These are very good! I used light chive & onion cream cheese and sharp cheddar on top. I did make a change to the baking method - instead of baking, filling, then broiling, I just filled, topped, and baked for 15 minutes at 350. The filling was piping hot and though the mushrooms still had a little "tooth" to them, I liked them that way. Thanks for sharing this great recipe!
ah ya! really really good. I added chopped green onion, 3 Tbl mayo, cut cream cheese down to 6 oz added 1/4 tsp cayanne pepper and 1/4 tsp lawrey seasoning salt and 1 tsp of lemon zest. And I used the King Crab. YUM!
We just made this, with about half the mushrooms (saving the rest of the "stuffing" for dip). We sauteed a tablespoon of minced onion with 1/2 of the minced mushroom caps, added 1/4 cup bread crumbs, 1/4 tsp. Old Bay, 1/4 package of Hidden Valley dip mix, and used Parmesan for the cheese. Like Nif suggested, we heated the mushrooms in the oven for about 10 minutes (they were BIG mushrooms) before stuffing. Once they were stuffed we put them in the oven at the same time as the brown and serve rolls. They came out lightly browned on top, truly excellent. What a great basic recipe!
This was so easy and I like that there are only 4 ingredients! I used low fat onion and chive spreadable cream cheese and low fat mozzarella to sprinkle on top. I like that you can use regular size mushrooms. They make a great finger food and stuffing mushrooms usually cost more. I would make this again - the only change would be to heat the mushrooms for a couple of minutes and then heat up the stuffing in them so that it's warmer. Very good! Made for Football Tag, Week 4. Thanks alligirl! :)
This ok but neither one of us thought it was outstanding.
I used low-fat plain cream cheese and for us it was perfect. It didn't overpower the taste of crabmeat. I did half the recipe and used the 1/4 cup of cheddar cheese for about 15 mushrooms. I can say it was enough. Yummy appetizers. So tasty and juicy. Thanks Alligirl :) Made for Holiday tag