Test Kitchen Tips
For as far back as I remember, stuffed mushrooms have always been a favorite in my family. As my mother did, I use crab meat instead of sausage. Believe it or not, the imitation crab legs also work well in this recipe. Using canned crab meat still tastes great but, make sure you drain it very well. I’ve served this to guests ascasseroles and appetizers, etc.. None had any idea they weren’t eating the real thing, before I admitted I used canned or imitation crab. All were wildly asked and surprised for the recipe. I usually give them the recipe and include your e-site address. If you’d like a few of my favorites, please just ask. Thank you for ToH, and all of the work that goes into creating a magazine, on-line presence, fab recipes, and more. Unfortunately, now that I’m attempting to live on disability, I’ve had to cut out every “extra” and that included my subscription for the Taste of Home magazine. You’ve got such a great selection of tips and recipes that I really miss receiving themagazine and cookbooks, etc. I miss them much because I read cookbooks like novels. ToH was always my very favorite and I wish I could still afford a subscription. I know you’ll keep up the great work. Please have a beautiful and safe day. I hope everyone you speak with is in a really good mood! ! Kim
Hi Debbie, I grew up as a young girl in Eagle. Just saying Hi and thank you for reminding me of this recipe. One of my favorites is pickled beets and the eggs put it over the top!
Had some big mushrooms that were perfect for stuffing so I made these yummy stuffed mushrooms. They were tender and the filling taste great. I used hot sausage for extra flavor.
These are amazingly delicious! Served them at a Christmas Party last night and everyone raved! Before baking I top them with a mixture of panko, butter
For Debra, yes, that’s what I do, waste nothing, even though i follow the directions! My crew needs a bit more spice so I added much more garlic and crushed red peppers and a pinch of cayenne. For those of you that love adventure, try a red wine, a good cab sav works wonders.
Got a question. don’t you chop up the stems and cook them with the sausage? Thank you.
I made these last week and loved them. I love mushrooms anyway, but always wanted to make these. I used hot italian sausage and italian seasoning and omitted the cream cheese and bread crumbs to eliminate some calories. Before adding the topped and stuffing with parmesan cheese and then baked another few minutes until heated, Brushed the mushrooms with butter and baked about 10 minutes. I picked them up and drained any juice remaining in the mushroom and plated before serving. The mushrooms were very moist and tasty!
They were good but maybe missing something and I just put my finger on what. If I do decide to make these again I will try adding some white wine like others have suggested.
Definitely won’t make these again. There are so many better stuffed mushroom recipes out there. They were very dry and not very flavorful.