My Favorite Stuffed Mushrooms Recipe

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My Favorite Stuffed Mushrooms

Nicole Merryman


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 vote
30 Min
30 Min


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.
1-2 tsp
garlic salt
chopped up stems from the mushrooms
1 pkg
provolone cheese slices, quartered


1Wash 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
2chop 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
3mix 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.
4Spoon 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.
5I 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?

About this Recipe

Course/Dish: Meat Appetizers
Hashtags: #mushroom, #Party