Sausage-Stuffed Mushrooms

I will now give you Ancient Chinese Secret.

How to make Sausage-Stuffed Mushrooms.


These are one of my most favorite foods.  Requested for cook-outs and favored by Crick folk from Barton to Midland.  At least. Better make two pans because they will be gone quicker than I can say George’s Creek.  Or Crick.  Ha.

This recipe requires 3 ingredients:  mushrooms, a large block of cream cheese and a pound of hot (or spicy) sausage.  Oh and a 13 x 9 pan.


The green sprinkles – that’s just chopped Italian Flatleaf Parsley – it’s just for looks.

Wise man once say:  Mushroom cap good for head.  And belly.  🙂

Sausage-Stuffed Mushrooms

By June 28, 2015

Ancient Chinese Secret:  Sausage-Stuffed Mushrooms only take 3 ingredients.

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes
  • Yield : for a party



Preheat the oven to 375 degrees F.

Brown the hot sausage in a large cast iron skillet.

While the sausage is browning, clean mushrooms with a dry paper towel and remove stems.  Place the clean caps in a 13 x 9 pan.

Drain the sausage and pour into a large bowl.  Mix the cream cheese and sausage until no lumps of cream cheese remain (sometimes I even use the mixer).

Stuff the mushrooms using a medium-sized scoop.  They should be very full.

Bake for 25 - 30 minutes.

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