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Best-Ever Stuffed Mushrooms Recipe
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Best-Ever Stuffed Mushrooms Recipe

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Every Christmas Eve, I bring out a platter of my fresh-from-the-oven mushrooms. When you want a change, consider fixing the sausage and cream cheese filling all by itself—it's good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 30 servings

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 dried parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted

Nutritional Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Directions

  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.
  2. 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.
Originally published as Best-Ever Stuffed Mushrooms in Simple & Delicious December/January 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Best-Ever Stuffed Mushrooms

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Corwin44 User ID: 7541400 257243
Reviewed Nov. 24, 2016

"Delicious and easy. I prepared these yesterday to serve today on Thanksgiving. Everyone really enjoyed them. I took the advice of the other reviewers and added some chopped red pepper and I soaked the bread crumbs in 1/4 cup of white wine before adding it to the pork and cheese mixture. I will definitely be making these again."

MY REVIEW
LPHJKitchen User ID: 7521213 254635
Reviewed Sep. 25, 2016

"I love, Love, LOVE these! I'm not a huge fan of mushrooms but these were loaded with stuffing and the flavors were perfect. I loved the cream cheese taste with the basil flavor. The only thing I might add next time is some chopped red bell peppers."

MY REVIEW
KarenKeefe User ID: 2062961 250003
Reviewed Jul. 2, 2016

"Made these for appetizers last evening. So easy! Everyone loved them!"

MY REVIEW
usmcmom8 User ID: 8428443 240771
Reviewed Jan. 1, 2016

"Delicious recipe!! Everyone loved it. Making it again today. I did not use sausage but added wine as suggested in one of the reviews. This is definitely a keeper. Also delicious when cold."

MY REVIEW
Linda48433 User ID: 6673818 240345
Reviewed Dec. 27, 2015

"I made these for Christmas Eve and another party. I made the sausage mixture ahead of time and kept it refrigerated. They were certainly hit! Delicious and something different than what I usually see at parties."

MY REVIEW
Dianebarndt User ID: 8599192 240272
Reviewed Dec. 26, 2015

"Excellent recipe! I did not make any changes to the recipe. The mushrooms were a hit at our house on Christmas Eve."

MY REVIEW
I_Fortuna User ID: 8342880 239626
Reviewed Dec. 17, 2015

"Nice. Here is my vegetarian recipe: Soak some bread crumbs in about 1/2 a cup of white wine, twist mushroom stems from the caps and mince them, add cream cheese, Parmesan cheese, a bit of grated Swiss, a bit of salt. Mix, stuff mushrooms and bake at 425 degrees until browned on top. I love the flavor of the wine in the stuffing so use a good white wine. If you don't like wine use Better Than Bouillon's vegetarian soup base instead.

Sorry I don't have exact measurements, I always wing it. O.K. for me after many years of cooking. : )"

MY REVIEW
Sandie1274 User ID: 7577716 239615
Reviewed Dec. 17, 2015

"Absolutely delicious and SHOK it appears the mushrooms she is using are large white button mushrooms. Those are the mushrooms I use when making any stuffed mushrooms"

MY REVIEW
tomwarnock User ID: 5099931 239611
Reviewed Dec. 17, 2015

"I always run the mushroom stems through the food processor and use them with the onions and sausage."

MY REVIEW
SHOK User ID: 5616182 239608
Reviewed Dec. 17, 2015

"These look delicious, but I'd like to know what kind of mushrooms work the best since it doesn't say a kind. To: Chocolateandnuts, what kind to you use?"

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