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Pork Sausage-Stuffed Mushrooms

 Pork Sausage-Stuffed Mushrooms
A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.
8 ServingsPrep/Total Time: 30 min.


  • 20 to 24 large fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, minced
  • 1/4 pound bulk pork sausage, cooked, crumbled and drained
  • 3 tablespoons seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 1 egg white


  • Remove mushroom stems from caps. Set caps aside (discard stems or
  • save for another use). In a small skillet, saute onion in butter
  • until tender. Add garlic; cook 1 minute longer.
  • In a large bowl, combine the sausage, bread crumbs, cheese, parsley
  • and egg white. Stir in onion mixture. Fill the mushroom caps; place
  • in a lightly greased 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 350° for 10-15 minutes or until mushrooms are tender and
  • tops are browned. Yield: about 2 dozen.
Nutritional Facts: 1 serving (3 each) equals 76 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 157 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.

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Pork 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.