Potluck Sausage-Stuffed Mushrooms Recipe
Potluck Sausage-Stuffed Mushrooms Recipe photo by Taste of Home
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Potluck Sausage-Stuffed Mushrooms Recipe

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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.
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12-15 servings


  • 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

Nutritional Facts

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


  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.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51

Light-Bodied White Wine

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

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homemadewithlove 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."

sstetzel 239609
Reviewed Dec. 17, 2015

"Hi Pepsi31,

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

pepsi31 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"

cindiak 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."

Thecakecraftier 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:)"

flageolet 14982
Reviewed Feb. 4, 2013

"i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe"

shorty95 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!!"

Pennsy_Q2 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!"

quickfix 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."

silkribbonrosie 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!"

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