Real Recipes From Real Home Cooks ®

savory stuffed mushrooms

(1 rating)
Recipe by
Diane Gilfillan
Danville, VT

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.

(1 rating)
yield serving(s)
prep time 45 Min
cook time 30 Min

Ingredients For savory stuffed mushrooms

  • 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
  • dash
    garlic powder
  • 2
    sweet italian sausage links, casings removed
  • splash
    sherry, pale and dry
  • 4 oz
    cheddar cheese, shredded (cabot, sharp!)
  • 1/2 c
    chicken broth
  • 1 Tbsp
    olive oil

How To Make savory stuffed mushrooms

  • 1
    Spray shallow casserole with cooking spray. Preheat oven to 350. Using a damp paper towel, wipe mushrooms and remove the stems.
  • 2
    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.
  • 3
    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.
  • 4
    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!