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Showing 1-3 of 3
By Julie F
on August 17, 2008
I used Swiss cheese as suggested by a previous user, and also added some minced garlic from a jar to the spinach mixture. Still, it wasn't very flavorful and I wouldn't make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 24, 2006
The local grocery was out of portobellos, so I had to make do with regular mushrooms. I also used regular canned crabmeat instead of lump - I like the texture better in mixes like this. I enjoyed them quite a bit. As an appetizer, it was AWESOME! I'm serving some to my in-laws tomorrow night (I made extra mix, so I'd have some available). I'm looking forward to trying this with Portabellos, too!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #170170
on January 08, 2005
I tried out this recipe on New Years Eve. Four of us were spending a quite evening with good food and wine. We all found the recipe to be bland but all the ingredients we liked. If I make it next time I will try maybe swiss cheese and saute the spinach with some onion and garlic.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (220 g)
Servings Per Recipe: 6