Comments on: Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes

By: Kevin Fortin

Kevin Fortin — Sat, 07 Dec 2024 17:07:53 +0000

In reply to Jim. Good question !

By: Dawn Sauve

Dawn Sauve — Wed, 20 Nov 2024 06:39:52 +0000

In reply to Jennifer van Dijk. How much of this recipe can you make ahead?

By: Erin

Erin — Sat, 16 Nov 2024 17:52:48 +0000

In reply to IdahoFarmGirl. This is years too late, but I prepped everything the night before and baked as directed, but the mushrooms weren't done enough. The next time, I baked in 400° oven for 18 minutes and they were perfect! So yes, it can be made ahead and stored in the refrigerator.

By: James

James — Thu, 05 Oct 2023 22:22:23 +0000

I love the idea of this recipe but wonder about the calories and serving size. Does anyone know?

By: IdahoFarmGirl

IdahoFarmGirl — Fri, 10 Dec 2021 19:11:13 +0000

Can I prep this all the day before? Or would it be best to only prep the filling the day before and then stuff and bake the same day?

By: Jennifer van Dijk

Jennifer van Dijk — Wed, 08 Dec 2021 00:50:45 +0000

I made this recipe for an early Christmas party with a few neighbours, it was a huge hit. I don’t like sun-dried tomatoes so I substituted spinach. I had extra filling left over so I used it in some larger mushrooms as a vegetable accompaniment to dinner two nights later and that too was delicious.

I love your blog but as you might tell from my spelling, I’m from Australia. I would really appreciate it if you could include metric measurements in your recipes. Several food bloggers I follow have a little button on the recipe that allows you to toggle between imperial and metric measurements.

By: Pam Knell

Pam Knell — Fri, 26 Nov 2021 19:38:03 +0000

These are delicious. Thanks!

By: Jim

Jim — Fri, 26 Nov 2021 13:28:37 +0000

Very tasty! Made these as a Thanksgiving side dish. One bit of curiosity, though- when do you use the scallion green parts?

Thanks!