Caroline and Brian's Stuffed Mushrooms

Caroline and Brian's Stuffed Mushrooms


"These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!"


1 h 10 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
  2. Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
  3. In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
  6. Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
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  1. 81 Ratings


This recipe has become a party standard for me. I changed a couple of things that really improved it for my needs. I used little baby 'bella shrooms so that this makes a great bite-sized hor dou...

I had a dinner party for 22 people and this was the biggest hit! it was absolutely delicious... i used more garlic than the recipe called for and it turned out great!!

This is a delicious recipe! I used baby bellas (about 10) because my grocery store did not have whole portabellos. I think next time I will try a little more flavorful sausage...I also used Ital...