Best Sausage Stuffed Mushroom Recipe

It’s been forever since I posted a real recipe here. I got too involved in all my frightening vintage recipes. To make up for it, I am posting one of my favorite new recipes for stuffed mushrooms. These are so easy and really, really good. I had them for a party this summer and everyone raved, even though I burned them a little. So, just imagine how good they’ll be if you don’t burn them!


12 fresh large mushrooms
1/2 pound sage pork sausage
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
1/4 cup bread crumbs
salt and pepper to taste
1/4 cup heavy cream
1/4 cup butter, melted
1 teaspoon chili powder
parmesan cheese

Preheat oven to 425 degrees F. Remove and chop mushroom stems.

In a saucepan over medium heat, combine sausage, onion, and garlic. Cook until sausage is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.

Dip mushroom caps in 1/4 cup melted butter, and stuff generously with sausage mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder and Parmesan cheese.

Bake for 20 to 25 minutes in the preheated oven. Don’t burn them.


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