Stuffed Mushrooms
Show: Everyday Italian
Episode: Holiday Side Dishes
Rate This RecipeRead users' reviews (274)
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics














Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 274
Showing 11-20 of 274
Sort by:
SELECT
By Chef 298200
New York
on April 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this and i used the chopped stems also. Used pecorino romano cheese.....very good recipe.
By mazeydot
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe. Very flavorful and simple to make. My family loved them.
By ximegom_12286240
katy, 83
on February 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious!!!, I love the mint in it. I think it is a perfect combination of ingredients.
By calcoita
on January 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! I didn't make mine quite so "stuffed" as the ones pictured and I used less olive oil, making them a slim 25 calories each. These definitely do not taste like diet food. Mmm!
By pjd3
Colorado
on December 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were very good, not dry at all. My family devoured them. I think next time I may cook them just a tad less, although my oven may have just run a little hotter.
By bikrwench_10999889
Stanhope, NJ
on December 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for Thanksgiving. Didn't use the mint and added chopped spinach and chopped pieced of the maushroom stems. There was not a crumg left. Everyone loved it and I looked like a superstar.
By SNaimo
on December 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made them for Thanksgiving and they were gone in minutes! Everyone loved them. Making them tonight with Crab as an addition. Can't wait to see how they taste. I'm sure they will be great.
By serbud
on December 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty. I made these mushrooms for Thanksgiving. Everyone loved them, even my 5 year old daughter.
By lmd7979
South Jersey
on November 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made these mushrooms last week as a Thanksgiving appetizer and they were a HUGE hit! They were gone in minutes. Drizzling them with a little olive oil before baking them gives them just the right amount of crunchiness. I'm actually thinking of stuffing some portobello mushroom caps with the mixture tonight for a vegetarian dinner!
By Sherman420
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this is a great dish. I used sharp white chedder cheese because the cheese that giada uses us a little to salty ( jarlsberg baby swiss is an amazing cheese. cook for 25 min on 400 and you will be pleased