The main ingredient in stuffed mushrooms is … mushrooms. For this recipe, the most commonly used type are large button or cremini mushrooms. Portobello mushrooms can be used to make larger stuffed mushrooms. Once the stems are removed, a filling is stuffed into the remaining hole and then they are baked or broiled. The filling typically consists of a mixture of ground sausage, cream cheese, breadcrumbs, Parmesan cheese, and herbs.
Recipe Servings: 8
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb pork sausage
- ¼ cup onion, finely chopped
- 1 garlic clove, minced
- 1 package (8 oz) cream cheese
- ¼ cup Parmesan cheese, shredded
- ⅓ cup seasoned dry breadcrumbs
- 3 tsp dried basil
- 1½ tsp dried parsley flakes
- 30 large fresh button mushrooms, stems removed
- 3 Tbsp butter, melted
Directions
- Preheat oven to 400°F.
- Combine the sausage, onion, and garlic in a large skillet set over medium heat,
- Cook 6–8 minutes while crumbling sausage, until it is browned and onion is tender. Drain.
- Add cream cheese and Parmesan cheese; cooking and stirring until melted.
- Remove mixture from the heat and stir in breadcrumbs, basil and parsley.
- Place mushroom caps in a greased 15 x 10 x 1-inch baking pan, stem side up.
- Brush mushrooms with melted butter.
- Spoon sausage mixture into each of the mushroom caps.
- Bake, uncovered, 12–15 minutes or until mushrooms are tender.
- Remove mushrooms from the oven and serve immediately.
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