Ratings4 out of 51,080 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesLksmith6 years agoNo need to re-try this recipe; we've been making it for 30+ years. For a heftier filling add crumbled cooked sausage, either pork or healthier chicken and stuff the giant Costco mushroom caps. It becomes a lovely summer patio dinner with heirloom tomatoes and fresh garden greens.AnnieM6 years agoI use 1/2 olive oil and 1/2 butter at each step that calls for butter. I've found that using just half the butter still keeps the needed buttery flavor.Tracymar6 years agoIt's so much easier - and just as tasty to make your cheese, onion, garlic etc. stuffing (I've just always made it without the celery or egg, and wiihout a food processor - it all melts together anyway) for large portobello mushrooms. Just spoon out the inside gills of the mushrooms, prepare your stuffing, add...
