Sausage Stuffed Mushrooms

These are one of Margaret’s favorites. SO easy to make and are just a BURST of flavor in your mouth. They taste extremely gourmet without all the ritzy ingredients or hours of your day.

This is the second time I’ve made these so I know they’re a hit. I also always have extra filling leftover which is a great dip with crackers. my mouth is watering…..


  • 2 (10 oz) package baby bella mushrooms
  • 1 (8oz) package cream cheese
  • 1 (8 oz) package hot sausage (I use more)
  • 1 med onion
  • 1/2 cup breadcrumbs
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cayenne powder
  • 1/2 tsp garlic powder
  • salt-n-pep to taste
  • 1/4 cup butter, melted (opt)


  1. Preheat oven to 350F
  2. Separate caps and stems while cleaning mushrooms. Let them drain on paper towel a bit.
  3. Chop onions and saute with sausage and spices (add 1 TBsp butter here opt)
  4. Mince mushroom stems and add to sausage just before sausage is fully cooked.
  5. Drain grease (if any) then add cream cheese to pan and put heat low. Mix everything really well then add breadcrumbs and mix well.
  6. Set caps in a 13×9 pan and fill pan with chicken stock (or water) just enough to cover the bottom. Optional: put small amount of melted butter in bottom of each mushroom cap; put leftover butter in bottom of pan.
  7. Fill caps with cream cheese/sausage mixture
  8. Bake 30-45 mins, or till tops are crusty and mushrooms have cooked
  9. Scoop out with slotted spoon and arrange on plate.

Notes: Cream cheese mix is also good on bread or crackers; come in handy for people who don’t like mushrooms (little to they know it’s also in the mixture!)

Also, I tend to eye out the breadcrumbs to sausage to cream cheese amounts. More sausage with less cream cheese makes a larger batch that’s not so rich.


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