Sausage Stuffed Mushrooms


  • Prep time: 25
  • Serves: 8
  • Recipe tags:
  • Posted: 21st November 2015


  • 24 baby bella mushrooms
  • 1/4 cup Denninger’s Bread Crumbs
  • 1⁄4 cup Stirling Unsalted Butter, melted
  • 2 Denninger’s Sausages, your favourite flavour
  • 85 g cream cheese, softened to room temperature
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • pinch red pepper flakes (if not using spicy sausage)


Preheat oven to 400°F.

Hollow out each mushroom cap by removing the stems. Chop the stems into small pieces and set aside. Remove sausage from casings. Cook and crumble the sausage until browned, about 4 minutes. Add the garlic and mushroom stems and cook another 2-3 minutes. Drain excess grease.

Mix the parsley and pepper flakes into the cream cheese. Then, add the sausage into the cream cheese mixing well with a wooden spoon.

Brush the bottoms of the mushrooms caps with melted butter and place in a 13 x 9 inch pan. Fill the caps with sausage mixture. Top with bread crumbs and drizzle remaining butter. Bake for 14 – 16 minutes, or until mushrooms are tender and lightly browned.