Reviewed: Apr. 30, 2012

These were really good! And they were very simple to make. I used turkey italian sausage, because the Al Fresco brand wasn't available where I live, but they were yummy. Next time though, I will add more of the cream cheese spread with onion and chives into it.

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Reviewer:

cwoods81

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Cooking Level: Expert

Home Town: Fayetteville, Texas, USA

Living In: Columbus, Texas, USA

Reviewed: Apr. 30, 2012

What an impressive recipe! These mushrooms taste like they took a lot more work than they really did! Super quick to make. This was my first time trying the Al Fresco italian sausage and I'll definitely be buying it again. Makes a great last minute appetizer when unexpected guests pop in!

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Reviewer:

LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada

Living In: Aurora, Illinois, USA

Reviewed: Apr. 30, 2012

Very easy & quick recipe, makes a great lunch or side dish. I added mozzarella to the top.

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Reviewer:

Jruiz26

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Apr. 30, 2012

I made this recipe with large cremini mushrooms since I felt the portabellas would be wasted. Only 1 other person in my house likes mushrooms. I think the creminis worked better anyway and they're not as expensive. I didn't have the cream cheese spread so made it myself with 1/2 of the cream cheese and added basil, oregano, and garlic. I chopped the cremini stems and sauteed them with the sausage (1/2 the ammt also) I find if u skin the sausage b4 browning, it isn't as chewy. I added green onions as I didn't have chives. The texture was too creamy for me so I added some Italian dry bread crumbs, which helped improve the texture and flavor alot. After these changes..they tasted great.

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Reviewer:

Lillydee

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: Apr. 29, 2012

We really liked this! Instead of using portabellas, I decided to use the criminis I had on hand and made them as appetizers for our Sunday dinner. I added more garlic (you can never have too much garlic) and skipped the chive garnish. A flavorful, quick appetizer.

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Reviewer:

Flying Wizard

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Hillsborough, North Carolina, USA

Reviewed: Apr. 29, 2012

This was a very good recipe, we like it a lot. The mushroom caps I got were enormous, so next time I will double the ingredients, except for the sausage, since the caps were not filled. I used this as the main dish and added a salad with walnuts and strawberries as a side dish and my husband said it was better than a cruise ship meal! So this one goes on my favs list too.

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Reviewer:

Beth Field

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Apr. 20, 2012

Yummy! Made these for me and my son for dinner and we loved them. I added some grated mozzerella.

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Apr. 20, 2012

For a super easy recipe these are pretty good. I've been using portobello's for years as a vehicle to deliver fabulous flavors and this one did lack a little creativity, but still good. I'll use the sausage again, but will use low-fat cream cheese and mix in some sauteed onion, garlic and spinach.

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Reviewer:

DelMarGirl

Cooking Level: Intermediate

Living In: Del Mar, California, USA

Reviewed: Apr. 20, 2012

I made these today & made one with the stem still attached for picking it up easier. The other one, I popped the stem off & cut it up & added it to the cream cheese mixture. I use to make stuffed mushrooms in the restaurants & I always used the stems in the mushroom mix. I didn't have any Parmesan cheese, so I topped with a Mozzarella blend. These were great. I have posted a picture also

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Reviewer:

PEGGIANNE

Cooking Level: Professional

Home Town: Poteau, Oklahoma, USA

Living In: Allendale, Missouri, USA

Reviewed: Apr. 19, 2012

I love just about anything on a portabella, so I was really looking forward to this dish. Unfortunately, it just didn't work for me. It's only saving grace was the sausage which was great! The mushrooms needed more liquid to soften up a little, as far as I'm concerned. The consistency of the mushroom and the creaminess of the filling just didn't work together. The flavored cream cheese overwhelmed the great flavor of the sausage. Would not make again.

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