SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Oct. 5, 2008

This turned out great. I had to cook it a bit longer as the mushrooms were not cooked enough for us. I also added parmasean cheese to the bread crumbs and brushed it with butter. YUMMY.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jan


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 17, 2008

These are THE BEST EVER!!! I have been making these for several years now and they are great this way, but I usually mix in a little mayo and I always add Old Bay seasoning and some cocktail sauce, and a few scallions, according to taste. Many times I make this as a WARM DIP for crackers or breads and heat it in a casserole dish with cheeses and parmesan melted on top. It is fabulous either way and I hope you try it - it is the rave when I take it to Christmas dinner (since all the other food is traditional, folks LOVE it!)and I have people actually ask me to bring it to functions and no one seems to forget the wonderful flavors. IT REALLY IS THE BEST AND A MUST TRY! Thanks for this one! Rae in Virginia.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rae07


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Aug. 22, 2008

These stuffed mushrooms are amazing. I have tried to make others from recipes on this site but this one really stands out. The whole package of cream cheese is needed as it makes the filling so creamy. I also increased the green onions to 3 and chopped them finely. I doubled the crab and shrimp which I pulsated in a mini-food processor/chopper first to make it finer. The finishing touch was a ton of freshly grated parmegiano reggiano on top of the mushrooms. I also cooked the mushrooms for a bit longer than what the recipe called for as I wanted the mushrooms to be fully cooked. Then I broiled for a few minutes until the cheesy tops were browned. Mmmmmm, good. This was a huge hit at the last family gathering. Everyone could not get enough.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ivanka


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 25, 2008

After I found this recipe I handed it off to my sister to make. It turned out really nice, and she isn't the best cook around! There was just enough mixture to fill all of the mushroom caps.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cierra

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 29, 2008

Absolutely amazing! I made them into stuffed portobella mushrooms, which worked great and actually used 2 cans of tiny shrimp (6 ounce) and 1 can of crab meat (6 ounce) My boyfriend and I had 2 each and we were both stuffed: SO GOOD!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bettney


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 20, 2008

This was really good! It makes a lot of stuffing so be prepared to get more mushrooms!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CRYSTALADO

	Cooking Level: Intermediate Living In: Crofton, Maryland, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 10, 2008

Loved it! I used large Portobello mushrooms, omitted the shrimp and used extra crab. A local restaurant serves their crab stuffed mushrooms with a bit of demiglaze in the baking dish. I used undiluted beef consomme and just added enough to cover the bottom of the dish. It gives a great flavor to the mushroom without affecting the flavor of the stuffing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kisting3993


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 1, 2008

Great Recipe. Used 2 green onions; added a couple of dashes of Old Bay Seasoning; added parmesan cheese to the bread crumbs

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

A2Foodie


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 2, 2008

I made these for a New Year's party and everyone loved them. I too added a bit of parmesan cheese to the covering.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sue


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 5, 2007

Followed recipe exactly. Found them a little dry and bland. Made way too much stuffing, I even hollowed out my mushrooms a little bit more than just the stems. Had 12 Large mushrooms, mounded the stuffing inside and on top, and still had almost 1 1/2 cups of stuffing left over. I don't know what these were missing, but I wasn't thrilled with the final outcome.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue Bee

	Cooking Level: Intermediate Home Town: Yonkers, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 27, 2007

I am a true cheese lover and we really enjoyed this recipe. I added some shrimp to the cream cheese mixture and also some parmesan cheese to the bread crumbs as suggested by someone else. I can't wait to serve this as an appetizer in the Christmas season.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michelle


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 9, 2007

I hate to be the party pooper, but I thought this was just OK. For me, it needed a little more kick -- more oomph -- not sure what. Was a little bland for my taste. Will probably keep looking for another recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ABROTHERS

	Cooking Level: Beginning Home Town: Wilmington, North Carolina, USA Living In: Apex, North Carolina, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 7, 2007

This is a wonderful recipe! I brought this appetizer to a dinner party and everyone loved them. I should have made more. The only change I made was to leave out the shrimp (It's a texture thing with me). Also, I doubled the recipe because I wanted to make 24 mushrooms. It turns out that a single recipe would have easily filled 24 medium sized mushrooms, or close to it. I had a lot of left over filling. I will definitely be making these again.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Melody

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Lubbock, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 5, 2007

Delicious! I added an extra green onion, and baked a little bit longer just to get the mushrooms really soft. This made enough to fill 24 medium sized mushrooms.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

bunchkin

	Cooking Level: Expert Home Town: Fayetteville, North Carolina, USA Living In: Fairbanks, Alaska, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 31, 2007

Didn't change a thing - these were awesome! I might add a bit of parmesan cheese to the breadcrumbs used for the last step! These will be added to my collection of appetizer favorites! Use a teaspoon to fill the caps. It makes it very easy to fill and shape the stuffing!!!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Rusty's girl

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?