You can’t make too many of these cocktail hour favorites. These stuffed mushrooms also make an elegant accompaniment for a holiday pork roast.


  • 8 ounces bulk pork sausages
  • 32 mushrooms (large)
  • 2 cloves garlic (minced)
  • 1 tablespoon butter
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup fresh parsley (minced)
  • salt
  • pepper


  1. Remove stems from mushrooms. Finely chop stems and saute in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon sausage mixture. Place mushrooms in shallow baking pan. Bake at 400 degrees F, for 15 minutes.
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