Creamy Sausage Stuffed Mushrooms


These Creamy Sausage Stuffed Mushrooms are the perfect potluck item-bring them to your next tailgating party-and they will be the most sought after appetizer!


  • 35 whole large white or golden Italian (Crimini) mushrooms 
  • 1 lb. lean ground mild Italian turkey or chicken sausage ( I use Isernio’s mild Italian chicken sausage) 
  • 1/2 Tbsp minced garlic 
  • 1/2 tsp onion powder
  • 1/4 cup skim milk
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 4 oz. reduced fat cream cheese 
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp parsley


  1. Preheat oven to 350 degrees.
  2. Place a mushroom in your palm, cap side down. Use a spoon to scoop out the stem, leaving a hole in the cap for stuffing.
  3. Using a knife dice up the stems and set aside.
  4. Spray a skillet with non stick cooking spray. Cook the turkey sausage until golden brown, 8 to 10 minutes, using a fork to crumble the sausage into small pieces. 
  5. Add the minced garlic, onion salt, and stir until well combined. Add the minced mushroom stems and cook until tender. Transfer the sausage mixture to a mixing bowl.
  6. Add the bread crumbs, skim milk, Parmesan, salt, pepper, and parsley to the bowl. Stir until well combined. Add cream cheese and mix until all ingredients have been incorporated. 
  7. Line a cookie sheet with parchment paper and place the mushroom caps. Flip them so the hole is facing up.
  8. Using a spoon, add about 1 Tbsp mixture into each mushroom.
  9. Bake the mushrooms for 20-22 minutes, or until golden.

Makes 35 mushrooms or 7 ( 5 mushrooms) servings

4 Points for 5 stuffed mushrooms


  1. These stuffed mushrooms taste best when served warm.

Smartpoints: GREEN: 1 Smart Point each or 4 mushrooms for 6 SmartPoints BLUE: 1 Smart Point each or 4 mushrooms for 6 SmartPoints PURPLE: 1 Smart Point each or 4 mushrooms for 6 SmartPoints

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