Stuffed Mushrooms

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Reviews were mixed at the party on these. Some did like them. I personally didn't.

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I've made these twice so far, outstanding both times, will be making them regularly! DO NOT leave out the mint, you won't know what you're missing, it really takes this dish to the next level. Be liberal with the olive oil, it will prevent them from being dry.

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I normally love Giada's recipes but found this one to be not so good. I made these for the fist time last night for a party and was dissappointed. The filling was bland and very very dry. I would not make this recipe again. Did I mention DRY!!!!

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All of the mushrooms were practically gone once I got them out of the oven, it was a big hit! The recipe was excellent but I did read the other reviews prior to making them so I did tweak it just a bit. I didn't have fresh garlic on hand but instead I used 1 tsp of the refrigerated minced garlic. Also, I added a 1/4 cup of shredded italian kraft cheese for a bit more moisture to the stuffing. Instead of wasting the oil suggested on the pan, I added it to the stuffing mixture to make sure it was moist and not dry like others noted earlier and used a olive oil spray on the pan to make sure they didn't stick. Do make sure to drizzle oil the leftover oil or eye-ball it from the bottle on top of every mushroom.

Will definitely make again! Thanks Giada!

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I never watched anyone make stuffed mushrooms, but I always heard about them. After watching Giada, I decided to give them a try. They were easy and so delicious. I got rave reviews, even from people who'd been making them and eating them all their lives!

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Make these all the time - I use Giada's recipe but double the stuffing ingredients. Don't usually use mint but do sprinkle crushed bacon or bacon bits on top.

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I, too, made this as a thanksgiving side dish and it was delicious! After reading the comments here beforehand, i tweaked the recipe a little bit and sauteed the stems in extra virgin olive oil and garlic. it was amazing! i also included the mint and added a little more garlic. i love this recipe!

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I made these as another side dish this Thanksgiving, they were good but next time I will tweak them a bit and I know that they will be perfect! I will chop up the stems, add a bit of garlic, more cheese and a little less bread crumbs. I was surprised that the mint was so good, I was hesitant since I am not a big fan of the mint but it was a perfect compliment to this dish :

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These are so delicious! I made them with all ingredients listed, but added a couple more cloves of garlic and doubled the filling amounts. I even made these the night before and cooked for 25 minutes then refridgerated, and reheated the next day for Thanksgiving. They were perfect. I also drizzled a little more olive oil than called for because after the first baking, the mushrooms were just a little dry. I'm making them again tomorrow night with the leftover mushrooms. These are all mine...no sharing ;

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I'm not a big fan of mint, but it really worked in this recipe. The only thing I changed from Giada's recipe was to include some chopped mushroom stems, parmesan instead of percorino cheese, and added a little more oil to ensure they didn't dry out. Everyone loved them and I'll be sure to bring to more parties this holiday season.