Stuffed Mushrooms I

"This is an excellent recipe. I added a little lemon juice, all the stems and 1/2 cup of parmeson cheese. With all the stems being used, you'll have some left over. It made a wonderful spread on slices..." See more of french bread. Just bake at 350 until crispy. I also pre-cooked my mushroom caps so they would become waterlogged once stuffed. Place on cookie sheet with bap side up and brush with olive oil. Roast at 400 degrees for 6-7 min, or until they are golden and liquid begins to seep out. Place cap side up on papertowels and seal in airtight container until ready to use. Pre-cooking does a wonderful job at keeping the mushrooms from becomming watery, gooey messes."

"This is an easy recipe if you like things on the bland side. I made this twice, first time by the recipe and it was rather dry and tasteless. The second time I omitted the garlic salt and used fresh ..." See moregarlic and salt and pepper. Then a dash of parsley, about a Tbsp+ of mayo, 1/4 cup shredded parmesan, ALL of the mushroom stems minced up, and about 1 Tbsp lemon juice and with all the additions it increases the size of recipe so you need more mushrooms. Now the next time I make it I will try doing just what I said but will omit the parmesan and increase the crab. Nevertheless now its a great recipe!! thanks for the base you offered to start with but definately needs a kick."

"I wanted a crab stuffed mushroom that was simple and easy, and this recipe fit the bill perfectly. I did make just a few additions though. Firstly, I used herb and garlic seasoned cream cheese and ski..." See morepped the garlic salt. Secondly, because I used canned crab and I was concerned it might be "fishy", I added a teaspoon of lemon juice and a small amount of lemon zest. The lemon was the first thing everyone commented on and they all thought it really complemented the other ingredients."