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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Pork Recipe

Sausage-stuffed Mushrooms

1 1/2 pounds large mushrooms, 35-45
1/2 cup mushroom stems, chopped
3/4 cup celery, chopped
3/4 cup onion, chopped
12 ounces pork sausage
2 cups potatoes, cooked
1/2 cup low-fat sour cream
1/4 cup Parmesan cheese
1/4 teaspoon garlic salt
2 teaspoons onion soup mix
  pepper to taste
Wash mushrooms, carefully removing stems. Chop enough stems to make 1/2 cup; set aside. Use a melon-baller to carefully hollow out the mushroom caps, leaving more room for filling. saute‚ celery, onion, mushroom stems and sausage, until sausage is cooked through. Mash potatoes with sour cream. Add mixture to mashed potatoes, and stir in Parmesan cheese, garlic salt, onion soup mix and pepper. Using small melon-baller, stuff mushrooms with potato mixture. Bake at 375 degrees F for 20 minutes or until hot and golden. Run under broiler to brown, if necessary. Serve immediately.

35-45 stuffed caps for appetizers

Look for "Fresh from Florida" ingredients at your grocery store.

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