Stuffed Mushroom Caps

Stuffed Mushroom Caps


  • 12 large mushrooms, whichever type preferred as long as they are good for stuffing
  • 8 oz cream cheese, softened
  • 3 green onions, with tops
  • 2 sweet or hot Italian sausage links, fully cooked and crumbled
  • 1/4 cup Parmesan cheese, grated
  • 2 Tbsp butter, to sauté with.


  1. Preheat oven at 350°F.
  2. Cook sausage in skillet and crumble.
  3. To avoid mushrooms becoming to watery or mushy, do not rinse off mushrooms with water. Instead, use a damp paper towel or mushroom brush to clean mushrooms. Clean well and remove stems.
  4. In a large sauté pan, sauté mushrooms in 1 tbsp. of butter until mushrooms are slightly cooked. Remover mushrooms caps from sauté pan and place on cookie sheet, stuff-able side up.
  5. Place green onion in a blender and process for a few seconds until chopped.
  6. Add in sausage and pulse to crumble even more.
  7. Next, add softened cream cheese and Parmesan cheese and blend until smooth.
  8. Using a teaspoon, scoop filling into each mushroom cap.
  9. Place in oven and bake for about 10 minutes.
  10. Next, set oven to broil and broil stuffed mushroom caps until tops are browned. Serve hot.

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