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!
4sliceshearty white or wheat sandwich breadroughly torn
1teaspoonchopped fresh herbsthyme, parsley, tarragon or chervil
For the Mushrooms:
Heat oven to 350°F and adjust the oven rack to 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.
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.
Set the tray of mushrooms in the oven and roast 15-20 minutes or until juices release. Turn the mushrooms over and roast an additional 5-10 minutes or until mushrooms have browned.
Remove the baking sheet from the oven and turn the mushrooms gill-side up.
Stuff the mushrooms once they are cool enough to touch.
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.
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.
Reduce the heat to medium-low and add the onions and sauté until the onion is translucent. Add the garlic and cook an additional 15 seconds, stirring continuously.
Pour in the wine to deglaze the pan and allow the liquid to evaporate.
Add minced mushroom stems and cook 2 minutes, stirring continuously. Salt & pepper to taste.
Transfer onion/mushroom mixture to the sausage to cool.
In a medium bowl, whisk together cream cheese, goat cheese and egg yolk.
Add Parmesan cheese and whisk until incorporated.
Add cooled sausage/onion/mushroom mixture, stir well and refrigerate 15 minutes to firm a little. To stuff the mushrooms, follow the directions above.
For the Topping:
Pulse bread and herbs in food processor to make coarse crumbs. Drizzle the melted butter over the crumbs and pulse 2-3 times. Set aside.
MAKES 24*Note: Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”**Note: To Make Ahead: The breadcrumb topping and the mushroom stuffing mixtures can be made up to 3 days ahead. Place in separate airtight containers and refrigerate.