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!
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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!)
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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.
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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.
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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.
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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
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I also make these but I don't use butter and I add parmesan to the cream cheese and sausage....I also have used hot peppers and sweet peppers....
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Excellent and easy! I added a bit of hot sauce to the sausage while it cooked, and a little edenthal swiss with the mix in the bowl and sprinkled a tiny bit of parmesan on top...delicious!! Thanks so much!
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I prepared this recipe for my friends and it was the hit of the party. In deed it turned out to be a great and tasty recipe. I recomend it to everyone. Ah, but don't forget to give it your personal twist. I added chipotle sauce to the mixture. YUMMM !!
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I made these for a dinner party with a few modifications and they were AWESOME
I used italian sausage and added some Spinach to the filling and a little salt, pepper, garlic powder, and dried basil (and didn't use the optional butter).
I also think adding a bit of shredded mozzarella or maybe a bread crumb topping would be delicious but totally not necessary. I only feel bad because my vegetarian sister couldn't eat any of the delicious appetizers.
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These were very good and easy to make. I followed the recipe exactly as posted and they turned out great. Thanks!
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Wonderfully meaty & creamy. DH LOVED them! Thanks for sharing!
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I made these for our Super Bowl party and my guests really liked them. I always like to make stuffed mushrooms andx these were great. I will make these many times......thank you for sharing.
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My guests loved these! I used the larger cap size of shrooms to get more of the filling. LOL
Also, used less butter and added a bit of garlic powder and Italian Seasoning to the cream cheese mix. Added a tiny bit of shredded Asiago cheese to each shroom before baking. And they were just as great the next day too. Thanks for posting, Lissa.
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Fantastic...I'll try the varitions the next time I make them but they were a hit. The people who traveled for the holidays said they didn't eat that good anywhere until they came to my house and their first course were these with lobster bisque.
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Very good!! Used no butter or water. Lightly coated pan with cooking spray and cooked covered at 350 for 30 mins. Thanks for posting!!
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these were a big hit at the party i took them to!!!!! thank you so much for taking the time to post them!!!!
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