Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

30

"This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends."

Ingredients

56 m {{adjustedServings}} servings 66 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  2. Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
  3. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  4. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400F or until mushrooms are tender and lightly browned, Serve hot.
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Reviews

30
  1. 44 Ratings

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These are good, but the filling is even better the next day! I'd suggest making it in advance, then fill your mushrooms when you're ready to bake them. I used baby portabello mushrooms.

I made this appy recipe as a entree for dinner by using large portabella mushrooms and we loved it! I doubled the minced garlic as usual with any recipe I make. I also used freshly grated peccor...

Came out great! I substituted a packet of Italian dressing mix for the garlic/parsley/lemon juice bc that's what I had on hand. Was very pleased with the recipe, a big hit!