Stuffed Crimini Mushrooms with Gruyere Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 1, 2012
I found it extremely bland.
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Reviewed: Apr. 17, 2007
We thought these were just okay. We've had better stuffed mushrooms before. Probably won't make again. Sorry!
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Cooking Level: Expert

Living In: Cleveland, Ohio, USA
Reviewed: Mar. 26, 2007
Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs I add - we aren't big parsley fans, so I use a lot more chives. Nice recipe. Thanks!
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Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Jan. 21, 2007
I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy.
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Reviewed: Dec. 18, 2006
I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make!
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Reviewed: Nov. 24, 2006
I enjoyed this as a Thanksgiving appetizer this year!
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Photo by Craig J. Doucette

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Fort Myers, Florida, USA

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