Easy Sausage Stuffed Mushrooms

Easy Sausage Stuffed Mushrooms

5
DRFHRLAW 0

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

45 m servings 148 cals
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Original recipe yields 12 servings

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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

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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 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.

Reviews

5

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...

Always popular at my home!!!!

SO yummy!!!! I made a few changes, I nixed the parsley and added a few handfuls of baby spinach instead and drizzled a little bit of balsamic vinegar right before topping the caps with remainin...

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