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Sausage Stuffed Mushrooms are cheesy, savory, and so delicious! This easy, cheesy sausage stuffed mushroom recipe is the perfect appetizer for holidays, game day, or any special occasion. Mushroom caps are stuffed full of cheese, sausage, onion, and more to create the most amazing flavor!

Stuffed Mushrooms Recipe

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 318kcal
Author: Becky Hardin
Indulge in the irresistible delight of these Stuffed Mushrooms bursting with cheesy, savory goodness.
Print Recipe

Ingredients

For the Mushrooms

  • 24 "stuffer mushrooms” cremini or white
  • ¼ cup olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper

For the Hot Sausage Stuffing

  • ¼ pound hot pork sausage
  • ½ cup minced onion
  • 3 cloves garlic minced
  • ¼ cup dry white wine not cooking wine
  • Reserved minced mushroom stems
  • 3 ounces cream cheese softened (⅜ brick)
  • 3 ounces goat cheese softened
  • ½ teaspoon herbs de Provence
  • 1 egg yolk
  • 3 tablespoons freshly grated Parmesan cheese

For the Crumb Topping

  • 4 slices hearty sandwich bread white or wheat, roughly torn
  • 1 teaspoon chopped fresh herbs -- thyme, parsley, tarragon, or chervil
  • 2 tablespoons unsalted butter melted (¼ stick)

Instructions

For the Mushrooms

  • Preheat oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with aluminum foil. Set a wire rack inside (or across the top of) the baking sheet.
  • Wipe or wash off the mushrooms with cold water. Gently wiggle and pop out the stems. Reserve both parts and pat the mushroom caps and stems dry with a paper towel.
    24 "stuffer mushrooms”
  • Finely dice the mushroom stems and set aside to use in the sausage stuffing.
  • In a large bowl, toss the mushroom caps with oil, lemon juice, salt and pepper. Set the mushrooms, gill-side up, on the rack.
    ¼ cup olive oil, 1 teaspoon lemon juice, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
  • Set the tray of mushrooms in the oven and roast for 15-20 minutes, or until juices release. Turn the mushrooms over and roast for an additional 5-10 minutes, or until the mushrooms have browned.
  • Remove the baking sheet from the oven and turn the mushrooms gill-side-up.
  • While the mushrooms cool, make the stuffing.

For the Hot Sausage Stuffing

  • Place the sausage in a large skillet set over medium heat. Brown and crumble the sausage. Transfer the sausage to a paper towel-lined plate and remove all but 2 tablespoons of rendered fat from the skillet.
    ¼ pound hot pork sausage
  • Reduce the heat to medium-low and add the onions and sauté until the onion is translucent. Add the garlic and cook for an additional 15 seconds, stirring continuously.
    ½ cup minced onion, 3 cloves garlic
  • Pour in the wine to deglaze the pan and allow the liquid to evaporate.
    ¼ cup dry white wine
  • Add the minced mushroom stems and cook for 2 minutes, stirring continuously. Salt and pepper to taste.
    Reserved minced mushroom stems
  • Transfer the onion/mushroom mixture to the sausage to cool.
  • In a medium bowl, whisk together the cream cheese, goat cheese, herbs de Provence, and egg yolk.
    3 ounces cream cheese, 3 ounces goat cheese, ½ teaspoon herbs de Provence, 1 egg yolk
  • Add the Parmesan cheese and whisk until incorporated.
    3 tablespoons freshly grated Parmesan cheese
  • Add cooled sausage/onion/mushroom mixture, stir well, and refrigerate 15 minutes to firm a little.

For the Topping

  • Pulse the bread and herbs in a food processor to make coarse crumbs. Drizzle the melted butter over the crumbs and pulse 2-3 times. Set aside.
    4 slices hearty sandwich bread, 1 teaspoon chopped fresh herbs, 2 tablespoons unsalted butter

For Assembly

  • Mound the sausage stuffing into the mushrooms, sprinkle with Crumb Topping and place back on the rimmed baking sheet (with the wire rack).
  • Bake until hot throughout and topping is golden, about 5-10 minutes.
  • Cool 4-5 minutes before serving.

Video

Notes

Yield: This recipe yields 24 mushroom caps. A serving is 3 mushroom caps.
  • Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”
  • I used hot pork sausage, but any kind will work. I think Italian sausage blends best with the flavors of this dish.
  • You can use breadcrumbs instead of bread for the topping if you don't have a food processor.
  • Lightly pat the mushrooms dry before filling them to help remove residual moisture.
  • The breadcrumb topping and the mushroom stuffing mixtures can be made up to 3 days ahead. Place in separate airtight containers and refrigerate.
Storage: Store stuffed mushrooms in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 3mushrooms | Calories: 318kcal | Carbohydrates: 20g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 360mg | Potassium: 1269mg | Fiber: 2g | Sugar: 6g | Vitamin A: 393IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg