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Sage & Savory Stuffed Mushrooms

Yields: 24 mushrooms
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Savory Spice Shop Ingredients
Sage & Savory Stuffing Seasoning (Salt-Free) 2 floz bottle $3.35
Parsley 1/2 oz bag $2.35

Ingredients:

  • 24 x mushrooms, medium
  • 1 x onion, small and chopped
  • 3 oz. cream cheese, softened
  • 3 Tbsp. grated Parmesan cheese
  • 1 tsp. salt
  • 1 Tbsp. Sage & Savory Stuffing Seasoning
  • 4 Tbsp. butter, divided
  • 2 x garlic cloves, minced
  • 1 Tbsp. parsley flakes
  • 1 cup bread crumbs

Notes:

To make ahead, prepare as above but do not bake. Cover and refrigerate up to 24 hours.

Directions:

Remove stems from mushrooms and dust off caps with a dry towel. Chop mushroom stems. Melt 2 Tbsp. butter in a saucepan and brush mushroom caps with melted butter. Place topside down in a shallow baking pan. Heat remaining butter, add chopped mushroom stems, onion and garlic and cook until tender. Remove to a bowl. While warm, add cream cheese and stir to combine. Stir in Parmesan, Sage & Savory Stuffing Seasoning, parsley flakes and bread crumbs. Spoon 1 Tbsp. of stuffing mixture onto each mushroom cap. Place under broiler for 7 to 9 min. or until golden brown and hot.

Yields:

24 mushrooms

Thanks to:

Pat & Cheryl, Savory Spice Shop - Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sage & Savory Stuffed Mushrooms

“Found your shop on a recent visit to Colorado Springs while celebrating our mother's 90th birthday! Love the shop and the products!”

-Rebecca I. of San Antonio, TX

Sage & Savory Stuffed Mushrooms


Yields: 24 mushrooms

Ingredients:

  • 24 x mushrooms, medium
  • 1 x onion, small and chopped
  • 3 oz. cream cheese, softened
  • 3 Tbsp. grated Parmesan cheese
  • 1 tsp. salt
  • 1 Tbsp. Sage & Savory Stuffing Seasoning
  • 4 Tbsp. butter, divided
  • 2 x garlic cloves, minced
  • 1 Tbsp. parsley flakes
  • 1 cup bread crumbs

Notes:

To make ahead, prepare as above but do not bake. Cover and refrigerate up to 24 hours.

Directions:

Remove stems from mushrooms and dust off caps with a dry towel. Chop mushroom stems. Melt 2 Tbsp. butter in a saucepan and brush mushroom caps with melted butter. Place topside down in a shallow baking pan. Heat remaining butter, add chopped mushroom stems, onion and garlic and cook until tender. Remove to a bowl. While warm, add cream cheese and stir to combine. Stir in Parmesan, Sage & Savory Stuffing Seasoning, parsley flakes and bread crumbs. Spoon 1 Tbsp. of stuffing mixture onto each mushroom cap. Place under broiler for 7 to 9 min. or until golden brown and hot.

Yields:

24 mushrooms

Thanks to:

Pat & Cheryl, Savory Spice Shop - Santa Rosa, CA owners
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.