Potluck Sausage-Stuffed Mushrooms Recipe

4.5 25 25
Potluck Sausage-Stuffed Mushrooms Recipe
Potluck Sausage-Stuffed Mushrooms Recipe photo by Taste of Home
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Potluck Sausage-Stuffed Mushrooms Recipe

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4.5 25 25
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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. Yield: 12 servings.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51

Nutritional 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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  • 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
  1. 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.
  2. 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.
  3. Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter.
  4. Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions. Yield: 12 servings.
Originally published as Sausage-Stuffed Mushrooms in Country December/January 1992, p51

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Reviews forPotluck Sausage-Stuffed Mushrooms

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MY REVIEW
Susie77 User ID: 98373 257825
Reviewed 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."

MY REVIEW
homemadewithlove User ID: 4311884 242431
Reviewed 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."

MY REVIEW
sstetzel User ID: 158954 239609
Reviewed Dec. 17, 2015

"Hi Pepsi31,

Cooking the sausage ensures that the mushrooms won't overcook in the oven."

MY REVIEW
pepsi31 User ID: 2480489 239569
Reviewed 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"

MY REVIEW
cindiak User ID: 221828 229099
Reviewed 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."

MY REVIEW
Thecakecraftier User ID: 7478721 10890
Reviewed 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:)"

MY REVIEW
flageolet User ID: 7121530 14982
Reviewed Feb. 4, 2013

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

MY REVIEW
shorty95 User ID: 7058625 13282
Reviewed 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!!"

MY REVIEW
Pennsy_Q2 User ID: 6336539 7675
Reviewed 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!"

MY REVIEW
quickfix User ID: 4456029 13280
Reviewed 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."

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