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Sausage Stuffed Mushrooms


"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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56 m servings 60 cals
Original recipe yields 48 servings (48 stuffed mushrooms)


  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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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 400 degrees F or until mushrooms are tender and lightly browned, Serve hot.

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Read all reviews 43
  1. 62 Ratings

Most helpful positive review

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 mad...

Most helpful critical review

This just didn't have the flavor I was hoping for.

Most helpful
Most positive
Least positive

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 mad...

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!

My boyfriend loves these and practically begs me to make them. I don't discard the stems, I chop them up and put them in the sausage mixture while cooking. They disappear really fast and other t...

I liked it and my kids loved it! I made a little change, I didn't use bread crumbs and add extra parmesan cheese. Thanks for another good recipe.

This is one of the best recipes for stuffed mushrooms that I've tried. Ever. In my life. Thankfully, no one in my house likes mushrooms, so they were all mine! I followed the directions clos...

Very simple and fun recipe. My husband loved the recipe. Definitely A+ recipe. I used Portabello whole mushrooms because there bigger.Excellent as appetizers.

I have a recipe that is very similar, although I use ground sausage and add chopped imitation crab meat, and I skip the lemon. I also use both parmesean and mozerella cheese. Big hit! My husb...

The stuff mushrooms are amazing. I tried the other Johnsonville stuffed mushroom recipe and this one is by far the best. I would not direct you towards any other stuff mushroom recipe as this is...