Potluck Sausage-Stuffed Mushrooms Recipe
- 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
- 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.
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
"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."
"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."
"Hi Pepsi31,Cooking the sausage ensures that the mushrooms won't overcook in the oven."
"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"
"I used portabello mushroom caps and served these as an entree, with hollandaise sauce drizzled over the top. They were a huge hit."
"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:)"
"i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe"
"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!!"
"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!"
"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."
"This was a fabulous recipe! Very tasty and very fulfilling in every way! Saarrc doesn't know his whisk from his elbow!"
"Yvonnelle, you dumbbell (one word), it's spelled MUSHROOM!!! Perhaps You should stay out of the kitchen!"
"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!"
"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...)?"
"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."
"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.."
"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."
"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."
"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."
"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."
"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."
"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."
"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"
"You should be able to freeze the stuffing, but the mushrooms probably would not hold up well."
"Can these be frozen???Ruth"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.