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Sausage and Cheese Stuffed Mushroom Recipe

  • Nov 25, 2010

Mmmmm. Stuffed ‘shrooms.  I was assigned the task of bringing an appetizer to my mom’s birthday dinner last week and knowing that we were having lasagna for the main course, I knew these Italian sausage stuffed mushrooms would be perfect.

Ingredients Needed:

  • 1 lb Italian Sausage
  • 3 Packages of Fresh Mushrooms (big caps would be best)
  • 12 oz Shredded Mozzarella, Cheddar and Romano
  • 3 Gloves Chopped Garlic
  • 4 Green Onions
  • Italian Seasoning

First, clean mushrooms and remove stems from cap.  Place caps bottom-side-up in baking pan.

Brown 1 lb of sausage in frying pan.

Finely chop one cup of the mushroom stems.

Add chopped mushroom stems and chopped garlic to browned sausage, along with Italian Seasonings.

Once sausage is cooked, drain if necessary then add cheese, garlic and green onions.  I made my mushrooms low-carb by not putting in breadcrumbs but if you want to add them, do it now.

Form the sausage and cheese mixture into a ball and stuff a heaping amount into each mushroom cap.  I would get bigger mushrooms next time, I think it would hold the stuffing better.  There is likely to be extra sausage and cheese mixture, just throw it into a ramekin and bake alongside the mushrooms.

Bake at 350′ for about 20 minutes or until browned.



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August 16, 2011
These preparations appear to be very delicious. The pictures are appetizing for food connoisseurs.
November 28, 2010
Great photos on a great review! Stuffed mushrooms are always the way to go for parties but, these are far better than the ones I usually make. I might have to use this recipe for the upcoming holiday parties ;p Thanks for sharing!
November 25, 2010
Mouthwatering photos! I love making stuffed mushrooms, that's a great variation, I'll have to try it out! :)
November 25, 2010
Those look amazing!! I am hungry again!
More Stuffed Mushrooms reviews
review by . November 12, 2009
A favorite appitizer that can turn into an entire meal
I’ve always loved stuffed mushrooms since I was a kid. Earthy, salty and cheesey, most of the time you can pop the entire thing in your mouth before your mom notices you are spoiling your appetite. The filling is flavorful and the mushroom is cooked perfectly, making it the perfect vessel to hold all that stuff. They are a fancy addition to any cocktail party and can also serve as a great side dish.      They are best served 10 minutes out of the oven, but taste just …
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Kristi ()
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Member Since: Nov 19, 2010
Last Login: Feb 3, 2011 12:50 PM UTC
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About this food



1 lb large white mushrooms

1/2 bread crumbs

2 cloves garlic minced

½ or 1 small white onion finely chopped

1/2 cup Pecorino Romano cheese, grated

2 tablespoons parsley, plus more for a garnish

1 tablespoon fresh chopped oregano

Salt and pepper

Olive oil


Preheat oven to 400 degrees.

Clean off mushrooms and remove stems, reserve. Drizzle a baking sheet with olive oil and arange mushrooms caps on it.

Chop up mushroom stems. Heat a large skillet with olive oil, sauté stems for 5 minutes. Add onion and garlic, salt and pepper, for about 5 more minutes. Let cool slightly.

Mix in bowl mushroom mixture, breadcrumbs and pecorino Romano.  Spoon into mushroom caps, patting down gently to compact stuffing.

Bake at 400 for 25 minutes. Let sit for five, so the juices in the mushroom become reabsorbed and it doesn’t scorch your mouth.

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