So Divine Stuffed Mushrooms

So Divine Stuffed Mushrooms

5
April Flowers 1

"These sausage and blue cheese stuffed mushrooms make awesome and easy appetizers. Use spicy sausage for an added kick!"
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Ingredients

1 h 15 m servings 101 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Arrange the mushroom caps on a baking sheet with the cavity-side facing upwards. Drizzle the olive oil over the mushroom caps. Mix the sausage, blue cheese, Worcestershire sauce, balsamic vinegar, garlic, lemon juice, salt, and pepper in a bowl. Fill the mushroom caps with the sausage mixture.
  3. Bake in the preheated oven until the sausage is no longer pink, about 60 minutes.

Reviews

5

Very flavorful, very easy to prepare. If you are a "blue cheese" person, you will love this recipe. If anyone in your group is not, I probably would not make prepare this as the blue cheese is...

Cook the sausage before stuffing in the mushrooms to reduce the grease and oven time is cut to about 20 to 25 minutes. Otherwise a great recpe

DD made this recipe today. We both love sausage and blue cheese, but were disappointed in the flavor. Will not be making this recipe again.

These are so flavorful! Everyone loved them. I trippled the filling because I used mini portobello mushrooms. Next time I am going to try soaking the mushrooms in the vineger & worcestershire ...

Made this recipe today. I love sausage and blue cheese is a favorite. My only change was I made a half of batch. I was very disappointed. I found the stuffing was salty and did not stay toge...