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Sage & Savory Stuffed Mushrooms

Yields: 24 mushrooms
Make this recipe how many times?
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

“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”

-Jeff W. of Glen Ellyn, IL

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.