Sausage & Bacon Stuffed Mushrooms

Susan Feliciano


I got this idea from a picture I saw in an advertisement.
Adding to the list of our Cousins Reunion foods.
Picture: Kroger advertisement


☆☆☆☆☆ 0 votes

15-20 appetizers
15 Min
20 Min


Add to Grocery List

15-20 small
cremini mushroom caps - sometimes called baby portabellos
8 oz
good quality bulk breakfast sausage
6-8 slice
bacon, cooked and crumbled
4 oz
cream cheese, well-softened
1 c
panko breadcrumbs
1 tsp
garlic powder
1/4 c
chopped fresh parsley
1/2 c
shredded parmesan cheese

How to Make Sausage & Bacon Stuffed Mushrooms


  • 1Clean mushrooms with a damp cloth. Remove and trim stems; chop stems and reserve. Arrange caps on a parchment-lined shallow baking sheet.
  • 2Cook and crumble sausage into fine crumbs until well done. Drain off fat and pat excess fat from sausage with paper towels.
  • 3Combine sausage, bacon, softened cream cheese, bread crumbs, reserved mushroom stems, garlic powder, and parsley until well-mixed. Stuff and mound about a tablespoon of filling into each mushroom cap.
  • 4Top each with 1/2 teaspoon shredded Parmesan cheese.
    Bake at 400°F for 15-20 minutes. Serve immediately.

Printable Recipe Card

About Sausage & Bacon Stuffed Mushrooms

Course/Dish: Meat Appetizers
Main Ingredient: Vegetable
Regional Style: American

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