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Order Teena Anderson's Cookbook & Get Recipe's Here

Bringing people together with food has always been a great love of mine. There will be enough time, but there will always be enough space at my table, lots of love, and much laughter to share with friends and family! This is a special edition of my first cookbook first released in 2018. Click on the image link to order your copy and stop into the store to have it signed at Anoka Meat & Sausage.

A guide to Holiday Entertaining for any time of the year. This cookbook contains delicious recipes for every home cook's table. You too can make every meal sparkle with joy and gratitude.

The best Sausage Stuffed Mushrooms. Thank you! –Shelly Love

Sausage Stuffed Mushrooms


Included is everything your need to make this recipe perfectly.

  • 48 large fresh mushrooms

  • 2 large eggs, lightly beaten

  • 1 pound pork sausage cooked & crumbled

  • 1 cup shredded Swiss or Mozzarella

  • 1/4 cup mayonnaise

  • 2 tablespoons butter, melted

  • 2 tablespoons finely chopped onion

  • 2 teaspoons spicy brown mustard, Dijon mustard or horseradish mustard (dealers choice)

  • 1 teaspoon garlic salt

  • 1 teaspoon Worcestershire sauce

Optional: heavy whipping cream drizzled over the top & sprinkled with fresh chopped parsley.


Preheat oven to 350°F and line 2 baking sheets with foil.

  1. Remove mushroom stems (discard or save for another use); set caps aside.

  2. Brown the Italian pork sausage, crumble and place in a large mixing bowl.

  3. In the same bowl, combine the sausage with the remaining ingredients.

  4. Stuff the mixture into the mushroom caps using a spoon.

  5. Lightly spray the foil on the baking sheets with cooking spray.

  6. Place the stuffed mushrooms on the prepared baking sheets.

  7. Bake, uncovered at 350 F. for 16-20 minutes or until heated through.

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