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Stuffed Mushrooms

Suggested Wines

  • Sparkling Riesling (Semi-dry Sparkling)
  • Edelzwicker (Off-dry White)

These are great for your next cocktail party! Mushrooms form a perfect earthy base that compliments Michigan wine. These can also be made ahead of time, making them the perfect appetizer for your next impromptu gathering.


  • 24 fresh mushrooms (baby bellas are perfect)
  • 1/4 cup chopped red onion
  • 1-2 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1/2 cup dry Italian seasoned bread crumbs
  • 1/4 cup each grated Parmesan cheese and shredded cheddar
  • 1 turkey sausage Italian link
  • 2 Tablespoons dry white wine (e.g. True Chardonnay)


  1. Remove stems from mushrooms, chop stems to measure 1 cup. Set aside.
  2. Place caps , stem sides down on a baking sheet coated with cooking spray. Bake in 425 Degree F oven 5 minutes. Drain On a paper towel.
  3. Heat oil in a skillet. Add reserved stems, garlic, and onion, and wine; Cook until tender and wine evaporates. Stir in the crumbs, cheese, and sausage.
  4. Place mushrooms stem side up on a baking sheet. Fill cavities with sausage mixture. Bake an additional 8 minutes to heat through.
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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396