Potluck Sausage-Stuffed Mushrooms Recipe
Potluck Sausage-Stuffed Mushrooms Recipe photo by Taste of Home

Potluck Sausage-Stuffed Mushrooms Recipe

Publisher Photo
Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12-15 servings

Ingredients

  • 12 to 15 large fresh mushrooms
  • 2 tablespoons butter, divided
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried basil
  • Salt and pepper to taste
  • 4 ounces bulk Italian sausage
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
  2. In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
  3. In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
  4. Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51

Nutritional Facts

1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Light-Bodied White Wine

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

Reviews for Potluck Sausage-Stuffed Mushrooms

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 10, 2013

I'm thinking I would like to make this for a holiday gathering Hi flageolet, I would very much like to know the brand of sausage did you incorporate , was the Parmesan a quality aged like Asiago d'Allevo and what brand of bread crumbs did you used for this recipe?

Thanks in advance:)

MY REVIEW
Reviewed Feb. 4, 2013

i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe

MY REVIEW
Reviewed Dec. 27, 2012

This recipe is wonderful and easy to follow. I used large portabella caps w/green onions and used sage sausage...NUMMY!! I was always intimated by recipies I've never tried before, but find you learn by trying!!

MY REVIEW
Reviewed Dec. 1, 2012

I made this tonite - delicious! Not that difficult to follow, and anyone that can cook should be flexible enough to adjust the recipe as needed.

I would try using baby ports the next time as opposed to smaller white mushrooms.

BTW, I can't believe that people would spend the T&E to bash other peoples' opinion regarding a recipe. Sorry it didn't work for them, but based on what I've read it worked for you. Get a life!

MY REVIEW
Reviewed Nov. 30, 2012

I haven't tried this yet, but I can tell it will be great. I do have a thought, or maybe a question. Is there a reason not to cook the sausage and combine with the other ingredients prior to stuffing the 'shrooms? I wouldn't cook the sausage dry, but this should shorten the final cooking time, and save time when you are ready to get 'em out.

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