Reviewed: Mar. 13, 2012

Great recipe. The amount of sausage makes ALOT of stuffing. Next time, I'll cut the amount of sausage in half and may increase the amount of bread crumbs.... Didn't have any leftovers, though.

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1 user found this review helpful

Reviewer:

Denny

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Reviewed: Aug. 17, 2011

this recipe was great but the ingredients made way to much for how many mushrooms it calls for

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2 users found this review helpful

Reviewer:

jedealba

Reviewed: Jul. 25, 2011

I followed this recipe to the "T". Delicious!!!

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3 users found this review helpful

Reviewer:

Chreepi

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 21, 2011

We ended up using the large portabella mushrooms, really great recipe.

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3 users found this review helpful

Reviewer:

Cjai

Cooking Level: Expert

Home Town: Bryan, Texas, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 3, 2011

I made these for a Christmas party this past year. They were a huge hit. I plan on making them again

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5 users found this review helpful

Reviewer:

Kristin

Reviewed: Mar. 2, 2011

Loved them!!!!

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4 users found this review helpful

Reviewer:

RedLegSoldier81

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Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Fort Riley, Kansas, USA

Reviewed: Jan. 21, 2011

Phenomenal! I made a few changes... Jimmy Dean sausage, 1/2 hot and 1/2 sage Portobello mushrooms Boursin Garlic and Herb cheese, instead of Parmesan Added spinach and onion, too. Delicious!

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8 users found this review helpful

Reviewer:

juntunen1979

Reviewed: Dec. 25, 2010

Very good basic recipe. I did make a few changes. I left out the spinach, added in chopped mushroom stems, italian seasoning, and garlic powder. I also found that I had more stuffing than I had mushrooms to stuff... so I rolled the stuffing into small balls and put them in a freezer bag and froze them for later use.

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10 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: North Stonington, Connecticut, USA

Reviewed: Nov. 25, 2010

This is a beautiful recipe with Provisions. I pan fried the mushrooms in butter on each side on medium heat before stuffing. As stuffing i used BE hot sausage with fresh baby spinach, cream cheese, Parmesan cheese, with a little bit of garlic salt. After roasting the mushrooms I piped the mixture into the mushrooms with a zip lock bag and then baked on the bottom rack @ 350 degrees for fifteen minutes. They are amazing, my family asks for them during the holidays every year! As Garnished I snipped off the tips of baby spinach.

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8 users found this review helpful