Salsa Verde Stuffed Mushrooms

This delicious appetizer is not only visually impressive, but also has a little bit of everything—pork sausage, veggies, spices and cheese—all in one filling! On top of that, the salsa verde adds a Mexican flair that family and guests will love.


  • 24 large


  • 1 tablespoon

     olive oil 

  • 1/3 pound

     ground hot or mild pork sausage 

  • 1 cup

    HERDEZ Hacienda Blend Frozen Vegetables

  • 4

    green onions, chopped

  • 1

    garlic clove, minced 

  • 1 teaspoon

    dried oregano 

  • 1/2 cup

    HERDEZ™Salsa Verde

  • salt & freshly ground pepper

  • 8 ounces

    cream cheese, softened

  • 1/4 cup

    grated Parmesan cheese

  • 3 tablespoons

    freshly chopped cilantro 

Print Recipe

Serves 24 Mushrooms



  1. Heat oven to 375ºF.

  2. Clean mushrooms using dry paper towel and gently remove stems. Chop mushroom stems finely and set aside.

  3.  Heat olive oil in large sauté pan over medium-high heat. Add ground sausage and cook, stirring often to break up meat, until crumbled and cooked through.  Add HERDEZ™ Hacienda Blend Frozen Vegetables and cook 5 minutes, stirring often. 

  4. Add green onions and garlic to sausage. Cook 2 minutes.  Add chopped mushroom stems and cook 2 minutes. Add dried oregano and HERDEZ® Salsa Verde; stir to combine.  Season with salt and pepper.  Remove from heat and allow mixture to cool.

  5. Place cream cheese and Parmesan cheese in large mixing bowl. Add cooled sausage mixture and stir to combine.

  6. Spoon sausage mixture into cavity of each mushroom, overfilling to create mound on top of each mushroom. 

  7. Bake 20 minutes or until golden brown. Garnish with cilantro and serve.


HERDEZ® Guacamole Salsa Mild

Rich and creamy, smooth and tangy – just with a little less kick.

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