"I agree with many of the comments that this recipe is too large for the called for baking dish. I used a 9X12and an 8X8 for overflow. I also suggest doubling the number of mushrooms. They add a nice, meaty texture and are delicious when roasted. I used Fontinella cheese as Fontina is too strong for my taste. Although I am not a "smoked" cheese fan"

"Initially, I was skeptical of whole wheat pasta, but thanks to recipes like this one, I have become open to trying recipes that call for it.
This is excellent with the salmon and with out. A few too many capers for my taste but otherwise it is just perfect."

"I made them yesterday in a metal baking pan liberally coated with butter, no parchment paper. They are absolutely delicious! I wouldn't change a thing. "

"This is delicious. I am not a mint fan but used it anyhow and was not disappointed. I love how you are left with "soup" which was great to soak bread in after the salmon was gone. I would caution to see how much salt is in the broth you use and adjust your salt addition accordingly. I can't wait to serve this to company. It's a definite keeper. If you like this, try Giada's Pea Pesto Crostini recipe."

"This is a delicious, simple and quick way to enjoy a different vegetable than the usual suspects that end up on my families dinner plate. I love the amount of pepper recommended but if you aren't a huge fan, I would halve the amount.