READY IN 40 mins

Sausage Stuffed Mushrooms

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Read Reviews (13)

"The perfect crowd-pleasing appetizer, mushroom caps are filled with cream cheese and sausage for irresistible one-bite snacks." — The Kitchen at Johnsonville Sausage

Directions

Preheat an oven to 400 degrees F.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings.
In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

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PREP 25 mins
COOK 15 mins
READY IN 40 mins

Reviews More Reviews

Mar 18, 2013

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.

—jrbaker

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Jan 01, 2013

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!

—elizabeth0807

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19 Ratings

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Oct 14, 2012

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.

—Leah

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Mar 23, 2013

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 peccorino romano as we prefer the rich taste over parmesan. Thank you, Johnsonville!

—Cathy Myers

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Mar 23, 2013

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 closely except, I didn't process, top separately, etc. No time for that and didn't want to dirty up the food processor. I just dumped everything (except the mushroom caps) in a mix and mixed well. Crammed as much into each cap as I possible could, and baked from there. The recipe was INCREDIBLE!

—Carolyn

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Jan 06, 2013

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

—lee2314

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Mar 24, 2013

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 husband hosts his poker group twice a year, and these are expected now!

—pre-teach

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Mar 04, 2013

DELICIOUS! I cut the recipe back, but maybe used a bit more cream cheese than called for. These had great flavor...I wish my mushrooms would have been bigger, lol. Will def be making these again~YUM! Thanks for sharing. :)

—Christina

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Nutrition

Calories
68 kcal
3%

Carbohydrates
1.9 g
< 1%

Cholesterol
14 mg
5%

Fat
5.3 g
8%

Fiber
0.3 g
1%

Protein
3.3 g
7%

Sodium
140 mg
6%

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

Nutritional Information

Sausage Stuffed Mushrooms

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 68
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 2.4g 12 %
Cholesterol 14mg 5 %
Sodium 140mg 6 %
** Potassium 83mg 2 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.3g 1 %
Protein 3.3g 7 %
Sugars 0.5g
** Vitamin A 2 %
** Vitamin C 1 %
** Calcium 1 %
** Iron 2 %
** Thiamin 3 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 3 %

* 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.