Savory Stuffed Mushrooms Recipe

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Savory Stuffed Mushrooms

Diane Gilfillan


This is loosely based on a stuffed mushroom appetizer served at a local restaurant. Since I don't care for crabmeat or shrimp, I made some adjustments and this is the result.

With the approach of fall and the winter holidays this is an easy and yummy appetizer.

pinch tips: How to Grate Cheese for Easy Clean Up


Makes about a dozen appetizers.


45 Min


30 Min


1 pkg
mushroom caps (large ones for stuffing)
1 c
herbed stuffing crumbs such as pepperidge farm
1/4 c
butter, melted
1 1/2 tsp
poultry seasoning
2 Tbsp
minced onion
garlic powder
sweet italian sausage links, casings removed
sherry, pale and dry
4 oz
cheddar cheese, shredded (cabot, sharp!)
1/2 c
chicken broth
1 Tbsp
olive oil

Directions Step-By-Step

Spray shallow casserole with cooking spray.
Preheat oven to 350.

Using a damp paper towel, wipe mushrooms and remove the stems.
In food processor, pulse mushroom stems and onion. Place in saute pan, with sausage (remove from casings) and garlic. Saute in olive oil, stirring with spoon to break up meat.

When meat is no longer pink, return to food processor bowl and pulse to finely chop the cooked sausage.
In medium bowl combine the stuffing crumbs, meat mixture, poultry seasoning, melted butter and generous splash of sherry. Add chicken broth as necessary to make mixture moist without being too wet.
Spoon generous tablespoon of filling into each mushroom cap and place in shallow casserole. Bake for 20 min. Sprinkle with grated cheddar and return to oven until cheese is melted and bubbly.

Serve and enjoy!

About this Recipe