Passion for Pork

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Put Pork on Your Fork (


  • 1/4 lb (125 g) maple, honey garlic or your favourite pork sausage
  • 18 large mushroom caps
  • 2 tbsp (25 mL) butter or margarine
  • 2 tbsp (25 mL) finely minced onions
  • 1 clove garlic, very finely minced
  • 1/4 cup (50 mL) dry bread crumbs
  • 2 tbsp (25 mL) dry sherry
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) dried oregano
  • 1/8 tsp (0.5 mL) salt
  • 1/2 cup (125 mL) grated mozzarella cheese


Squeeze pork sausage out of casings. Chop mushroom stems finely. In a large skillet, over medium heat, melt the butter and saute mushroom caps for 2 to 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 5 minutes, or until the meat loses its pink colour. Remove sausage mixture with a slotted spoon; if necessary, drain excess fat from the pan. 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 to 3 minutes or until the cheese is melted.

Total Time: 20 Minutes

Approximately 18 appetizers Servings

Tags: mushroom | sausage | stuffed |