Comida Kraft
Recipe Box

Spicy Sausage-Stuffed Mushrooms

Prep Time
Total Time

16 servings

Button mushrooms stuffed with a subtly spicy mixture of Italian sausage, fresh rosemary and Parmesan make for an easy, guaranteed-to-please starter.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Discard remaining stems.
  • Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add chopped mushrooms, onions and rosemary; mix well. Cook 3 to 5 min. or until onions are tender, stirring frequently. Remove from heat. Add remaining ingredients; mix lightly.
  • Spoon sausage mixture into mushroom caps; place in single layer on rimmed baking sheet.
  • Bake 12 to 15 min. or until mushrooms are tender and filling is heated through.


Omit mushrooms. Prepare sausage mixture as directed, omitting the chopped mushroom stems. Spoon into split and seeded banana peppers, then bake as directed.

Make Ahead

The mushrooms can be filled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 15 to 17 min. or until mushrooms are tender and filling is heated through.


For milder flavor, prepare using mild Italian sausage. Or for a change of pace, prepare using Italian chicken sausage.


  • 16 servings

Nutritional Information

Serving Size 16 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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