Sausage-Stuffed Portobello Mushrooms

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this is one of the best apps. u will ever feast upon enjoy

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This was very easy to prepare and was still very good the next day!

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This is an easy item to convert to vegetarian dish using non-dairy cheeses and TVP instead of sausage. Great flavor and easy to manage when cooking for two people to 8 people.

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It was very tasty. I made this with the big portobello mushrooms and cut it in pieces. It's very rich so it goes a long way. The preparation takes a while so I'll begin the day before with the filling.

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These were very easy to make but a bit time-consuming and moderate cleanup after preparing but definitely worth the effort. The only thing I will do different next time is make a few hours ahead and line the baking sheet w/foil for easier cleaning. Also, I baked at a lower temp 350 because they started to brown too quickly. I also bought Emeril's Essence which is a nice blend.

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this recipe is easy and totally excellent! Thank you Emeril

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I made these mushrooms with baby portabellos for a potluck lunch. These are incredible. I used Molinari italian sausages available at better markets and the flavor is fabulous! No need for any essence or any other seasoning. Can do 1 day ahead to just the part where all the sausage and veg mixture can be ground up, but don't add bread crumb mixture or eggs yet. It might get soggy. Refrigerate and bring to room temp next day or gently heat up on low heat. Everyone was loving them!! Had to make lots of copies of recipes!!

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I picked up the fresh sweet and hot Italian sausage from the Whole Foods meat department. When I cooked it, there wasn't very much fat as was anticipated...a plus. I was very tempted to add Kosher salt and fresh ground pepper while cooking this dish. I'm glad I did not add additional seasoning because I periodically tasted it and found out two things: that this recipe did not call out for that and it tasted really good without it because the sausage already had plenty of seasoning and flavor. The finished meal was very tasty. I used more balsamic vinegar at the end instead of just a 'drizzle.' This is a different unique way to cook portobellos.

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Thank You for making me look so good i made these mushrooms for a party i went to saturday night and they were a huge hit ive already gotten requests for the recipe. i stuffed the little mushrooms instead of the big bellas because they were for a party and i had so much of the stuffing left over that i grabed some of the small zucchini i had in the fridge and took seeds out and cut them in half to make little boats and stuffed them they looked so pretty on the platter surrounded by all those mushrooms THANK YOU AGAIN

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IS JUST TOO YUMMY AND SO RICH... A LOT OF FLAVOR AND TEXTURE... AMAZING, MY FRIENDS LOVED IT.