Dinah's Stuffed Mushrooms
Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.
Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.
Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!Read More
I had high hopes for this, but it did not meet my expectations. I let it sit in the fridge for 24 hrs so the tastes would meld, but it didn't help. I only used about 1/3 the butter and I still thought my arteries were going to burst. I used the juice from the clams like suggested. However, the taste of the Italian Seasoning is WAAAAAY overwhelming. You could easily use half. Lemon Juice squeezed on top does help a bit, but man, cut down on the Italian Seasoning! I would not make this again without some adjustments.Read More
Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!
I don’t care about healthy; I added another stick of butter than the recipe called for. I also added all the liquor from both cans of clams. I bought one of those big bread crumb cans from the fryer isle pre-seasoned with Italian spices. I did dry the mushrooms a bit in the oven 10 minutes by themselves at 350 degrees. I figured with all the wet-works I added it might be wise. Man I was not prepared for how wonderful it tasted. So much flavor. I took what I could not eat, and that was plenty, to work the next day and I could not keep the cover closed. I pawned off 30 mushroom caps. They would take one mushroom and go back to their cube… wait five minutes and they would come back and take 3 or 4. Score. The next day with the ton of stuffing left, I baked pre-spooned stuffing balls on a baking sheet for 15 minutes. Then I cored out to make caps using those small cherry tomatoes. Put the half cooked stuffing into the tomato caps. Added a little piece of mozzarella cheese on top, and then I baked them for the remaining 15 minutes. The key is not to turn the tomatoes completely into mush. I plan on coring squash and cucumbers boats next time. I will let you know. It should be awesome. Truth is I think I would eat this stuffing if you fed it to me stuffed in a rock. Speaking of which, make sure you thoroughly clean your mushrooms. I had one that had some grit. It is easy to miss with all the hiding places for dirt in a mushroom. That would be embarrassing at work or a party.: )
These were the MOST delicious stuffed mushrooms I've ever had. I made a quadruple batch for my holiday party, and they were gone in the first 15 minutes! People are still complimenting me on these mushrooms. They were so easy to make, and the stuffing would be great with other vegetables, too, like tomatoes or peppers or even to stuff a chicken breast for seafood. I made the stuffing a day a head and refrigerated it overnight, which really gave the flavors a chance to mix. But if you do this, since the butter hardens the mixture, you'll need to set it out for about 30 minutes or so before you stuff the mushrooms or microwave it for a few minutes on no more than 30% power. AWESOME recipe!!
Delicious 5+++ stars with the following changes per other reviews. Cut butter by 1/2 and used 1 can of clam juice in mixture. Cook caps upside down for 10-15 mins. to eliminate excess moisture. Sautee onion and garlic. I used 3 packs of reg. white mushrooms, but could have easily used 4 packs for the amount of mixture in this recipe. Received rave reviews. Thanks so much for the great recipe!! Try this one (w/ changes) and no one will be disappointed.
I had never made or had stuffed mushrooms in my life until now. GREAT RECIPE!! I catered a wedding and was complimented all night. People even asked for the recipe. I followed another review and added Italian seasoned breadcrumbs and cut the Italian seasoning in half. Perfect! I also made the mixture the night before, which made the seasoning blend perfectly. It was a bit time consuming, but a food processor would cut the prep time in half. (For those of you hunting...I found cans of chopped clams with the tuna fish cans in the grocery store.) Enjoy!
This was an absolute hit on Christmas Eve. Everyone loved. My brother couldn't stop eating them! I changed up just a bit from other's suggestions. Here is what I did different: 1. Substituted green onions for green peppers 2. Multiply the amount of mushrooms in the recipe by 1.5-you will have enough stuffing for that many mushrooms 3. Take the butter way down-use 1/3 of the amount called for, and use it in the stuffing-don't drizzle any on top at the end 4. I used all clams 5. Added juice from one can of clams The end effect was incredible!
Excellent! On the advice of others I used 3/4 cup of butter for the stuffing mixture, but I drizzled olive oil on them instead of another 3/4 cup of the butter. It was one of the appetizers at thanksgiving dinner and I was proud at how they came out-thanks so much!
