Stuffed Mushrooms


Oh how I love stuffed mushrooms! I should call these Mushroom Surprise because in the center of each Mushroom Cap is a piece of sausage link. I did not have ground sausage so I cooked up some sausage links, cut each link into four pieces and placed a piece in the center of each Mushroom Cap. For this recipe I used all my favorites……mushrooms, cream cheese, Stove Top Stuffing, shredded cheese and sausage. This combination turned out SO GOOD!


Start by rinsing off your mushrooms. Peel the skin off (optional), this is more for looks and it is time-consuming. Once you stuff the Mushroom Cap you can’t really see the Mushroom anyway so I usually leave the skin on. Carefully snap off the stem being careful not to break the Mushroom Cap.


Finely dice the stems and set aside.

Using a small sharp knife, scrape off the

black gills and rinse. Cut a thin slice off

of the Mushroom Cap top so that the

mushroom will sit flat on a plate once

you turn it upside down and stuff it.

Carefully pat Mushroom Caps dry.



Place a heaping tsp of cream cheese

inside the Mushroom Cap.



Place a piece of cooked

sausage in the middle.



Cover with Stove Top Stuffing.



Place chopped up Mushroom Stems

on top pressing them into the stuffing.



Place the mushrooms on a baking sheet.

Drizzle the mushrooms with butter.

Bake at 375 degrees for 20-25 minutes

then top with cheese. You may want to

make extra because they won’t last long!


Stuffed Mushrooms



  • 2 containers of large mushrooms
  • 1 box Chicken Stove Top Stuffing prepared, but use 2 cups of water instead of what the box says
  • 4 oz cream cheese, softened
  • 1 cup shredded cheese, your preference
  • 1/2# sausage links, cooked and cut into 4 pieces each
  • 1/4 cup butter


  1. Preheat oven to 375 degrees.
  2. Rinse off mushrooms and carefully remove the stem trying not to break the mushroom cap. Peel the skin off if you want to but it is not necessary.
  3. With a small sharp knife, scrape off the black gills and a little bit of the inside of the mushroom. Rinse off the mushrooms again and pat them dry.
  4. With a sharp thin knife, cut off a thin layer on top of the mushroom cap so that the cap will sit upright without falling over when you turn it upside down.
  5. Carefully place a heaping tsp of cream cheese inside the mushroom cap.
  6. Press a piece of sausage in the center.
  7. With your hands, press stuffing on top of the sausage making a dome and pressing the stuffing at the edge of the mushroom to seal the cream cheese.
  8. Place pieces of the diced stems on top of each mushroom pushing them into the stuffing.
  9. Place the mushrooms on a baking pan then drizzle with butter.
  10. Bake for about 20-25 minutes or until the mushrooms are tender.
  11. Remove from the oven and immediately sprinkle with shredded cheese. Let cool a few minutes before serving.





  1. Yum, I love stuffed mushrooms too. I used to makeso ethi g similar to this and then bake it in a puff pastry case. I haven’t made that for ages, so may add it to our Finger Food Friday’s. This is a great reminder.

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