These were absolutely wonderful. We melted provolone and mozzarella cheese on top of the mushrooms instead of grated coconut. We took them to two different parties and everyone RAVED! Will definately make again.
This recipe was great! The shitake mushrooms at my grocery store didn't seem large enough and deep enough for the stuffing, so I used baby bellas. They were also quite a bit cheaper! Also, I used imitation crabmeat. I don't think it affected the taste, since it was great! The cooking/prep time seems to bit a little off. It took my cream longer than 10 minutes to reduce, and then you also have to bake another 10 minutes. Will definetely make again!
Thses are wonderful..I did as other reviews had suggested & left out the coconut, and toppped w/ cheese! Great recipe!
I took these to a party with a Hawaiian theme, and based on the fact that there was not one left, I'd say they were 5 stars. I personally do not care for coconut, so that is why I am basing the 5 stars on everyone elses reaction. I substituted white button mushrooms for the portabellos b/c that is all that my grocery store had that would have worked for stuffing. If I were to make it again with the white mushrooms I would add a couple of tbsp. of butter or drizzled the mushrooms with a little oil to prevent them from drying out in the oven. It also took the white mushrooms a lot longer to cook - like 15-20 minutes. I might try this again without the coconut milk -just my personal taste. But I guess then they wouldn't be Hawaiian! Thanks Lorac
wonderful! I used baby bellas instead of shiitakes and they turned out great!
These were a big hit at a recent get-together. I also had to substitute baby bellas as the shiitake mushrooms at my local market were just not up to par. I cooked the mushrooms for a few minutes to draw out some of the water before I stuffed them. Other than that I followed the recipe. I guess we're the odd ones out, but everybody here liked the coconut garnish. Thanks Lorac, this is a keeper!