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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

"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."

-Jim P. from Allentown, PA

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.