Classic Stuffed Mushrooms

November 7, 2018
Serves 14 stuffed mushrooms
Prep time
Cook Time

There is nothing quite as satisfying as classic stuffed mushrooms and this recipe has it all. Zesty sausage is combined with creamy cheese in a simple appetizer for your next party or a delicious addition to any meal.


  • 16 Ounces
    white button mushrooms (about 14 larger mushrooms)
  • 1/2 Pound
    pork or turkey sausage
  • 4 Ounces
    cream cheese, softened
  • 1/4 Cup
    panko bread crumbs
  • 2 Tablespoons
    freshly grated Parmesan cheese
  • 1/4 Teaspoon
    fine sea salt
  • Small or chopped
    basil leaves for garnish


  1. Remove the mushroom stems and pulse in food processor until finely chopped (you can also chop by hand). Spray a baking dish large enough to hold all the mushrooms, about 8-by-10-inches, with non-stick cooking spray. Place the mushroom caps upside down in a baking dish.

  2. Cook the chopped mushrooms and sausage in a large skillet over medium-high heat until the meat is no longer pink, about 7 minutes. Break it up into small pieces as it cooks. Reduce the heat to medium and stir in the cream cheese until melted, about 2 minutes. Add the panko bread crumbs and remove the skillet from the heat.

  3. Stir until all ingredients are combined. Add 1 tablespoon of Parmesan and the salt. Stir well. Let sit until cool enough to handle.

  4. Preheat the oven to 375 degrees F.

  5. Fill each mushroom cap with an equal amount of the sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until the filling is bubbly and the mushrooms are tender.

  6. Sprinkle the remaining 1 tablespoon of Parmesan over the mushrooms just as you pull them out of the oven. Garnish with basil before serving.


There are no reviews yet.

Be the first to review “Classic Stuffed Mushrooms”


beef burgers veal poultry lamb pork seafood turkey lunch appetizer dinner breakfast