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I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the botto...
The taste of these stuffed mushrooms was great. My only problem was after baking there was too much liquid in the pan. I think the mushrooms extract a lot of liquid when cooking in the oven. ...
I'd just like to add that sauteeing the caps mushrooms in some olive oil before baking makes them softer. Also, I added some more shredded cheese to the top before baking. Also cutting the botto...
If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a ...
I made these exactly as written, except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So, I'm eating one in the kitchen while I take the photo....
EXCELLENT stuffed mushrooms! I followed recipe as written, but I baked them in a 9x13 glass dish with a bit of melted butter on the bottom and covered them. The mushrooms were tender and so deli...
Nice balance of flavors but a little too creamy for my tastes. Maybe add a little less cream cheese and bake them longer. Also, I used minced fresh garlic rather than the garlic salt.
I used the non-marinated artichokes, mozzarella and parm cheeses. These were awesome - I was lucky to get one. I need to make some when no one is around so I can have some guilty food pleasure...
Perfect! I followed the recipe exactly, except I too used reduced fat cream cheese and sour cream. Artichoke dip and stuffed mushrooms are 2 of my favorite appetizers, so this was awesome! No...
LOVE these! My only stray from the recipe was using mozzarella cheese in place of the Italian cheese blend (<- didn't have any). I love when something looks fancy and complicated but was actua...