4 Reviews

Really nice dish. I cooked the sausage beforehand in order to remove the extra fat, and then mixed it with the remaining ingredients. I omitted the salt and filled the baking dish with water, saving the olive oil to do a light drizzle on top of each. Thanks for sharing, and thanks for being such a great hostess in Every day is a holiday!

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Starrynews January 17, 2009

5 star plus. Do not miss this appetizer WOW. I used hot Italian sausage mix. Because I had used some of the sausage mix the evening before I knew it needed to be cooked to get rid of the fat content so I changed some of the steps. I cooked the sauasage meat and drained all the fat plus blotted it twice. Then proceeded with the recipe, used green pepper instead of red. Only took 25 minutes in the oven with the smaller Portabella mushrooms and the cooked meat. We LOVED the recipes . Thanks FT for yet another winner

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Bergy November 02, 2008

This is a great mushroom recipe, I did make some adjustments to suit our tastes and used fresh ripe chopped plum tomatoes in place of sun-dried, thanks for sharing hon!....Kitten:)

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Kittencal@recipezazz March 14, 2007

This was a very enjoyable dinner. The dried tomatoes added a spectacular burst of flavor. If I'd had access to good fresh tomatoes, I think that would have definitely added to the flavor.

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Debbie R. February 03, 2007
Chimney Stacks - Savoury Sausage Stuffed Mushrooms!