Caroline and Brian's Stuffed Mushrooms Recipe -
Caroline and Brian's Stuffed Mushrooms Recipe

Caroline and Brian's Stuffed Mushrooms

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"These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!"

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Ingredients Edit and Save

Original recipe makes 5 mushrooms Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
  2. Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
  3. In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
  6. Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2006

This recipe has become a party standard for me. I changed a couple of things that really improved it for my needs. I used little baby 'bella shrooms so that this makes a great bite-sized hor dourves. I sub the on large turkey link with several small turkey breakfast links, cooked and chopped. I roll the stuffing into balls and pop it into the baby 'bellas. Then I roll the tops of each one in shredded Romano cheese. Even non-mushroom eaters seem to love this one.

Most Helpful Critical Review
Jan 28, 2004

Way to much pepper in recipe. It was waaay too spicy and tasted only of pepper. Only a pinch would be recommended.

Jan 25, 2004

I had a dinner party for 22 people and this was the biggest hit! it was absolutely delicious... i used more garlic than the recipe called for and it turned out great!!

Jan 25, 2004

This is a delicious recipe! I used baby bellas (about 10) because my grocery store did not have whole portabellos. I think next time I will try a little more flavorful sausage...I also used Italian flavored bread crumbs (progresso...99 cents!!) and it gave an interesting twist! I highly recommend this recipe. I could have just eaten the filling by itself!!

Jan 28, 2004

This is a great recipe--the flavor of the sausage and garlic combines very well with the texture and tang of the cream cheese. I find that shortening the cooking time to 10-12 minutes actually saves the portobello from drying up.

Jan 25, 2004

These are scrumptuous even with the bread crumbs left out (for a low-carb main dish)! If you do decide to go that route, cut down a little bit on the cayenne and black pepper. The abscence of the bread crumbs concentrates the stuffing spices. Also, I added 3 more sausage links and it was filling and wonderful. I was only able to purchase the mushroom caps without the stems, so I just chopped up a medium-sized cap in place of the stems; it worked beautifully.

Jan 28, 2004

Fortunately I halved the amount of pepper called for, but still the recipe tasted only of pepper. Why would anyone spend $7/lb on portobellos to totally disguise the flavor?

Aug 15, 2008

I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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