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Baked Stuffed Mushrooms



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3/4 cup plain bread crumbs
1.5 pounds of Italian Veal Sausage Magnifying_glass
1 egg, beaten
3.0 cups of White Wine Sauce Magnifying_glass
1/2 cup chopped fresh parsley, divided
3 tbsp. grated parmesan cheese
1-1/2 tsp. salt
1-1/2 tsp. hot pepper sauce
3/4 tsp. ground black pepper
72 caps large mushroom caps
olive oil, as needed
4-1/2 lb. (frozen wt) (2-1/4 lb. drained wt) frozen chopped spinach, thawed, drained well


  1. 1
    For Veal Stuffing: Combine ingredients such as Italian Veal Sausage, bread crumbs, egg, 1/4 cup parsley, cheese, salt, sauce and pepper; mixing lightly but thoroughly.
  2. 2
    Brush mushroom caps with oil. Place ½ ounce spinach in each mushroom cap; top with 1 tablespoon Veal Stuffing. Place in single layer in baking pan.
  3. 3
    Bake in 375°F oven 20 minutes or until internal temperature of stuffing reaches 160°F.
  4. 4
    Per Order: Plate 6 mushrooms. Top with 2 ounces White Wine Sauce. Sprinkle with 1 teaspoon parsley.

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preparation methods
cuisines European, Italian
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