Sandra Lee's Sausage Stuffed Mushrooms

Favorite Holiday Recipes

sandra lee
Servings:Over 8
Difficulty: Easy
Cook Time: min

Sandra Lee shares some of her favorite recipes just in time for the holidays.


  • Nonstick cooking spray (Pam®)
  • 28 large white button mushrooms (each about 2 inches in diameter)
  • 1 tablespoon extra virgin olive oil (Bertolli®)
  • 1 Hot Italian Links (Johnsonville®)
  • 2 teaspoons Greek seasoning (McCormick®)
  • 1/2 teaspoon salt
  • 1 package frozen chopped spinach (10-ounce Birds Eye®) , cooked and well drained
  • 1 jar chopped pimiento (4-ounce Dromedary®), drained
  • 1/3 cup shredded Romano cheese (DiGiorno®)
  • 2 eggs, lightly beaten
  • Cooking Directions

    Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop the mushroom stems; set aside.

    In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese and eggs; stir to combine.

    Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).

    Makes 28 servings.

    Copyright © 2008 Sandra Lee Semi-Homemade Fast-Fix Family Favorites

    Recipe Summary

    Main Ingredients: mushrooms, sausage, spinach, cheese

    Course: Side Dish, Appetizer/Starter, Party Platter

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