Delicious! I used olive oil and added a little green onion to the mushroom mixture. I also cut back considerably on the cream cheese, using the spreadable kind from a tub, probably less than 4 oz. It worked out well, and I don't think I'd want more of it. I used 12 large mushrooms and had no problem using one of those long, skinny teaspoons to fill the mushrooms. I dipped the mushrooms in melted butter with a bit of lemon juice, then sprinkled some lightly with Panko crumbs, some with regular bread crumbs before filling. Drizzled with a tiny bit more of melted butter and topped with more parmesan cheese. Baked 25 min, and they were perfect. The cayenne gave it a nice kick. I can see adding crabmeat or sausage to change it up a bit. Thanks for the excellent recipe, Angie! UPDATE 11/30/14: This time added cooked, crumbled sundried tomato chicken sausage (any type would work) and cutting back even further on the cream cheese. Really like this version even better! The cream cheese acts as a binder, but too much is not appealing to me. GO PATS!!!
Was this review helpful?
3 users found this review helpful
Delicious! I used olive oil and added a little green onion to the mushroom mixture. I also cut...