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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

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The Kitchen at Johnsonville Sausage

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.

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Original recipe yields 48 servings

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Nutrition

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  • 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

Directions

  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

jrbaker
25
3/18/2013

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.

Cathy Myers
13
3/23/2013

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 peccorino romano as we prefer the rich taste over parmesan. Thank you, Johnsonville!

elizabeth0807
13
1/1/2013

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!