Stuffed Mushrooms III

Not a bad receipe, but I don’t like ricotta cheese so I didn’t use it. Instead, I bought a bag of mixed Italian cheeses and used two cups of that, one cup of extra mozzarella, the four tbsps of pesto, and about a cup of bread crumbs already seasoned with Italian seasoning. I stuffed the mushrooms witth the mix and topped them off with more mozzarella and put a little red wine in the bottom of the pan per another reviewer. They cooked perfectly and are probably one of the best tasting dishes I’ve made to date.

Family loved them I took out the ricotta .

I thought these were REALLY good (hard to go wrong with pesto and cheese), except that there’s too much filling unless you have particularly gigantic mushroom caps to fill. Next time I’m halving the cheeses, and I think that will be quite sufficient. I used cottage cheese instead of ricotta because it’s what I had, and it worked quite well and tasted great (though next time I might blend it first to smooth out the curds). I didn’t pre-cook my mushrooms the way others have suggested, so I did end up with brown juice in my pan, but it didn’t bother me in the slightest. In fact, it was quite tasty to slurp up. 🙂

I brought this to a large function as a dish and it was a HUGE hit! I used 8 oz cream cheese instead of ricotta, with provolone and mozzarella cheeses. Added some cayenne pepper which gave it a great zing! Will definitely be making theses again! 🙂

Swapped the cheese because we don’t like ricotta but it turned out GREAT!

Really tasty and simple side that goes with a lot of things!

We had significantly more choose filling than we did mushrooms. We used what we thought were large mushrooms, but apparently, we were wrong. We ended up with mushrooms drowned in cheese mixture, instead of simply stuffed mushrooms. On the plus side, the overflowed cheese mixture makes for a good dip afterwards! (Contributions by JL)

I loved stuffed mushrooms but this was my first time making them myself. They turned out great! and this recipe could easily be tweaked to everyone’s liking. Thanks!

These are tasty, but not as good as I was hoping. Maybe more pesto would do it? I made 1/4 the amount of stuffing and had enough for 8 large button mushrooms, so don’t make the whole stuffing amount unless you are feeding an army or plan on using the leftover for lasagne or something. Also, don’t overstuff like I did – this stuffing is super oozy and you’ll lose any extra down the sides (see picture, oops!). Thanks for the recipe!

11/27/08 Thanksgiving. FAIR! The pesto is a really good flavor, but ricotta is kinda blah. I pre-cooked the mushrooms a little to cut down on liquid in the pan. Maybe try with cream cheese and a strip of bacon wrapped around it?! Needs pizazz.

Just what I wanted. Very good.

I made it, delicious!!!! i didnt use olive oil or cook the mushrooms at all, just put the stuffing in them and put them in the oven. the recipe is awesome, just tweak it to what you think is right. i threw in an egg, and it worked like a charm. about 4 out of 12 were a little soggy, but that was my mistake by over stuffing and letting them sit in the juices while they baked. OVERALL 5-stars

I have made stuffed mushrooms in the past however these ingredients are a bit different. My wife a stuffed mushroom lover gave it a thumbs up.

These could really have used less ricotta and another flavor, such as bacon or crab. Very good the first day, not as good reheated.

The first time I made this it turned out to be pretty bland. The second time I added extra pesto, some garlic and chopped ham. It turned into a big hit. This is a good base recipe to play with.

Awesome!

I read the reviews and added breadcrumbs (which resulted in the mushrooms not being soggy or in a pool of water) and used less ricotta cheese. I still ended up with LOADS of filling, enough to make a second batch.

I love stuffed mushrooms and this recipe is super easy to make. I’ve made this several times and they turn out delicious every single time. I usually add a little more pesto to balance out the ricotta flavor.

I took some of the reviewers advice and pre-baked the mushrooms a bit before to draw out some of the liquid. I also added some diced tomatoes, grated asaigo cheese, seasoned bread crumbs and some roasted garlic to the stuffing mix to try and balance out the overpowering ricotta flavor other people mentioned, but the ricotta still dominated these mushrooms. I took another reviewers advice and baked them in a shallow bath of red wine, which added a little kick to them =) They were good, but I think I’ll try them with cream cheese next time.

I used ingredients readily available, instead of Ricotta Cheese I used Laughin Cow Lite Garlic and Herb Cheese Wedges. I used the whole round container they come in. I added copped onions, fresh minced garlic, 1 egg, mozzarella cheese and parmesan cheese. Also instead of Breadcrumps I used 4 Ritz crackers and broke them into pieces. After baking, did not see too much ‘room juice at the bottom. Will do again, tasty!

I am a Newbie cook and this is the first recipe I tried. It was awesome and my family loved it!! I took the advice of some of these reviews and added breadcrumbs and minced garlic to the stuffing. I also used Mushroom Alfredo Sauce in the place of Pesto and it was great. 🙂