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I served these with pesto tortellini and grilled salmon, as a side dish, rather than appetizer. They have a nice flavour and the ricotta makes them very creamy. I probably wouldn't hollow them out next time and just pile the stuffing on top, as they went very flat in the oven, which I assume was because of taking the whole stem and gills out. Thanks for sharing! :)
What a great side dish, appetizer, anytime dish. I didn't have ricotta and used whipped cottage cheese and greek yogurt instead.
Love the 'shrooms. I am a pesto lover and am always looking for new pesto recipes. I used portabello mushrooms. (as they are my favorite) I wasn't sure about the ricotta with everything else but it was perfect. I too added a little bit of sea salt. Will be making again for Christmas Eve.
I cut the filling in half, and still had 12 large mushrooms full of the cheese mixture. I also added a couple of garlic gloves, because it's all better with garlic. Easy to put together, flavor was great, will definitely save this one to do again.
Thank you for posting Wildflour! These were delicious. They were pretty easy to make although it took me more that 10 minutes preparation. There was a lot of "stuffing" left over so I could make two cookie sheets full and I'll make another batch tomorrow. Very yummy. Everyone enjoyed. Best right out of the oven for sharpest flavors. Enjoy them they are great. ChefDLH
The Mushrooms were great Wildflour. We did have a lot of left over stuffing mix as the 10 button stuffing mushrooms were in various sizes. I will try and get more than 10 next time or try larger mushrooms. Otherwise a great recipe. They were our appetizer and they were very easy to prepare.
I fixed these as a side dish with Baked Pesto Chicken and they were fabulous. All we added was salt but otherwise we followed as written. Thanks for an easy, tasty recipe!
I fixed these for Super Bowl Sunday to go with our Spaghetti with Red Clam sauce. They were outstanding!
Very, very good! Made these tonight and they were loved by all!