This is a time when community is more important than ever, and we can’t help but feel grateful for the dedication of our 360 plant employees to help feed our community in this time of need. It is through their hard work that we are able to continue our manufacturing operations, making the highest quality, handcrafted sausage.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Klement’s Sausage operations, please visit klements.com or follow us on Facebook, Twitter, and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Klement's commitment to keep serving the community during the Covid-19 outbreak, click here.




  • 1 (14oz) Package of Klement's Fresh Ground Mild Italian Sausage
  • 2 Packages of Whole Mushrooms
  • 2 Tbsp butter
  • 1/4 Cup finely chopped green onions
  • 3/4 Cup red onion, chopped
  • 1 Tsp fresh garlic, minced
  • 1/4 Cup garlic & herb bread crumbs
  • 1 (5.2oz) Package of soft cheese with garlic and herbs
  • 1/2 Tsp dried basil leaves
  • 1/2 Tsp dried oregano leaves
  • 1/2 Tsp garlic salt
  • 1/2 Tsp pepper
  • 1 Tbsp roasted red bell peppers (from a jar), chopped


  1. Heat oven to 350°F.
  2. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  3. In a large skillet, melt butter over medium heat. Sauté green and red onion in butter for 2 minutes, stirring occasionally. Stir in mushroom stems and fresh garlic. Cook about 2 minutes, stirring occasionally.
  4. Remove from heat and cool slightly. Stir in bread crumbs, cheese, sausage, basil, oregano, garlic salt, and pepper.
  5. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in non-greased 15x10 inch pan. Garnish each with roasted red bell pepper pieces.
  6. Bake uncovered, 12 to 15 minutes, or until filling is light golden brown.
  7. Remove from heat and allow a few minutes to cool. Serve and enjoy.

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