Sausage-Stuffed Mushrooms

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My sister Pam served these on New years eve. YUMMY.
She used a smaller mushroom and decided that it could serve 36-48 med. size.
Outstanding....
Her grateful sister Di

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I made these for a New Years Eve party and everyone loved them! My brother said they taste like "sausage pizza without the crust"! I used Bob Evans Italian Sausage (that's what I had in the fridge and added a pinch of red pepper flakes. Delicious!!

Lisa @ joyincooking.blogspot.com

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I made these mushrooms last night for a party I went to. They were fantastic! What a great recipe. I think the marscapone cheese is a really great flavor addition to the stufing. The first time I make a recipe I always make it as written so that I have an idea as to how it's supposed to taste., Then if I want I can change the flavors a bit the next time. There are so many different ways to approach this recipe! Ina you haven't failed me yet! I really appreciate your culinary brillance!

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The mushrooms were tasty. I did not bake them for 50 min. I did much less but they still got dried out. Way too expensive to make for a bunch of people.

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Made these for Thanksgiving dinner, and I'm making them again for New Years Eve. They were outstanding. I did have to substitute Ricotta for Marscapone, but I thought they were great like that. The great thing about this recipe is that it is easy to modify, with spices, for your own tastes. The recipe did make a lot of extra stuffing, however, which was great for leftovers the next day!

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I made these for my dad's birthday party and everyone there asked for the recipe! We ate so many of these that we were too full to thoroughly enjoy our prime rib dinner!! I used hot italian sausage instead of sweet, which added a nice flavor (but wasn't too overpowering. Some reviewers said they were too greasy, but isn't that the point of stuffed mushrooms with sausage? (And they were definitely greasy, but I wouldn't say too greasy. Also, I substituted the panko crumbs for gluten free bread crumbs, and they were still delicious.

My entire family will be making this recipe for years to come. Best stuffed mushroom recipe I have ever had.

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LOVE this recipe!!my guests could'nt stop eating them!the only thing is..I think the time in oven is wrong..50 mins is too long!

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I agree with "Taster Gone Wild" Debbie below... that said, I usually don't have to tweak seasoning so much to make a Food Network recipe work. This required significant seasoning and as many have discovered, a hot Italian sausage would help. Flavors do marry better once baked. Diners loved them!

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I made these for Christmas Eve and served as appetizers as well as a smoked salmon spread. I made the stuffing, marinated the mushrooms and stuffed them the day before and then just refrigerated them until the next day. I baked them for about 40 minutes and the tops were slightly brown.
These flew of the platter......gone in a flash. Everyone just loved them. I removed the sausage with a slotted spoon and put in food processor because I felt the pieces were still too large for the size mushrooms I was using. I only processed it so that I had the sausage in smaller pieces and I also emptied the fat from the pan before continuing. Mine were not greasy. I don't see how anyone cud say they were bland.
I also used hot Italian sausage.
Great recipe.

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Made this for Thanksgiving. Big hit. I substituted goat cheese for marscapone,
and ran cooked sausage thru processor before adding other ingred. Gave
stuffing a smoother consistancy.