Creamy Stuffed Mushrooms

Creamy Stuffed Mushrooms
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Calories 67 cals
Total Fat 5 g
Cholesterol 13 mg
Dietary Fiber 0 g
Sodium 107 mg
Protein 3 g
Total Carbohydrate 2 g

Prep Time: 15 Minutes

Time to Table: 45 Minutes

Serves: 16


  • 16 large mushrooms
  • 6 ounces bulk pork sausage
  • 2 tablespoons dry bread crumbs
  • 1/2 cup shredded Mozzarella cheese
  • 6 tablespoons Daisy Sour Cream
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped green onions


Heat the oven to 425 degrees. Remove the stems from the mushrooms. Discard the stems and place the mushrooms stem side down on a 15 x 10-inch baking pan with sides. Bake for 5 minutes. Meanwhile, cook the sausage in a medium skillet over medium heat until thoroughly cooked; drain if necessary. Stir in the breadcrumbs, cheese and 2 tablespoons of the sour cream. Turn the mushroom caps stem side up and brush with oil. Heap the sausage mixture onto the mushrooms (about 1 tablespoon each). Bake for 7 to 10 minutes or until hot and bubbly. Sprinkle the mushrooms with the green onion and dollop with the remaining sour cream.


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