I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.
I made this before and this time I made a couple changes. I added 1/2 cup of water to the stuffing mixture because last time it was too dry. I also bought 3 pounds of mushrooms (but only used stems from 2 pounds of the mushrooms). It turned out to be the perfect amount of stuffing! I will definitately be making this again. My friends once again raved over this recipe.
Read MoreI used turkey sausage instead of beef. Good recipe. Lots of room for personalization. They did lack a little zing.
Read MoreI made this before and this time I made a couple changes. I added 1/2 cup of water to the stuffing mixture because last time it was too dry. I also bought 3 pounds of mushrooms (but only used stems from 2 pounds of the mushrooms). It turned out to be the perfect amount of stuffing! I will definitately be making this again. My friends once again raved over this recipe.
I agree that it lacked a little "zip." Next time I will use more cheese and sausage instead of ground beef.
took a little while to prepare, but was delicious...i recommend adding a little water, because they get a little dry
excellent stuffed mushrooms. I substituted italian flavored sausage for beef to give a little extra zing. I used very large stuffing mushrooms, so I added a little water to the casserole while baking to ensure the mushroom was cooked through and not dried out. The cheese and bell peppers really make this recipe special.
Great recipe for stuffed mushrooms. I used half hot italian sausage and half ground beef. I ended up having lots of filling left over so we used it as a stuffing for omelette the next morning with great results.
Simple enough to make. I thought they were very good. My husband wasn't all that excited 'bout them but his complaint was that I used the giant mushroom caps and they were "too much, too large". So that's really nothing to do with the recipe.
I love this recipe! Mmmmmm!! I also made it leaving out the meat and using more mushrooms. Very tasty!
I really enjoy a good stuffed mushroom. Great base for endless possibilities....Creativity can make this recipe an instant family favorite.
I used turkey sausage instead of beef. Good recipe. Lots of room for personalization. They did lack a little zing.
This was a very good recipe. I only made one change and that was to add an egg. It helped bind the ingredients together. Very easy to make.
I tried this recipe for a family party and it was the hit of the party!! Try it with ground sausage ( I mixed one original and one hot sausage) and a little parm. cheese for something extra. They are very rich however, one or two mushrooms for person is about perfect!!
Great recipe - but margarine, erm, no! It has to be butter - it's a natural product after all. And whenever you can, use fresh herbs instead of dried for more sensational flavors - at stage 3, add them right at the end just before lifting off the heat.
These were really good right out of the oven but if you wait ANY at all to serve them they get really soggy and gross.
I can't cook but I could make these!! They are very tasty! They also fit into my gestational diabetes diet and are a great way for me to get more protein in too! Thanks for sharing this one!
These were a hit! I used turkey Italian sausage, 1-1/2 C. mozzarella cheese, 1/2 C. asiago cheese, left out the basil since the sausage is spicy, and added 2 T. white wine because the stuffing seemed rather dry. I subbed 2 T. olive oil for the margarine and sprinkled 1/2 C. romano cheese on all last 10 min. of baking. As a previous reviewer suggested, the pack of mushrooms from Costco was just right to use up all the stuffing. I didn't cook the mushrooms first but had no trouble with them getting soggy from too much liquid. As one reviewer stated, they were a bit like a meatball in a mushroom, but hey, WE LOVE MEATBALLS!
These were quite good, but lacked a little "Zip". Next time I'll add a little hot italian sausauge to the beef stuffing mix.
I made made these mushrooms because I had a bunch of spare ingredients lying around that I needed to get rid of. While putting everything together, I kept wondering if the mixture would need salt. I left it out because I wanted to follow the recipe exactly and it tasted fine in the end. The prep took just a little over 30 minutes for me.
I made this for my husband's Office party last year, and they are still talking about it! Great Recipe!
I've made this recipe several times and it's always a winner. I make this as a main course, using the extra large button mushrooms, serve it with a salad and bread sticks, yum, yum!
I made these for a party we had this past weekend and they were wonderful! I substituted the ground beef for chorizo sausage and then used grated Manchego cheese instead of the cheddar. They were gobbled up in no time! This is a great base recipe, it's fun to play around with the ingredients a little.
worth all the effort you put into them, maybe garnish with some fresh parsley to add a little color.
Great recipe. I did however substitue the hamburger meet with ground sausage and it was great.
These got many compliments at the xmas party I took them to, but were just a little strong on the garlic for me. It does make way to much stuffing and I had a hard time wasting it so I later added an egg to help hold it together for turning it into meatballs and then baked them for spaghetti. Turned out ok i guess for a leftover concoction.
I made this recipe, following the directions precisely. The mix was dry, and there was a lot of mix left over. I should have added water to the mix and used three lbs of mushrooms, but the stems from only two, as another member suggested.
