Just made these for myself, as a mushroom treat on a very cold day in January. I adore mushrooms, and cooked even better! These roasted out beautifully, and were just so darn tasty, I wish I had made more then one serving. Stupid, huh? I increased the parsley (1 1/2 teaspoons) and used fresh garlic (a small clove - minced). I also chopped the stems and mixed them right into the parsley butter, and used some lemon-pepper seasoning in place of the lemon, as I didn't have any, except a little bit. Beautiful and so good, you need to make more then I did. Will make these again, soon!
DH liked them. I found the flavor of lemon too strong in these but I did leave them to sit for an hour or so before baking. I'd give these 3 1/2 stars if I could
I just LOVE mushrooms and stuffed mushrooms are even better! These were so good and flavorful! Delish! Thanks for sharing.
Love garlic with mushrooms. I chopped the stemsand mixed them in with the butter, garlic & parsley. Then after stuffing the mushrooms I ran a little of the butter on the rims of each so they would brown nicely & Yum they did. I served them as a side dish with Brunch Eggs. Thanks, loved the recipe
I love mushrooms so its no surprise that these were a big hit. Very easy to put together and they were awesome with some steaks we had. The garlic nicely enhances the mushrooms and you get a nice subtle lemon flavor.
We had this as a side dish to Hoisin Garlic Burgers and was enjoyed by all. I used 4 large mushrooms (weighing about 400gm) and felt that 150gm of butter would be plenty (added 4 large cloves of garlic - we love our garlic). Added 3/4 garlic chives to 1/4 parlsey (parsley getting low). Made for Please Review My Recipe. Thank you Aaliyah's mum for a keeper.
very delicious, simple and short list of ingredients. could be added as a side but mushroom lovers could eat as a main dish.