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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 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.

Reviews for Potluck Sausage-Stuffed Mushrooms

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MY REVIEW
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
Reviewed Dec. 17, 2015

"Hi Pepsi31,

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

MY REVIEW
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
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
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."

MY REVIEW
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
Reviewed Nov. 29, 2012

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

MY REVIEW
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
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
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
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
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
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
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
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
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
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
Reviewed Nov. 29, 2012

"Like so many others this person thinks everyone can read her mind. What size is a large mushroom? What type of mushroom? There are many different kinds of mushrooms with sizes ranging from less than half an inch to more than 6 inches. This recipe sounds good but without knowing what size and type to get it is totally useless unless you are into wasting time and money trying to figure out what size large is for this recipe. Go to a hardware store and buy a tape measure and give the diameter. No one but me can make my beef soup. Here is the recipe. 1 to 1.5lbs lean beef cubes, half a bag of different veggies, garlic, chopped onion, worcestershire sauce, 2 large cans of diced maters, up to one jar of beef bouillon cubes, potatoes, water. Put all ingrediants in a large slow cooker. Cook until done. Serve with french bread and let eaters add salt and pepper to taste. I know by sight how much of everything I need to put in but no one else does. Please stop using terms like large and small since there is no universal reference for what is large or small. About is also not a good way to measure things. It either a pound or a pound and a half. Not about a pound. Use a scale or a tape measure."

MY REVIEW
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
Reviewed Dec. 1, 2008

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

MY REVIEW
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.