these stuffed mushrooms were very good the first time i made them, following the recipe exactly. but like everyone else, i had to tinker the second time through. i used regular breakfast sausage with some italian seasonings and some of emeril's essence. you can find the recipe for the essence so you don't have to spend the big bucks buying the pre-packaged stuff. the same with paula deen's house seasoning. i use both alot. they're great. use a potato masher to break up the cooked sausage. this works fabulously when you're cooking any type of ground meat you don't want in big chunks. i probably used about a half a cup of chopped spinach which we now buy in a bag so we don't feel obligated to use an entire package once thawed. the only other deviation from the original recipe was to shred some swiss cheese to mix into the stuffing. topped them with the parmesan and they were the hit of the party.

Reviewed On: Dec. 24, 2008

i made this recipe with a few alterations. i used a cornbread stuffing mix in addition to the listed ingredients and used a bottled alfredo sauce instead of cream of mushroom soup. try this recipe with the cornbread stuffing and alfredo sauce. it's delicious.

Reviewed On: Jun. 25, 2008