Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. —Lorraine Caland, Shuniah, Ontario
Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
Every year during the holidays, I use this delicious recipe that I got from my brother. These appealing appetizers get hearty flavor from the ham, bacon and cheese. They look lovely and really curb the hunger of guests waiting for a meal. —Virginia Slater, West Sunbury, Pennsylvania
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too.
-Gina Roesner, Ashland, Missouri
These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. —Marcia Tiernan, Madrid, New York
These crisp, cheesy melts look special and taste great! "On busy weeknights, I like to serve these with a salad for a satisfying meal. But they make hearty appetizers as well," notes Sandra Futros of Dugald, Manitoba.
“My husband and I love this pizza, which makes a quick, hearty meal for us on busy work nights,” writes Connie Clegg of Frederick, Maryland. “We are eating more vegetarian meals now, and this certainly fits the bill! I buy the packaged baby spinach and use the remaining spinach in a warm spinach salad later in the week.”
My mom used to make the family stuffed peppers using ground meat and white rice. I changed it up to be healthier using ground turkey and brown rice. Your version may be with pork, beans, or the stuff that dreams are made of. —Rose Muccio, Lowell, Massachusetts