- Most Helpful
- Highest Rating
SO delicious! I love mushrooms, and this simple recipe makes they taste so good! Meaty and juicy on the outside, creamy on the inside. I used sweet apple & honey sausages and that gave them quite a mouthwatering, unique flavor.
The mushrooms shrunk noticeably after they baked, so don't fill too much! Instead of filling the pan a little before baking, I splashed in some white wine. The flavor seems to have coated onto mushrooms, adding yet another delicious layer of flavor. Will definitely experiment with other meats and toppings next time!
I love this and I love you. I made this as an appetizer for Thanksgiving this year, and your suggestions on cooking these with a side in the oven were perfect. I also really appreciated the variations you posted and the thought to serve the spread on crisps for those who dislike mushrooms. That said, this was definitely one of the favorites for the Thanksgiving feast. Not only was it easy to prepare, they were a favorite of my guests. I used baby bella mushrooms instead, but all other ingredients stayed true to your recipe. I thought I'd have difficulty finding sage sausage, but it turns out Jimmy Dean makes a 1 lb, uncased sage sausage. As for the final product... it perfectly captures that rich, savory taste of umami as all of the tastes blend together. Thank you so much for sharing! (Oh they do go incredibly fast!)
Insanely delicious. I have made these a numbereof times now and they are always the hit of the occasion. Tis time, I added fresh garlic, thyme and italian breadcrumbs and chopped portobellos to the mix. (I threw out the stems without thinking... Arghh!) the , I dipped the tops into extra breadcrumbs and sprinkled asiago cheese on top before baking. DELICIOUS. Thanks for sharing your (totally adaptable) delicious recipe!! I loooove it.
YUM! These were so easy to make and incredibly addictive. We used chicken sausage and topped the mushrooms with bread crumbs mixed with melted butter instead of brushing with butter. They came together quick and I love how you can adapt them to your tastes. They are even good cold (that is if there are any left!) Thanks a for a keeper.
These were great. I never had eaten or made stuffed mushrooms before. There are so many recipes for them I had trouble picking out a recipe, so glad I picked this one. I used Italian susage, used green onions, and chopped up some of the steams and added to the cream cheese. I put some butter in the bottom of the pan, rubbed a little on the mushroom, as someone said to do that to keep them from drying out, drizzled some over the top, and sprinkled a little bread curmbs ober the top for a crunch ontop. I won't even be looking for any other recipes for stuffed mushrooms. these were great, everyone loved them.
Extremely simple but very yummy!
Very easy and delicious!
Awesome! Super easy and delicious. I used hot turkey sausage and some garlic. Let me tell you: MAKE A LOT because they seem to disappear with the speed of light. Thank you.
These are amazing! I made them on Valentines day with some baked cavatini, my boyfriend LOVED them! I altered the recipe a little, added some Italian seasoned bread crumbs, dried onion flakes, and parmesean cheese to the mixture,i put a little olive oil in the bottom of the pan before baking, no butter on or under the mushrooms. THe good thing about this recipe is you can add all sorts of things to it and play with it! Wonderful basic recipe
Wow! These taste just like sausage and mushroom pizza! We loved these stuffed mushrooms. I love mushrooms, but can't tolerate them very well, so I very much enjoyed the leftover mixture on some crackers.