Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Use hot or sweet sausage, depending on personal preference. Add 1 tbsp of dried red pepper flakes for extra spice.
Cooking Info
Prep. Time 10 min
Cook Time 25 min
Serving Info
Serves 24
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  • 1 lb. bulk pork sausage
  • 24 large mushrooms, wiped clean, stems removed & chopped
  • 1 small onion, minced
  • 1/2 cup Lea & Perrins® Marinade for Chicken
  • 1/2 cup dry breadcrumbs
  • 2 eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped


  1. Preheat oven to 400°. In a large skillet over medium-high heat, brown sausage for 5 minutes. Drain fat, reserving 1 Tbsp. Add mushroom stems and onion, and sauté; for additional 5 minutes. Remove from heat. Add reserved 1 Tbsp. of fat and all remaining ingredients. Stir until well mixed. Spoon filling onto mushroom caps and place on baking sheet.
  2. Spray mushrooms with nonstick cooking spray and bake for 12 to 15 minutes, or until lightly browned.
Can be prepared a day in advance, up to spooning filling step. Cover tightly and store in refrigerator until ready to bake.