Johnsonville® Sausage Stuffed Mushrooms Recipe

5 8 9
Johnsonville® Sausage Stuffed Mushrooms Recipe
Johnsonville® Sausage Stuffed Mushrooms Recipe photo by Johnsonville®
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Johnsonville® Sausage Stuffed Mushrooms Recipe

Read Reviews
5 8 9
Publisher Photo
This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that’s bound to please! These stuffed mushrooms are perfect for an appetizer when you’re entertaining family and friends.&Mdash;Brought to you by The Kitchen at Johnsonville® Sausage.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Cook: 16 min
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. Cook: 16 min

Ingredients

  • 1 package (16 ounces) Johnsonville® Ground Italian Sausage
  • 48 large fresh mushrooms
  • 1/2 cup dry bread crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions

In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.
Originally published as Johnsonville® Sausage Stuffed Mushrooms in Johnsonville® Sausage 2017

  • 1 package (16 ounces) Johnsonville® Ground Italian Sausage
  • 48 large fresh mushrooms
  • 1/2 cup dry bread crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese
  1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  2. Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
  3. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  4. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
  5. Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.
Originally published as Johnsonville® Sausage Stuffed Mushrooms in Johnsonville® Sausage 2017

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Reviews forJohnsonville® Sausage Stuffed Mushrooms

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Deborah User ID: 8972769 257881
Reviewed Dec. 9, 2016

"This is definitely the go-to appetizer.I used Panko, half the garlic and added diced red onion and I also used the stems. In the bottom of the cap I sprinkled some parm, added a nice round spoonful of mix and sprayed w/butter and added more cheese. I had mix left over, so I added some cilantro to the mix and filled halves of jalapenos and then wrapped in Bacon. Same mix but 2 flavors! PS I probably should mention I used plain sausage for both."

MY REVIEW
toolmanted User ID: 7435439 257845
Reviewed Dec. 8, 2016

"We make two batches, One for Christmas Eve with Johnsonville Ground Italian,and the 7 Fishes we were brought up with. Then on Christmas Day we have friends that come over and we serve the Bob Evans Mushroom appetizer with chicken and pasta and wine!!"

MY REVIEW
fjwalker User ID: 6701440 257834
Reviewed Dec. 8, 2016

"Have been making these for decades. Great party appetizer. Usingers or even Jimmy Deans is even a more favorable choice."

MY REVIEW
fairwoodshelties User ID: 1484265 257166
Reviewed Nov. 23, 2016

"East to make and tastes wonderful!"

MY REVIEW
Chloeophelia User ID: 8759271 249543
Reviewed Jun. 18, 2016

"These were delicious. I did not discard the mushroom stems though. I chopped them finely and cooked them with the sausage. I wouldn't have had enough filling to fill all the mushrooms enough otherwise. I also used mascarpone cheese instead of cream cheese as that is what I had on hand."

MY REVIEW
pottaway User ID: 3077832 221575
Reviewed Feb. 28, 2015

"Everyone loved these at my party even kids!"

MY REVIEW
cndnstars User ID: 3927663 198562
Reviewed Sep. 7, 2012

"I've made this several times and love it!

my guests always liked it to :) However I omitted the cream cheese and used shredded cheese instead."

MY REVIEW
cndnstars User ID: 3927663 127321
Reviewed Sep. 7, 2012

"I've made this several times and love it!

my guests always liked it to :)"

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