Reviewed: Apr. 1, 2013

Tried this recipe as an appetizer for Easter and the dish was a big hit! I think all the flavors went together beautifully. I did decrease the amount of butter used by half, did not use a bell pepper, no parsley or Italian seasoning because I used Italian style panko bread crumbs. I also used sliced mozz. cheese in place of shredded. I just cut the slice to fit the top of the mushrooms. Will be making again. My only complaint was that I had alot of juice in the pan once they were done cooking, which I poured out so as not to make the mushrooms soggy.

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Reviewer:

Cora

Reviewed: Mar. 1, 2013

I have made this recipe more times then I can count! I love it! Even someone who doesn't like mushrooms loved it. After making it the first time I did revise it a bit. I usually double it because they go so fast. 1)I use an extra can of clams just because I like them. 2)I only use half a regular size onion because what qualifies as small anyways?? 3)I never use the bell peppers because this dish is so good it doesn't need color! 4)I don't like the random crunch of spice for the dried parsley and Italian-style seasoning so I put them in a mortar and crush then up into a fine powder with the pestle so you get the flavor without the crunch!! 5)I usually put on the butter before the mozzarella cheese because it helps it stick better and I don't measure my cheese, I just use as much that covers them. When it all comes down to it I only make small revisions so Thank you to who ever first made this!! You are amazing!

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Reviewer:

Jessicanoelle278

Reviewed: Feb. 4, 2013

Way too much butter in this recipe! If I were to make it again, I'd cut the amount of butter in half. It was tasty, but so intense you couldn't really eat more than one or two.

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Reviewer:

kmv224

Reviewed: Dec. 24, 2012

5th time in 8 months making these mushrooms. I always ask "what can I bring?" and the last 4 times......your stuffed mushrooms. Of course they are not 'my' stuffed mushrooms and I always make copies for whomever asks giving the writer of this recipe full credit. They rock!

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Reviewer:

Debbie Doo

Living In: Roxbury, New York, USA

Reviewed: Nov. 17, 2012

These were good but i tasted a lot of bread crumbs so i will use less next time. other than that easy to make and yummy. i think i will add crab next time too

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Reviewer:

vdhrbh

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Nov. 4, 2012

I have made this many times with rave reviews but I have always reduced the butter by half. I think the amount of butter as stated is totally unnessecary. Recently my hubby has been on a no carb diet, so I have made this with double the green pepper and no bread crumbs. It is not quite as good this way, but it is still really yummy and if you are on a no-carb diet you will want to devour them.

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annie

Reviewed: Sep. 13, 2012

made this and my nephew said, "guess we don't need Red Lobster". it was good.

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Reviewer:

Blair09

Cooking Level: Expert

Reviewed: Jun. 16, 2012

Great recipe! These are tasty! Super rich. You eat one, and then you want to eat another, and then you think, 'oh, it's just mushrooms, and they're so yummy, i can eat 6 of them' - and then you're like 'oh my gosh, i just ate 6 of these and i'm going to die.' But at least you die happy.

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Reviewer:

tiafix

Reviewed: Apr. 9, 2012

Everyone LOVED these mushrooms. I only used about 3 Tbsp of melted butter, and instead used the juice from one of the cans of clams, and they were plenty moist. Definitely will use more mushrooms next time, this makes a lot of stuffing!

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Reviewer:

Angie

Reviewed: Feb. 23, 2012

I made these as appetizers for my very Italian family, and they LOVED them... so much that I only got to have one in the end because they scoffed them down so quickly. My husband and I ended up making an entire batch for ourselves! Anyway, having a housewarming party at our new house tomorrow, and making them for a 3rd time.

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