Reviewed: Mar. 30, 2013

I've made these stuffed mushrooms many times now. Each time trying something a little different. The version which has gotten the best response was one in which I added shredded carrot and zucchini and finely chopped green onion to the standard filling. All sauteed along with the mushroom stems before adding to the mix. Not only do they taste amazing they have a little more flavor and texture umph. Shredded carrot and zucchini are now standards in all the stuffed mushrooms I make. Last week I made some using clams diced finely. To that I added a small dab of ricotta cheese in the botton then stuffed as usual however I did omit the cayanne pepper in this one. Another try included sprinkling a small amount of dry packaged italian dressing mix into the cream cheese along with the addition of finely chopped spinach. Again I omitted the cayanne pepper in this batch.

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Reviewer:

Dakota57NM

Reviewed: Mar. 27, 2013

even people who don't like mushrooms love this recipe. I go light on the cayenne pepper because not everyone likes the spice. the mixture is even yummy stuffed in chicken breast!

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schurra11

Reviewed: Mar. 25, 2013

These were absolutely delicious, but I had used 6 giant mushrooms so I cut the recipe in half. I didn't feel there was enough 'stuffing' although it tasted great. Tonight I am making them again, this time with smaller mushrooms and I got extra mushrooms so I will have more "mushroom pieces" to stuff with. All my guests LOVED these.

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Carol Martin

Reviewed: Mar. 20, 2013

Great mushroom recipe if you like cream cheese :) Made them for a dinner party and everyone loved them. I made exactly as the recipe said and yes you have a lot of filling left over. I did put these under the broiler for 5 minutes before serving so the tops were a little crispy but a big hit, thank you

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Reviewer:

Lisa

Reviewed: Mar. 17, 2013

Good base recipe, but needs modification. I made it as written; however, next time I'll likely cut the cream cheese in half, and add some bread crumbs and some other flavor enhancers.

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Reviewer:

LVRebelGirl

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Mar. 17, 2013

I was a little doubtful, so I made a half recipe to try them out. They turned out excellent by using mushrooms that were large enough to stuff. Will definitely be making these again.

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