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Potluck Sausage-Stuffed Mushrooms Recipe

Potluck Sausage-Stuffed Mushrooms Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 52 calories, 4g fat (2g saturated fat), 10mg cholesterol, 92mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

Reviews for Potluck Sausage-Stuffed Mushrooms

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MY REVIEW
Susie77 User ID: 98373 257825
Reviewed Dec. 7, 2016

"I thought these were really good but was a bit leery of the uncooked sausage. So I browned it lightly first. Family liked them too, except for the non-shroom ones. Nice seasoning, not too salty or strong-flavored. Italian sausage might be nice for those who like things a bit bolder; might try that next time."

MY REVIEW
homemadewithlove User ID: 4311884 242431
Reviewed Jan. 24, 2016

"These are delicious if you don't overcook them in the oven. I will definitely cook the sausage ahead of time because the first time I made them I baked them too long."

MY REVIEW
sstetzel User ID: 158954 239609
Reviewed Dec. 17, 2015

"Hi Pepsi31,

Cooking the sausage ensures that the mushrooms won't overcook in the oven."

MY REVIEW
pepsi31 User ID: 2480489 239569
Reviewed Dec. 16, 2015

"I have a question, I know the recipe does not mention it, but is it really not necessary to cook the sausage before stuffing the mushrooms"

MY REVIEW
cindiak User ID: 221828 229099
Reviewed Jul. 6, 2015

"I used portabello mushroom caps and served these as an entree, with hollandaise sauce drizzled over the top. They were a huge hit."

MY REVIEW
Thecakecraftier User ID: 7478721 10890
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
flageolet User ID: 7121530 14982
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
shorty95 User ID: 7058625 13282
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
Pennsy_Q2 User ID: 6336539 7675
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
quickfix User ID: 4456029 13280
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."

MY REVIEW
silkribbonrosie User ID: 6950960 35738
Reviewed Nov. 29, 2012

"This was a fabulous recipe! Very tasty and very fulfilling in every way! Saarrc doesn't know his whisk from his elbow!"

MY REVIEW
saarrc User ID: 3188266 52303
Reviewed Nov. 29, 2012

"Yvonnelle, you dumbbell (one word), it's spelled MUSHROOM!!! Perhaps You should stay out of the kitchen!"

MY REVIEW
Regi M User ID: 4585753 13702
Reviewed Nov. 29, 2012

"Yet another yummy stuffed mushroom recipe! Yesterday on a Canadian cooking show "Best Recipes Ever" spicy Italian sausage and portabellini (baby portabella) mushrooms were used. They cooked the sausage in the frying pan with the other ingredients first and once baked, added extra cheese on top and broiled them for a couple of minutes... Go to Wikipedia and do some research on mushrooms! Any serious cook uses recipes as a guideline and can adapt and tweak recipes to personal taste and what's on hand. My Grandmother's and Great Aunts' recipes used ungraduated cups and spoons and their recipes always turned out great. I feel sorry for people who make cooking so tedious by needing everything to be measured to within a milometer of it's life. Cooking and eating are suppose to be enjoyable experiences! That's my "dash" of wisdom - don't "pinch" me!"

MY REVIEW
heidimotsch User ID: 6151061 14179
Reviewed Nov. 29, 2012

"Has anyone made this using portobella caps for more of a meal-sized dish (wait, let me get my tape measure to clarify the size...)?"

MY REVIEW
pbonds User ID: 783725 201524
Reviewed Nov. 29, 2012

"Very very delicious. The person who gave it one star obviously doesn't know how to cook very well - they must be a beginner cook. It's very easy to figure out the size of the mushroom without getting a tape measure out. Don't be so hard on them. Everyone makes mistakes so give them a break. Also, to the person who wanted to add Sage, I believe Jimmy Dean makes a sage sausage that I use in my dressing for turkey and it is yummy."

MY REVIEW
yvonnelee User ID: 2406102 40675
Reviewed Nov. 29, 2012

"look at the picture and any dumb bell can see it is a button mushorrom how stupid can some people be they should never go into a kitchen.."

MY REVIEW
speek User ID: 4715527 13699
Reviewed Nov. 29, 2012

"I make a recipe very similar to this one. The main difference is after stuffing, I wrap each mushroom and stuffing with half a strip of precooked bacon and secure with a toothpick. Each has its own toothpick ready for pickup."

MY REVIEW
prema307 User ID: 5785626 13698
Reviewed Nov. 29, 2012

"This recipe was very good, and everyone enjoyed it! Also, I had no problems following the directions or choosing the right size mushroom! Seriously, measure a mushroom??? This suggestion given by a previous reviewer is ridiculous. Figure it out and make your own adjustment...or look at the accompanying picture. Those mushrooms look perfect."

MY REVIEW
Ozarkagirl User ID: 5881259 39120
Reviewed Nov. 29, 2012

"This is a great recipe and I had no problem following the directions. I was looking for something different to serve at a Christmas party and these stuffed mushrooms are perfect. I added a little pimento to the top of them for color. I don't understand uwasv_waya's problem with the size of the mushrooms. Good cooks adjust accordingly to what they have on hand and aren't worried about dragging out a tape measure."

MY REVIEW
phanchar User ID: 4371945 36919
Reviewed Nov. 29, 2012

"This is a great recipe. I'm going to serve it on my Christmas buffet. Had no trouble understanding instructions. Some people are just not cooks and haven't an ounce of common sense. I suggest you eat out."

MY REVIEW
MS LISA User ID: 5279129 14454
Reviewed Nov. 29, 2012

"Very good recipe. Thank you. And , for the ignorant rude person who gave it one star, look at your ingredients, you see 4 oz of sausage meat, it doesn't take a Rhodes scholar to figure out a mushroom size. Funny, when a recipe calls for cloves of garlic, and garlic cloves can be very small, and some are very big, you don't see cooks measuring the cloves, do you? Stop the rudeness and use some common sense."

MY REVIEW
cwelch101 User ID: 1279842 38553
Reviewed Nov. 29, 2012

"These are delicious! I had no problem following the recipe. I used large button mushrooms - I've never seen a stuffed mushroom of this variety that was any kind other than button mushrooms (plus the picture shows button mushrooms). Next time I might add some sage and omit the basil."

MY REVIEW
eggyfarts User ID: 6734152 13267
Reviewed Jun. 13, 2012

"mmm delicious with a roast meal i would even serve these to the president they are soooo nice and simple too-remember not to do them too early either because they go soggy pretty quickly"

MY REVIEW
catloverlora User ID: 3270293 22453
Reviewed Dec. 1, 2008

"You should be able to freeze the stuffing, but the mushrooms probably would not hold up well."

MY REVIEW
RuthStew User ID: 231550 26266
Reviewed Dec. 1, 2008

"Can these be frozen???

Ruth"

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Wine Pairings

Light-Bodied White Wine

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