Stuffed Mushrooms
  • 1 pound sausage
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup shredded parmesan cheese
  • 16 ounces (or 36-40 small/medium sized) fresh mushrooms
  • ¾ cup italian bread crumbs
  • ¼ cup shredded parmesan cheese
  1. Brown your sausage. Drain the fat or transfer to a plate lined with a paper towel to absorb the fat.
  2. Add the cream cheese, cooked sausage & ¼ cup parmesan cheese to a medium sized bowl and stir till combined. Set aside.
  3. Wash and dry your mushrooms. Carefully remove the stems and save for another use if desired.
  4. Using a melon baller or round ¼ teaspoon measuring spoon gently scrape out some of the mushroom to hallow it out. (Do this carefully or they will break).
  5. Pre-heat your oven to 350 degrees.
  6. Spoon the sausage/cream cheese mixture into the mushrooms filling them full and a little over the top. Set aside.
  7. In a small bowl mix the bread crumbs and ¼ cup parmesan cheese. Turn the stuffed mushrooms upside down and dip the tops in the bread crumbs. Place on a baking sheet and bake right side up for 15 minutes.
  8. Serve immediately. (If you want to have these prepared and ready, place the stuffed mushrooms in the fridge then remove and bake just before you are ready to serve).
Depending on the size of the mushrooms/how full you fill them you will get anywhere from approx. 36-40 stuffed mushrooms.
Recipe by Baked in AZ at