Sausage & Cheese-Stuffed Mushrooms

My family raved about this and requested it be made again soon.

easy to make no time at all

They are great. I made them a few times. Once for a party and everyone loved them. It's very fast and easy.

these are REALLY REALLY good...if you get a chance to make these...do it.....you won't regret it !!

A friend made these the other night and they were delicious!!! Great for anyone on the Atkins diet as well!!! I can't wait to make them myself.

i prefer to stuff mushroom caps with a lower fat meat, usually crab, and to use a bit more flavorful cheeses made as a blend with lighter cheeses, e.g., gouda, monterey jack, farmer's or chevre. mozerella gives a nice brownable topping that holds it all together, right on top. also, some added italian seasoned bread crumbs. you could also mix in a little egg with the seafood or meat. fatty meats don't work well with mushroom caps; they are too absorbent. and be sure not to get them wet when cleaning them or you will have a wet, soupy mess. mix in a little of the stems, cut up, and finely cut yellow onion and or celery.

Very easy to make! Everyone loved them. I would definately make these again.