Reviewed: Mar. 21, 2006

These are delicious. Simple to make and everybody loves them. After removing the stems from the mushrooms, I cut up just a few of the stems into small pieces to add to the sausage/cream cheese mixture. Adds a little more texture to the filling. Thanks for the recipe.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2006

Everyone enjoyed them, and it is a good base for a great recipe.

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CAGETCHELL

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Reviewed: Dec. 31, 2005

I've been making a version of this for years. I use Jimmy Dean Sage flavored sausage and chopped green onions and then bake. Always a hit with my family and friends.

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Tinacooks

Cooking Level: Intermediate

Home Town: Leon, Iowa, USA

Living In: Temecula, California, USA

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Reviewed: Dec. 17, 2005

I don't normally like mushrooms, but when a friend insisted that I make stuffed mushrooms for her baby shower I gladly obliged. These mushrooms turned out spectacular and I am pleased to announce that even I like them! I added sauteed diced onions and garlic. Delish!!!

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SeeMomShop

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Reviewed: Nov. 25, 2005

Thank you so much for this recipe. It was so easy and delicious. I got rave reviews and the were gone in minutes. The only change I make when making them was to dip the tops in bread crumbs after I stuffed them. This way they had a nice looking crust on the top.

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Moe

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2005

I have made these several times. They are really quick and easy. I have other recipes that I do like better, but for the effort, you can't beat this one.

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CYNDI66

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Reviewed: Feb. 20, 2005

These stuffed mushrooms are quick, easy, and delicious!

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LHILTON91

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Reviewed: Jan. 19, 2005

Very good! I did make a few changes. I made them twice, once with spicy breakfast sausage, and once with italian sausage. Both very good. I also added oregano, basil, garlic, and salt. In addition, I drizzled the baking pan with a bit of olive oil to give the mushrooms some moistness, and cooked at 400 for about ten minutes instead of broiling. Great recipe!

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Jan. 5, 2005

Excellent! I made these for a New Years party and they were all gone by the end! I used sage sausage and added red pepper flakes and cayenne pepper because I like a bit of kick and it was great. Next time I make them I will probably cut the cream cheese by a third - it was a little bit too much for my tastes.

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JENMOZELLE

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Reviewed: Dec. 24, 2004

I came across this recipe when I was pregnant and craving stuffed mushrooms. They are so easy to make, and everyone loves them! My sister doesn't like mushrooms, but tried one just because everyone else was raving about them- turns out she liked them. Thanks for a nice easy recipe that my whole family enjoys.

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LUXORBEA

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Reviewed: Nov. 21, 2004

Great recipe that I have made various way several times. I like to add a 1/2 cup shredded Mexican blend cheese and substitute the Italian sausage for Chorizo. When I do use Italian sausage, I usually add a a few tablespoons of shredded parmesan or asiago cheese and a tablespoon of basil pesto or sun-dried tomato pesto for a little extra kick.

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Oct. 4, 2004

This recipe is great..I added salt and pepper and baked for 5-10 mins before I broiled them.I will make this again soon.Thanks Sam!!

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TCBELL

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Reviewed: Aug. 18, 2004

These are wonderful, I have made them two times. I'm also going to try baking the sausage cream cheese mixture on little toasts for a different appetizer.

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TAYTAN

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Reviewed: Aug. 2, 2004

I used hot Italian sausage and did not even bother to brown prior to putting in mushroom cabs. This way the mushrooms are softer, the way that I like them. Added grated cheese on top and baked until done. Served at a party this weekend and everyone ate them up.

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BPEREZBMW

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 7, 2004

When I make these I add chopped mushroom stems, chopped onion and minced garlic. I always drain the sausage before adding to the cream cheese. Before baking,I sprinkle the tops with finely shredded cheese. There's never enough to go around!!

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JULIEG13

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Reviewed: Jul. 4, 2004

I used Jimmy Dean sage sausage and added some chopped parsley and green onion to give the filling a little color. I was surprised that the filling doesn't taste all that "sausage-ey". I don't really care for the texture, I'd rather just have a cheese filling. I agree with those who suggest baking the mushrooms for a while before broiling to brown the topping, the mushrooms are pretty crunchy otherwise.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 4, 2004

I doubled the recipe and used 1 lb mild Italian sausage and 1 lb of hot Italian sausage (that's what I had on hand). This seemed to take care of the "blandness" others wrote about. Also, because we like our mushrooms a little softer, I sauteed the caps in a little butter before filling them. They came out perfectly in the broiler. I was even able to make them ahead of time and leave them in the refridgerator until my guests arrived!

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JILLYBEAN14

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Reviewed: Jun. 30, 2004

Delicious! I used reduced fat cream cheese and sausage, though it was still a little more fattening than I would like. Also added garlic powder and some of the stems. I didn't want to deal with our broiler, so I just baked them in the oven, and they still turned out great.

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BLISSFUL_IN_TX

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Reviewed: Jun. 8, 2004

Very easy & tasty appetizer. Good for spur of the moment company. I put the stuffing in a ziploc and "piped" it into the mushroom caps--much less messy that way.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 5, 2004

I don't like mushrooms but my boyfriend loves them. I looked up this recipe to make him something special. Let me just say that I have a new found taste for mushrooms....OH MY GOODNESS!!!

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MSWRIGHT575

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Sausage Stuffed Mushrooms II

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