Stuffed Mushrooms Recipe | Yummly

Stuffed Mushrooms



Mushrooms have been part of our diet for several centuries. They were originally cultivated in Asia and then introduced to the rest of the world by travelers and traders. But the word mushroom is clearly not Asian. So how did these edible fungi get the name mushroom? After all, they’re neither mushy nor especially roomy. According to food historians, the mushroom was named for the French word for fungi, which happened after a Parisian discovered them growing in his garden. It only took a few more centuries before someone decided to remove the stems and stuff the caps with all sorts of yummy ingredients…

Stuffed mushrooms are an appetizer that appeals to everyone. They’re not spicy or hot, nor are they sweet. In the recipe below, we use Jimmy Dean Premium Regular Pork Sausage to stuff our mushroom caps, but you can also set a few mushrooms caps aside to fill with everything a variety of ingredients and different flavored pork sausages.

There are a few ways to tweak this recipe by filling your mushroom caps with ingredients that are spicy, hot or sweet. Jimmy Dean Premium Pork Country Mild is a slightly spicier version of the regular pork sausage. For a slightly sweet flavor, there’s Jimmy Dean’s Maple pork sausage. And just because this hor d’oeuvre is known for being easy on the taste buds (aka, they’re very mild!), that doesn’t mean you can’t kick up your homemade batch. Try Jimmy Dean Premium Hot Pork Sausage. Just be sure to warn your heat-adverse guests first!

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  • 1 package Jimmy Dean® Premium Pork Regular Sausage
  • 2 pounds large mushrooms (stems removed and reserved)
  • 1 clove garlic (minced)
  • 4 ounces cream cheese (cubed, softened)
  • 3/4 cup Italian bread crumbs (divided)
  • 1/2 cup grated Parmesan cheese (divided)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
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    1. Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining 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. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
    3. Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
    4. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.
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    NutritionView More

    Sodium29% DV690mg
    Fat28% DV18g
    Protein33% DV17g
    Carbs8% DV24g
    Fiber16% DV4g
    Calories320Calories from Fat160
    Total Fat18g28%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate24g8%
    Dietary Fiber4g16%
    Vitamin A15%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.