I did make a few changes. I did add a can of crab meat, and right before putting them in the oven I sprinkled parmessan cheese on the tops.

I kept the recipe as is but the end result was way too spicy for my tastes. I'm gonna give this another try without the cayenne- it was still pretty tasty once you get past its bite.

This is a great recipe and actually much easier than in first appears. I do add a can of crabmeat to the mixture. My husband gobbles these up as fast as I make them. They are even good the next day after you reheat them. Thanks for the recipe!!

These mushrooms were awesome! The cayenne gave them the perfect little kick. I think next time I will add a little bit more parm cheese but overall awesome!!

These were awesome! These didn't vanish as quickly as I thought they would. I actually had a bunch left over, but I LOVED them so it's definitely a 5 star recipe for me.

Very easy recipe for great results. I added just a bit of red pepper flakes -my husband loves a little kick. Thanks for the recipe

So good and so simple. Will make again.

Oh my gosh....these are to die for! I read the reviews and went ahead and tried them, I doubled everything EXCEPT the cream cheese (and the cayenne pepper)and they turned out excellent! Will definitely share this recipe and make them again too!

These were soo good! I am not an experienced cook, but these were pretty easy and my whole family loved them. I made them for a Thanksgiving appetizer, and I got asked for the recipe! I did make a couple of changes from other reviews I had seen. I doubled the amount of mushrooms from 12 to 24, and it was the perfect amount, it used all of the stuffing and each mushroom was filled perfectly. I still only used 12 stems in the mixture. I also added about 1/8 cup of bread crumbs to the mixture. I dipped the mushroom caps into melted butter before I cooked them to keep them from drying out. I sauteed them in a skillet for about 10 minutes before filling and baking them to let some of the moisture cook out. I baked them for 15 minutes, then took them out and sprinked bread crumbs and parmesan cheese on top and them broiled them for 5 more minutes. They were soo yummy! The only thing I might change next time is to use a little less cayenne pepper than the recipe calls for, the spiciness took away from the rest of the flavors I thought.

Delicious!! I added the breadcrumbs and some crabmeat and they were a big hit! Will def make again!

Scrumpdiddliyumious! :D I doubled the recipe exactly and took this to Thanksgiving dinner. They were a hit!! I did take a hint and rolled the caps in melted butter before stuffing, it really made them "mouth-watering." A sprinkle of parmesan cheese before baking for 15 minutes was perfect. Yup, 15 was all I needed.

ABSOLUTELY mouth-watering!! I made these for today for Thanksgiving and they were demolished! Everyone kept telling me how awesome the filling tasted! I read several suggestions on here and these are the changes I made (which worked out extremely well!) I cut the cayenne in half to 1/8tsp. and I used olive oil instead of vegetable oil. If you follow the exact amount of ingredients, it makes more than enough filling for 24 mushrooms! I bought the little mushrooms so that each bite of the filling wouldn't be too overwhelmingly creamy. The little ones worked out and I ended up with extra filling which tastes amazing even cold. We put the remaining filling out like dip with some crackers after dinner and it was amazing :) I would definitely recommend this recipe to anyone looking for a great response from your guests!

good, good! a little spicy, but didn't bother our family or guests!

I am not a mushroom fan but, my family LOVES these!! I made only two changes - I used half of the amount of cream cheese and added a 1/4 cup of bread crumbs.

I was looking for something to make for us to snack on while cooking Thanksgiving dinner. I have made these many times, but felt it was too time consuming to make along with everything else! I decided to make a dip out of it by chopping 2 pints of baby portabella mushrooms and cooking as directed in the recipe. I mixed everything together in a small baking dish and baked at 350 for 25 minutes. WOW - it was incredible! I served it with butter crackers! I love the stuffed mushrooms, but will make the dip again if I am running low on time!

I give it 4 stars because it was really good, but not fabulous. Both my hubby and I found it to be a tad bland, but it was tasty. I did press the tops into panko crumbs and liked it. Next time I am going to try to add in some hot italian sausage to give it something more.

very good, dabbed mushrooms in mixture so they stood up better, broiled for a bit at the end to brown them