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Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
Nutritional Facts 1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 04, 2013 by flageolet
i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe
Reviewed on Dec. 27, 2012 by shorty95
This recipe is wonderful and easy to follow. I used large portabella caps w/green onions and used sage sausage...NUMMY!! I was always intimated by recipies I've never tried before, but find you learn by trying!!
Reviewed on Dec. 01, 2012 by Pennsy_Q2
I made this tonite - delicious! Not that difficult to follow, and anyone that can cook should be flexible enough to adjust the recipe as needed.I would try using baby ports the next time as opposed to smaller white mushrooms.BTW, I can't believe that people would spend the T&E to bash other peoples' opinion regarding a recipe. Sorry it didn't work for them, but based on what I've read it worked for you. Get a life!
I made this tonite - delicious! Not that difficult to follow, and anyone that can cook should be flexible enough to adjust the recipe as needed.
I would try using baby ports the next time as opposed to smaller white mushrooms.
BTW, I can't believe that people would spend the T&E to bash other peoples' opinion regarding a recipe. Sorry it didn't work for them, but based on what I've read it worked for you. Get a life!
Reviewed on Nov. 30, 2012 by quickfix
I haven't tried this yet, but I can tell it will be great. I do have a thought, or maybe a question. Is there a reason not to cook the sausage and combine with the other ingredients prior to stuffing the 'shrooms? I wouldn't cook the sausage dry, but this should shorten the final cooking time, and save time when you are ready to get 'em out.
Reviewed on Nov. 29, 2012 by silkribbonrosie
This was a fabulous recipe! Very tasty and very fulfilling in every way! Saarrc doesn't know his whisk from his elbow!
Reviewed on Nov. 29, 2012 by saarrc
Yvonnelle, you dumbbell (one word), it's spelled MUSHROOM!!! Perhaps You should stay out of the kitchen!
Reviewed on Nov. 29, 2012 by Regi M
Yet another yummy stuffed mushroom recipe! Yesterday on a Canadian cooking show "Best Recipes Ever" spicy Italian sausage and portabellini (baby portabella) mushrooms were used. They cooked the sausage in the frying pan with the other ingredients first and once baked, added extra cheese on top and broiled them for a couple of minutes... Go to Wikipedia and do some research on mushrooms! Any serious cook uses recipes as a guideline and can adapt and tweak recipes to personal taste and what's on hand. My Grandmother's and Great Aunts' recipes used ungraduated cups and spoons and their recipes always turned out great. I feel sorry for people who make cooking so tedious by needing everything to be measured to within a milometer of it's life. Cooking and eating are suppose to be enjoyable experiences! That's my "dash" of wisdom - don't "pinch" me!
Reviewed on Nov. 29, 2012 by heidimotsch
Has anyone made this using portobella caps for more of a meal-sized dish (wait, let me get my tape measure to clarify the size...)?
Reviewed on Nov. 29, 2012 by pbonds
Very very delicious. The person who gave it one star obviously doesn't know how to cook very well - they must be a beginner cook. It's very easy to figure out the size of the mushroom without getting a tape measure out. Don't be so hard on them. Everyone makes mistakes so give them a break. Also, to the person who wanted to add Sage, I believe Jimmy Dean makes a sage sausage that I use in my dressing for turkey and it is yummy.
Reviewed on Nov. 29, 2012 by yvonnelee
look at the picture and any dumb bell can see it is a button mushorrom how stupid can some people be they should never go into a kitchen..
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