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




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