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Hello luvmybge, we had a ball making and eating these mushrooms! We used fresh mushrooms instead of bottled, added onion & garlic powder, red pepper flakes, which added that zing. Also, added a bit of olive oil to make the buttery broth & finished it with 1/4 - 1/3 cup of Parmesan. This, we served with a nice dipping sauce. Thanks for posting a keeper, Diane :)
These are so easy to make, brown beatufully and are very eye appealing. I found that I wanted a bit more flavor (I like spicy) and next time I will put a bit chili flakes in with each mushroom. This time I served them with an Asian sweet chili sauce, Delicious Thanks luvmybge for posting this recipe -- posted Jun 20, 2005
These weren't quite what I expected. It was missing something and I'm not totally sure what. I may try them again and use refrigerated crescent dough. The dough seemed to be a little overpowering, there was to much of it, but if I'd have used less I couldn't have wrapped it around the mushrooms. And it took me a lot longer than 10 minutes to make them.