Sausage Stuffed Mushrooms

This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that’s bound to please! These stuffed mushrooms are perfect for an appetizer when you’re entertaining family and friends.


Prep Time


Cook Time


What You Need

fresh mushrooms
1/2 cup
dry bread crumbs
1 pkg.
(8 ounces/227 g) cream cheese, softened
3 cloves
garlic, minced
2 tbsp
finely chopped fresh parsley
1 tbsp
lemon juice

1/4 cup
grated Parmesan cheese
  • Preheat oven to 400F
  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  • Remove and discard stems from mushrooms.
  • Arrange mushroom caps on foil-lined baking sheets.
  • In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  • Carefully spoon sausage mixture into mushroom caps.
  • Sprinkle with cheese.
  • Bake, uncovered, at 400F for 14-16 minutes, or until mushrooms are tender and lightly browned.
  • Serve hot.
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