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Teriyaki Stuffed Mushrooms


Special Diet



Appetizer, Dips & Snacks

Main Ingredient



Entertaining, Holidays


  • 1 pound Large white button mushrooms
  • 4 tablespoons San-J Teriyaki Sauce divided
  • 3 tablespoons Olive oil
  • 1 pound Italian sausage removed from the casings
  • 4 Green onions minced
  • 4 ounces Cream cheese
  • ½ cup Gluten free panko bread crumbs
  • To taste: Salt and pepper
  • For garnish: Fresh parsley


  • Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
  • In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
  • Stuff the mushroom caps with the sausage mixture. Place on the prepared baking sheets and bake for 35 minutes. Serve hot.
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* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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