By Iron Woman on July 28, 2008
"I love Maggiano's restaurant. Definitely one of my favorite restaurants to go to. This is my favorite appetizer that I just have to have every time I go there. Enjoy!"
Serving Size: 1 (226 g)
Servings Per Recipe: 4
"Great recipe! My 2 kids who claim to not like mushrooms loved these! This will be my stuffed mushroom recipe from now on (I've made it about 4 times in the past 6 months).
I did not spend the time to make the separate parts and combine. I just combined everything and put in the mushroom cap. I also sauteed the mushroom stems (so we didn't waste it) with the garlic and spinach. I did not have unsalted butter so I used salted and omitted the salt completely. With that change, I felt it need a slight sprinkle of salt on it to taste like Maggianos. I did have about a full sandwich bag full of mix leftover after overstuffing my mushrooms (24). I just froze it for future use (I've done it before and it's turned our fine). I've passed it on quite a few times already."
"These were WONDERFUL! Just like the restraunts! I tweeked the recipe alittle (didn't have unsalted butter so I used regular). Had a lot of crumb mixture left over, so I my cut back next time."
"This is a teeny bit more time consuming than my regular stuffed mushroom recipe, but it is now one of my favorite appetizers! I used medium sized mushooms; and cooked the mushrooms for about 15 minutes to brown them. Delicioius!"
"i hate mushrooms and i love these they where perfect i just love the filling and want to put it on other things Yum"
"The recipe is awesome. Because I made this without planning I did make a few adjustments so I couldnt save a trip to the grocery store. I used Frozen Chopped Spinach instead of fresh and I used Italian seasoning instead of all the fresh herbs. Everything else was according to the recipe and I loved it. I had a little stuffing mixture and breadcrumb mixture left over so i used it the next day and made a Crusty chicken dish stuffed with the spinach mixture.... AMAZING."