Daybreak recipe: Stuffed Mushrooms



WFAA contributor

Posted on October 20, 2012 at 9:45 AM

Updated Saturday, Oct 20 at 9:45 AM

Amy Kushnir of My Texas Today shows us how to make Stuffed Mushrooms on News 8 Daybreak Saturday, October 20.


  • 2 8 oz. pkg. white mushrooms
  • 1/2 lb. ground Italian sausage
  • 1/2 pkg. cream cheese (softened)
  • 1/4 cup parmesan cheese
  • 1/4 cup onion (finely chopped)
  • 1/3 cup plain bread crumbs
  • 3 cloves garlic (crushed or chopped)
  • 1 jar Candy Krisp Jalapenos (or your favorite brand or fresh jalapeno)


  1. Wash and gently dry mushrooms (or clean off with a damp cloth), remove stems, and hollow out mushroom caps.
  2. In a large skillet, begin to brown and crumble sausage.
  3. Add onion and garlic to the skillet and let it cook over medium heat.
  4. Add salt and pepper to taste.
  5. Transfer meat mixture to a plate with paper towel to drain any excess grease.
  6. In a medium size bowl, mix together both cheeses and bread crumbs with the meat mixture.
  7. Scoop out mixture with a small spoon (such as a teaspoon) and fill mushroom caps.
  8. Place stuffed mushrooms on a non-stick baking sheet and top each one with a jalapeno slice.
  9. Bake at 350 degrees for 18-20 minutes.
  10. Serve immediately. Also good warmed up.

Makes approximately 28 mushrooms (depending on size)