This recipe was great! I used a combination of portabellas and baby bellas. Also, I used 1 can clam meat and 1 can crab meat...delicious!
This was a good recipe. Way too much butter. I cut down to 1/2 cup and drizzled a small amount over mushrooms before baking and they were still oily. I would recommend less than 1/2 cup. Very good flavor, however. I may try again with less butter.
Very easy and quick! My family enjoyed it. I agree with some of the other reviews, easy on the butter - I only used 1/2 cup (1/4 cup for the clam stuffing and 1/4 cup for drizzling). I added a 1/4 cup of clam juice into the stuffing mix in place of the butter and it worked out fine.
Everyone liked these although I think the general consensus was that everyone enjoyed the ones I made last year with spinach better. These were good, just not our favorite.
I wanted to make something different this year for Christmas dinner and thought I'd give stuffed mushrooms a whirl. I read through lots of recipes and reviews and liked this one best. I altered it a bit for fussy eaters who don't like anything crunchy. I sautéed finely chopped mushroom stems, onion, garlic and pepper in the liquid from the clams and 2 T melted butter until softened. Then I combined the sauté with everything else in Step 3 and followed the recipe as stated from there. I reduced the overall butter amount by half. Fantastic flavor, I've been craving them ever since!
These were the best tasting mushrooms we've ever had!!! Think I need to get the big mushrooms next time cause there was a lot of leftover stuffing (wish I had more mushrooms) :) Thanks for the wonderful recipe!!!
OMG These were so good. They were fairly easy to make. Delicious. The whole family loved it, we had it as a side dish for dinner. And YES it is comparable to the one at that famous Italian restaurant! I will never buy stuffed mushrooms from there ever again! :) Just a note: The mixture makes DOUBLE the amount that you need. I would suggest either cutting it in half OR doubling the amount of the mushrooms. Great.
I had high hopes for this, but it did not meet my expectations. I let it sit in the fridge for 24 hrs so the tastes would meld, but it didn't help. I only used about 1/3 the butter and I still thought my arteries were going to burst. I used the juice from the clams like suggested. However, the taste of the Italian Seasoning is WAAAAAY overwhelming. You could easily use half. Lemon Juice squeezed on top does help a bit, but man, cut down on the Italian Seasoning! I would not make this again without some adjustments.
This recipe tasted great! My wonderful girlfriend changed a few things around, at the recommendation of other reviewers, to cut out a lot of the butter. Instead of using Italian seasoning, she used Italian bread crumbs. It worked great. Another good tip from another reviewer is to bake the caps for 15 minutes before adding the stuffing to let out some of the water in the mushrooms. We had them on big Portabella mushrooms, so preparing extra stuffing for those big caps is a must. I think the mushrooms would be even better with lump crab meat instead of clams as well. Going to try it next! Great recipe!
Dinah...these could not have been finer!!!I did cut down on the butter and used Italian seasoned breadcrumbs and therefore cut the Italian seasoning in half...these are just great!!
This recipe makes great stuffed mushrooms, but it also makes great stuffed CLAMS! Here in Rhode Island, we have an abundance of Quahogs, which I chop to use in this recipe for both mushrooms and stuffies. I use both freshly grated parmesan and romano cheeses in the mix. Adding an egg helps bind the mix together a bit more, and also allows you to cut the butter back to 1 cup. Your guests will love this one!
Very yummy, but I made changes. First, I havled the recipe, due to other reviews. I added the minced stems into th stuffing mix. I omitted the butter and green pepper. I also pre-baked the caps to rid them of excess moisture. I added the juice of the one can of clams, and decreased the amount of bread crumbs til the texture was just crumbly, but wet enough to roll "balls" to stuff the caps. Next time I would sprinkle mozzerella over top, and add a drizzle of butter or butter spray before baking. Family still tore them up (no leftovers) and a family friend came over, had one, and asked for the recipe. A keeper! Thanks!
