Reviewed: Nov. 14, 2012

Awesome , But I cooked the sausage (sprouts brand) first, next time I might use bacon and less ricotta cheese

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Reviewer:

Billy Bawls

Reviewed: Mar. 27, 2012

Love this recipe but I make a vegetarian version using feta cheese, sun dried tomatos and marinara or alfredo sauces.

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2 users found this review helpful

Reviewer:

LPGMurphy

Reviewed: Dec. 30, 2011

We used maple sausage and didn't skimp on the balsamic drizzle. Just plain delicious. My husband even said he would like to have this again!

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4 users found this review helpful

Reviewer:

aadams109

Reviewed: Oct. 25, 2011

These are great. I think they would be great stuffing in the medium button mushrooms too.

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3 users found this review helpful

Reviewer:

Holly21602

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

Ran into a few problems with these. First you have to wash the caps but no matter how well I dried them and how long I let them sit they just wouldn't get completely dry. I then filled them accordingly and baked 12 minutes per reviews. The caps were done but the mixture of olive oil, grease from the sausage and water ran all over the place. Lastly to help I had to broil them for a minute or two but alas nothing helped.

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5 users found this review helpful

Reviewer:

VictoriaSe49896

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: May 29, 2011

Good stuff! made a few changes that really improved it! We started with uncooked pork sausage (a package of hot and regular....we like alot of meat) Browned the meat with the onions (used both green and white) while cleaning and preparing the mushrooms. Used 4 large caps, 1/2 cup of ricotta and a cup of shredded cheese blend. Filled them up and topped them off with a lil sprinkle of cheese and the balsamic. Cooked about 20 minutes for the mushroom to cook. SO GOOD!!! the balsamic adds such a great flavor!! We used this as a mean instead of a side, which is why we chose the large caps and alot of meat. Forgot the tomatoes so just left them out. Highly recommend this recipe! Especially with my own personal touches = )

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6 users found this review helpful

Reviewer:

julisue419

Reviewed: May 21, 2011

Like the reviews recommended, I cooked these for for 12 minutes and they came out perfectly. I only made four mushrooms worth, and used extra filling for omelets the next morning.

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8 users found this review helpful

Reviewer:

dianekt

Cooking Level: Beginning

Reviewed: May 1, 2011

This recipe was wonderful! My dinner guests and I really enjoyed it! I made a few changes based on what I had at home: I cooked 4 slices of bacon, diced and set aside. I sauteed diced white onion in a little of the leftover bacon grease along with some fresh minced garlic. I subbed ground chicken breasts for the sausage, and added that to the onion/garlic mixture. When it had cooled a bit, I added the chicken/garlic/onion and the diced bacon to the cheeses, green onion, and tomatoes and used it to stuff 5 large portobello caps. I drizzled with the balsamic, sprinkled with cheese and baked as directed. It was AMAZING! Thanks so much for a great recipe!

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5 users found this review helpful

Reviewer:

Allydan

Home Town: Houston, Texas, USA

Reviewed: Apr. 30, 2011

The recipe is great, but a bit salty. The vinegar added just enough zing for the finish. Even my husband who is not a big mushroom fan enjoyed them...which makes it a huge hit in my book. I think next time, I might use more ricotta cheese, less of the mixed cheeses and sausage to try and decrease the saltiness. This is definitely worth trying with creminis to make an appetizer.

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Apr. 28, 2011

fantastic. used italian turkey sausage and sauteed before adding to other ingredients. for an appetizer I suggest buying baby portobellos and stuffing individually. much easier to serve and eat.

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5 users found this review helpful