Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
10
Yield:
40 mushrooms
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.

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  • Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.

  • Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.

  • Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.

  • Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts

141 calories; protein 8.5g 17% DV; carbohydrates 7.9g 3% DV; fat 8.9g 14% DV; cholesterol 20.9mg 7% DV; sodium 332.7mg 13% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
05/17/2014
After reading the only review for this recipe I decided to not bother cooking the mushrooms and meat separately but stuff the raw sausage mixture into the mushroom caps. I also halved the amount of breadcrumbs the recipe called for. The result was a moist and delicious appetizer. I baked them at 350 for 30 minutes. The recipe could use a little more seasoning to me but it was still very good. Read More
(6)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/17/2014
After reading the only review for this recipe I decided to not bother cooking the mushrooms and meat separately but stuff the raw sausage mixture into the mushroom caps. I also halved the amount of breadcrumbs the recipe called for. The result was a moist and delicious appetizer. I baked them at 350 for 30 minutes. The recipe could use a little more seasoning to me but it was still very good. Read More
(6)
Rating: 4 stars
11/29/2013
I made this tonight for a thanksgiving side! The taste was wonderful! The whole plate was devoured. I bought sweet Italian sausage without the casing and I only had string cheese mozzarella on hand which I sliced thin to incorporate into the mix. My only drawback was I wished the filling didn't turn out so dry. Read More
(3)
Rating: 4 stars
03/27/2016
I used quesadilla cheese and crushed up stove top because that's all that I had and they actually turned out really good! Read More
(1)
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Rating: 4 stars
01/29/2019
First off I am declaring this as a rating with MAJOR modifications. That said I used this as my inspiration for creating a stuffed portobello cap as an entree instead of an appetizer portion. I used a sausage recipe from this site with almond flour and eggs as the binder cooked in portobello caps. I will get my personal recipe loaded to the site but wanted to thank the creator for this; otherwise I would not have had my inspiration. Read More
Rating: 5 stars
01/02/2020
Very good and simple recipe. I did a little tweaking to it and sauteed the garlic onion herbs and mushroom stems (after putting the stems and onion in a food processor) in the butter for about 10 minutes on medium heat then added the sausage and bread crumb and stirred it up. After it was thoroughly mixed I spooned it into the caps baked it and topped it with the cheese. Came out superb. I used three Trader Joe's Italian Sausage links. Read More
Rating: 5 stars
11/24/2018
Took this as an appetizer for Thanksgiving. Everyone raved about them. I didn t cook the mushrooms in the olive oil first but I did drizzle them with olive oil before baking them. I added a chopped jalapeño to the stuffing mixture. Read More
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