- 3 Italian hot sausages, casings removed
- 1 1/2 teaspoons dried oregano
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 8-ounce package cream cheese, room temperature
- 24 large (about 2-inch-diameter) mushrooms, stemmed
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Sausage Stuffed Mushrooms
An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.
I am all about the appetizer recipes, especially at the end of the year. I’m making my list for our annual all-appetizers New Years Eve dinner menu, and these Sausage Stuffed Mushrooms usually make that list!
And these sausage stuffed mushrooms – ladies and gentlemen – are a recipe that you want in your holiday arsenal. Believe me – you will make these and watch them disappear. And you will be the most popular person at the party. I’m not even kidding you.
- 1 1/2 pounds large mushrooms
- 8 ounces pork sausage
- 1/4 cup fine dry bread crumbs
- 1/2 cup mozzarella cheese (shredded, plus more for topping if desired)
Remove stems from mushrooms chop stems and set aside.
Put the sausage in a skillet over medium heat. Cook the sausage, stirring and breaking up until it is fully cooked. Remove the sausage to a bowl, leaving 1 or 2 tablespoons of drippings in the skillet.
Cook the mushroom stems in the drippings for 5 to 10 minutes, until tender and browned. Remove the pan from the heat.
Stir the cooked mushroom pieces into the bowl with the sausage.
Add the bread crumbs and cheese blend thoroughly.
Fill mushroom caps with the sausage mixture.
Bake in the preheated oven for about 15 minutes.
If desired, top the stuffed mushrooms with more mozzarella cheese and return to the oven just until the cheese has melted.
- 1 package (16 ounces) Johnsonville Ground Italian Sausage
- 48 large fresh mushrooms
- ½ cup dry bread crumbs
- 1 package (8 ounces) cream cheese, softened
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice
- ¼ cup grated Parmesan cheese
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned drain. Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400F for 14-16 minutes or until mushrooms are tender and lightly browned. Serve hot.
Great Pair-Ups for Stuffed Mushrooms With Sausage
Part of the enjoyment of being a creative pitmaster is figuring out how to match-up your new favorite recipes and foods. You may have eaten sausage stuffed mushrooms at other people’s homes or in restaurants, but you might never have made these treasures in your neck of the jungle.
To help you come up with solid pairings for your smoked Portabella mushrooms or white mushrooms, here are a few suggestions:
- Serve these grilled, stuffed mushrooms alongside rows and rows of appetizers at parties. You can make smaller versions after learning the basics of how to grill stuffed mushrooms, allowing people to take mini-tastes rather than indulging in large, crammed mushroom caps.
- Plate up grilled stuffed mushrooms whenever you serve a juicy steak or other protein from your wood pellet smoker grill. Mushrooms and meat have a long history of playing nicely together.
- Make a vegetarian meal by using veggie-based sausage substitutes for your grilled mushrooms. Serve them with grilled vegetables and even some grilled fruits for dessert.
After you get the hang of making grilled, smoked mushrooms stuffed with all sorts of seasonings and ingredients, you will find plenty of places to enjoy them. Whip up a batch tonight or this weekend as a trial run — and an excuse to fire up your grill!
Sausage Stuffed Mushrooms
I love to make these sausage stuffed mushrooms as an appetizer for parties, and they are always a HUGE hit. That being said, there’s no reason to wait for a special occasion because these sausage stuffed mushrooms are so easy to make, there are only 4 simple ingredients! Tender mushrooms, savory sausage, spinach, and cream cheese come together to create a flavor-packed bite!
Often times, I prep these in advance, and then pop them in the oven (or air fryer) before serving. I prefer to use Baby Bella mushrooms, as I find them more “hearty”, but white mushrooms work just as well. Prep is quick – just 15 minutes. Start by separating the mushroom caps from the stems. Reserve 1 cup of the mushroom stems, chop, and set aside.
