Sausage, Cornbread & Feta Stuffed Mushrooms Recipe

Sausage, Cornbread & Feta Stuffed Mushrooms Recipe
Sausage, Cornbread & Feta Stuffed Mushrooms Recipe photo by Jones Sausage
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Sausage, Cornbread & Feta Stuffed Mushrooms Recipe

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Stuffed mushrooms get a flavorful kick with the addition of breakfast sausage, cornbread and tangy feta cheese. Bookmark this recipe for your next party. Recipe provided by Jones Sausage
MAKES:
35 servings
TOTAL TIME:
MAKES:
35 servings
TOTAL TIME:

Ingredients

  • 30-35 baby bella (crimini) mushrooms
  • 1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, chopped
  • 1/2 cup yellow onion, chopped
  • 1/4 cup butter
  • 2 cups prepared cornbread, crumbled
  • 1/4 cup parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper to taste

Directions

Preheat oven to 375°F.
Remove and discard stems from mushrooms, and brush any dirt off of caps; set aside.
Add chopped sausage, onions and butter to medium-sized pan and cook 5 to 6 minutes until onions are translucent and soft.
Remove from heat and stir in crumbled cornbread (this can be store bought or made at home from a mix or recipe), parsley and feta cheese. Season with salt and pepper to taste.
When cool enough to handle, stuff 1 generous tablespoon of stuffing into each mushroom cap and place, stuffing side up, on a lightly greased or parchment-lined cookie sheet.
Bake for 15 minutes, or until stuffing is golden brown and mushrooms are tender.Serve hot or at room temperature. Yield: 35 servings
Originally published as Sausage, Cornbread & Feta Stuffed Mushrooms in Jones Sausage 2016

  • 30-35 baby bella (crimini) mushrooms
  • 1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, chopped
  • 1/2 cup yellow onion, chopped
  • 1/4 cup butter
  • 2 cups prepared cornbread, crumbled
  • 1/4 cup parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper to taste
  1. Preheat oven to 375°F.
  2. Remove and discard stems from mushrooms, and brush any dirt off of caps; set aside.
  3. Add chopped sausage, onions and butter to medium-sized pan and cook 5 to 6 minutes until onions are translucent and soft.
  4. Remove from heat and stir in crumbled cornbread (this can be store bought or made at home from a mix or recipe), parsley and feta cheese. Season with salt and pepper to taste.
  5. When cool enough to handle, stuff 1 generous tablespoon of stuffing into each mushroom cap and place, stuffing side up, on a lightly greased or parchment-lined cookie sheet.
  6. Bake for 15 minutes, or until stuffing is golden brown and mushrooms are tender.Serve hot or at room temperature. Yield: 35 servings
Originally published as Sausage, Cornbread & Feta Stuffed Mushrooms in Jones Sausage 2016

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