These were very good and i received compliments from our guests. I followed the recipe exactly with the exception of cutting back on the butter as others did. I only used one stick of melted butter in the mixture. No need to pour butter over the shrooms when baking. Did not see neeed for pre-baking the mushroom caps prior to filling. I had enough filling for approx 50 small mushroom caps, so you could cut the filling in half or but more mushrooms. Based on this info, there is NO WAY these puppies are 300+ calories each. Will make again and put into cocktail party apps rotation.
Had the In-laws over for dinner, and I usually always make Italian for dinner, I made this as an appetizer, it complimented the meal very well,looked like it was difficult to make however it wasn't at all, and it was eaten very quickly. I give this 5 stars, it had a great appearance, easy to make, tasted delicious, and the recipe was perfect, I folowed it to a T.
Fantastic recipe! I've made this numerous times, and they keep getting requested for potlucks! Here a few things I change around according to preference and playing with the recipe: (1) I don't use green peppers. Sometimes I cut up the mushroom stems and add those in though. (2) Buy extra mushrooms! I usually can go through about 3 small packs. Both white button and portobello are delicious. (3) Cut down on the butter! I only use the butter as a drizzle (and even then, you don't need much) right before I pop them in the oven. For the mix itself, I use the juice from one can of clams. If you want to use both, add more bread crumbs. (4) Drying the shrooms is easy if you feel they are too wet. Put them cap up on a cookie tray and heat them in the oven for 10-15 minutes. (5) If you are left with extra stuffing and no mushrooms, you can cook it in the corner of a small baking pan. It make a great dip!
Just made these this evening and took to a party. Everyone liked them. There was a professional chef there and I asked him his opinion. He thought they were tasty but a little too much bread. I personally think the recipe calls for far too much butter. I think one cup would be quite sufficient. Also, I had WAY much stuffing mix left over after I generously stuffed 20 large mushrooms. Next time, I'll buy 30 mushrooms. I may cut back on the breadcrumbs by a 1/4 cup. This is a crowd pleaser. I plan to make them for a New Year's party. Thank you Debnjames. : )
I have made these for my last few parties and they are always a hit. I did cut down on the butter though by about a third and they are still decadent.
Delicous! This is one of the best recipies I have found on this site.
WOW! These were great! I took them to a party and everyone wants the recipe. The only thing I changed was divided the butter in half and I didn't use clams, I used crab meat. EXCELLENT!!
I made this recipe for my mother's birthday party. That was 6 years ago and my family's still talking about it! It's amazing!
these are really great! i was surprised at how easy and delicious they are.
I should have made double they were gone so fast!!!! I used a clam and crab mix and halved the butter as other reviewers suggested .. awsome!
The batter was too dry, Very tasty and non the less very delicious, very very dry, hard to stuff when your filling is falling everywhere instead of the mushroom and I did half the recipe.
DEE-LISH! I sweated the mushrooms prior to stuffing, added some diced celery, and like everyone else, cut the butter. Stuffed xtra large portabellos for a "meal version"
This recipe was GREAT. Simple! I choppeed up the stems and added them to the stuffing. It was great, and the stuffing went a lot further. YUM!
My roommate said these were too salty--I guess it was from the clams, but I don't agree with him at all. I thought they were really good. I didn't much care for the chewiness of the clams, but it wasn't unappetizing, just a "eh... that's not my fave" sort of thing. Prep took a while, but it was worth it. The only changes I made were to cut the butter in half and only add it to the stuffing (none over it all before baking), per some other reviews. I left them in about an extra 5 minutes, just because I wanted the cheese browned a bit more. For the most part, they were delicious.
These were awesome! Made these Christmas eve as an appetizer with half the amount of butter as other reviewers suggested. Made half batch since just me & the hubby, so had a few leftover & they were still great, rewarmed.
I have made this recipe more times then I can count! I love it! Even someone who doesn't like mushrooms loved it. After making it the first time I did revise it a bit. I usually double it because they go so fast. 1)I use an extra can of clams just because I like them. 2)I only use half a regular size onion because what qualifies as small anyways?? 3)I never use the bell peppers because this dish is so good it doesn't need color! 4)I don't like the random crunch of spice for the dried parsley and Italian-style seasoning so I put them in a mortar and crush then up into a fine powder with the pestle so you get the flavor without the crunch!! 5)I usually put on the butter before the mozzarella cheese because it helps it stick better and I don't measure my cheese, I just use as much that covers them. When it all comes down to it I only make small revisions so Thank you to who ever first made this!! You are amazing!
