I made these years ago and lost the recipe. I am very glad to see it again. We will do these next Christmas, or, maybe sooner.

I found these to be great. They took longer than the 1 hour to bake through but looked and tasted great. I made these for a Super Bowl Party in 2012 and got lots of compliments. I used a micro plane and flattened the tops of the stem, then I "glued" the cap on with the use of chocolate.

I was very nervous about making these mushrooms. The meringue is delicious and they were much easier to make than I expected. I watched a video on YouTube also - this alleviated some of my reluctance.

Super fun and super creative! A little time consuming but worth it. For any coffee lovers: I switched the vanilla extract for coffee extract and used expresso powder instead of cocoa and they were a HUGE hit. I'll definitely be making these again!

Love this recipe. Easy to do (although a little time consuming) but everyone is so amused by them it's worth it! Great flavor too!

SO incredibly cute! Add the sugar slowly, & get those egg white peaks well fluffed! The recipe makes a lot but don't halve it first time if you need practice with piping. Don't try to reshape, it won't work. Odd shapes are cute! Ok to put them close together on the pan as they don't expand in the oven. Use parchment paper. They will come off a pan otherwise, but not as easily. Sift the powdered chocolate on caps AND stems halfway through, then use a brush to smear the powder around when you take them out. Looks so real!! Beware they won't harden up until they come out of the oven. Don't take them off the pan until they have completely cooled as they will stick. When putting together, start with the "ugliest" ones for practice. Hold cap gently and twist your finger or a butter knife to make a hole in it for the stem to go into. Use dark or bittersweet chocolate and coat the whole bottom of the cap (like the gills would look). The meringue is very sweet, but the bittersweet chocolate totally balances it out! Don't worry about getting a little chocolate on the caps, as it just looks like dirt. When done, dip the broken pieces in the remaining chocolate for your own little treat. :) Store in fridge when done (I had them in my fridge for 3 days...uncovered, and they were great) which keeps them from getting sticky. These take a little bit of time, but are well worth it, and fun! I can't believe how real they look when they're done. Have fun! Thank you Holly!

These are a little time consuming to make, but not difficult. I made them for the first time at Thanksgiving 2012, to decorate a chocolate log cake (yule log, or whatever one calls them). When my husband and my grand daughter and her husband saw the cake decorated with these they all thought that they were real mushrooms! Lol! We all loved them! They taste good as well as being so dog-gone cute! There was a question about whether they liked the cake or the mushrooms best. When I put them together I spread the chocolate confectioner's coating all over the bottoms of the caps, as well as in the hole created to insert the stems. I also spread it on the bottom of the stems to secure them to the cake plate, since they are on the fragile side. For those of you who are stressing about them not piping perfectly, they puff up and it doesn't matter if they are not perfectly round. How many real mushrooms have you ever seen which were?

They're awesome, the compliments never stop, a real crowd pleaser.

Taste great, but do not look nearly as good

toosweet, but cute