Great recipe. I made these according to the original recipe and then tried them 95% vegan with Dayia cheddar cheese and Tofutti "Better Than Cream Cheese" cream cheese (still used the parm), to cut down on the saturated fat and calories. I wasn't sure what that was going to do to the taste, but the mostly vegan version turned out even better in my opinion, and my family agreed. A couple comments and tips - use a food processer to chop the stems, otherwise it takes forever! Make sure you pick mushrooms with very large heads or you will have a lot of stuffing left over (or use the extra with a baked potato). Baked mushrooms were quite runny as others said. Also, I didn't add the hot sauce, and they still turned out great. If these are for a party, serve with fancy toothpicks, makes for an impressive presentation.
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Great recipe. I made these according to the original recipe and then tried them 95% vegan with...