These are the best stuffed mushrooms in the world! My husband refuses to eat "sand" caps anymore, if they are not stuffed with these ingrediants. Follow the recipe precisley. Never wash mushrooms, take a very light damp cloth and dab them down. Adding a little of the juice from the canned clams if you find you added a too much breadcrumbs and don't want to add anymore butter than the recipe requires. I have made this over a dozen times, and each time it has come out to perfection. Thank's Dinah for making this and sharing with all of us!
excellent. i agree with others to cut the amount of butter in half. also, the filling makes enough for twice the number of mushrooms listed.
This is the best stuffed mushroom recipe I have ever tasted, easy, quick, and awsome. Highly recommended!!!!!!!!!!!!
Made these for a Christmas appetizer...everyone was surprised how easy, and "yummy" they were!! Thanks for a GREAT treat...will definitely make again.
THANK YOU for this wonderful recipe. You know sometimes you try a recipe hoping for what is promised (that it tastes like Olive Gardens) and it does not, This recipe DOES. I read the reviews and was scared to use the amount of butter, however would not have liked it without the amount specified, that is the way the resturant does it. I also added a little extra parm. cheese and garlic, dont think can ever have too much. My family loved your recipe, it sure beats going to the resturant and two adults and three kids fighting over them. Now I can make enough for the entire family to enjoy. Thank you so much Dinah
Delicious! I used a portabella for the base and it was a tad tough so I think next time I will go through the trouble of cleaning/de-stemming the smaller specimens. I also used italian breadcrumbs and only used the butter in the stuffing, omitting the butter to be drizzled. Very tasty and I don't miss the extra butter one bit!
This is a great recipe! If you like Olive Garden's stuffed mushrooms- you will like this. I only used 1 can of clams and omitted the green pepper. I would cut down on the butter, as others suggested- it doesnt need that much. One reviewer suggested crab meat- I may try that next time. Sounds good! These are wonderful!
I HATE mushrooms but the stuffing was out of this world. Every one loved these, they were the first thing to go at the football/Nascar party today. I did eat one (though I discarded the mushroom) I immediately started to think of other this I can use this stuffing in. My husband suggested using it to make stuffed Haddock, I cant wait to try it out!
Delicious!! Now we can make these at home & save a trip & expense to The Olive Garden for these. Used half of the butter & they turned out perfect!! Thanks for the recipe!
I used 12 baby portabellos halved the amount of butter, but they came out scrumptuous, anyways. My husband loved them, though I "forgot" to tell him they were full of clams and parsley: two things he says he doesn't like!
It was good... not great but good. I used Italian seasonsed breadcrumbs, which worked out fine. I found that there was way too much stuffing for the amount of mushrooms, and also that there was too much butter for my liking. The green peppers were also a bit overwhelming.. they took away from the overall taste. Next time I will omit them, as I see many others did. Despite my harsh critique, it was not a bad tasting dish. I will probably make them again, with modifications.. :)
Very tasty. I followed other's advice and reduced the butter dramatically, which was a great idea. I ended up using one stick of butter and the juice from one can of clams. I just mixed all of that in with the filling and didn't drizzle anything over the top. I also took other's advice and used one can of clam and one can of crab. I wish I'd just used two cans of clam as the recipe suggested. Crab just has such a mild flavor and I don't think it added as much as more clams would have. Next time I'll probaby also add the chopped mushroom stems. Overall very delicious with rave reviews from my friends. I did have TONS of extra filling, but I just used it to stuff a pepper the next day!
