Musings: Sausage-Stuffed Mushrooms

‘Tis the season! How did these Sausage-Stuffed Mushrooms work for you and yours? Did you change any of the ingredients? Make these appetizers anytime, but we’ll start posting them Thursday, Dec. 24.


9 Responses

  1. I’m planning to make these for a potluck on Monday. I’m hoping for some feedback on this recipe!

  2. I am planning to make these as part of a hot antipasto with Christmas dinner. Has anyone ever made these a day ahead and refrigerated them overnight?

  3. I made these appetizers for our Thanksgiving dinner. The guests raved over them – the flavor was fantastic… however, Ina’s recipe says to cook the sausage in some olive oil and this really does make the mushrooms a bit too greasy! I would suggest just browning the sausage withOUT any additional oil. I literally had to take paper towels to absorb the grease that was surrounding these delicious mushrooms.

  4. LOVED this recipe!! i’m making them again today for Christmas Eve and Christmas Day appetizers.

  5. I liked this recipe. I used Portobello mushrooms (big ones) instead of button mushrooms. I’m headed into the kitchen to make more for tonight.

  6. I love these, but oddly enough, my hubby preferred my parmesan-stuffed mushrooms. I never thought he would pass on something with extra meat in it…

  7. I’m not going to be able to make these this month…they look scrumptious though.

  8. These were so yummy… We made them to be served as apps. during our Christmas Day Dinner. I made a little change in the recipe… I used Blue Cheese instead of Mascarpone. That’s what I had on hand and my family doesn’t care much for Mascarpone anyway. They were very tasty… We are making them again, for New Years, to go with our Bacon Wrapped Dates. (you can find the recipe on my blog!)

  9. I have made them twice, but still not taken a picture! I’m making them again for NYE, so I will be sure to photograph. They are so delicious!

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