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READY IN 23 mins

Sausage Stuffed Mushrooms II

Read Reviews (198)

"FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over." — Sam

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Original recipe makes 10 servings Change Servings

1/2 pound ground pork sausage
1 (8 ounce) package cream cheese, softened

1 (8 ounce) package fresh mushrooms, stems removed

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Directions

Preheat the broiler.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

Kitchen-Friendly View

PREP 20 mins
COOK 3 mins
READY IN 23 mins

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Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.

—Marley_Mom

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Most Helpful Critical Review

Dec 01, 2003

I'm glad I tasted one of these before stuffing the rest of them or serving because they were quite bland. I used a whole pound of sausage with the 8 oz. of cream cheese and added salt and fresh ground pepper. THEN, they were very good and people raved. Slightly greasy so next time I will drain the sausage better. Also, I baked at 350 for about 10 minutes and then broiled for a couple of minutes.

—MERRYWOOD2

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236 Ratings

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Feb 27, 2007

I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.

—lreeder

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Aug 26, 2003

I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It makes them moister and creates a pretty marbled look.

—APRILSHOWERSKC

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Sep 05, 2008

These are awesome - I've been making this recipe for years. I've made lots of other good stuffed mushrooms, but these are goof-proof and always get asked for (no matter how many times I tell people how to make them). I usually use sage sausage and add some hot pepper flakes, or vice versa. My neice has been helpping me make these at Thanksgiving since she was 3 - I make the filling before she gets here and she wears my apron and fills all the mushrooms. Great tradition, and so easy to pull off. Thanks for posting this one!!

—SunnyByrd

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Nov 25, 2005

Thank you so much for this recipe. It was so easy and delicious. I got rave reviews and the were gone in minutes. The only change I make when making them was to dip the tops in bread crumbs after I stuffed them. This way they had a nice looking crust on the top.

—Moe

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Aug 26, 2003

I have been making this recipe for years! They are SO good, can't stop eating at just one! I sometimes add onions, some of the mushroom stems chopped fine or some hot sauce for a little heat. Easy and delicious!!

—JANDAMOM

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Jan 19, 2005

Very good! I did make a few changes. I made them twice, once with spicy breakfast sausage, and once with italian sausage. Both very good. I also added oregano, basil, garlic, and salt. In addition, I drizzled the baking pan with a bit of olive oil to give the mushrooms some moistness, and cooked at 400 for about ten minutes instead of broiling. Great recipe!

—FOODWIZ

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Nutrition

Calories
178 kcal
9%

Carbohydrates
1.6 g
< 1%

Cholesterol
40 mg
13%

Fat
17 g
26%

Fiber
0.2 g
< 1%

Protein
5 g
10%

Sodium
219 mg
9%

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

Nutritional Information

Sausage Stuffed Mushrooms II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 178
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 8.2g 41 %
Cholesterol 40mg 13 %
Sodium 219mg 9 %
Potassium 144mg 4 %
Total Carbohydrates 1.6g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 5g 10 %
** Sugars 0.4g
Vitamin A 6 %
Vitamin C 2 %
Calcium 3 %
Iron 6 %
Thiamin 15 %
Niacin 14 %
Vitamin B6 6 %
Magnesium 2 %
Folate 4 %

* 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.