Stuffed Mushrooms

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If you have ever eaten a stuffed mushroom AT ALL you shall see this is nothing special- PERIOD!

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Very good

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WOW! Easy and very, very tasty! I had doubled the recipe and should have doubled that! Very popular!

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The combination of the mint, breadcrumbs, and mushrooms was just delicious! Before trying this recipe,I read all the reviews for it and like many others, i add the chopped up mushroom stems to it so it would not be dry as others had described it. YUMMY, megan

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Upon executing this dish, I realized that they were too dry and tasted too much like the bread crumbs. I altered the recipe by waiting a day and when reheated to serve, I put a small square of butter on each cap to make them more moist and to bring out the other flavors. This method did it some justice.

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Go Giada - these flew off the plates like hotcakes. I also added crushed red pepper flakes. For the cheeses, I used Fontina and Romano. I also used a bit more sun dried tomato.

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Very easy to make. Although recipe calls for salt , it wasn't needed. It was a Big hit at a Thanksgiving Party with Friends.

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Kind of gritty and really salty, I might not add salt next time, but they were good enough for me!

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Just made these for the first time. They had a great taste. I added just a touch of lemon before they went into the oven and once again before I served them. This is an old restaurant trick we used to use when sauteing mushrooms. They tasted great. Definitely a keeper.

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I made this for Thanksgiving and my family absolutely loved them, they were easy to make and the mint was wonderful. I will definitely make them again and I am usually not a mushroom lover!!