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I love this dish!! It is a great appetizer and feeds up to 5 people comfortably. The recipe calls for crab meat so I used the canned crab meat. (You can find this next to the Tuna.) When I first made them they were really good, but they were a little dry. So I melted some butter and basted the tops after they came out of the oven. And they turned out perfect!! The second time I made them I used a lot of butter while I sauteed the veggies. The recipe also calls for two cups of oyster crackers, but instead I used a cup and a half. This really balanced the recipe out more. So when I pulled them out of the oven they were really soft and moist, and delicious!! I will definitely be using this recipe again!!
WOW! This is just the stuffed mushroom recipe I have been searching for. I had to substitute fresh crab for canned lump crabmeat. Turned out great anyway. Thanks for this great recipe!
These sure didn't taste like the ones from Red Lobster! Too dry and the cheese didn't melt and get all gooey like theirs. Disappointed!
These mushrooms were a huge hit! I did add an extra egg and a little extra butter so I didn't have any problems with dryness. I used monterey jack on top and a mild cheddar in the stuffing. I served them as finger food so I baked on a shallow baking sheet without the butter.
These mushrooms are great, provided you know how to "tweek" it. On the Red Lobster menu, it says right out "Monterey Jack" cheese. I found the stuffing to be dry, so I added melted butter and more water. I used colby and monterey for the filling and mozzarella on top, added butter and broiled and voila ... Red Lobster perfection! Thanks so much!
The taste was excellent, but the proportions were way too much! I prepared it just as the recipe called for, but only ended up using half the stuffing and had to throw the rest away. I put a clump of shredded cheese on top of each musshroom instead of a slice. It definitely was not like Red Lobster (I work there) but was still good.
My husband said after my first time making this late on valentines, and I also was ill,
My husband says even better than Red Lobster! Very easy. I think the author means to use two cups of oyster crackers- then crush them up. Not 2 cups of crushed crackers- causing the dish to be too dry. Very good and this makes a lot!
I made these for Super Bowl and they were a great hit. I adjusted the recipe slightly as recommended by other reviewers. I added an extra egg, reduced oyster cracker crumbs to 1 1/2 cups and used 2 tbsp of butter to sauté the veggies. I brushed the mushrooms with melted butter before stuffing and used mozzarella cheese on top. I also drizzled more butter on top before baking. Baked 12 minutes then broiled a few minutes to slightly brown the cheese. They tasted better than Red Lobster's stuffed mushrooms!<br/>Will defiantly make these again. Thank you for a great recipe!
Very tasty and quick. I used all the mushroom stems because I didn't have red bell pepper. I also didn't have any crackers (oyster or otherwise) so instead used about 1/2 cup flour to bind the mixture just until it would hold shape. With the rest of ingredients as written, this made enough for 37 generously stuffed mushrooms. I usually stuff mine to a small mound above the mushroom. For a sparse stuff, say flush with the edge of the caps, this would have easily made 50. <br/><br/>Instead of greasing the pan, I rolled each cap in a mixture of melted garlic butter, outside and in, (a tip I got from a different recipe) then poured whatever remained over the stuffed caps before topping with cheese.<br/><br/><br/>The best thing about this recipe is that each bite is full of crab, even though you are using just 8 ounces. Really great way to stretch a dollar without making your guests or family feel deprived.