I like several other reviewers reduced my butter by half. I kept the clam juice and poured it in to my melted butter. I also added red and yellow bellpepper and cayenne pepper for a little extra punch. Compliments all around everyone loved them and I had no leftovers. I could have made more and they too would have been consumed. Then again I did have 40 guests. Thanx fo a great easy to follow, quick yummy recipe. I will use it again! 1
Excellent - best stuffed mushroom recipe I have ever used. I put more cheese in then called for, because I love cheese. And I followed others' suggestions about the amount of butter, and they turned out delicious.
Made this for a family gathering...they were a huge hit!
O.M.GEEEE!!!! And that's all I have to say about that... Thanks Dinah for the wonderful recipe!
I absolutely love this recipe! I made them for a get together and everyone raved on and on about them. They are the best mushrooms I've ever had! I would recommend to buy a few extra mushrooms because there was some stuffing left over even after I generously stuffed them. It takes a little bit of time to prepare, but it is very easy!
This was fabulous!!!!!!Made it last night and it became a hit.This was sooo easy and delicious I will make this over and over again.Next time I might use a litlle les butter.Maybe not.Thank you so much Dinah.
I thought these were delicious! Next time I would add more clams because I didn't get much of that flavor but good regardless.
The onion and green pepper made it too crunchy. I should have sauteed those first before putting into the mixture
Very good. This will be the first to disappear at a potluck, undoubtedly. Well-proportioned mix of bread crumbs, cheese and seafood. Simply delightful!
These are AWESOME!! I served these for our New Year's Eve party and they were a HUGE hit! Like the other reviewers have said, this recipe makes way more filling than for 20 mushrooms. I bought 40 good-sized mushrooms and could have filled a few more! I also cut out 2 to 3 tablespoons of butter after reading the other reviews. They were superb!! Thanks for a winner!!
This recipes has become a family favorite! I have recently made some modifications in order to reduce the fat content and was able to do this without losing the flavor. I saute the vegies with cooking spray and add 1 tbs. wine. Once the liquid reduces, I add the remaining ingrediants (except for butter). I add one of the clams with juice and the other drained. Once the mushrooms are stuffed, I take 1 tablespoon melted magarine and mixed it with some of the clam juice from the second can of clams. I drizzle the mixture of the stuffed clams, top with cheese and bake as usual. No one noticed the difference! YUM!!!
These mushrooms are INCREDIBLE!! My whole family loves them. I made them according to recipe first and they were great, then the second time I made them with margarine (and only 1 c instead of 1 1/2) and they were still GREAT! I highly recommend this recipe!
Really wonderful. I followed other reviewers suggestions and used the clam juice. I used olive oil to dampen instead of butter (I didnt have enough butter) until I got a moist enough consistency. I really liked the subtle taste of the green peppers.
These are amaaaazing!! My boyfriend claims they're the best he's ever had...ever! That said, I did modify the recipe just a tad. I use Italian seasoned bread crumbs and only half of the butter, using reserved clam juice for the rest of the moisture needed. Maybe the mushrooms in Arizona are smaller than most, but I've always been able to get double the amount of (overflowing!!) mushrooms than the recipe states. Oh...just a word of caution. The first time I made these, I used crab instead of clam (I was scared...) and was not really that impressed. Only once I switched back to clam, did I realize these are out of this world!! Try these...you WILL LOVE THEM! These always impress the heck out of people when I show up with them :-)
Changed recipe only slightly...used jumbo lump crab instead of clams, both red and green bell pepper, no garlic. These were fantastic! Rave reviews from guests at a Christmas Eve party!
These were really good and I will try again but I will cut the butter in half. I am not a person to watch my fat grams at all - but this was just far to much butter and I am not even really sure why. Any way - I will try again - As for kids liking it - None of the kids that are around my house will let a mushroom even touch their plate to begin with so I really wasnt a fair judge on that one. rray
I made these for a small party and they were gone so fast! I made just a few changes as suggested by other reviewers: used 1 can of clams and 1 can of crab and used only about 1/2 c butter. Also, I chopped up some of the mushroom stems and added them to the stuffing, and I substituted Asiago cheese for the mozz. This did make quite a bit of stuffing; I used about 20 pretty large mushrooms but could have stuffed about 35. I think I'll trying using the rest to stuff chicken breasts.
