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


  • 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


  1. Clean mushrooms with a damp cloth. Remove and trim stems; chop stems and reserve. Arrange caps on a parchment-lined shallow baking sheet.
  2. Cook and crumble sausage into fine crumbs until well done. Drain off fat and pat excess fat from sausage with paper towels.
  3. Combine 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.
  4. Top 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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