Best-Ever Stuffed Mushrooms
Total TimePrep: 20 min. Bake: 15 min.
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.
Nov 11, 2019
Any idea how to keep these warm if I take them to a party?
Sep 14, 2019
Important to let people know if you use imitation crab! I can eat crab but am highly allergic to cod which is in the imitation crab.
Sep 14, 2019
As an experienced cook, I can tell by reading a recipe if it will be a winner. I can easily see that this one is. If I may, I'd like to share a recipe for baked stuffed mushrooms that definitely falls into the best-ever category as well. Everyone that has ever tried them has asked for the recipe which, believe it or not, calls for just three ingredients! The ingredient that makes it super easy and gives it the most incredible flavor is Bob Evans Zesty Hot Sausage Roll. I personally prefer things that aren't too spicy, so I was truly amazed at how much I liked these mushrooms given that the sausage was labeled at "zesty hot." The cream cheese balances the zestiness beautifully. If you need an appetizer that is super easy and super delicious, I highly recommend you give these a try. http://www.fransfavs.com/2011/12/baked-stuffed-mushrooms/
Sep 9, 2019
For as far back as I remember, stuffed mushrooms have always been a favorite in my family. As my mother did, I use crab meat instead of sausage. Believe it or not, the imitation crab legs also work well in this recipe. Using canned crab meat still tastes great but, make sure you drain it very well. I've served this to guests as appetizers, casseroles, etc.. Before I admitted I used canned or imitation crab, none had any idea they weren't eating the real thing. All were wildly surprised and asked for the recipe. I usually give them the recipe and include your e-site address. If you'd like a few of my favorites, please just ask. Thank you for ToH, and all of the work that goes into creating a magazine, on-line presence, fab recipes, and more. Unfortunately, now that I'm attempting to live on disability, I've had to cut out every "extra" and that included my subscription for the Taste of Home magazine. You've got such a great selection of tips and recipes that I really miss receiving the magazine, cookbooks, etc. I miss them much because I read cookbooks like novels. ToH was always my very favorite and I wish I could still afford a subscription. I know you'll keep up the great work. Please have a safe and beautiful day. I hope everyone you speak with is in a really good mood!! Kim
May 11, 2019
Hi Debbie, I grew up as a young girl in Eagle. Just saying Hi and thank you for reminding me of this recipe. One of my favorites is pickled beets and the eggs put it over the top!
Feb 5, 2019
Had some big mushrooms that were perfect for stuffing so I made these yummy stuffed mushrooms. They were tender and the filling taste great. I used hot sausage for extra flavor.
Dec 5, 2018
These are amazingly delicious! Served them at a Christmas Party last night and everyone raved! I follow the directions, but before baking I top them with a mixture of panko, butter
Dec 2, 2018
For Debra, yes, that's what I do, waste nothing! My crew needs a bit more spice so I added much more garlic and crushed red peppers and a pinch of cayenne. For those of you that love adventure, try a red wine, a good cab sav works wonders.
Nov 24, 2018
Got a question...don't you chop up the stems and cook them with the sausage? Thank you.
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!