Vegetarian stuffed crimini mushrooms topped off with grilled Gruyere cheese. This is a great starter for guests.
I prefer to saute the mushrooms in a little olive oil instead of boiling them. Just make sure the bottoms are totally dry before placing in oven or they get soggy. - 21 Jan 2007 (Review from Allrecipes US | Canada)
I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make! - 18 Dec 2006 (Review from Allrecipes US | Canada)
Like another reviewer, I prefer to sautee my mushrooms rather than boiling them, and I have made this with Provolone cheese instead of Gruyere. I also eyeball the amount of lemon juice and herbs I add - we aren't big parsley fans, so I use a lot more chives. Nice recipe. Thanks! - 26 Mar 2007 (Review from Allrecipes US | Canada)