Stuffed Mushrooms
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 15
These stuffed mushrooms are so delicious that it's hard to believe that they are so simple to make. They are great for holidays as well as for Super bowl or other parties. All of the guys in my life LOVE these. This recipe doubles well. The filling can be made ahead and stored in the fridge for 2-3 days. The mushrooms can be filled ahead of time and stored in the fridge for 24 to 36 hours before baking to make things easier on the hostess the day of the even. Yield is for two mushrooms per person.
  • 10 oz package of bulk breakfast sausage (hot or mild depending on your preference)
  • 16 oz package of whole white, button, or cremini mushrooms
  • ½ of an 8 oz package of cream cheese (the light version works fine here, too)
  1. Remove stems from mushrooms, set aside the caps.
  2. Finely chop the mushroom stems
  3. Cook chopped mushroom stems with sausage in a skillet over medium heat.
  4. When the sausage is cooked, drain excess fat then add the cream cheese. Mixing well.
  5. Stuff this mixture into the mushroom caps
  6. Bake at 350 degrees for 20-30 minutes or until stuffed mushrooms are a light golden color.
Recipe by Patty Cake's Pantry at