Rating: 4.66 stars
88 Ratings
  • 5 star values: 67
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

This Johnsonvillle 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.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F.

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  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

  • Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

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

  • Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.

Nutrition Facts

60 calories; protein 2.9g; carbohydrates 1.9g; fat 4.7g; cholesterol 12.7mg; sodium 118.6mg. Full Nutrition
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Reviews (62)

Most helpful positive review

Rating: 4 stars
03/26/2017
These are good but the filling is even better the next day! I'd suggest making it in advance then fill your mushrooms when you're ready to bake them. I used baby portabello mushrooms. I made these again as written but left the breadcrumbs out to stay with a low carb diet--they turned out perfectly and are delicious!! Read More
(44)

Most helpful critical review

Rating: 3 stars
12/25/2017
I think this recipe was a bit bland. It needs a bit of salt and maybe some pepper too. As others suggested I chopped the stalks and cooked them with the Italian sausage. I will think about it to make them next time but if I do I will add the aforementioned ingredients and probably a bit more garlic or think of something else. Read More
88 Ratings
  • 5 star values: 67
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/26/2017
These are good but the filling is even better the next day! I'd suggest making it in advance then fill your mushrooms when you're ready to bake them. I used baby portabello mushrooms. I made these again as written but left the breadcrumbs out to stay with a low carb diet--they turned out perfectly and are delicious!! Read More
(44)
Rating: 5 stars
03/23/2013
I made this appy recipe as a entree for dinner by using large portabella mushrooms and we loved it! I doubled the minced garlic as usual with any recipe I make. I also used freshly grated peccorino romano as we prefer the rich taste over parmesan. Thank you, Johnsonville! Read More
(23)
Rating: 5 stars
01/01/2013
Came out great! I substituted a packet of Italian dressing mix for the garlic/parsley/lemon juice bc that's what I had on hand. Was very pleased with the recipe a big hit! Read More
(19)
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Rating: 5 stars
11/27/2013
My boyfriend loves these and practically begs me to make them. I don't discard the stems I chop them up and put them in the sausage mixture while cooking. They disappear really fast and other than using the stem I follow the recipe exactly the way it calls for. Read More
(15)
Rating: 5 stars
03/23/2013
This is one of the best recipes for stuffed mushrooms that I've tried. Ever. In my life. Thankfully no one in my house likes mushrooms so they were all mine! I followed the directions closely except I didn't process top separately etc. No time for that and didn't want to dirty up the food processor. I just dumped everything (except the mushroom caps) in a mix and mixed well. Crammed as much into each cap as I possible could and baked from there. The recipe was INCREDIBLE! Read More
(11)
Rating: 5 stars
10/14/2012
I liked it and my kids loved it! I made a little change I didn't use bread crumbs and add extra parmesan cheese. Thanks for another good recipe. Read More
(9)
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Rating: 5 stars
01/06/2013
Very simple and fun recipe. My husband loved the recipe. Definitely A recipe. I used Portabello whole mushrooms because there bigger.Excellent as appetizers. Read More
(8)
Rating: 5 stars
10/12/2013
I made a mistake and bought hot Italian sausage so I wasn't sure hot it would work out but the cream cheese smoothed the heat and they were delicious! I can see this filling in many other applications such as my stuffed shells. Thank you Johnsonville another winner! Read More
(8)
Rating: 4 stars
03/24/2013
I have a recipe that is very similar although I use ground sausage and add chopped imitation crab meat and I skip the lemon. I also use both parmesean and mozerella cheese. Big hit! My husband hosts his poker group twice a year and these are expected now! Read More
(8)
Rating: 3 stars
12/25/2017
I think this recipe was a bit bland. It needs a bit of salt and maybe some pepper too. As others suggested I chopped the stalks and cooked them with the Italian sausage. I will think about it to make them next time but if I do I will add the aforementioned ingredients and probably a bit more garlic or think of something else. Read More