Best-Ever Stuffed Mushrooms Recipe
Best-Ever Stuffed Mushrooms Recipe
Recipe Type: Appetizer Recipes
Every Christmas Eve, I bring out a platter of my fresh-from-the-oven stuffed mushrooms. When you want a change, consider fixing the sausage and cream cheese filling on its own—instead of stuffing mushrooms. It’s a good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado Total Time: PT35M
  • 1 pound jones no sugar pork sausage roll sausage
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 3 teaspoons dried basil
  • 1 1/2 teaspoons 1-1/2 dried parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted
  1. Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley. Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 2-1/2 dozen.
  2. Originally published as Best-Ever Stuffed Mushrooms in Simple & Delicious December/January 2015


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