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Chrissy's Vanishing Stuffed Mushrooms

Chrissy's Vanishing Stuffed Mushrooms

I am a huge mushroom fanatic. I think I could eat mushrooms in just about everything. But these have to be one of my favorite mushroom recipe's. They are so darn delicious they are almost addictive. When I make these it seems like I never make enough, they have been known to start to disappear somehow before dinner is even served. Right from my recipe card to you! 

So get your recipe cards ready this is a keeper!


1 package regular type sausage roll or log (not links)
2 pounds mushrooms 24-30 mushrooms 
1 1/2 teaspoon minced garlic or 1 clove finely chopped
1/4 cup finely chopped sweet onion
1 tablespoon dried parsley 
1/4 teaspoon black pepper

1 tablespoons of EVOO extra virgin olive oil
1 tablespoon unsalted butter melted
1 cup Italian style bread crumbs
3/4 cup Parmesan cheese
1/4 cup chicken or vegetable stock
4 oz softened cream cheese


Start by cleaning and washing the mushrooms. Remove stems and set aside. 

Next in skillet cook sausage and crumble while cooking with spatula. Add garlic, onion, parsley, finely chopped mushroom stems (1 cup) and black pepper. (disregard remaining stems if more than 1 cup.)

Once onion is translucent (roughly 10-12 min.) add chicken or veggie stock, melted butter, 1/2 cup of the Parmesan cheese, and 3/4 cup of the Italian bread crumbs. Once the stock is absorbed by the bread crumbs, fold in the softened cream cheese. Continue to cook for 2 minutes continually stirring then remove from heat. 

Preheat oven to 350 degrees F.

Place mushroom caps on a cookie sheet or in a large baking pan. Stuff mushroom caps with stuffing by using either 2 teaspoons or a pastry bag. I tap lightly on the stuffing with the back of my spoon to insure they are tightly stuffed. 

In separate bowl combine EVOO (olive oil), remaining Parmesan cheese, and Italian bread crumbs. Sprinkle over the top of the finished stuffed mushroom caps, or gently dip stuffed mushrooms tops in crumble and place back on cooking sheet or pan. 

Bake 25-30 minutes (until the mushrooms are soft and stuffing is lightly browned.)

Serve and enjoy! Keep an eye on these, like I said they have a tendency to vanish. 


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