Stuffed Mushrooms


  • 2 Pounds Large Mushrooms, Stems Removed and Reserved
  • 1 Whole Package Pork Sausage
  • 1 Clove Garlic, Minced
  • 4 Ounces Cream Cheese
  • 3/4 Cup Italian Bread Crumbs, Divided
  • 1/2 Cup Grated Parmesan Cheese, Divided
  • 1/4 Cup Fresh Parsley
  • 1 Tablespoon Olive Oil


  1. Preheat oven to 350°F. Finely chop mushroom stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.
  2. Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet.
  3. Add cream cheese, breadcrumbs, parmesan cheese and parsley; mix well. Spoon into mushroom caps.
  4. Sprinkle extra breadcrumbs and parmesan over mushrooms if desired.
  5. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.