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Italian Sausage Mushrooms
SUBMITTED BY:
Lorie Zufall
"These savory bites from Lorie Zufall of Waynesboro, Pennsylvania can be made with only a handful of items. 'Whether you serve them as an elegant appetizer or as a side dish, they're sure to steal the show,' she promises."
RECIPE RATING:
Read Reviews
(9)
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PREP TIME
20 Min
COOK TIME
5 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 pound bulk Italian sausage
24 medium fresh mushrooms
4 tablespoons minced fresh parsley, divided
2 (3 ounce) packages cream cheese, softened
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DIRECTIONS
In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and discard mushroom stems. Place caps on a microwave-safe plate. Microwave, uncovered, on high for 2 minutes; drain.
In a small mixing bowl, combine the cream cheese, 3 tablespoons parsley and sausage until well blended. Spoon into mushroom caps. Cover and microwave at 70% power for 5-7 minutes or until heated through; drain. Let stand for 5 minutes before serving. Sprinkle with remaining parsley.
FOOTNOTE
This recipe was tested in a 1,100-watt microwave.
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REVIEWS
Reviewed on Oct. 17, 2006 by
JDVMD
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JDVMD
Oct. 17, 2006
I put these under the broiler instead of doing in the microwave. I also used Aloette instead of plain cream cheese. Added the slightest touch of cayenne. Topped with parmesan before putting in the oven.
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4 users found this review helpful
I put these under the broiler instead of doing in the microwave. I also used Aloette instead...
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Reviewed on Dec. 26, 2006 by
Rhonda Brock Fuller
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Rhonda Brock Fuller
Dec. 26, 2006
These were very good. I did them in the oven instead of the microwave, because I prefer it that way. A keeper, thanks.
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1 user found this review helpful
These were very good. I did them in the oven instead of the microwave, because I prefer it...
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Reviewed on May 6, 2008 by rookiecookie
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rookiecookie
May 6, 2008
I skillet cooked the sausage then added an herb artichoke cheese to the skillet to melt the cheese into the sausage topped with romano and a piece of sundried tomato before stuffing and oven cooked them
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0 users found this review helpful
I skillet cooked the sausage then added an herb artichoke cheese to the skillet to melt the...
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Reviewed on Dec. 28, 2007 by dingbatt
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dingbatt
Dec. 28, 2007
This is an excellent stuffed mushroom recipe but needs a TWIST: instead of filling with plain cream cheese, use aloutte/rondel flavored cheese spread instead. They have several tasty flavors; I prefer the herb. Use this in place of cream cheese and the mushrooms will have wonderful flavor. I ususally place the cheese spread in the freezer for one hour before stuffing the mushrooms. This way, the mushroom cooks thoroughly without burning the cheese. The italian sausage on top is perfect! Enjoy.
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0 users found this review helpful
This is an excellent stuffed mushroom recipe but needs a TWIST: instead of filling with plain...
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Reviewed on Sep. 28, 2007 by
Molly
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Molly
Sep. 28, 2007
These stuffed mushrooms were decent, but not great. The stuffing did not have a lot of flavor and you need to use larger mushrooms in order to fit the stuffing inside it.
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0 users found this review helpful
These stuffed mushrooms were decent, but not great. The stuffing did not have a lot of flavor...
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Reviewed on Jun. 12, 2007 by
Zuzana
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Zuzana
Jun. 12, 2007
I added bacon bites and seasonings like pepper, hot paprika, marjoram, oregano and garlic powder to cream cheese mixture and used parmesan on top as others suggested and my hobby really liked it. Thank you for rec.
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0 users found this review helpful
I added bacon bites and seasonings like pepper, hot paprika, marjoram, oregano and garlic...
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Reviewed on Jun. 10, 2007 by Tara
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Tara
Jun. 10, 2007
Compared to more traditional stuffed mushroom recipes, this one took considerable less time without sacrificing much taste. Next time, I will top mine with a little parmesan for a bit of texture.
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0 users found this review helpful
Compared to more traditional stuffed mushroom recipes, this one took considerable less time...
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Reviewed on May 20, 2007 by
JONSMOM96
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JONSMOM96
May 20, 2007
I used an 8 oz. cream cheese that I seasoned with minced garlic, oregano, thyme and pepper. I did not have enough mushrooms, so I did as another suggested and placed it in an oven proof bowl and heated it in a 350° oven along with the 'shrooms. I also topped the 'shrooms and the extra filling with shredded parmesan before baking. WONDERFUL!! Will make again and again and again and...well..you get the picture!
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0 users found this review helpful
I used an 8 oz. cream cheese that I seasoned with minced garlic, oregano, thyme and pepper. I...
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Reviewed on May 8, 2007 by
DEANNEGRALER
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DEANNEGRALER
May 8, 2007
These are great! If there is any stuffing left over I heat in a cassarole dish and serve with crackers or even skip stuffing mushrooms all together and use as a hot dip. It is always a hit!!!
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0 users found this review helpful
These are great! If there is any stuffing left over I heat in a cassarole dish and serve with...
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