Stuffed Mushrooms IV Recipe -
Stuffed Mushrooms IV Recipe
  • READY IN 1 hr

Stuffed Mushrooms IV

Recipe by  

"An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  4. Bake for 20 to 25 minutes in the preheated oven.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

Outstanding-more than a few gourmets at a recent party advised these were the best sausage mushrooms ever! I used Bob Evans sage bulk sausage,italian seasoned bread crumbs,minced red pepper, and a good dash of Emeril's essence as well as the standard recipe items. I also topped them with gruyere cheese and parmesan before baking. FYI I made this 4 hours in advance,melted butter in a casserole placed them in the casserole and refrigerated until ready to bake and serve. Sooo easy and so many wows!

Most Helpful Critical Review
Oct 27, 2011

After making the filling, I thought they lacked flavor so I am giving the recipe only three stars. I added garlic powder, onion powder and parsley and they tasted better. After baking them, I gave them a generous sprinkling of parmesan cheese and topped each with provolone. I baked them an additional couple of minutes until the cheese melted. Tasted delicious with the additions.

Nov 21, 2002

My husbands family get togethers are always an aggrevation for me. I never know what to take and then usually end up taking home more than half of what I brought (after it has set out all day) and throwing it away. I took these and everyone raved! I substituted sausage, used seasoned bread crumbs and put swiss cheese x's across the tops. I also used a mini chopper to grind the sausage finely. This really made the recipe simple, because I did not have to stand over the sausage chopping with a spatula to keep it from clumping into big pieces. 5 giant stars from me and my husbands super picky family!

Dec 07, 2005

Wow, these were SO good! I made them for an appetizer on Thanksgiving, and my husband and I had to stop eating them! We were afraid we'd have no room for dinner. We really loved them. I did use spicy sausage in place of ground beef, and I think I used italian flavored bread crumbs because it's all I had, but they were fabulous. I also prepared them the night before and refrigerated, and then heated up in the toaster oven (turkey was in the big oven!) and they were wonderful. Can't wait to make again!

Oct 09, 2003

Oh my, just fabulous! I doubled the recipe and used sausage instead of beef. Next time I will omit the butter in the mixture, as it was somewhat greasy. There was a lot of the mixture left over after stuffing so a couple of nephews used that to spread on crackers. It makes a wonderful spread, so from now on I may just bake the filling in a casserole dish and serve as a dip. 5 stars plus!

Dec 12, 2005

These were AWESOME! I kinda winged the recipe a little as I added more garlic and some celery to it. Also, I completely FORGOT to add the cream to it - this was my first time making stuffed mushrooms, so I called a friend in panic (this is after I had them ready to go in the oven) - she suggested a little bit of zinfandel on each one...I used a turkey baster to add the wine and they were AMAZING! Definitely the fastest appetizer gone from the Thanksgiving spread! Will definitely be making these again. Also, I didn't have any chili powder so I just left it out. :)

Nov 25, 2005

I used Johnsonville Irish Sausage (it's what I had on hand)... the kind with "a wee bit o garlic"... I made about thirty of these and they were devoured in short order by a party of 6. I also used the regular white mushrooms, so the sizes of these varied greatly. Next time I may go lighter on the butter and sub Olive oil. The "serving yield" of 12 mushrooms = 12 Servings must be some kind of a sick joke unless the recipe uses some Huge mushrooms, which it does not specify.

Dec 01, 2003

Very good, even without the ground beef. For the vegetarian version, use olive oil to saute the onions and garlic. Be sure to make extra filling since the meat in the recipe is much of the filling.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 163 mg
  • 7%

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

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