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Spicy Stuffed Mushrooms

Total Time

Prep: 30 min. Bake: 25 min.


2 dozen

These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.
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  • 1/2 pound bulk spicy pork sausage
  • 24 large fresh mushrooms
  • 1/2 cup chopped green onions
  • 1/4 cup minced garlic
  • 1/4 cup butter
  • 1 cup seasoned bread crumbs
  • 1 cup shredded pepper Jack cheese, divided


  1. In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.
  2. Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese.
  3. Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender.

Nutrition Facts

1 mushroom: 81 calories, 5g fat (3g saturated fat), 14mg cholesterol, 160mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 3g protein.

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