Sausage-Stuffed Mushrooms

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Excellent. These come out perfect every time. Everyone I have made them for drools over them and requests I bring them to parties. They are so easy to make, but really impress. I live in Central Illinois, which not the most food forward part of the country. We are getting there, but local super markets still don't have some specialty ingredients. The first time I made them I had trouble finding marscapone and good pre-made Italian sausage, but I finally found them at a fancier grocery store in Champaign.

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Another great Ina recipe! My first attempt at making stuffed mushrooms, they were delicious! I followed other reviewers suggestions and added red pepper flakes to the mixture for a little extra spice. I drained the pan after cooking the sausage to eliminate some of the fat (some reviewers talked about the mixture being too oily. The recipe made enough filling to make 2 dozen good size mushrooms. I used half white and half baby portabella mushrooms. You can get all the ingredients at Trader Joes, love one stop shopping when preparing for an event. Give this recipe a try, you won't be disappointed!

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My husband LOVED it! I cooked it as directed and he really enjoyed it! I have to say they are worth every second spent on the preparations!

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This was by far the best stuffed mushroom i have ever eaten! Made this at Easter and everyone asked for the recipe.I followed this to a T, How ever when I was reading back through the recipe i realized that I had left out the Marsala Wine. Did not even miss it! I made this again since with the Marsala and the mixture was the creamy consistency that it called for. So the 2 1/2 tablespoons of Marsala Wine did give me that.( It was a bit more drier without it The taste was just a bit more velvety! Baking time was and hour as i stuffed them approx. 1 inch above the mushroom cap. Even at room temperature these are delicious!

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Delicious! I used dried parsley flakes since I didn't have any fresh parsley on hand, but otherwise followed the recipe. What a great way to work meat into an appetizer. To those reviewers who have said they couldn't stop eating the filling on its own, I thought you were exaggerating but then I tasted my first bite. I'm using the leftovers to make stuffed peppers. Mmm!

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I made these for Easter and they were a big hit! I made a day ahead of time and kept in the fridge. When I went to reheat the next day, I poured a little juice overtop the mushrooms that was leftover in the pan from cooking the day before. They tasted just as good reheated! Would definitely make again.

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We made this on Christmas Eve, even non-mushroom lovers ate the filling and loved it! Making it again this weekend for the fam!

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Absolutely delicious! I used hot Italian sausage, because my family loves spicy. All the mushrooms were gone in a flash! I wish I had doubled the recipe.

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served these as a passed hors d'oeuvres for the cocktail party and they were a huge hit!
taste your stuffing for seasonings, adjust to your own liking. I did add finely minced red bell to the scallions & garlic.
getting ready to do 100 of them for a birthday.
this recipe is a keeper!

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I have made this recipe many times and it is one of my favorites. It tastes especially good when you use italian breadcrumbs, they add a little extra flavor. Also adding feta cheese. For my birthday this year I wanted these and ravioli so I combined the two and used the mushroom filling for the filling for the ravioli and covered it with red sauce. It was delicious! Definitely a recipe I will keep using on a regular basis.