Mix breakfast pork sausage and corn bread stuffing for a stuffed mushrooms recipe. Our Sausage & Cornbread Stuffed Mushrooms Recipe is deliciously easy!
What You Need
Original recipe yields 20 servings
20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1/4 lb. breakfast pork sausage
1 cup STOVE TOP Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
1 cup water
2 Tbsp. chopped fresh parsley
Add To Shopping List
Let's Make It
Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.
Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.
How to Use the Remaining Stuffing Mix
Store leftover stuffing mix in airtight container at room temperature. Then, use to prepare quick-and-easy crab cakes. Add 3/4 cup boiling water to remaining stuffing mix in medium bowl; stir just until moistened. Whisk 1 egg in large bowl until blended. Add 1 can (6 oz.) crabmeat, drained and flaked; mix lightly. Stir in stuffing. Shape into 4 patties. Melt 2 Tbsp. butter in large skillet. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.