This recipe was so easy. I thought it sounded interesting, so I threw it together and took it to my parent's for Christmas hors d'oeourves. My brother (a huge critic) said there was no way I could have made these because they were too good! The stuffing made more than I could fill the mushrooms with. I'd like to try filling tomatoes with the leftovers next time. Thank you for the terrific and easy recipe!
These were just OK. I took the recommendation of others which is to prebake unstuffed mushrooms to help expel the water but they still came out sort of soft. I also cut down on butter in stuffing and didn't drizzle butter on top. Glad I didn't because this would have made them more soggy. Don't get me wrong, Family liked them, no complaints but didn't like so much that they only chose these over the other appetizers. I think these need to be tweaked.
Absolutely delicious, saved extra stuffing and mushrooms for next night and even better!
These were excellent! The lemon garnish was a must have. Replaced the mozzarella with swiss - this worked well. I loved the clam stuffing.
everything was delicious and i have found that i like to substitute crab for the clams. it is sooo good.
I made this for a christmas gathering recently and after reading many reviews I cut the butter in half. It was a huge hit and I took home an empty dish. I made it again this past weekend but this time I kept the butter the same as the recipe called for. I think it was better and made the mixture a little more moist like restaraunts serve them. And yes I still got rave reviews.
I have been looking for the perfect stuffed mushroom recipe and this is IT!!! I have tried several other recipes but I did not like any of them. I reduced butter to 1/2 cup and I added half of the liquid from the clam. I used Italian breadcrumbs and reduced Italian seasoning to 1 tablespoon. I increased green bell pepper to 1 cup and I used garlic powder instead of fresh garlic. I had some stuffing left over, so I made stuffed jalapenos too. Since my boyfriend likes spicy food, I added some jalapeno seeds (about 2 teaspoons). They were SO GOOD!!! Thank you so much, Dinah!!!
I made these as appetizers for my very Italian family, and they LOVED them... so much that I only got to have one in the end because they scoffed them down so quickly. My husband and I ended up making an entire batch for ourselves! Anyway, having a housewarming party at our new house tomorrow, and making them for a 3rd time.
This was a very easy delicious recipe to make.
THis is a really yummy recipe! Forget about olive garden! its perfect. must try!!!!!
These were fantastic and smelled great while baking!!! (I did leave out the green pepper and sauteed the mushrooms for a couple of minutes in the butter before stuffing - just my preference) This does make a lot of stuffing for the amount of mushrooms, but just put the leftover amount in the fridge and make more later. They are so good you'll want more anyway. Thanks for the yummy recipe.
Something about this just didn't hit the stop. it was okay
These were delicious! I used bacon instead of clams and red and yellow peppers since that's what I had. I read in some reviews they said to pop the mushrooms in the oven to get extra water out, I however don't think this is necessary because it actually gives the stuffing some extra mushroom flavor! BUT it is a good idea to wait until the end to put the cheese on top otherwise it will look burned.
This was delicious! The second day was as or better than the first day. I will make this again. It is easy
I liked the flavor of this recipe and will probably make it again, but I think 1 1/2 cups of butter is way too much. I had to remove the mushrooms from the pan immediately because they were swimming in butter. Other than that, they were very good.
This recipie was delicious. I found that drizzling mushrooms with the remaining butter, knocked the mozzarella cheese off, so that's about the only thing I would change. Drizzle first, cheese second. Going to make this one again for sure!!
These were terrible! I followed the directions step by step. My husband and I couldn't even eat them. We ended up scraping the stuffing out and just eating the plain mushrooms.
My favorite stuffed mushroom recipe. I'll make these at family gatherings and they are gone with in seconds not kidding. I cut the butter in half. Perfect.
Not sure what this was missing, but mine were really greasy and not good! I thought we were going to love these and they did not turn out at all. Will not be trying this again.
