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Potluck Sausage-Stuffed Mushrooms

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    12 servings


  • 12 large fresh mushrooms
  • 2 tablespoons butter, divided
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried basil
  • Salt and pepper to taste
  • 4 ounces bulk Italian sausage
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • Thinly sliced green onions, optional


  • Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture.
  • In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly.
  • Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter.
  • Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.
Nutrition Facts
1 stuffed mushroom: 59 calories, 5g fat (2g saturated fat), 12mg cholesterol, 111mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

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  • Susie77
    Dec 7, 2016

    I thought these were really good but was a bit leery of the uncooked sausage. So I browned it lightly first. Family liked them too, except for the non-shroom ones. Nice seasoning, not too salty or strong-flavored. Italian sausage might be nice for those who like things a bit bolder; might try that next time.

  • homemadewithlove
    Jan 24, 2016

    These are delicious if you don't overcook them in the oven. I will definitely cook the sausage ahead of time because the first time I made them I baked them too long.

  • sstetzel
    Dec 17, 2015

    Hi Pepsi31,Cooking the sausage ensures that the mushrooms won't overcook in the oven.

  • pepsi31
    Dec 16, 2015

    I have a question, I know the recipe does not mention it, but is it really not necessary to cook the sausage before stuffing the mushrooms

  • cindiak
    Jul 6, 2015

    I used portabello mushroom caps and served these as an entree, with hollandaise sauce drizzled over the top. They were a huge hit.

  • Thecakecraftier
    Nov 10, 2013

    I'm thinking I would like to make this for a holiday gathering Hi flageolet, I would very much like to know the brand of sausage did you incorporate , was the Parmesan a quality aged like Asiago d'Allevo and what brand of bread crumbs did you used for this recipe?Thanks in advance:)

  • flageolet
    Feb 4, 2013

    i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe

  • shorty95
    Dec 27, 2012

    This recipe is wonderful and easy to follow. I used large portabella caps w/green onions and used sage sausage...NUMMY!! I was always intimated by recipies I've never tried before, but find you learn by trying!!

  • Pennsy_Q2
    Dec 1, 2012

    I made this tonite - delicious! Not that difficult to follow, and anyone that can cook should be flexible enough to adjust the recipe as needed.I would try using baby ports the next time as opposed to smaller white mushrooms.BTW, I can't believe that people would spend the T&E to bash other peoples' opinion regarding a recipe. Sorry it didn't work for them, but based on what I've read it worked for you. Get a life!

  • quickfix
    Nov 30, 2012

    I haven't tried this yet, but I can tell it will be great. I do have a thought, or maybe a question. Is there a reason not to cook the sausage and combine with the other ingredients prior to stuffing the 'shrooms? I wouldn't cook the sausage dry, but this should shorten the final cooking time, and save time when you are ready to get 'em out.