Big Mountain Mushrooms

  • Servings: 8-12
  • Difficulty: easy
  • Print

Credit: Siam Rimmer


  • 24 Fresh Mushrooms
  • ½ lbs. of Sausage
  • ¼ Cup of Italian Bread Crumbs
  • 1 8oz Package of Cream Cheese
  • 2 Gloves of Minced Fresh Garlic
  • ¼ Cup of Grate Parmesan Cheese
  • ¼ Cup Diced White Onion
  • ¼ Cup of Melted Butter
  • ¼ tsp. Pepper


  1. Pre-heat Oven to 350 degrees.  Rinse off all mushrooms and remove the bottom stem. Take a spoon and remove the brown sleeves under mushroom set aside on paper towel.  
  2. In a small frying pan add the sausage, minced garlic, onion cook.  When sausage is cook strain off the fat and set aside to chill.  
  3. In a bowl combine the Cream Cheese, Parmesan Cheeses, Italian Bread Crumbs, melted butter and pepper and cream and combine well. Add the cool sausage mixture and combine with cheese mixture.  
  4. Take a mushroom and stuff a 1” round ball of the sausage mixture into the bottom of the mushroom.  When all mushrooms are stuffed place in casserole pan and cook for 25 minutes and serve on plate.

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