Stuffed White Mushroom Caps

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on February 15, 2013

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    No wonder Alex won Iron Chef...this reciper was amazing! I made the whole steak house dinner and boy was this good!!!

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  • on April 21, 2012

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    A-MAY-ZING! Seriously, they are delicious. I've made them again and again and again. I like the stuffing on crustini too.

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  • on December 24, 2011

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    Nothing I say will convey the absolute deliciousness of these mushrooms....all i can say is OMG!!!! Its a must try

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  • on August 27, 2011

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    THE best mushroom recipe I've ever had; very tasty, memorable. Not surprisingly, prep time for my wife and me was greater than given in main recipe. And because we were short of white mushrooms, we gathered up all the button, crimini, and portabella mushrooms we had abd chopped, then put the "mix" into large portabella caps, gills left in. Superbly French. One of a few recipes I can call an "all time favorite."

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  • on July 10, 2011

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    My family loved this, we had it as "snack" while we were cooking a family dinner. Great finger food while we continued cooking other things. I did hollow out the mushroom so the filling stayed in better. We will make this again.

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  • on July 09, 2011

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    Loved this recipe. We had a great time preparing this, then eating it!!! What a great dish, easy and oh, so gourmet!!!

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  • on March 27, 2011

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    I made this for valentine's for my husband and he raved about it. We both agreed this would be a fantastic appetizer for company. It is easy to prepare and you can prep up to the baking in advance and just put them in the oven to warm at the last minute.

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  • on November 18, 2010

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    The drizzle of balsamic vinegar made all the difference. Thanks Alex.

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  • on October 31, 2010

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    OMG..I just saw the show this morning...and I said.... that is good, I will do it....and LET ME TELL YOU!!! my partner does not EAT mushrooms and found it GREAT.... this is a KEEPER.....!!!! Thank you for sharing.....

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