Sausage Stuffed Mushrooms

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 48
Author The Kitchen at Johnsonville Sausage


  • 48 large
  • fresh mushrooms
  • 1 pkg.
  • 19 oz.) Johnsonville┬« Italian Mild Sausage Links
  • 1/2 cup dry bread crumbs
  • 1 pkg. 8 oz. cream cheese, softened
  • 2 Tbsp. fresh parsley finely chopped
  • 1 Tbsp. lemon juice
  • 3 garlic cloves minced
  • 1/4 cup Parmesan cheese grated


  1. Preheat oven to 400┬║F.
  2. Remove mushroom stems and discard; set caps aside.
  3. Place mushroom caps on foil-lined baking sheets; set aside.
  4. Remove sausage casings.
  5. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
  6. Remove from heat. Stir in bread crumbs and set aside.
  7. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
  8. Combine cream cheese mixture and sausage.
  9. Fill each cap with sausage and cream cheese mixture.
  10. Sprinkle with Parmesan cheese.
  11. Bake for 14-16 minutes or until mushrooms are tender and lightly browned.