Best-Ever Stuffed Mushrooms Recipe

4.5 17 18
Best-Ever Stuffed Mushrooms Recipe
Best-Ever Stuffed Mushrooms Recipe photo by Taste of Home
Publisher Photo

Best-Ever Stuffed Mushrooms Recipe

Read Reviews
4.5 17 18
Publisher Photo
Every Christmas Eve, I bring out a platter of my fresh-from-the-oven mushrooms. When you want a change, consider fixing the sausage and cream cheese filling all by itself—it's good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 3 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted

Directions

Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 2-1/2 dozen.
Originally published as Best-Ever Stuffed Mushrooms in Simple & Delicious December/January 2015

Nutritional Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 3 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted
  1. Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
  2. Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 2-1/2 dozen.
Originally published as Best-Ever Stuffed Mushrooms in Simple & Delicious December/January 2015

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Reviews forBest-Ever Stuffed Mushrooms

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Donnymom User ID: 8238872 265231
Reviewed Apr. 27, 2017

"I made these last week and loved them. I love mushrooms anyway, but always wanted to make these. I used hot italian sausage and italian seasoning and omitted the cream cheese and bread crumbs to eliminate some calories. Brushed the mushrooms with butter and baked about 10 minutes before adding the stuffing and topped with parmesan cheese and then baked another few minutes until heated. Before serving, I picked them up and drained any juice remaining in the mushroom and plated. The mushrooms were very moist and tasty!"

MY REVIEW
rolorocko25 User ID: 8103226 260623
Reviewed Feb. 1, 2017

"They were good but maybe missing something and I just put my finger on what. If I do decide to make these again I will try adding some white wine like others have suggested."

MY REVIEW
lvalcani User ID: 4394375 259306
Reviewed Jan. 6, 2017

"Very good!"

MY REVIEW
fotobydede User ID: 1040407 259124
Reviewed Jan. 2, 2017

"Definitely won't make these again. There are so many better stuffed mushroom recipes out there. They were very dry and not very flavorful."

MY REVIEW
Brenda2772 User ID: 2165447 259041
Reviewed Jan. 2, 2017

"Wish I'd read the reviews; I love the idea of adding white wine! We don't like mushrooms, but I added a small can of finely diced mushrooms, baked it in an oven-safe serving dish, and served with baguette slices."

MY REVIEW
gentleenuff User ID: 1044527 258773
Reviewed Dec. 28, 2016

"I made these but used feta cheese instead of cream cheese. No bread crumbs. TASTY"

MY REVIEW
Corwin44 User ID: 7541400 257243
Reviewed Nov. 24, 2016

"Delicious and easy. I prepared these yesterday to serve today on Thanksgiving. Everyone really enjoyed them. I took the advice of the other reviewers and added some chopped red pepper and I soaked the bread crumbs in 1/4 cup of white wine before adding it to the pork and cheese mixture. I will definitely be making these again."

MY REVIEW
LPHJKitchen User ID: 7521213 254635
Reviewed Sep. 25, 2016

"I love, Love, LOVE these! I'm not a huge fan of mushrooms but these were loaded with stuffing and the flavors were perfect. I loved the cream cheese taste with the basil flavor. The only thing I might add next time is some chopped red bell peppers."

MY REVIEW
KarenKeefe User ID: 2062961 250003
Reviewed Jul. 2, 2016

"Made these for appetizers last evening. So easy! Everyone loved them!"

MY REVIEW
usmcmom8 User ID: 8428443 240771
Reviewed Jan. 1, 2016

"Delicious recipe!! Everyone loved it. Making it again today. I did not use sausage but added wine as suggested in one of the reviews. This is definitely a keeper. Also delicious when cold."

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