Best Ever Stuffed Mushrooms

Total Time

Prep: 20 min. Bake: 15 min.


2-1/2 dozen

Updated: Jun. 30, 2023
At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado


  • 1 pound bulk pork 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, breaking up sausage into crumbles, until meat is no longer pink and onion is tender, 6-8 minutes; 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, bottom side up. Brush with melted butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, until mushrooms are tender, 12-15 minutes.
Test Kitchen Tips
  • When you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers.
  • Learn how to clean and prep mushrooms for stuffing here.
  • Nutrition Facts

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