Sausage-Stuffed Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Deb C
Reviewed: May 17, 2014
After reading the only review for this recipe, I decided to not bother cooking the mushrooms and meat separately, but stuff the raw sausage mixture into the mushroom caps. I also halved the amount of breadcrumbs the recipe called for. The result was a moist and delicious appetizer. I baked them at 350° for 30 minutes. The recipe could use a little more seasoning to me, but it was still very good.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Reviewed: Nov. 28, 2013
I made this tonight for a thanksgiving side! The taste was wonderful! The whole plate was devoured. I bought sweet Italian sausage without the casing and I only had string cheese mozzarella on hand which I sliced thin to incorporate into the mix. My only drawback was I wished the filling didn't turn out so dry.
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Photo by lageary

Cooking Level: Expert

Living In: Scranton, Pennsylvania, USA

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