Sausage-Stuffed Mushrooms

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Only change I made was to use cream cheese. They came out great and a party of 20 adults had nothing but great things to say. The texture is great.

Only gripe is that they didn't look that great. The color I put in (parsley, grn onion really gets hidden by the other ingredients. I am thinking I cooked them a tad too long as other reviewers have pointed out. I had them in 325 for about 40 mins.

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Not sure if I made a mistake along the way, but my stuffing came out a bit dry. It was difficult to work the marscapone into the stuffing mixture and it seemed to take a long time to melt. My stuffing was never creamy, just crumbly. The mushrooms tasted really good, although the cooked sausage seemed to detract from the stuffing. Next time I will try it without the sausage.

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I made these for Thanksgiving, and they were terrible. There was simply entirely too much grease for my taste. I felt like I should have just poured a bottle of vegetable in my mouth, and saved some time and effort. To make things worse, it was bland.

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I'm not a professional chef, but a home cook who has learned how to TASTE things and make adjustments. I read some folks' comments who say this was a greasy mess and it was bland? Earth to stovetop... come in! I used turkey sausage, which was a no-brainer. I used Marscapone, which I buy at Trader Joe's..but cream cheese will work just fine. Bland? God gave us tastebuds...use them! You could add some red pepper flakes-- or, maybe more garlic? How about using kosher or sea salt? But, go easy, because I find that the Parmesan and the sausage already has some salt going on. Taste it, for crying out loud! I get so frustrated with "cooks" who say something was bland? Any smart cook or chef will tell you that is no excuse. If you taste it, before serving, you should add more flavor. That's what cooking is all about! There. I feel better. Oh, and these are amazing and super easy to use. The leftover filling will become part of a scrambled egg breakfast. Greasy... oh, please! Love you Ina!

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they had a wonderful taste, and texture.
I thought they would have been more difficult to make.
I brought them to my mother in-laws for
Thanksgiving. I was asked when am i making them again.
my stepson has asked for them several times.
I should have made more.

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There are so many good things going into this, but it's a simple recipe. It is slow cooked for 50 minutes which makes it unique from most stuffed mushrooms, and the flavors make it outstanding.

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I made this for Thanksgiving and it was hit! I completely forgot the panko bread crumbs so I used ritz crackers. I placed the crackers in a plastic bag and took a rolling pin to finely crush them. I also forgot the fresh parsley and used dry instead. Having used those modifications it still turned out great. It was the hit of the evening. They were the first thing to disappear and I had to promise that I would give the receipe to my family. Thanks, Ina! I love your show.

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Hello Ina,

I made this terrific recipe on Thanksgiving Day. They were a hit with my family, especially when I smuggled them into a restaurant and served them as our main appetizer! Our server never the difference!

I am also making them tonight for our Holiday "Pig-Out" Party at work. These mighty mushrooms will take a 1-hour trip to Cleveland, Ohio, and will be devoured by our entire Legal Staff prior to lunch @ Noon!

Thanks for a great recipe!

Happy Holidays to you, your family, as well as your extended Food Network Family!

Denise Scaglione
Elyria, Ohio

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I made these mushrooms as an appetizerfor Thanksgiving. I followed the recipe exactly, except used cream cheese in place of the mascarpone (couldn't find it in my store, and only baked for only 30 minutes instead of 50. They were easy and delicious, and were one of the favorite dishes of the entire meal. I am making them again this weekend for a party. Thanks, Ina!!

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Used poultry hot sausage instead, but stuck with the recipe - the only complaint of my guests was that I didn't make more!