Really good. I used one poster's suggestion: pulse the sausage in a food processor. The consistency is perfect. A couple of things I did slightly different: I sauteed the caps on both sides before stuffing, and baked them for 15 minutes rather than broiled them. I also had a little leftover stuffing which I spread on piece of bred and baked in the oven on a cookie sheet. That was good, too!

Reviewed On: Dec. 6, 2009

This recipe is very simple and quite good. It literally only takes 15 minutes to make and not only tastes delicious, but looks very pretty on the plate. The fire-roasted tomatoes are an absolute must, however. I would not substitute any other kind.

Reviewed On: Jun. 22, 2009

This recipe is excellent - a definite keeper! I cooked it in the oven, and after the chicken was cooked, I emptied the liquid in the can into the pan drippings to loosen the stuff on the bottom of the Pyrex dish. I defatted the liquid using a defatter and made gravy. It was rich and delicious! I honestly don't know if I'll ever make chicken the way I used to.

Reviewed On: Jun. 22, 2009