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Spinach Cheese Mushrooms
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 Reviews:  8   Viewing: 1 - 8  
Rating: 3
by: Kayce Reviewed: 10/22/2012
Guilt free? NOT!
It is a good recipe (added Italian herb blend, garlic salt, and replaced part of Parmesan with some Romano). Fairly easy to make, but does need a boost in the flavor area.
4 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: brandy, AL Reviewed: 02/14/2012
I made it for my mom
Remarkable! I made it for my mom and she loved it thanks! She also admired the recipes that I’ve got from www.gourmandia.com and www. Everything-cake.com That I’ve made for her these sites are certainly amazing!
5 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Cheryl Reviewed: 01/28/2012
Underwhelming
With yummy ingredients like spinach, ricotta, water chestnuts, parmesan and pecans, I thought how could you go wrong? Unfortunately the flavor was lacking. I always make a recipe as stated the first time, then taste and tweak for the next time, but honestly these need a complete overhaul. For starters maybe small curd cottage cheese instead of ricotta for a creamier texture? At least spice up the ricotta with fresh herbs and seasonings, and use mozzerella in the mix. Just too gritty and bland.
4 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: M. Primrose, AE Reviewed: 01/01/2012
Easy to make
These were easy to make, but like other reviewers, I found that it lacked a 'bite' of something. Definitely needs some salt and pepper, maybe even even a few dashes of hot sauce to bring out the flavor. I'd also sprinkle the caps with salt or garlic salt before stuffing them as they taste bland.
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Linda Reviewed: 12/26/2011
Not cheesy enough, okay start
I made these tonight and wished I would have modified the recipe a little. Next time I will add salt, garlic and cheddar cheese. Very simple to make and didn't take very long to stuff 27 largish mushrooms. I used home grown spinach and the color turned out beautiful.. But if I make these again will add salt, garlic and cheddar cheese...
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Juanita, LA Reviewed: 12/06/2010
Mushroom Stems
I keep an extra large zip lock bag in my freezer for just such recipes that say "remove stems and discard." Into that bag goes mushroom stems, the tops, bottoms, leaves and skins of onions, celery, carrots, leeks, fennel, bell peppers, etc. etc. I do make sure they are all rinsed and very clean before popping them into the bag. When it gets full I dump everything into a giant pot and make vegetable stock or demi-glace. "Free" dinners from what is normally thrown away. Easy, easy, easy. Try it!
42 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Jennifer Reviewed: 02/08/2010
Looks good, but what about an entree?
This has the foundation for a delish first bite, but do you think it would translate into a wonderful entree? The stuffed mushroom I turn to the most when I want to impress guests is this one: http://tbonesandtofu.wordpress.com/2010/01/27/cheese-and-cashew-stuffed-portobellos/ but I sure would love some alternatives. Any suggestions?
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Mary Jo Reviewed: 01/12/2010
Spinach Cheese Mushrooms
I think this is a wonderful and easy appetizer. The only thing that I changed in the recipe was adding a sprinkle of Kosher salt and freshly ground black pepper. I also think that a sprinkle of nutmeg might add a special touch. :)
109 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  8   Viewing: 1 - 8  
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