Stuffed Mushrooms

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Theese are great added some chopped olives and they were so easy to make taste great.Thanks Food Network.

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i usually like my stuffed mushrooms to be a little more creamy. these tasted ok, but definitely not a favorite.

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I wanted something extra so I added canned ham, they turned out amazing!

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I made these for a party and then went really quick. Be liberal however with the olive oil. They tend to be dry if you don't.

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Everyone who tried these loved them. I think that the pecorina romano was the perfect cheese to use, it packs such a punch and really pairs well with the bread crumbs. These were so flavorful which was amazing when I've so often had bland stuffed mushrooms in the past! Very simple and will definitely be making them again.

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This was a great recipe for stuffed mushrooms! I did a couple changes to mine, I sauteed the mushroom stems in some butter, and added a sprinkle of onion salt.. absolutely amazing!! I will definitely make them again, thanks Giada!!

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I served these last year at Thanksgiving and they were gone in a matter of minutes! I had to make my brother and dad share with the rest of the family. I will definitely be making them again this year, but doubling the recipe! I made a few small mods that I noticed some other reviewers did as well. I added the chopped stems to the stuffing mixture, as well as a little mozz and more Italian cheeses. I think I used baby portabellas as well. They were quick and easy to make, and soooo worth it!

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Just another twist I added to these, I dice up small pieces of mozzerella, stuff it in the mushroom topped with bread crumb mixture. No complaints of greasy, and as usual no leftovers.

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I made these yesterday for the football game and my husband loved them. My uncle Bill a third generation Italian cook used to make them this way, but he chops the mushroom stems and sautes them in the oil then puts them in the bread crumb mixture. He said it adds moisture. My husband is not a big fan of olive oil, so I sauteed them in unsalted butter, I also shredded a little more cheese over the top before baking. Just right not to filling like the ones made with the meat and all the creamy cheeses. Magnifico! Thanks Giada.

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This is your perfect, classic stuffed mushroom recipe. We "tweeked" it just a bit by sauteeing the leftover chopped mushroom stems (waste not, want not and garlic with minced shalot and some fresh chopped spinach we had in the fridge and it turned out great! As always, you know what you're doing Giada.