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Reviewed: 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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Reviewer:

rookiecookie


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Reviewed: 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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dingbatt


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Reviewed: 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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Molly

	Cooking Level: Expert Living In: Virginia Beach, Virginia, USA
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Reviewed: 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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Zuzana

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: 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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Tara


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Reviewed: 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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JONSMOM96

	Cooking Level: Professional Home Town: Bessemer, Alabama, USA Living In: Helena, Alabama, USA
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Reviewed: 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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DEANNEGRALER

	Cooking Level: Intermediate Home Town: Anaheim, California, USA Living In: Pembroke Pines, Florida, USA
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Reviewed: 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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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: 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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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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