Smorgasbord of 'Shrooms Sausage and Peppers

Barbara Kavorkian


I LOVE Stuffed mushrooms. They are great and can be filled with so many different things. These are one of a few variations of these beefy like vegetables that I will post and all can be baked at the same time and put out for guests for Thanksgiving and Christmas. If you have left overs, feel free to use that as well. These do make a lot of mushrooms if several kinds are made but leftovers can be stored in the fridge as a snack for the next day, or you can scale back the recipe.


★★★★★ 1 vote

10 Min
15 Min


  • 16
    white mushrooms
  • 1/2 lb
    italian turkey ground sausage
  • 1 c
    finely chopped onion
  • 1/2 c
    finely chopped bell pepper
  • 2 Tbsp
    italian breadcrumbs
  • 1/4 c
    chopped parsley
  • ·
    salt and pepper

How to Make Smorgasbord of 'Shrooms Sausage and Peppers


  1. Preheat oven to 375°.
    Cook 1/2 lb sausage until barely pink and finely chop. Add 1 cup finely chopped onion and 1/2 cup bell pepper to the pan and cook until softened. Stir in the sausage, 2 tablespoons Italian breadcrumbs and 1/4 cup chopped parsley Season with salt and pepper. Fill 16 white stuffer mushrooms. Bake in a 375° oven for 15 minutes.

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About Smorgasbord of 'Shrooms Sausage and Peppers

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