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Reviewed: Jun. 2, 2008

We cooked the sausage with the garlic and the breadcrumbs in the pan and didn't "rest" the mixture before mixing it with the cream cheese and parmesan. We also omitted the cayenne so that it wouldn't overpower the taste of the mushrooms. Additionally, we only cooked them for 12 minutes. It was VERY tasty!

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Kat

	Cooking Level: Intermediate
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Reviewed: Apr. 10, 2008

WHEN I MAKE THE MUSHROOMS EVERYONE JUST RAVES ABOUT THEM.AKWAYS ASKING FOR LEFTOVERS TO TAKE HOME AND THERE NEVER ARE ANY LEFTOVERS

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SUEBEE


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Reviewed: Mar. 23, 2008

Huge Hit... I used sweet sausage out of casing and then browned and before stuffing I put a drop of Sherry in the mushroom and then stuffed - using the meatball method mentioned in a prior review. These were fun and easy!

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MANNY729


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Reviewed: Feb. 24, 2008

Wonderful!!! How simple and good! I used ground turkey in place of the sausage and of course a few extra cloves of garlic! Also I sprinkled the mushrooms with a dash of balsamic vinegar before placing the stuffing on top. Served along side of spaghetti tossed w/ butter and fresh grated parmesan cheese. What an awesome recipe!!! Will definately make again :)

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MAMASARA

	Cooking Level: Expert
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Reviewed: Nov. 23, 2007

Great recipe! I added more garlic and 1/2 can of condensed cream of mushroom soup. They were a hit!

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Reviewer:

marie

	Cooking Level: Beginning Living In: San Diego, California, USA
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Reviewed: Sep. 29, 2007

Sorry but i couldn't even eat one!! Won't make again!

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lorena

	Cooking Level: Expert Living In: Vigo, Galicia, Spain
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Reviewed: Apr. 9, 2007

I used 1 pkg of spicy pork sausage and browned and crumbled that on that a stove and kept all other ingredient amounts the same. I used 4 small containers of baby bella mushrooms and made this as an appetizer. I also added some italian style shredded cheese to the filling. It was delicious and a hit at Easter! Thanks!

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mfrijoles17


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Reviewed: Feb. 11, 2007

This recipe was a hit at a dinner party I attended....I did do a couple of things differently, which was the turkey sausage; I browned the meat on the stove top instead of the oven. I sauteed the garlic before adding to mixture; and I also used smaller mushrooms...It was gone in seconds.

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Cook4Kids

	Cooking Level: Expert Home Town: Hartford, Connecticut, USA Living In: East Hartford, Connecticut, USA
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Reviewed: Jan. 31, 2007

Ignoring the fact I got distrated, and left them in the oven too long, we thought these were pretty good. I pretty much just eyeballed the seasoning. Thanks!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Jan. 5, 2007

I made these for Christmas dinner, and everyone loved them, even my parents who don't really like American food! They are very garlicy and the pepper gives it a little kick! I used dried italian bread crumbs. I also used baby bellas and used a heaping spoonful to stuff each one. But really, you don't need to stuff them that much since the filling is so flavorful. You really need to cook it on the stovetop though like the directions say (this makes it moister). Next time I will use less filling in each mushroom because I also like the taste of the mushroom with each bite.

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Reviewer:

Jen P.


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Reviewed: Dec. 31, 2006

I thought these were good! I did change it up a little... I used Italian Turkey Sausage, and Italian flavored bread crumbs. I also cut back on the pepper. Very moist! I will make these again!

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DeliciousD

	Cooking Level: Intermediate Home Town: Lodi, Wisconsin, USA Living In: Madison, Wisconsin, USA
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Reviewed: Dec. 12, 2006

This recipe was great. The taste was awesome. Even my mushroom haters ate this. I just have a question about why chopped garlic then crushed garlic? Does it alter the flavor or something? I just wondered. Thanks

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Nov. 25, 2006

This recipe has become a party standard for me. I changed a couple of things that really improved it for my needs. I used little baby 'bella shrooms so that this makes a great bite-sized hor dourves. I sub the on large turkey link with several small turkey breakfast links, cooked and chopped. I roll the stuffing into balls and pop it into the baby 'bellas. Then I roll the tops of each one in shredded Romano cheese. Even non-mushroom eaters seem to love this one.

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R. R.


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Reviewed: Dec. 30, 2005

I have made these for three parties since I got the recipe in November and they are a hit!

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Reviewer:

Kelco


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Reviewed: Aug. 16, 2005

This was veryyy good! I thought the mushrooms could use some seasoning themselves so I just made and emulsion of balsamic vinegar and olive oil,dipped mushrooms in it and then added the stuffing before putting them in the oven. They were awesome!

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RUBY_TAMAKI


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Reviewed: May 3, 2005

For me these were very good, I rated them a 4 star, but when I served these at my diner part, everyone raved!! From their reaction they could be a 5 star! I did not have the portabella mushrooms, so I used nice size white mushroom caps.

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box7cubs


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Reviewed: Feb. 3, 2005

Spectacular and also easy to make. My guests raved about them!

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RALPHS55


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Reviewed: Dec. 17, 2004

These mushrooms were extremely good! I loved the firm, creamy texture and the flavor was out of this world. For guests without a taste for the spicy, you should cut down on the pepper. A must if you love mushrooms!

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AMBERDRAGON


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Reviewed: Jul. 17, 2004

i used regular white mushrooms instead so they were bite sized and jalapeno turkey sausage. also cut the pepper and garlic and i added 1/2 stick of butter to the breadcrumbs. i've already had 3 people ask me for the recipe.

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Reviewer:

jen


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Reviewed: Mar. 13, 2004

This was the first recipe I tried from this site. It was so delicious!!! I put less pepper in than you had suggested & it was to our taste. I will be back for more recipes in the future. Thanks!!

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Reviewer:

Baker Girl


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