"These easy and cheesy sausage-stuffed mushrooms are a great appetizer for parties. Make extra if you want some for yourself." — Bob Evans®
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Bob Evans® Savory Sage or Italian Sausage Roll
1/2 (10 ounce) package
frozen chopped spinach, thawed and well drained
dry bread crumbs
grated Parmesan cheese
white mushrooms, stems removed
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 and then when you put the stuffing in them, it only takes a few minutes under the broiler for them to be ready to serve.
Too dry. Seemed like it needed a cheesy taste.
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 sprinkled them with extra parmesan before putting them in the oven. Yum!
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 sausage while cooking
- Added a little garlic powder to the sausage mixture before stuffing
I also found that making the stuffing the day before improves the taste and makes it easier to stuff the mushrooms. Of course a little extra cheese on top always helps.
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 to make and a huge hit at Thanksgiving this year!
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 something to do with the over powering taste of spinach. Also when cooking sausage make sure that it is finely crumbled. If its clumps get too big its hard to stuff.
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 left over, so my husband suggested i put the mixture into an omelette the next day. Fantastic idea! I will definitely make this again, although stuffing those little bugurs is a lot of work!
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 cheese on top and added a little garlic powder. YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Sausage Stuffed Mushrooms
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 118
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