Stuffed Mushrooms

 Stuffed Mushrooms

Looking for a delicious side dish or Potluck item, try these stuffed mushrooms!

Want more recipes like this?  Check out my Leisure Adventure cookbook at:

Serves 6 -8

Note:  To make a serving for 2, decrease all ingredients by half.


1  Italian hot sausage link

1 Mild Italian sausage link

2  pkg. fresh mushrooms (8 oz. ea.)

1/4 cup sweet onion, medium dice

2 – 3  tbsp  olive oil, divided use

1/2 cup soft bread crumbs

1/4 tsp thyme

2 tbsp. freshly grated parmesan cheese

Garnish:  chopped chives or a dash of smoked paprika



  1. Add 1.5  tbsp oil to a large skillet, heat over medium setting.
  2. Saute' diced onions with thyme in the skillet for 1-2 minutes.
  3. Remove sausage from the casings, crumble sausage and add to the skillet.
  4. Cook and stir over medium heat until lightly browned.
  5. Wipe mushroom caps and stems with a paper towel or rinse them briefly.  Pat dry, set aside.
  6. Remove mushroom stems from the caps, cut into bite size pieces, add to skillet with the sausage.
  7. Cook and stir mushroom stuffing mixture in the skillet until cooked through, remove from heat.
  8. Place stuffing mixture in a medium bowl, set aside.
  9. Add the remaining oil to the skillet.  When oil is hot, add mushroom caps, cook over medium heat.
  10. Lightly brown both sides of  mushroom caps for 1 – 2 minutes.  Remove from heat.
  11. Drain mushrooms ‘cap down' on paper towels to allow moisture to drain.
  12. Place bread in a high speed blender, or mini chopper.  Pulse bread a few seconds to create soft fresh bread crumbs.
  13. Add mushroom filling mixture to the bread crumbs in the blender or mini chopper, pulse a few seconds to combine.
  14. Using a tsp, fill mushroom caps with the filling.
  15. Top with grated parmesan and return the stuffed mushrooms to the skillet over medium heat until the cheese melts.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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