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Sausage Stuffed Mushrooms

  • 2 tbsp. olive oil, plus more for pan
  • 1/4 c. chopped fresh flat-leaf parsley
  • 1 lb. button mushrooms or cremini (about 32 mushrooms)
  • 1 tsp. grated lemon zest, plus 2 tsp juice
  • 1 shallot, chopped
  • 1 tsp. fresh thyme leaves, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup panko breadcrumbs
  • 4 oz. (about 1 link) sweet sausage, casing removed
  • 1/4 cup grated Parmesan


  1. Preheat oven to 350ºF. Lightly grease a large, rimmed baking sheet.
  2. Remove stems from mushrooms and chop.
  3. Place mushroom caps, stem sides up, on prepared baking sheet. 
  4. Heat oil in a large skillet over medium heat.
  5. Add shallot and garlic. Season with salt and pepper.
  6. Cook, stirring occasionally, until tender, 3 to 4 minutes.
  7. Add chopped mushroom stems and season with salt and pepper.
  8. Cook, stirring, until starting to brown, 7 to 9 minutes.
  9. Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes; transfer to a bowl. 
  10. Add parsley, lemon zest and juice, thyme, panko, and Parmesan, and stir to combine.
  11. Fill mushroom caps with filling.
  12. Bake until mushrooms are tender, 28 to 30 minutes. Serve immediately.

Thanks to our friends at Country Living for this tasty recipe!

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