiful appetizer to present for your guests while awaiting the main course.
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These were a hit with our guests. I used cremini mushrooms, as they have a nice shape and are...