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I hate to give bad ratings, but Buddha did not like these at all. I (Bird) made this exactly as written for Buddha. I don't like mushrooms, but have made many mushroom appetizers for him in the past. He likes all the ingredients listed yet he felt the cheeses didn't meld together well. The spices also didn't come together and kept their individual flavors. Sorry Sharon. :(
I thought this was great, but DH did not. I thought I could slip in the thyme (since he loves mushrooms) but he caught it in the first bite! I will try again and adjust the spices. It was easy and the texture was perfect.
Delicious! I made some of these for myself for lunch - and they were great. You could really play with the seasonings here- next time I might add some garlic or even try a spicy version. Thanks..
These must be five star...because by the time the reception was over there were none left! The first comment I heard was "delicious!". We found that it is easiest to scoop out the stem if you use a melon baller, and the filling pipes easier if it has been allowed to set at room temperature to soften. I hadn't thought to put them under the broiler, but I think that is a good idea as these were a little moist and that would help dry them. A simple yet elegant hors d'Oeuvre.
Six guests rated this recipe, and the consensus was "delicious, nice creamy filling, but needs more seasoning and/or cheese". Filling generously stuffed about 15-16 mushrooms, which I baked and then put under broiler to brown the tops. I will definitely make this again, increasing/adjusting the seasonings. I was delighted that the filling did not "run" and spill over the top of the mushrooms when they were baked.