Cheese-Stuffed Mushrooms

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Comments & Reviews

• recipe Cheese-Stuffed Mushrooms
  Judy Fryeburg, ME 10-25-2009

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  Really good

  Rated: 5 stars out of 5

  Just made these for my husband to snack on during the football game. They are really delicious. Halved the recipe for just... the two of us and they still came out great. We though the cheese to spinach ratio was right-on and there is a little liquid in the pan when they come out of the oven. There's always moisture cooking raw mushrooms. Absorb with a paper towel and let the caps cool a second in the pan and enjoy!Read more

• recipe Cheese-Stuffed Mushrooms
  Emily Birkdale Avenue, GA 10-07-2009

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  Ew!

  Rated: 1 stars out of 5

  I tried this and i was disgusted! Too much cheese it was was way too strong and the mushrooms become soggy and damp. Also, it... takes forever to cut the stems off and also it came out all mushy and bubbly. ABSOLUTELY REVOLTING!Read more

• recipe Cheese-Stuffed Mushrooms
  Ramona Phoenix, AZ 09-06-2009

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  Nice alternative to sauteed mushrooms

  Rated: 4 stars out of 5

  My entire family loves mushrooms and can't get enough of them. I normally satisfy their cravings by sauteeing them with... chicken or beef. Paula's Georgia Chicken is a staple in my house - absolutely fabulous! I just made these stuffed mushrooms and will make them again, with a few modifications. I was concerned about adding too much salt considering the salitness of both feta and parmesan cheese, and I erred too much on the side of caution. Next time I'll use more salt - this time I just sprinkled a little table salt on top of the parmesan after they came out of the oven. I did double the cream cheese amount (reduced fat cream cheese) because I used a 12 oz package of frozen spinach (recipe called for 10 oz) and needed more cheese to balance out the spinach. I'll also bake these mushrooms on a rack, because even though I wrung out the thawed spinach in a clean kitchen towel, my finished mushrooms were sitting in a puddle of moisture that had seeped out while baking - I immediately removed them to a rack so they wouldn't get soggy. I'll also use more green onions because I couldn't really taste them with the other ingredients, and I like green onions. Just ate another one after warming it up in the microwave for a few seconds - it heats up well.Read more

• recipe Cheese-Stuffed Mushrooms
  Jolene Kinston, NC 01-22-2009

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  For these stuffed mushrooms......

  Rated: 3 stars out of 5

  I think the green onions dominated in my opinion. My husband loved them, but for me they were just OK. If I make them... again, I will not put in as much green onion as the recipe calls for and I am a green onion lover.Read more

• recipe Cheese-Stuffed Mushrooms
  Deborah Oxford, PA 01-05-2009

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  Too strong cheese flavor

  Rated: 3 stars out of 5

  I would reverse the proportions of the feta and the cream cheese. These were too strong for my liking. Maybe some freshly... ground nutmeg would help. Worth keeping and modifying. Love you Paula!Read more

• recipe Cheese-Stuffed Mushrooms
  Megan Reston, VA 12-26-2008

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  Very Versatile!

  Rated: 5 stars out of 5

  These are a fantastic appetizer, definitely worth a try. If you are a big fan of butter, then I suggest dipping the heads of... mushrooms in butter before roasting (but a step that is also easily omitted with equally fantastic results). And if you have any left over (hard to imagine but with a Christmas dinner for two, we had quite a few left) they are delicious diced up and used as omelette filling. Thank you Paula!Read more