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Potluck Sausage-Stuffed Mushrooms

 Potluck Sausage-Stuffed Mushrooms
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
12-15 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • Remove stems from the mushrooms. Chop stems finely; set mushroom caps
  • aside. Place stems in paper towels and squeeze to remove any liquid.
  • 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.
  • 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.
  • Place in a greased baking pan. Bake at 400° for 20 minutes or

2 of 2

Potluck Sausage-Stuffed Mushrooms (continued)

Directions (continued)

  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.