The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 26, 2009
Just excellent! Quick and easy too. elbo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 8, 2009
I make this just as-is, and my family loves it! I brought it to a family Christmas one year, and even my grandfather (who doesn't like mushrooms) kept going back for more! Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 25, 2009
This is a great recipe. I use Jenny O's Hot Italian Sausage, added a bit of garlic powder and Mrs. Dash's Italian seasoning. I didn't use the spinich at all and they are still wonderful. I just stuff the mushrooms with the sausage mixture and bake. I don't brown the sausage first but give them a few extra minutes baking, works wonderfully and my husband just loves them. Any extra sausage I brown with the mushroom stems and add to the evenings main dish.
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Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA
Living In: Gobles, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 29, 2009
It's not great but pretty good! Used only 1/2 the amount of cheese and came out good, Was perfect amount!
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Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 23, 2009
enjoyed this recipe. Was very easy to make. I did cut up the mushroom stems and cooked them with the pork. Very good and very simple
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Cooking Level: Beginning

Living In: Burbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 29, 2009
I chopped up the mushroom stems and added it to the stuffing... You can never have too many mushrooms!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 14, 2009
Great recipe for game day! I did make some adjustments. Used hot sausage, itlaian style bread crumbs, no spinach, and sharp cheddar cheese instead. Put some olive oil in a pan and added fresh garlic, chopped onion and red pepper flakes, we like things spicy but it was not over powering, then browned the sausage. Drain then add other ingredients and extra cheese,yum. No need to measure just add what you want until it is what you like. Just before done baking add some extra cheese to the top. Delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 12, 2009
Really good and really easy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 1, 2009
I added 1/2 the spinach as other reviewers recommended. The overwhelming taste was of the sage sausage. The stuffing was dry and it wasn't easy to stuff the mushrooms. After baking, they didn't look too appetizing. Took to a party and they were gone by the end of the night. I wouldn't make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 25, 2008
Don't make this mistake. I used a low fat sausage and it made this recipe way too dry. I added some melted butter and it was still too dry. I might look for another recipe with a little more liquid.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 24, 2008
These were a hit. Everyone loved them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 24, 2008
these stuffed mushrooms were very good the first time i made them, following the recipe exactly. but like everyone else, i had to tinker the second time through. i used regular breakfast sausage with some italian seasonings and some of emeril's essence. you can find the recipe for the essence so you don't have to spend the big bucks buying the pre-packaged stuff. the same with paula deen's house seasoning. i use both alot. they're great. use a potato masher to break up the cooked sausage. this works fabulously when you're cooking any type of ground meat you don't want in big chunks. i probably used about a half a cup of chopped spinach which we now buy in a bag so we don't feel obligated to use an entire package once thawed. the only other deviation from the original recipe was to shred some swiss cheese to mix into the stuffing. topped them with the parmesan and they were the hit of the party.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 3, 2008
This recipe was good but called for WAAAY too much spinach. I decided to make it as directed. My husband enjoyed these but we probably won't make this recipe again.
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Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 1, 2008
These flew off the serving dish! I altered the recipe a bit. Instead of small mushrooms I bought the extra large mushrooms (the largest package they had). As suggested I used less spinach (about 1/4 of the package.) I also used fresh sausage without the casing. One last addition was to chop up about 6 baby bella mushrooms and toss that in with the mixture. My husband who isn't even a fan of sausage loved these!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 27, 2008
These were super easy to prepare and very yummy with the following suggested substitutions: use 10oz fresh spinach (cook in pan until wilted), use couscous instead of bread crumbs, and we used 4 large portobello's instead!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 2, 2008
VERY easy recipe my husband and I absolutely loved and and will make this again in the near future as well as for any parties we may have!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 14, 2008
I really enjoyed this recipe. It was easy to make and had tons of flavor. I made it along with several other appetizers and it was the crowd favorite. My mom is making it this weekend for a party she is having.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 16, 2008
Overall, very good. I too used a little less spinach and chopped up the stems very small to use in the mix. I sauteed them in a small amount of olive oil after browning the sausage. I had a lot left over, so my husband suggested i put the mixture into an omelette the next day. Fantastic idea! I will definitely make this again, although stuffing those little bugurs is a lot of work!
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Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 13, 2008
I don't eat mushrooms, so I don't make these. Bf does, and he seems to really like them. I have noticed that they can turn out very greasy, so I'd recommend using lighter sausage or draining extremely well.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 9, 2008
These were good, but I thought it was just a little too much sausage. I know, I know it's "super sausage" mushrooms, but I just thought they would be better balanced with less. I didn't mind the amount of spinach, so I could be wrong.
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Cooking Level: Intermediate

Home Town: Piedmont, South Carolina, USA
Living In: Clemson, South Carolina, USA

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