Next, brown the sausage until cooked through and drain off the grease. Place the warm sausage into a large mixing bowl with the cream cheese.
Sauté the chopped mushroom stems in the pan. Once soft, add chopped spinach and saute for another 1-2 minutes. Add the mushrooms and spinach into the bowl with the sausage and cream cheese. Mix well to combine all the ingredients evenly.
Stuff the mushroom caps GENEROUSLY with sausage mixture. There shouldn’t be any mixture left over. Place the mushrooms on a wire cooling rack over a rimmed baking sheet and bake for 20 minutes. Move the baking sheet to the top rack and broil on high for 1-2 minutes until the the mushrooms are bubbly and golden brown. Now enjoy!
Sausage Stuffed Mushrooms Casserole
Do you have your favorite appetizers that you make pretty much any chance you get? I definitely have a few favorites, like Green Chili Chicken Enchilada Dip.
The problem is that it doesn’t seems socially acceptable to just have Baked Goat Cheese dip for dinner. So what do you do?
Well, I turned my favorite sausage stuffed mushrooms into a casserole that you can make any night of the week. So you get all the flavors of classic stuffed mushrooms in your dinner.
Mushrooms are kind of my favorite thing ever. Sauteed mushrooms are great as just a side dish. But sometimes you want them mixed with something to make a complete meal. Enter this mushroom casserole.
Knowing how to cook mushrooms is the first step to making this casserole. You brown and season the mushrooms before you mix everything together and bake until gooey and bubbly hot.
I used spicy Italian sausage to make pretty much any stuffed mushroom recipe, so I used it here as well. But if you don’t like the heat, you can use your favorite sausage in its place. You could even use turkey or chicken sausage to lighten it up.
Stuffed mushrooms are often stuffed with either sausage or crab. I am not a huge fan of crab, so I always go the sausage route. Then there is cheese and usually breadcrumbs as well.
To get all the flavor and texture of the appetizer, here we have some mozzarella cheese mixed in with the mushrooms and sausage, and then some sprinkled over the top as well. And don’t forget the crunchy bread crumbs. There is a layer of breadcrumbs that gets all nice and toasty on the top as it bakes.
So you get all the flavors and textures of stuffed mushrooms in every bite of this dinner. I actually made this when a couple of friends were over one day. I did not know that one didn’t like mushrooms. So I immediately felt horrible!
Ratings & Reviews
Easy, delicious, fast! They do go fast so make plenty.
We loved them and next time I'll try the cheese.
I LOVED making this. It tasted amazing and my family loved them! Definitely a must make for any get together.
These are sooo good. I cut out the cilantro and salsa toppings and added shredded cheese instead.
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These party pleasing stuffed mushroom caps get their zip from a flavorful Italian sausage filling. This Italian Sausage Stuffed Mushrooms recipe is one of our favorites to serve as an appetizer when company's over, or when we're looking for the perfect side dish to complete our dinner spread.
1. In a 12 inch non-stick pan brown the sausage.
2. Add the chopped mushroom stems and onion and cook 5 minutes or until very tender. Add a teaspoon of cooking oil if the pan is too dry.
3. In the meantime arrange your mushroom caps on a baking sheet space about 1/2 inch apart.
4. Prepare your breadcrumbs: place the torn bread, oil and herbs de Provence in a food processor and pulse until it resembles wet sand. Set aside for later use.
5. Once the liquid is cooked out of the mushroom mixture transfer it to a medium bowl and allow to cool 5 minutes.
6. Add the cream cheese, black pepper and granulated garlic to the bowl with the cooled mushroom mixture. Beat with a heavy spoon until well incorporated.
7. Heat oven to 375 degrees F.
8. Spoon the mushroom mixture into the mushrooms evenly.
9. Top each filled mushroom with about 1/2 tsp of breadcrumbs.
10. Bake 20 minutes or until browned, If not browned after 20 minutes broil them for 5 minutes.
You can use saltine crackers in place of the bread too.