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Sausage Stuffed Mushroom Caps

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  • 1/4 lb 125 g maple, honey garlic or your favorite pork sausage (about 5 links)
  • 18 large mushroom caps, white or cremini
  • 2 Tbsp butter or margarine
  • 2 Tbsp finely minced onions
  • 1 clove garlic, very finely minced
  • 1/4 cup dry bread crumbs
  • 2 Tbsp dry sherry
  • 1 Tbsp chopped fresh parsley
  • 1/2 tsp dried oregano
  • 1/8 tsp salt and pepper
  • 1/2 cup grated mozzarella cheese


  • Squeeze pork sausage out of casings. Clean mushrooms and remove stems. Chop stems finely.
  • In a large skillet, over medium heat, melt the butter and saute mushroom caps for 2-3 minutes or until slightly golden. Remove from pan with a slotted spoon and drain, upside down, on paper towels.
  • Reduce heat slightly; add sausage and onions to the skillet; saute about minutes, or until the meat loses its pink color. Add the chopped stems and the garlic and sauté 2 minutes.
  • Remove skillet from heat and add the bread crumbs, sherry, parsley, oregano, sausage-onion mixture and salt; mix well; let cool slightly. Stir in the mozzarella cheese. Spoon stuffing mixture into mushroom caps and refrigerate.
  • When ready to serve, place stuffed mushrooms on a lightly greased baking sheet; place under a broiler for 2-3 minutes or until the cheese is melted.