Sausage Stuffed Mushrooms

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Preparation time: 25 minutes
Cooking time: 20 minutes

Difficulty: Easy - for beginners
Serves: 12-15 servings


•12 to 15 large fresh mushrooms
•2 tablespoons butter, divided
•2 tablespoons chopped onion
•1 tablespoon lemon juice
•1/4 teaspoon dried basil
•Salt and pepper to taste
•4 ounces Johnsonville® Ground Sausage
•1 tablespoon chopped fresh parsley
•2 tablespoons dry bread crumbs
•2 tablespoons grated Parmesan cheese


•Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
• In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
• In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
• Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.


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