Reviewed: Oct. 14, 2012

I liked it and my kids loved it! I made a little change, I didn't use bread crumbs and add extra parmesan cheese. Thanks for another good recipe.

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6 users found this review helpful

Reviewer:

Leah

Reviewed: Dec. 17, 2012

These were good but I thought they would be a bit creamier. Next time I will try adding in another cheese like cheddar.

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0 users found this review helpful

Reviewer:

psumackie

Reviewed: Dec. 25, 2012

Basically made as written, the only exception is that I used rolled Jones sausage and added more garlic than stated..Excellent!

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0 users found this review helpful

Reviewer:

april

Cooking Level: Intermediate

Reviewed: Dec. 31, 2012

My family has asked for this every time we have a special meal! My husband LOVES this! I keep the recipe the same for the most part sometimes I try different mushrooms and playing with spices- it's always a winner at my house.

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1 user found this review helpful

Reviewer:

Tony

Reviewed: Jan. 1, 2013

Came out great! I substituted a packet of Italian dressing mix for the garlic/parsley/lemon juice bc that's what I had on hand. Was very pleased with the recipe, a big hit!

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7 users found this review helpful

Reviewer:

elizabeth0807

Reviewed: Jan. 6, 2013

Very simple and fun recipe. My husband loved the recipe. Definitely A+ recipe. I used Portabello whole mushrooms because there bigger.Excellent as appetizers.

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3 users found this review helpful

Reviewer:

lee2314

Reviewed: Mar. 4, 2013

DELICIOUS! I cut the recipe back, but maybe used a bit more cream cheese than called for. These had great flavor...I wish my mushrooms would have been bigger, lol. Will def be making these again~YUM! Thanks for sharing. :)

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1 user found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 18, 2013

These are good, but the filling is even better the next day! I'd suggest making it in advance, then fill your mushrooms when you're ready to bake them. I used baby portabello mushrooms.

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8 users found this review helpful

Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 23, 2013

This is one of the best recipes for stuffed mushrooms that I've tried. Ever. In my life. Thankfully, no one in my house likes mushrooms, so they were all mine! I followed the directions closely except, I didn't process, top separately, etc. No time for that and didn't want to dirty up the food processor. I just dumped everything (except the mushroom caps) in a mix and mixed well. Crammed as much into each cap as I possible could, and baked from there. The recipe was INCREDIBLE!

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4 users found this review helpful

Reviewer:

Carolyn

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Melbourne, Florida, USA

Reviewed: Mar. 23, 2013

I made this appy recipe as a entree for dinner by using large portabella mushrooms and we loved it! I doubled the minced garlic as usual with any recipe I make. I also used freshly grated peccorino romano as we prefer the rich taste over parmesan. Thank you, Johnsonville!

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4 users found this review helpful