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

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 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.


  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

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.

Light-Bodied White Wine

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

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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."

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:)"

Reviewed Feb. 4, 2013

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

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!!"

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!"

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