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Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

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Jamie Girl

Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
  2. Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
  3. Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
  4. Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
  5. Bake in preheated oven until cheese is melted, about 30 minutes.
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Reviews

Deb C
2
5/17/2014

After reading the only review for this recipe, I decided to not bother cooking the mushrooms and meat separately, but stuff the raw sausage mixture into the mushroom caps. I also halved the amount of breadcrumbs the recipe called for. The result was a moist and delicious appetizer. I baked them at 350° for 30 minutes. The recipe could use a little more seasoning to me, but it was still very good.

lageary
1
11/28/2013

I made this tonight for a thanksgiving side! The taste was wonderful! The whole plate was devoured. I bought sweet Italian sausage without the casing and I only had string cheese mozzarella on hand which I sliced thin to incorporate into the mix. My only drawback was I wished the filling didn't turn out so dry.