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Stuffed Mushrooms

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Stuffed Mushrooms
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Makes: 1 servings adjust
My Mom's recipe for stuffed mushrooms. Originally given to her by our neighbor, Mrs Fauty.



  • 1 pound Sweet Italian Sausage, removed from casings

Step 1

Saute the sausage in a medium sized pan, over medium heat until thoroughly cooked through; breaking it up into small pieces as it browns.

Step 2

Using a slotted spoon, transfer the sausage from the pan to a paper towel lined plate.

Step 3

Drain all but a tablespoon or so of the accumulated sausage drippings from the pan.


  • 1 small Onion, minced
  • 1 bunch Scallion, minced

Step 4

Add scallions and onion to the pan. Saute until browned.


  • 1 clove Garlic, minced

Step 5

Add garlic to the pan and saute until fragrant; about a minute or so. Remove from heat.


  • 12 teaspoon Fennel Seed, optional; my mom did not use

Step 6

Place cooled sausage into the bowl of a food processor. Add fennel seed if using.

Step 7

Pulse the food processor until the sausage is chopped into very small pieces.


  • 2 cubes Chicken Bouillon
  • 1 pat Butter

Step 8

Heat 2 cups of water to a boil. Add the two bouillon cubes and the pat of butter. Stir until dissolved.


  • 1 package Herb Seasoned Stuffing Mix, pepperidge farm preferred; 12 oz bag?

Step 9

Pour the stuffing mix into a large bowl. Add the sausage and onion and garlic mixture.

Step 10

Pour in the water/chicken bouillon mixture. Stir to combine ingredients and moisten stuffing.

Step 11

Preheat oven to 350 degrees F.


  • 2 pounds Fresh Mushroom Caps, medium sized

Step 12

Clean the mushroom caps by wiping with a damp cloth or paper towel.


  • Olive Oil

Step 13

Drizzle some olive oil into the bottom of a large baking dish.


  • Dry White Wine

Step 14

Add some white wine to the baking dish.

Step 15

Stuff the mushroom caps with the stuffing mixture and place into the prepared baking dish.

Step 16

Bake until the stuffing is browned and crusty; about 25-30 minutes?
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