This is a keeper. I substituted Italian sausage (hot) for the ground beef and omitted the green pepper. Use small portabella 'shrooms ("Baby Bella") if you can find them. This makes a lot of stuffing--party size!!!
This is one of the best recipies I've found in a long time. I modified it to be vegetarian and also for personal tastes (I left out the bell peppers, added onions and twice the garlic and used fake sausage(gimme lean) instead of the hamburger) I brought the mushrooms to Thanksgiving dinner, and they disapeared in about two minutes! Everyone raved about them, and were shocked to hear I used fake sausage (none of them are vegetarian and they are usually a little afraid of vegetarian type products and recipies) My friends grandmother even made me promise to send her the recipie! I think the only thing I'd change next time is to make at least 5 times as much :-)
Love! Love! Love this recipe! I use half of the beef,butter instead of marg. Also I use swiss cheese. Thanks for this great recipe!
WOW! WOW! WOW! Vegitarians, try this without meat or with vegie sausage, WOW!
Made these last night for the hubby and I so only madehalf of the recipe. Made exactly as directed. Not impressed. They are OK. The Italian sausage taste was predominate and overpowered the more delicate taste of the mushroom. May try the left over stuffing ( with a little more bread crumbs, cheese and garlic) in a zucchini.
If you like meatballs on a mushroom, this recipe is for you!! At least that's what my husband said it tasted like......and i have to agree with him this time.......I dont think i will be using this recipe ever for "stuffed mushrooms" but if im ever looking for " meatballs on a mushroom"..................
I love this recipe, it was quick and easy. The whole family loved it. It was like going out to eat.
Incredible! Perfect party dish that will have all of your guest begging for the recipe!
Great recipe. I did change it a little by using half hamburger and half mild italian sausage. It did make a lot of filling but I piled it on high and used it all. All my guests loved them and asked for the recipe.
These were a huge hit at my Christmas Party. I am not a mushroom fan myself, but I made them because my husband loves them, and they were snatched up quickly!
added chopped onions and green peppers and extra olives, mixed both mozzerella and sharp cheddar into the mix and other than that kept all as origanal. BIG hit.
Really amazing meal! Unlike others we have tried, the mushrooms were nice and firm. Too much unused stuffing (2x) will be saved for another meal.
Recipe was ok. It had a bit too much ground beef in it though. If I made it again I would probibly cut it down to 1/2 lb of beef and up the breadcrumbs to 1/2 cup dry breadcrumbs and 3/4 cup soft breadcrumbs.
Great recipe as a side or an appetizer! I used lean ground turkey rather than beef and added a little seasoned greek yogurt sauce to serve.
Loved it! Added some whole milk as some reviewers said it can get too dry, and it turned perfect! i saved some cheese for top; and added seasoned salt for the zing everyone talking about! Gonna make this again!
This was my first attempt at making stuffed mushrooms. Very easy to make although I used 1/2 pound ground beef and 1/2 pound sausage. There was quite a bit of the mixture left over so my husband and I made nachos with the remainder of it!
I made this when trying to get rid of some ground beef, so it didn't make much sense to buy sausage. In stead I threw in some sage, marjoram, thyme and red pepper. It still lacked flavor. The cheese doesn't come across at all. There are better stuffed mushroom recipes.
This is an excellent basic recipe! It definitely needs some zing, like others have posted. I'll make it again, but dress up the filling. (In this first attempt I added a bit of pizza sauce and some shredded mozzarella to the top. Was great!) Btw, Costco sells a big container of mushrooms that just happen to be exactly the amount called for in the recipe. I also scraped the gills out to give a little more room for stuffing. I ended up using all the stuffing this way.
Very good, we enjoyed them alot. I used beef and pork chorizo to spice it up some. Tons of stuffing left over, I think I'll go buy some more mushrooms to use it up!
I'm not a mushroom fan, but these were great! I prepared them the day before, refrigerated overnight and then baked just before serving. They disappeared at our Superbowl party!
These were absolutely awesome. I made them for a party, and they were the first thing to disappear. The only thing I did differently from the recipe is that I sauted onions along with the peppers, and I added more cheddar on top. They were great. And I made the filling the day before, so they were a cinch to pop in the over right before I needed them!
These are delicious! I made them with giant portobellos and topped with shreded cheddar - the recipe filled about 6.
Very good filling. I used Italian sausage in place of the ground beef. It made more filling than I could use in the mushrooms. I put it on sliced french bread and heated those in the oven- yum!
not the quickest recipe to prepare, but the outcome was really tasty! i made these for a wedding shower and a party for Chinese new year. it was a hit with everyone!
