“Very filling and delicious stuffed mushrooms.”

Ingredients Nutrition


  1. Remove stems from mushrooms and dice stems; set aside.
  2. In large skillet brown sausage. With slotted spoon remove meat and drain on paper towel. Remove all but 2 tablespoons of meat drippings.
  3. In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.
  4. Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).
  5. Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.
  6. Place in ungreased baking pan and bake for 15 minutes.
  7. Note: You may add any additional seasoning to meat you like!
  8. I add this mixture to my meat:.
  9. 1tsp onion powder.
  10. 1 tsp season salt.
  11. 2 tbsp of chopped garlic (or 1 tbsp of garlic powder).
  12. Dash or 2 of crushed red pepper flakes.
  13. Salt and pepper to taste.
  14. And I top each cap with a dab of cheese.
  15. You can make ahead and keep in fridge until ready to cook.

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