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Stuffed Mushrooms Recipe

Stuffed Mushrooms

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (274)

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Average Rating:

Total Reviews: 274

Showing 121-130 of 274

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  • on September 19, 2008

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    I really like this recipe. I leave out the mint and i add the stems. but other than that i love, love, love this. I make these at every holiday and special occasion, and I get requests for these all of the time.

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  • on August 07, 2008

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    I made these stuffed mushrooms for my baby shower and they were the first pupu to go! Everyone loved them and even asked me for the recipe. I was a little skeptical about using the fresh mint, but it really added a whole 'nother level of flavor to the stuffing. Very tasty!!

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  • on July 29, 2008

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    My Mom and I are big fans of stuffed mushrooms and have tried many versions in the past. The great part of this recipe is the fresh mint. I was really hesitant to use it, but I have to admit that the flavors really come together spectacularly. I did tweak the recipe a little; I chopped the mushroom stems and sauteed them with finely chopped onion and garlic, but that's just because I prefer my stuffing to be more substantial. I had some leftover shredded mozarella in the fridge, so I added just a touch to the stuffing as well. I made two packages of button mushrooms and not a single one was leftover.

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  • on July 21, 2008

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    After reading other's comments I added the chopped up mushroom stems to the mixture, used 4 garlic cloves instead of 2 and and left out the mint. I had 21 extra large caps and had just the right amount of filling. I forgot to drizzle olive oil on the top before baking but they turned out fine. I used Progresso Italian Bread Crumbs. Everyone thought they were very good. I'd make them again.

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  • on June 23, 2008

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    It is hard to make good filling without onions but Giada does it. Quick, easy and tasty.

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  • on June 20, 2008

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    i have never had mushrooms as delicious as these. i thought i loved mushrooms but after having these mushrooms i cant go back to any others.

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  • on May 05, 2008

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    These are really good. I make bout once every few weeks but I've tweeked the recipe a bit. I use baby portabellas and i leave out the mint and parsley. I put a few extra cloves of garlic, a grate about a cup of fresh mozzerella and mix it in with the bread crumb mixture and bake. Sometimes I even slice up fresh mozzerella and put it over the mushrooms the last 5 min of cooking so it melts. MMMM!!!

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  • on April 19, 2008

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    I made this recipe for a family get together and everyone loved it so much that I was asked to bring it again to another party. They were really delicious and you can't have just one, so make plenty for everyone. I followed the recipe exactly as instructed except that I used Cremini Mushrooms. What more can you ask for a quick, easy, and delicious recipe that will impress almost anyone.

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  • on April 13, 2008

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    This is really easy and fun to put together. I sauteed the mushroom stems in olive oil and added them to the stuffing as to not waste them, and it was really good. Flavorful, cheesy, and crunchy!

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  • on April 06, 2008

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    My guests seemed to enjoy these but I found them a little bland and dry.

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