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Easy Sausage Stuffed Mushrooms

DRFHRLAW

"We have these at most of our neighborhood gatherings. Everyone always asks for them."
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Ingredients

45 m servings 148 cals
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 424 mg
  • 17%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Hollow out each mushroom cap, reserving scrapings.
  3. Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  4. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
  5. Stuff each mushroom cap with sausage mixture and place on a baking sheet.
  6. Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

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Reviews

Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

I make a very similar recipe to this but I add cream cheese to this mixture which gives it a creamy texture. To me, without the cream cheese the stuffing is too dry.

Most helpful critical review

I've made these for years but I thought I'd try something different. The onions, garlic and bread crumbs intrigued me as an alternative to what I usually do. I thought cooking the sausage ahea...

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Least positive
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I make a very similar recipe to this but I add cream cheese to this mixture which gives it a creamy texture. To me, without the cream cheese the stuffing is too dry.

I've made these for years but I thought I'd try something different. The onions, garlic and bread crumbs intrigued me as an alternative to what I usually do. I thought cooking the sausage ahea...

Great recipe, using a food processor on sausage/ onion mixture for easier stuffing works great. I also used 1/2 cup mozzarella instead of parmesan, just added parmesan on top with drizzled but...

These were amazing and highly addictive. I made these for a party were some attending (including me) have various levels of lactose intolerance. This recipe had the least and most easily substit...

My husband asks me to make these apps - they make the night start off deliciously. I do not find these dry at all with the sausage.

I substituted the parmesan cheese with mozzarella which made the stuffing really creamy.

It was delicious and my family loves them we have had them twice now, the second time I made them I used large portobellos and added mozzarella cheese.

These were pretty good with a few minor changes. I omitted onion, added extra tsp crushed garlic and added 8 oz shredded mozzarella cheese (4oz mixed in stuffing mix and sprinkled remaining on ...

These have become my gov to appetizer. Always requested for any kind of party. Very easy to make.