14 Reviews

These were very good. I used hot italian turkey sausage and they turned out well... my guests gobbled them up. I may add some garlic next time to try to add a bit more "zip." Thanks for posting.

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jenpalombi August 19, 2007

My family loved these stuffed mushrooms! I sauteed the green onions and also some fresh garlic in with the sausage meat, I doubled the recipe, and got 18 HUGE mushrooms! great recipe hon, thanks for sharing!...Kitten :)

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Kittencal@recipezazz December 04, 2006

These were great, and didn't take as long to prepare as I had thought. I also used spicy turkey sausage and thought they had a nice little kick. I found the mushrooms produced a fair bit of juice on the bottom of the cookie sheet, so i may put them on a broiler pan on the future so the juices drain off better and they aren't sitting in liquid on the pan.

I also had a lot of stuffing (I filled 18 slightly bigger than button mushrooms), so mine were quite stuffed and towered on top. In the future, I would probably make more than 20 mushrooms and not fill quite so much.

The modifications I would make in the future are minor, the important thing is they tasted great!! My husband thought there would be leftovers, but he and our guests devoured them all.

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Maggie_6 February 09, 2011

This is the BEST recipe! I they are so good and I had great reveiws from them. I cant wait to make them again.

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LoriLicious Treats December 14, 2007

Wow, the only thing I can say is "I wish I had doubled the recipe!!" I did have quite a bit of stuffing left over and I used 16 oz. of organic white mushrooms and white onions instead of green. These were so simple and yummy. Thanks a ton!

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angie_pangie February 03, 2007

These were delicious and came together nicely. I used Italian hot sausage and when I cooked it I crumbled it constantly in the pan until it was cooked all the way. I even brought a bar stool over to the stove and sat on it so I could get the sausage into nice small crumbles without killing my back. I made the filling two days in advance so filling the mushrooms was easy. I used the small end of a melon baller to scoop out the stems. We don't like soggy 'shrooms around here so I broiled them instead of baking and they came out perfect! They were nice and brown on top but the mushroom underneath was still crisp but warm. A keeper.. thanks.

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luvmybge December 27, 2006

These were the best stuffed mushrooms ever. They were the first things to go. I will add this to my favorites and make again and again! Thanks!

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bonjovi4ever December 26, 2006

I wanted to serve these as appetizers for Thanksgiving day, so I followed the directions up to the baking part. I covered the stuffed mushrooms and refrigerated them over night. The next morning before I put the turkey in, I baked them for the instructed time and they were delicious. My hubby said I should make them more often!!! Thanks!

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Mrs. Muffins November 24, 2006

Very yummy! I put the mushroom stems in the food processor and added them to the mixture to extend the number of shrooms. Delicious! Thanks for sharing.

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VA November 21, 2006

Omigosh, the minute I spotted this recipe, I went on a trip down Memory Lane! :) I made this delightful appetizer often when my children were babies and finding time to prepare for guests was a real challenge. So quick and easy, but definitely yummy enough to serve company! Our friends requested it frequently. Over the years, though, I somehow had totally forgotten about it... Well, the babies are all grown up now and 2 of them have turned into mushroom freaks. I can't wait to serve this next week when they come home for Thanksgiving! Like you, I would definitely recommend spicy sausage -- and draining it really well to remove any excess grease. Thanks so much, A la Carte, for posting a lovely 'reminder'! Good memories always make food taste that much better, don't they?

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highcotton November 12, 2006
Stuffed Mushrooms