Sausage Stuffed Mushrooms

  • Yield: 10 servings

"I always make a double batch when I prepare this recipe fo stuffed mushroons, and I've never had any left over. My grown sons are especially fond of them."


1 1/2pounds medium mushrooms (about 30)
1/2pound bulk pork sausage
1/4cup chopped onion
1/2cup shredded mozzarella cheese
1/2cup shredded pepper Jack cheese
1/4cup seasoned bread crumbs


  1. Preheat the oven to 450F. Remove the mushroom stems from the mushroom caps, and chop the stems very finely. Set aside. Place the mushroom caps in a shallow baking dish in a single layer.
  2. In a skillet, brown the sausage, and drain well on paper towels. Reserve a small amount of sausage grease in the pan. Crumble the sausage, and set aside.
  3. In the reserved grease, lightly brown the onion. Add the chopped mushroom stems, and cook until tender. Remove from the heat. Stir in the cheese, bread crumbs, and sausage.
  4. Spoon the filling into the mushroom caps. Bake for 15 minutes. Serve hot. Makes about 30.

Recipe by Janice L. Heiden, Mason, Ill.