I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!

We cooked the sausage with the garlic and the breadcrumbs in the pan and didn't "rest" the mixture before mixing it with the cream cheese and parmesan. We also omitted the cayenne so that it wouldn't overpower the taste of the mushrooms. Additionally, we only cooked them for 12 minutes. It was VERY tasty!

WHEN I MAKE THE MUSHROOMS EVERYONE JUST RAVES ABOUT THEM.AKWAYS ASKING FOR LEFTOVERS TO TAKE HOME AND THERE NEVER ARE ANY LEFTOVERS

Huge Hit... I used sweet sausage out of casing and then browned and before stuffing I put a drop of Sherry in the mushroom and then stuffed - using the meatball method mentioned in a prior review. These were fun and easy!

Wonderful!!! How simple and good! I used ground turkey in place of the sausage and of course a few extra cloves of garlic! Also I sprinkled the mushrooms with a dash of balsamic vinegar before placing the stuffing on top. Served along side of spaghetti tossed w/ butter and fresh grated parmesan cheese. What an awesome recipe!!! Will definately make again :)

Great recipe! I added more garlic and 1/2 can of condensed cream of mushroom soup. They were a hit!

Sorry but i couldn't even eat one!! Won't make again!

I used 1 pkg of spicy pork sausage and browned and crumbled that on that a stove and kept all other ingredient amounts the same. I used 4 small containers of baby bella mushrooms and made this as an appetizer. I also added some italian style shredded cheese to the filling. It was delicious and a hit at Easter! Thanks!

This recipe was a hit at a dinner party I attended....I did do a couple of things differently, which was the turkey sausage; I browned the meat on the stove top instead of the oven. I sauteed the garlic before adding to mixture; and I also used smaller mushrooms...It was gone in seconds.

Ignoring the fact I got distrated, and left them in the oven too long, we thought these were pretty good. I pretty much just eyeballed the seasoning. Thanks!

I made these for Christmas dinner, and everyone loved them, even my parents who don't really like American food! They are very garlicy and the pepper gives it a little kick! I used dried italian bread crumbs. I also used baby bellas and used a heaping spoonful to stuff each one. But really, you don't need to stuff them that much since the filling is so flavorful. You really need to cook it on the stovetop though like the directions say (this makes it moister). Next time I will use less filling in each mushroom because I also like the taste of the mushroom with each bite.

I thought these were good! I did change it up a little... I used Italian Turkey Sausage, and Italian flavored bread crumbs. I also cut back on the pepper. Very moist! I will make these again!

This recipe was great. The taste was awesome. Even my mushroom haters ate this. I just have a question about why chopped garlic then crushed garlic? Does it alter the flavor or something? I just wondered. Thanks

This recipe has become a party standard for me. I changed a couple of things that really improved it for my needs. I used little baby 'bella shrooms so that this makes a great bite-sized hor dourves. I sub the on large turkey link with several small turkey breakfast links, cooked and chopped. I roll the stuffing into balls and pop it into the baby 'bellas. Then I roll the tops of each one in shredded Romano cheese. Even non-mushroom eaters seem to love this one.

I have made these for three parties since I got the recipe in November and they are a hit!