funny this look familiar... I'll have to try the balsamic sometime. I use red wine vigegar and fresh parsley instead of oregano. Lotssss of garlic cuz I love some garlic. I've tried white/red wine but the vinegar gives it a little bite. I would probably use 2 lbs of mushrooms because I like them 'over cooked.'

Reviewed On: Feb. 7, 2009

My family has been making this recipe for over 40 years. Italian sausage and mushrooms MAKE the dish. I've never heard of anyone else making stuffing this way. Great minds think alike.

Reviewed On: Nov. 26, 2008

Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this that doesn't require any cooking, lot's of jars and cans... Mezzetta Giardiniera is a mix of carrots, celery, cauliflower already pickled and jarred. Marinated artichoke hearts, marinated mushrooms (drained,) pickled pearl onions, pimento stuffed green olives, pepperoncinni, black olives, tomato sauce, and tuna. Drain all the jars and cans, mix it up and chill in the fridge. If you don't like vinegar you'll hate this..lol.

Reviewed On: May 28, 2008