Made this for the Superbowl party. They were gone in 5 minutes. Never got a chance to try it, but my guests said they were terrific. I'll just have to make them again.
Everyone loved this at book club so much so I had to forward the recipe ! Delicious and easy... will make again!
Wow, these were really good and easy/simple to make. I used green onion because that was on hand. Will make again.
This is easy to make and everyone loves it. I often do not have parmesan so I just stick to the mozzarella...it still turns out delicious. For some reason, I have only been able to make 12-15 appetizers in the small muffin tins.
These look lovely! Can't wait to try them out. I might just put the mixture on toasted french bread and put under the grill till the cheese melts. Will let you know. Thanks for a great idea Sept 22: I made 15 wedges using italian bread. First buttered one side and toasted under the grill till edges were golden. Then let it cool. Later added on the mixture (also included some pepperoni in mine). Placed a thin slice of tomato, green bell pepper and sliced black olives before baking at 350 for 10 mins. Delicious. I will add some chillie flakes to the mixture next time for a bit of punch. Delighted to have found this recipe!
I made these for my family's Easter dinner and again for a pitch-in at work. They were gone in no time. Even my picky daughter loved them. They were great. I am no chef and am usually asked to bring paper products but this recipe has changed that. Thanks again.
Wonderful! I used left over won tons from Mini Tacos instead of the bread because I had them and needed to use them up (make sure you par-bake them before filling if you use them). Everyone raved - even non mushroom lovers! Since I had run out of parsley flakes I used Italian Seasoning instead of the parsley and the oregano. I quartered the recipe for my group.
Absolutely delicious! Some of our guests were late to Xmas dinner, and they missed out because I couldn't keep my family's fingers out of these delicious appetizers! We topped with a little shredded parm, and used a wonderful whole grain bread.
I registered for this site specifically to review this recipe. I was that impressed! The only changes I made were for personal preferences. Green onion instead of sweet, 1 clove of garlic, canned mushrooms because I had no fresh and reduced the servings to 12 (the size of my mini muffin pan). These had the texture and even taste of a meat filling. I thought of all the vegetarians who don't eat meat, not for medical reasons but by choice, who might enjoy something that tasted meaty but without actual meat in it. This would be it! My adult son even commented on how good they were and then asked what kind of meat I used in them. ;o) Kudos on this recipe, Bergy!
I made this a couple of weeks ago to bring to a friends house. They were gone in no time! The next day I brought about 10 that I had left over with me to my son and daughter-in-law's when we visited. My son DOES NOT LIKE MUSHROOMS, but he and his wife complained that I only brought the few I did. They loved them! I also added garlic and used mozzarella cheese instead of the Kraft's cheese. I'm making them tomorrow when I visit other friends. Thanks, Bergy.