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Savory Herb-Stuffed Mushrooms Recipe

Savory Herb-Stuffed Mushrooms

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (110)

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Average Rating:

Total Reviews: 110

Showing 31-40 of 110

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  • on January 13, 2007

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    I've been sick in bed for a week watching a lot of cooking shows. Today I could finally cook so I made the stuffed mushrooms but I used real butter and real cream cheese. I hope I and my husband like them as well when we use reduced fat margarine and low fat cream cheese. I will definitely make them again!

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  • on January 13, 2007

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    Since making this recipe I have been craving mushrooms. It was delicious. I could have doubled or tripled the recipe and still not had enough. Even the mushroom hater went back for thirds.

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  • on January 12, 2007

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    very easy to make and very delicious I will make these again for sure

    Jean

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  • on January 10, 2007

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    This recipe looks good when you read it but the results were pretty poor. The stuffing was very, very dry -- almost crunchy and had very little flavor. It really needed a lot more seasoning. I was pretty disappointed by it.

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  • on January 09, 2007

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    This is a geat and easy recipe.

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  • on January 06, 2007

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    This is a fairly simple recipe if you don't mind a bit of prep work. The mushrooms always come out well. I've used large and small button mushrooms and they get rave reviews--just don't overcook.

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  • on December 28, 2006

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    The filling was dry and sandy and had zero taste. We were very disappointed in this appetizer.

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  • on November 21, 2006

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    easy, tasty, and fun

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  • on November 16, 2006

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    very simple instructions. fast and easy. great for office parties.

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  • on November 12, 2006

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    I made these to pair with a Rhone Syrah/Grenache wine. The earthiness of the mushrooms was a wonderful complement to the tannin structure in the wine. These mushrooms are very simple to make and easy to make ahead of time. Just pop in the oven before guests arrive. I almost ruined the recipe when I didn't see the FIRST ingredient! ..the stems--chopped. Omitting those would have spelled disaster. My guests were amazed to find that the seasoning came from a boxed stuffing mix. Thanks for a great recipe.

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