Sausage-Stuffed Mushrooms

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a crowd pleaser! This is now requested at all family gatherings.

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Yummy! These are decadent and comforting little bites. I love the hint of marsala after your eat it. I did have to make a couple tweaks, but very minor. My sausage didn't have much fennel in it, so I added a little because I love the flavor with the marsala. I didn't have enough mascarpone and used a little goat cheese along with it which turned out fine. Even though I stuffed my mushrooms to overflowing, I found that I had stuffing left over, even with my "tasting". I froze it to use for later, cuz it's too good to waste.

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Amazing. That's all. Make it and stop reading these reviews!

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I made a double batch for the holidays...cooked one batch right away and refrigerated the mushrooms and stuffing separately 'til the next day for the next party (I had to microwave the stuffing after I took it out of the fridge for about a minute to make it scoopable again. They did make a heck of a mess, grease-wise in the pan, but I of course took them off that pan to serve them and they were a hit! Just a bit too sausage-y for my taste, but I did get a couple "best I ever had" comments, so that tells me that they were still darn good. I probably will make these again, but might try putting the mushrooms on a rack or something to keep them out of their own grease as they cook. I had a few leftover (I did make way more than I needed to and learned that rewarming them the next day in a toaster oven freshened 'em right up. They do reheat very well. Great recipe, thanks!

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Love, love, love!

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Yum, yum, yum. My Christmas dinner party started off right with these stuffed mushrooms. The creaminess and moistness of the finished product puts these mushrooms way above all the others. Love the sherry/olive oil marinade. This adds a flavor that is unique and pleasing. I made the stuffing the day before and refrigerated until needed. I just nuked the mixture for a minute and this warmed it up enough to make the mixture pliable.

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These are by far one of my favorite Food Network recipes of all time! I couldn't find mascarpone, so I used goat cheese. It worked just fine as a replacement. The prep work takes a while, but the end result is fabulous. These are always a hit as an appetizer or side dish at every gathering. I will make these again and again.

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At Thanksgiving this year all my friends and relatives were requesting my Stuffed Mushroom for our Christmas Eve party and I had no recollection of bringing them. So I went online to look for a recipe and I found a comment I made about this recipe and how everyone loved it. So funny. I will never forget this recipe again.

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Out of this world. One tip: You might want to double the stuffing recipe... only because you won't be able to resist nibbling on it before you fix up the mushrooms. Delicious!!

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Way to go Ina! The first time I made these was Christmas Eve. I was in the process of placing them on my pretty serving plate and had my back turned to take a few more from the pan, when I turned around, half the mushrooms were missing from the plate!The guys in my family had just swept through the kitchen. End of story. They've been heavily requested for birthdays and family dinners ever since! Oh, and don't substitute a thing. Make the recipe just as it says.