Sausage-Stuffed Mushrooms

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We've made this recipe dozens of times and we, and our guests, always love it. We prefer spicy Italian sausage and substitute chives for scallions (because we have fresh in our garden. We serve the 'shrooms on a bed of spinach leaves drizzled with the best balsamic we can find. For the record, I agree with the reviewers who find Ina's recipes consistently good and Ina consistently pleasant.

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This is another of my "Ina go to recipes" as you can always count on her to present really good food. Not sure what stilldecor8ing's caustic attitude is all about. In my opinion,Ina is always pleasant to watch and is NEVER arrogant. Too bad the nasty comments have to be part of a review of a recipe.

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Although I try to avoid all things Ina Garten (recipes, TV shows, etc I was in a hurry and this recipe caught my eye. It was quite easy to make and tasty enough. I had extra sausage mix so I sprinkled it in around the mushrooms as a bonus treat- and it also seemed to cook the mushrooms faster. I'll search through the stuffed mushroom recipe choices to see if Melissa D'Arabian, Paula Deen, Rachel Ray or another less arrogant chef has an option.

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JUST GREAT. It is wonerful, impressive, simple, delish! DON'T skip the Marasala!!!! IT makes it!!

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We've made this recipe several times and it has always been a hit. Not only have we made this following the recipe precisely, we've also made it substituting fresh basil for the parsley and pecorino romano for the parmesan (same quantity in both cases. Either way, this recipe is a winner.

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Me and my granddaughter who was 7 the first year we made these. We left out the wine. I let my granddaughter help me with pulling out the stems, chopping the stems, let her chop the other items. Then she stood on a chair beside me and we (me cooked the sausage. She poured in the other ingredients. It was great. The MUSHROOMS was fantastic. We've made these (while mushrooms were on sale on Thanksgiving, Christmas and Easter. You've got to try these.

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These were simply delicious! I served them at a Labor Day party, doubled up on the receipe and STILL didn't have enough. Everyone loved them! I only cooked them for about 35 mins on 350 and they were absolutely perfect!

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My guests loved this recipe and I did too. Has definitely gone into the "party foods" file for future use. I followed the recipe with the exception of parsley which I forgot to add in and I thought it turned out great. Ina will never do you wrong!

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Sub a vinaigrette for the Marsala wine or medium sherry baked them 25 min at 375 and they were wonderful

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Delicious! I didn't bake them for 50 mins. I baked then at 350 for about 30 mins.
I also put some fennel in the mix, I'm obsessed with fennel lately.