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Potluck Sausage-Stuffed Mushrooms

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. —Beatrice Vetrano, Landenberg, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    12 servings


  • 12 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 bulk Italian sausage
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • Thinly sliced green onions, optional


  • Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture.
  • In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly.
  • Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter.
  • Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.
Nutrition Facts
1 stuffed mushroom: 59 calories, 5g fat (2g saturated fat), 12mg cholesterol, 111mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Average Rating:
  • Susie77
    Dec 7, 2016

    I thought these were really good but was a bit leery of the uncooked sausage. So I browned it lightly first. Family liked them too, except for the non-shroom ones. Nice seasoning, not too salty or strong-flavored. Italian sausage might be nice for those who like things a bit bolder; might try that next time.

  • homemadewithlove
    Jan 24, 2016

    These are delicious if you don't overcook them in the oven. I will definitely cook the sausage ahead of time because the first time I made them I baked them too long.

  • sstetzel
    Dec 17, 2015

    Hi Pepsi31,Cooking the sausage ensures that the mushrooms won't overcook in the oven.

  • pepsi31
    Dec 16, 2015

    I have a question, I know the recipe does not mention it, but is it really not necessary to cook the sausage before stuffing the mushrooms

  • cindiak
    Jul 6, 2015

    I used portabello mushroom caps and served these as an entree, with hollandaise sauce drizzled over the top. They were a huge hit.

  • Thecakecraftier
    Nov 10, 2013

    I'm thinking I would like to make this for a holiday gathering Hi flageolet, I would very much like to know the brand of sausage did you incorporate , was the Parmesan a quality aged like Asiago d'Allevo and what brand of bread crumbs did you used for this recipe?Thanks in advance:)

  • Upsy do
    May 21, 2013

    No comment left

  • flageolet
    Feb 4, 2013

    i am a seasoned cook and made these for superbowl, not good and i went exactly by the recipe

  • ragsfood
    Dec 31, 2012

    No comment left

  • shorty95
    Dec 27, 2012

    This recipe is wonderful and easy to follow. I used large portabella caps w/green onions and used sage sausage...NUMMY!! I was always intimated by recipies I've never tried before, but find you learn by trying!!