Reviewed: Dec. 16, 2007

This has always been a winner! We dust the top with Tony Cachere's for an added zing!

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Mark & Mimi's Table

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 15, 2007

Easy !!! and Great!! I added a little Asiago cheese, parmesan, and black pepper. Really delicious.

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

These are fantastic our extended family demands that we make them for family gatherings!

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mayhay

Cooking Level: Intermediate

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 25, 2007

I've been making this recipe for years and everyone fights over it

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kimmyhitz

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Reviewed: Oct. 5, 2007

This is easy and everyone love it. I also sprinkle parm cheese on top.

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cleo56

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Reviewed: Sep. 5, 2007

Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jul. 10, 2007

Yummy! I made double svgs with well chopped hot italian turkey sausage & lowfat cream cheese. Agree w others- recommed baking mushrooms for 5-10min before broiling. Also added 1/8tsp garlic salt, oregano, and finely chopped onion & mushroom stems. Sprinkled parmesan cheese over tops before baking to add flavor & help browning.

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ER

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Reviewed: May 6, 2007

This is a great receipe, I changed it a little, first I baked the mushrooms upside down for 5 minutes to get the moisture out of them. I took the stems and put them in a food processor to fine dice them and added it to the cooked sausage, cream cheese and I also added a a cup of mayonaise, then I baked them for 15 minutes, the flavor was wonderful.

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MARILYNAMORSE

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Reviewed: Apr. 13, 2007

These are great! I had to improvise a bit, since I didn't have any sausage on hand, so I chopped up some thin sliced ham and added some cheddar cheese. By using cream cheese substitue (neufachel) and low fat shredded cheddar and low fat ham, this counts as a Phase 1 South Beach food, which is what I'm on right now! Great recipe with plenty of room to adapt it as you need! Great flavor!

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Elizabeth P.

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Reviewed: Feb. 27, 2007

I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.

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lreeder

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Feb. 4, 2007

These are good. I popped one into the oven for a taste test. I made a few changes and added some hot sauace and a little garlic powder. I will see how our friends like them later this afternoon.

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VBAK

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Reviewed: Jan. 7, 2007

We loved them.

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BrendaBolinger

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 1, 2007

I don't know about these. They were flavorful, but after tasting one or two, it was enough. The sausage/cream cheese texture was not to my liking. My husband didn't like them either. I did dip the tops in bread crumbs, and drizzle them w/ olive oil which helped, but I won't be making these again. Not that they are bad (one star), I just personally don't care for this kind of stuffing for mushrooms.

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Marielle

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Reviewed: Nov. 26, 2006

This recipe is great! It can be modified in many ways to meet your tastes and/or needs. I just use 4 oz. of cream cheese per 8 oz. of sausage and add chopped parsley and fresh ground pepper to the mixture. You can't go wrong on these stuffed mushrooms!

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IceBergTYS

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Reviewed: Nov. 24, 2006

Make these for Thanksgiving and the were a BIG hit! Can't believe how tasty they are with only 3 ingredients. I did add some chopped onions and a little garlic, salt & pepper. Also, I baked them at 350 in convection oven for 15 to 20 minutes. They were super easy and I'll make them again!

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jans52

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Reviewed: Nov. 22, 2006

I just finished prepping these for Thanksgiving - I followed the recipe but seasoned the sausage with some garlic and onion. I also added some italian bread crumbs and grated parmesan to the sausage/cc mix, and plan on sprinkling the top of the mushrooms with it tomorrow before I pop them in the oven. I made these ahead and refrigerated in aluminum pans - they are all ready to go tomorrow in the oven! One less thing to do on Thanksgiving!!

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KELLYP1105

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Reviewed: Nov. 12, 2006

I made these for a party last night, and they were a hit. I tripled the recipe for only 12 guests and there was nothing left. But what is not to love in the easy recipe...Thanks a bunch..

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 9, 2006

I've been making these mushrooms for years and hardly ever get to taste them myself. Everyone LOVES them and are sad if I don't bring them to a function. Personally, I use the Italian or Hot sausage and it's got just the right amount of kick. I also do a light spray of olive oil on the baking sheet and mushrooms, then bake @ 350 for about 7 minutes, then broil for a few minutes to brown the top. Depending on the amount of servings, I usually use equal parts sausage and cream cheese.

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Ricci9

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Reviewed: Oct. 29, 2006

This recipe was very good!!! They were all gone in minutes at my Halloween part last night. And I even made the mistake of using 1 lb. of sausage instead of the 1/2 lb. called for. I did like the consistency that way. As others suggested I may experiment with adding the stems, garlic and cheddar cheese next time. Also agree with others that they need to be baked for 10 minutes at 400 rather than broiled for 2-3. Fantastic!! Thanks for sharing.

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CKASSIN

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 14, 2006

This is the only recipe that I have ever used! All of the other stuffed mushrooms are a little to complicated. People beg myself and my step-mom to make these everytime the family gets together! I also made these for my mom's 50th surprise birthday and I spent more time writing out recipes for everyone than spending time with my mom! :)

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