Print Options

 
 
 
 Print
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 Johnsonville® Mild Ground 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.

Wine Pairings

Light-Bodied White Wine

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