Real Recipes From Real Home Cooks ®

my favorite stuffed mushrooms

(1 rating)
Recipe by
Nicole Merryman
Cleveland, TN

Sausage and fake crab are a big hit in these stuffed mushrooms. Swap ricotta cheese if you are not a fan of fish, just as yummy.

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For my favorite stuffed mushrooms

  • 2 large pkg
    large button mushrooms.
  • 1 pkg
    cheap greasy non flavored breakfast sausage(i recommend smoked if you must, or sage) (yes you need the grease)
  • 2 c
    pepperidge farms stuffing mix, smashed to crumbs
  • 1/2 pkg
    fake crab, dont use the real deal, it doesnt taste right and burns. there is a differrent way to stuff with just crab.
  • 3
  • 1-2 tsp
    garlic salt
  • chopped up stems from the mushrooms
  • 1 pkg
    provolone cheese slices, quartered

How To Make my favorite stuffed mushrooms

  • 1
    Wash and de-stem mushrooms. You can try porchinis or portabellas but the white buttons work best with this recipe. Chop up the 1/2 cup of the stems and set aside for stuffing. Place mushrooms in 9x13 glass baking dishes
  • 2
    chop fake crab to a minced state. One of those hand held chop-chop things works great. take a meat beater to the bag of stuffing mix until it pops(:-) and then poor into a large mixing bowl, finish beating it to death or until very small chunks
  • 3
    mix room temperature sausage, eggs, crab, stuffing mix, garlic salt measurment is appox. try one teaspoon first, if its not salty enough, just sprinkle more on finished (cooked)product. If for any reason you dont like crab, try ricotta cheese, its an excellent replacement for fish haters or allergics.
  • 4
    Spoon mixture into each mushroom cap till overflowing. Cook at 350 degrees or until golden brown and the mushroom is wrinkley. Approx 30-45 mins. This is where the greasy sausage comes in to help cook the mushroom for you. If the mushroom looks dry and you used the greasy cheap sausage, its not done yet. There should be plenty of grease run off in the pan when these are done. When they are done turn off oven and cover each mushroom with the quartered provolone. Put the pan back into the oven only long enough for the cheese to melt. Serve immediately. These are terrible left over.
  • 5
    I apologize, I learned to cook from my Grandmother who never measured a thing, she just added stuff until it looked right. The sausage to stuffing ratio should be just a little more sausage to stuffing. If you have stuffing left over, dig thru the fridge until you find something else to stuff... maybe a bell pepper?

Categories & Tags for My Favorite Stuffed Mushrooms: