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Sausage Stuffed Mushrooms II

Rated as 4.56 out of 5 Stars

"FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over."
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Ingredients

23 m servings 178
Original recipe yields 10 servings

Directions

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  1. Preheat the broiler.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
  3. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
  4. Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 178 calories; 17 1.6 5 40 219 Full nutrition

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Reviews

Read all reviews 240
  1. 295 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese.....

Most helpful critical review

I'm glad I tasted one of these before stuffing the rest of them or serving because they were quite bland. I used a whole pound of sausage with the 8 oz. of cream cheese and added salt and fresh...

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Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese.....

I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are ...

I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It mak...

I'm glad I tasted one of these before stuffing the rest of them or serving because they were quite bland. I used a whole pound of sausage with the 8 oz. of cream cheese and added salt and fresh...

These are awesome - I've been making this recipe for years. I've made lots of other good stuffed mushrooms, but these are goof-proof and always get asked for (no matter how many times I tell peo...

Thank you so much for this recipe. It was so easy and delicious. I got rave reviews and the were gone in minutes. The only change I make when making them was to dip the tops in bread crumbs a...

Very good! I did make a few changes. I made them twice, once with spicy breakfast sausage, and once with italian sausage. Both very good. I also added oregano, basil, garlic, and salt. In ad...

I have been making this recipe for years! They are SO good, can't stop eating at just one! I sometimes add onions, some of the mushroom stems chopped fine or some hot sauce for a little heat. ...

Have been making these for years and here is the "real deal" on how they should be done: one pound of cream cheese (not the low fat kind)and one pound of hot italian sausage (or regular italian ...