Sausage Mushroom Appetizers Recipe

5 3 7
Sausage Mushroom Appetizers Recipe
Sausage Mushroom Appetizers Recipe photo by Taste of Home
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Sausage Mushroom Appetizers Recipe

Read Reviews
5 3 7
Publisher Photo
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 48 large fresh mushrooms
  • 2 large eggs, lightly beaten
  • 1 pound bulk pork sausage, cooked and crumbled
  • 1 cup shredded Swiss cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons butter, melted
  • 2 tablespoons finely chopped onion
  • 2 teaspoons spicy brown or horseradish mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Worcestershire sauce

Directions

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps.
Place in two greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 16-20 minutes or until heated through. Yield: 4 dozen.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Sausage Mushroom Appetizers in Taste of Home June/July 2003, p44

Nutritional Facts

2 each: 103 calories, 9g fat (3g saturated fat), 33mg cholesterol, 234mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 48 large fresh mushrooms
  • 2 large eggs, lightly beaten
  • 1 pound bulk pork sausage, cooked and crumbled
  • 1 cup shredded Swiss cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons butter, melted
  • 2 tablespoons finely chopped onion
  • 2 teaspoons spicy brown or horseradish mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  1. Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps.
  2. Place in two greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 16-20 minutes or until heated through. Yield: 4 dozen.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Sausage Mushroom Appetizers in Taste of Home June/July 2003, p44

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Reviews forSausage Mushroom Appetizers

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Susie913 User ID: 2695120 216458
Reviewed Dec. 31, 2014

"I've made these several times and everyone raves about them. My mother in law had eaten two the first time she had them before she asked what they were. She couldn't believe they were mushrooms cause she doesn't like mushrooms but she loved them and always eats a couple when I make them. A recipe I will keep and make for many years. I have trouble finding the shredded swiss but have used shredded italian or mozz cheese and these work just as well."

MY REVIEW
Debbie User ID: 9292940 69381
Reviewed Nov. 30, 2014

"This recipe is awesome!! Wouldn't change a thing!!"

MY REVIEW
Gramma Amy User ID: 6989823 128407
Reviewed Apr. 17, 2014

"Rave reviews for this one! I did not have Cajun seasoning, so used some of our favorite ones with the spicy brown mustard. I have used different flavors of sausage to change tastes... Italian sweet, Hot sausage, etc. All are good. I make this for all family parties & birthday celebrations by request!"

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