Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.
I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.
I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It makes them moister and creates a pretty marbled look.
I'm glad I tasted one of these before stuffing the rest of them or serving because they were quite bland. I used a whole pound of sausage with the 8 oz. of cream cheese and added salt and fresh ground pepper. THEN they were very good and people raved. Slightly greasy so next time I will drain the sausage better. Also I baked at 350 for about 10 minutes and then broiled for a couple of minutes.
Thank you so much for this recipe. It was so easy and delicious. I got rave reviews and the were gone in minutes. The only change I make when making them was to dip the tops in bread crumbs after I stuffed them. This way they had a nice looking crust on the top.
These are awesome - I've been making this recipe for years. I've made lots of other good stuffed mushrooms but these are goof-proof and always get asked for (no matter how many times I tell people how to make them). I usually use sage sausage and add some hot pepper flakes or vice versa. My neice has been helpping me make these at Thanksgiving since she was 3 - I make the filling before she gets here and she wears my apron and fills all the mushrooms. Great tradition and so easy to pull off. Thanks for posting this one!!
Very good! I did make a few changes. I made them twice, once with spicy breakfast sausage, and once with italian sausage. Both very good. I also added oregano, basil, garlic, and salt. In addition, I drizzled the baking pan with a bit of olive oil to give the mushrooms some moistness, and cooked at 400 for about ten minutes instead of broiling. Great recipe!
I have been making this recipe for years! They are SO good can't stop eating at just one! I sometimes add onions some of the mushroom stems chopped fine or some hot sauce for a little heat. Easy and delicious!!
Have been making these for years and here is the "real deal" on how they should be done: one pound of cream cheese (not the low fat kind)and one pound of hot italian sausage (or regular italian if you don't want the heat) - NOT breakfast sausage. Brown sausage break into smallish pieces drain and add cream cheese. Mix together and fill mushrooms. Sprinkle with paprika and bake at 375 for 30 minutes. The sausage provides enough flavor that you don't need to add anything else. The longer cooking time cooks the mushrooms all the way through and browns the tops so you don't need bread crumbs. Try it and see the difference for yourself!
