Sausage Stuffed Mushrooms

This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese[, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.]

Total Time:
56 min
40 min
16 min

48 servings

  • 1 package (16 ounces) Johnsonville Ground Italian Sausage
  • 48 large fresh mushrooms
  • ½ cup dry bread crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

  • 2. Remove and discard stems from mushrooms.

  • 3. Arrange mushroom caps on foil-lined baking sheets.

  • 4. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.

  • 5. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.

  • 6. Bake, uncovered, at 400°F for 14-16 minutes or until mushrooms are tender and lightly browned.

  • 7. Serve hot.

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    Recipe courtesy of Dave Lieberman