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Super Sausage Stuffed Mushrooms

"These easy and cheesy sausage-stuffed mushrooms are a great appetizer for parties. Make extra if you want some for yourself."
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40 m servings 178 cals
Original recipe yields 10 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 525 mg
  • 21%

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

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined.
  3. Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.

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Read all reviews 55
  1. 73 Ratings

Most helpful positive review

I made this with hot Italian sausage and mozzarella cheese - no spinach. I also saute chopped garlic and toss the mushroom caps in that, cooks them at the same time. Remove caps and set aside ...

Most helpful critical review

Too dry. Seemed like it needed a cheesy taste.

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Most positive
Least positive

I made this with hot Italian sausage and mozzarella cheese - no spinach. I also saute chopped garlic and toss the mushroom caps in that, cooks them at the same time. Remove caps and set aside ...

Great appetizer! People that didn't even like mushrooms loved this! I think this recipe calls for A LOT of spinach...maybe a little too much?? After filling the mushroom caps with the mixture...

I've made these appetizers a few times now and everyone loves them. I have made a few changes: - 1/2 the spinach (too much spinach makes the mushrooms bland) - Added Italian seasoning to the ...

I took the idea of this recipe and made it simple... one package of Jimmy Dean Sage breakfast sausage, crushed red pepper, bread crumbs, one egg and parmesan cheese. They were so yummy, quick t...

This recipe was good but there was WAY to much spinach! Next time I will use half the amount of spinach and it was almost like it was missing something in tase but I think that might have had so...

These were a BIG hit! I made the whole batch for my husband and I to snack on..we ended up taking them to our jobs, and we were swarmed! Everyone raved about them. I sprinkled extra parmesean ...

Overall, very good. I too used a little less spinach and chopped up the stems very small to use in the mix. I sauteed them in a small amount of olive oil after browning the sausage. I had a lot ...

This is a beautiful recipe with Provisions. I pan fried the mushrooms in butter on each side on medium heat before stuffing. As stuffing i used BE hot sausage with fresh baby spinach, cream chee...

Very good basic recipe. I did make a few changes. I left out the spinach, added in chopped mushroom stems, italian seasoning, and garlic powder. I also found that I had more stuffing than I had ...