- 1 pound bulk pork 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 dried parsley flakes
- 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
- 3 tablespoons butter, melted
- 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.
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
"Made these for appetizers last evening. So easy! Everyone loved them!"
"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."
"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."
"Excellent recipe! I did not make any changes to the recipe. The mushrooms were a hit at our house on Christmas Eve."
"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. : )"
"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"
"I always run the mushroom stems through the food processor and use them with the onions and sausage."
"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?"
"I have been making a version of these stuffed mushrooms for years! The only changes I make are to add a 10oz package of frozen spinach (thawed and squeezed dry) to the mixture before stuffing the mushrooms and baking. Makes them a smidge "healthier"! I like to use "hot" bulk sausage as well for a little kick - or a few splashes of hot sauce will get the same results! These are requested for every event!"