Hail Dinah!!!! I loved this recipe, the flavor was just what I hoped it would be and although the prep time took me a little longer due to lack of stuffed mushroom experience it was well worth it. As for the butter, it was a common sense thing, when I felt it was enough I stopped adding it. My hubby and I had them for dinner with a salad! More than just an appetizer. Thanks Dinah
On the perfect advice of another I used 1/4 c. butter and added 1/4 c. juice from a can of clams. I used 2 big boxes of shrooms and still needed another box. If I make these again, I'll only use 1/4 cup breadcrumbs (if any) and add more cheese. With this recipe you are eating italian breadcrumbs with a little clam. I'm happy I made it because now I'm more confident in making stuffed things.
I have been making this recipie for over a year. I always bring these to parties and my dish is always the only one that's been cleaned out. I like to grate my own mozarella cheese very finely. I cook the mushrooms for 20 minutes, then cover each mushroom with a pile of the grated cheese and broil for a couple minutes to melt and brown the tops.
It was delicious! It was the 1st time I made stuffed shells and the only thing I would change would be to use less parsley ... just a TAD bit less.... other than that my boyfriend and I loved it
This recipe is delicious. My mother (may add is the biggest critic in the world) loved them. She was mad I didn't make more. The only thing I did different was cut down on the butter. But other then that, if you follow this exactly you can't go wrong. thanks for the recipe!
It ended up being YUMMY, but with a few alterations. I actually hadn't read the other reviews before making the recipe, but as I was preparing it based on the directions, I had to double check twice to see if the amount of butter was right -- I thought maybe it meant tablespoons, not cups! I adjusted and used a bit less than half of what was stated, just until the crumbs were saturated, and using LIGHT (1/3 less fat) butter, but still probably could have used less to make it less salty and greasy. We're also not big clam fans, so I used fresh diced baby shrimp instead. Still, YUMMY as all heck, and no ingredient dominated the flavor. With some minor changes, thanks to this recipe I will never order stuffed shrooms in a restaurant again -- they're better at home! Thanks Dinah!
Absolutely fabulous, easy to make and my family loved them. I had maybe 1/2 cup butter remaining as I carefully drizzled them with it. I will reduce the butter next time by half as it is not needed. These were amazing, thank you for sharing this recipe!
This stuffed a 1 pound package of medium sized button mushrooms...heaped as they should be! I always used to precook my mushrooms, but I followed this recipe exactly and didn't precook this time. I must say I liked them this way better! They still had some body to them...weren't mushy or slimy. My husband actually liked them for that reason...he doesn't normally eat mushrooms because of the slimy texture when cooked. I also liked that the bell pepper still had a little crunch left and the mushrooms didn't fall apart in the oven!
Soooo good! Love this recipe.
OMG This is sooooooo good! Even my wife who doesn't like mushrooms or seafood loved these mushrooms. Highy recommend that you try this, I used Baby Bella (Protabella) mushrooms and it turned out great!!! Thanks for the great recipie!
Absolutely delicious!!! I made these for Christmas as an appetizer and everyone loved it. I would suggest getting more mushrooms though otherwise there will be a lot of stuffing mixture left over. Otherwise absolutely yummy, thanks for the great recipe!!
Great recipe! These are tasty! Super rich. You eat one, and then you want to eat another, and then you think, 'oh, it's just mushrooms, and they're so yummy, i can eat 6 of them' - and then you're like 'oh my gosh, i just ate 6 of these and i'm going to die.' But at least you die happy.
Delicious recipe, the only thing I would do differently would be to add less butter. Next time I will cut it down to 3/4 cup butter.
Healthy version alert! I followed most of the recipe, but I only used half the onion and mixed in about a cup of kale that I processed in the food processor. I also added 1 teaspoon of salt and pepper seasoning, but it could have used more. I only used two tablespoons of butter, and instead used about a half cup of whisked egg whites. I had a lot of left over filling so I greased a glass pie plate and cooked it beside the mushrooms...it was a hit with the whole family. My only criticism is that I got large mushrooms and the flavor of the mushroom overwhelmed the filling so overstuff those mushrooms!! I think using cooked ground sausage instead of clams would be amazing!
This was so yummy! I will be making this for a thanksgiving appetizer!
Very tasty. Enough stuffing for more mushrooms than the recipe calls for. Also I cut back on the butter.