Sausage Stuffed Mushrooms – a delicious recipe with mushrooms, white bread, pork shoulder, parsley, salt, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove stems from mushrooms; set caps aside. Assemble and attach the KitchenAid(R) Food Grinder attachment to the KitchenAid(R) Stand Mixer. Use the coarse grinding plate, turn to Speed 4 and grind stems and bread into separate bowls; set aside.
2
On Speed 4 grind pork into mixer bowl. Add parsley, salt, sage and pepper. Attach bowl and flat beater. Turn to Speed 2 and mix 1 minute or until well combined. Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside.
3
Assemble and attach KitchenAid(R) Rotor Slicer/Shredder attachment to the KitchenAid(R) Stand Mixer. Use the fine shredder cone (No. 1), turn to Speed 4 and shred cheese. In large bowl, combine cheese, mushroom stems, bread crumbs and sausage.
4
Fill mushroom caps with sausage/cheese mixture. Place on baking sheets and bake at 450u00b0F for 15 minutes. Serve hot.
5
To purchase the
6
used in this recipe, please visit
350
kcal
Calories
13
g
Fat
19
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 30 medium fresh mushrooms, 1 slice white bread, 1/2 pound pork shoulder, 1 tablespoon chopped parsley, and more.
Yes, Sausage Stuffed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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