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Johnsonville® Sausage Stuffed Mushrooms

 Johnsonville® Sausage Stuffed Mushrooms
Brought to you by Johnsonville® Sausage
48 ServingsPrep: 40 min. Cook: 16 min


  • 1 package (16 ounces) Johnsonville® Ground Italian Sausage
  • 48 large fresh mushrooms
  • 1/2 cup dry bread crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese


  • In a skillet, cook and crumble sausage over medium heat until no
  • longer pink and lightly browned; drain.
  • Remove and discard stems from mushrooms. Arrange mushroom caps on
  • foil-lined baking sheets.
  • In a bowl, combine cooked sausage, bread crumbs, cream cheese,
  • garlic, parsley and lemon juice. Stir until blended.
  • Carefully spoon sausage mixture into mushroom caps. Sprinkle with
  • cheese.
  • Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms
  • are tender and lightly browned. Serve hot. Yield: 48 servings.

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Johnsonville® Sausage Stuffed Mushrooms (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.