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Best Ever Stuffed Mushrooms

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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    2-1/2 dozen

Ingredients

  • 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

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, removed-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
  • 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.

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    Reviews

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    Average Rating:
    • KarenKeefe
      May 15, 2020

      These are Amazing!

    • strunkzeke
      Nov 11, 2019

      Any idea how to keep these warm if I take them to a party?

    • Barbara
      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.

    • Fran
      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/

    • Kim
      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

    • Anne
      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!

    • gunslinger
      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.

    • pf514
      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

    • Naomie
      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.

    • Debra
      Nov 24, 2018

      Got a question...don't you chop up the stems and cook them with the sausage? Thank you.