Restaurant quality taste you can make easily at home.
Yum Yum, Very Good. My mother even liked it and she doesn't like much I make. My husband loved them.
Instead of using cheddar cheese I used Mozzarella and it came out great. My family raved.
My guests were talking about these orderbs for weeks! Everyone has asked for a copy of the recipe, and family requested them again for the holidays. These stuffed mushrooms are very delicious!
Andie, i tried ur stuffed mushrooms last weekend and i must say they were fantastic! the combination of the spices and herbs with the beef and cheese and the tenderness of the mushrooms, mmm, mmm, mmm! Thank you so much for sharing, i really enjoyed them.
Very good! I went with 1/2-1/2 beef/hot Italian sausage combination. I overstuffed jumbo mushrooms and put a little water as suggested in the pan. Check the water level to be sure not too much water is released and rise up to the stuffing. The mushrooms were completely cooked through as well. They were devoured at Christmas dinner.
These were OK, but not the way we prefer stuffed mushrooms, weren't thrilled with the addition of beef.
I don't know if children would really like this, but i brought these mushrooms to a party and I was the hit!! Everyone just loved them. I didn't put the mushroom stems in with the meat mixture, I thought it would be to much. I got asked for this recipe to many times that night!!
These were really good! I made them for a party and had a couple people ask for the recipe.
I made these for appetizers and used portebella mushrooms. Oh my goodness! They were scrumptious, but huge and would have been great just as a meal. We all loved them and my husband is head over heals for them. Definitely making these again! Thanks!
I used fresh herbs and 1/2 lb of sausage and 1/2 lb of groud beef and a bit of garlic salt. Easy to make. My picky co-workers really liked them.
this was good, but i think next time i'm going to reduce the amount of hamburger by at least half. that way it'll be cheesier and easier to taste the delicious mushrooms! :-) thanks.
i loved it and so did the whole family.... i used sosige but it was just delicious!
I made these for a party, and everyone loved them. They were delicious! Thank you!
I omitted the pepper, it didn't seem necessary. I also used 1/2lb ground beef and 1/2 lb of sweet sausage. Also added a bit of bacon. I found that if you put the mushrooms in the oven for 6 minutes without the mixture then add the mixture the mushroom itself is cooked more. The mixture make a lot! They were wonderful!
I also add a little chopped onion and only added 1/2 to 3/4 lb of ground beef. I also used Mozarella instead of Cheddar (I've never had a stuffed mushroom that didn't use Mozarella). They came out great and got rave reviews at the party for which I made them. Serve them warm and keep them warm though. I'd recommend a warming plate..
This is the best recipe for stuffed mushrooms EVER! I follow the recipe exactly. Perfection!
I used ground turkey and used a spicy cheese. Everyone thought I used spicy sausage. So good. I did not add any water. Mine were not dry at all. Loved them!
Made for a party and got rave reviews! Will definitely make again. I used a little more butter though.
I used three different cheeses and seasoned the meat. Also added extra garlic. Everyone LOVES these and requests them every year.
This is a great base for so many things. I used chicken sausage and feta instead of beef and cheddar. There was extra stuffing, so we used it for omelets. Will be making this often.
Excellent appetizer. The only changes I made were: meat - used one third each beef, pork, and veal, red pepper (rather than green), and less breadcrumbs.
I keep making winners! I made this for dinner using Portabello mushrooms and I also added beef sausage to the mixture. Muah! Very good! I will make this again and again. Thanks Andie from another Andi aka Andrea.
This recipe is fabulous! I used both beef and Italian sausage as recommended by many others. I also chose to add a few shallots and more butter. They turned out excellent and extremely moist. They only problem was forgetting to inform the vegetarians that they contained meat!
they were a hit at my dinner party. Only change I made: I used Italian sausage instead of hamburger.
AMAZING! flavorful and moist. And pretty simple. Ate as the entrée and it was super filling. I added 2 Italian sausage links (mashed up with the beef), which added a lot of flavor. Also, a little bit of chopped onion. It made a lot of mixture which I'll use the extra for omelets as someone else suggested.
I appreciated this recipe mostly for how to cook the stuffed mushrooms themselves. I made a gluten-free filling with bacon, the mushroom stems, red pepper, a clove of garlic, a small onion and some oregano from my garden. I sprinkled in some parmesan cheese and colby jack chunks that I placed in each mushroom cap before filling. That melted just right, and worked well. But the 400 degrees at 20 minutes was right on for me and these got rave reviews from my family. Thanks for sharing!
I love this recipie! Very flavorful, I do aggree if you use big mushrooms you migh need to add a little water to keep from drying out, because they take longer in the oven
