Hi Miss Anne, Oh my these just melt in your mouth, I didn't change a thing and I glad I didn't. The men gobbled these up so fast, us ladies were lucky we got one. I did triple the recipe, it was wonderful with our seafood dinner. Thanks so much.
it was geat ty
My family loved these. I sauteed the stems first in a tad of butter because that's what I usually do when stuffing mushrooms. Used canned crab because it was cheaper than the canned shrimp. Watching carbs, so reduced breadcrumbs to a quarter cup. Made as a sidedish to baked scallops. Can't wait to make them again!
Very tasty! You could also substitue the shrimp with crab meat. I'm making this again tonight for a little snack because they were so good.
Fantastic, fantastic, fantastic! I quadrupled the recipe for a family gathering. Every last one of them went. People couldn't stop eating them, or raving about them afterwards. Great addition to my cookbook!
These were wonderful mushrooms, Miss Annie. I used crab rather than shrimp but otherwise followed the recipe. Very nice side dish. Thanks!
This is an excellent appertizer recipe. If you love mushrooms, you will love it. It is nice to reheat too. We use toaster oven to heat them up the next day and it was just as wonderful. I made this for christmas dinner appertizer and everyone LOVE THEM :) Thank you for the wonderful recipe
I doubled the recipe for a cook-out they were the greatest I,ve tasted! The only thing I did different was, had some frozen shrimp so just diced those up, used fresh parmesan cheese, added no water to pan, just drizzled olive oil before & after removing from oven, Great recipe! Will make again & again.
I absolutely love stuffed mushrooms, along with seafood and this combo was delicious! I would like to try the crabmeat next as Marla suggested... I will have to make more in either case because they went quickly. Thank you Miss Annie for a great recipe!
Great recipe, Miss Annie! Easy to make and they received rave reviews when I served them to my husband's family. Thanks!