Cheese-Topped Mushrooms

  • Yield 24 servings
  • Prep 15 mins
  • Cook 20 mins


1 pound pork sausage
1 pound mushrooms, fresh
1 clove garlic, minced
2 tablespoons parsley, chopped
1-1/2 cup Cheddar cheese, shredded
-- pimento, chopped (optional)
-- parsley, fresh snipped (optional)


  1. Rinse mushrooms and pat dry; remove stems and set aside caps.

  2. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook over medium-high heat until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture.

  3. Place in a 13x9x2-inch baking dish. Bake at 350F for 20 minutes. Garnish with pimiento and snipped parsley, if desired.  



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