Comments on: sundried tomato stuffed mushrooms

By: Diana

Diana — Sun, 21 Feb 2010 13:53:51 +0000

You can make a delicious vegan version of this by substituting tomato paste for the egg yolk and leaving off the parmesan!

By: Felicia

Felicia — Sat, 20 Feb 2010 17:42:39 +0000

Hey, thanks Deb. What a fantastic site this is! A friend recommended it a while ago; now I understand her enthusiasm. I’m going to make those mushrooms tonight. YaY!

By: deb

deb — Sat, 20 Feb 2010 03:10:25 +0000

That’s exactly right. Stem side down to bake them, turn them over to fill them.

By: Felicia

Felicia — Sat, 20 Feb 2010 02:00:31 +0000

I may be the only one who doesn’t know this, but what is “FACE DOWN” on a mushroom? Cap side down or stem side down? The comment in the recipe, “then turn mushroom caps over” seems to imply they have been baked stem side down on the baking tray, caps up. Thus, you would turn them over from this position to stuff them. Is this right? Since draining some of the liquid seems important, I want to do it right! I have some beautiful mushrooms in the fridge, so please help!

By: Eric

Eric — Sun, 03 Jan 2010 12:57:46 +0000

Well I tried this recipe last night as a starter for a small dinner party. I have to say it was not something I enjoyed and not something I think I will add to my “this is a keeper” file. The flavor was ok but not inspiring and seemed to lack that punch you want in a dish. Everyone else was more gracious then I and said they liked them but being someone who enjoys cooking and great food I want things that leave you wanting more or thinking when you will have an opportunity to serve it again. I am still on a quest to find a great stuffed mushroom that doesn’t have to include sausage like the ones our grandmothers use to make.

By: Janet

Janet — Mon, 07 Dec 2009 02:40:33 +0000

My daughter and I are crazy for the stuffed mushrooms at a local restaurant – I made these last night and these are totally a close second! They are very festive looking also with flecks of red and green. I will definately include these for my next party.

By: Casey

Casey — Mon, 23 Nov 2009 15:43:31 +0000

I made these for a birthday party last weekend and they went faster than anything else on the table. Something about them tasted a LOT like bacon (my friends agreed, which assuaged my fears that maybe five years of vegetarianism has somehow led to bacon-deprivation hallucinations). Was it the meatiness of the mushrooms? The way the tomatoes crisped up a little in the oven? We couldn’t decide exactly what it was about these little guys that reminded us so strongly of bacon; it was a little strange but also quite tasty (and intriguing). Actually, I liked them so much I’m thinking about giving them a spot on the Thanksgiving menu. Maybe we’ll crack the Secret of the Bacon Taste then. Thanks for sharing!

By: Bridget

Bridget — Sun, 27 Sep 2009 19:32:54 +0000

These were pretty amazing. Not only did they taste great, but I love how they aren’t indulgent. My husband went crazy for them.

By: Tara

Tara — Mon, 27 Jul 2009 05:31:02 +0000

I have a deep hatred for sun dried tomatoes but these look delicious otherwise! Anything I could use instead?

By: Mae

Mae — Sun, 05 Jul 2009 19:08:51 +0000

I made this as an appetizer for my boyfriend’s birthday dinner, and it was surprisingly fast and so good. I thought the sundried tomatoes added such an interesting flavor. The question now is – what to do with the rest of the jar of sundried tomatoes in my fridge? Do you have another recipe that calls for them?

Thanks!
- Mae