Stuffed Mushrooms

by Tuesday, October 18, 2011 Permalink 3

These stuffed mushrooms are probably one of my favorite things in the world, next to goat cheese and caramelized onions. Oh, and anything braised. Oh, and truffles. I love truffles (the fungus not the chocolate).

I first made these about a year ago for Thanksgiving Day appetizers. Dangerous. Let’s just say that by the time I got the turkey on the table, I was shall we say, a little on the full side. Stuffed mushroom overdose.

A few words of advice – 1) only make these for a party where you will have help eating them 2) pace yourself 3) no matter what, let them cool before you partake – hidden under all that sausage and cheese goodness is a cauldron of hot juice which will result in a scorched tongue – trust me.

stuffed mushrooms

Brown up your breakfast sausage in a hot skillet.

I love sausage. I’m just saying.

stuffed mushrooms

Here are the sausage and cheese delivery devices also known as the mushroom caps. For some reason I chose white button but I prefer crimini. They just taste better.

Take the stems out then I dig a bit more of out to make a bigger hole. Put the caps on the sheet pan and then the stems in the food processor. Sometimes I’ll accidentally break a cap while I’m taking the stem out, so just add those to the food processor as well. Pulse until stems are coarsely chopped. Or you could do it by hand.

stuffed mushrooms

The cast – sausage, cream cheese, Parmesan cheese, cooked mushroom and onion mixture and parsley.

stuffed mushrooms

Mix, mix, mix. I know, it looks like a hot mess but tastes good. I promise.

Generously fill caps. Go ahead, don’t be shy, pack it in.

stuffed mushrooms

These are incredibly delicious. I hope you get to make them very soon.

much love!

Stuffed Mushrooms
  • Stuffed Mushrooms
  • 30 button mushrooms
  • 1 pound hot pork sausage
  • 1 medium onion, finely diced
  • 4 cloves garlic, finely minced
  • ⅓ cup dry white wine
  • 8 ounces cream cheese
  • 1 egg
  • ¾ cups parmesan cheese, grated
  • 2 tablespoons parsley, finely chopped
  • salt & pepper
  1. Heat oven to 350 degrees.
  2. Wipe off mushrooms with a damp towel. Take off stems, place the caps on a sheet pan and the stems in a food processor. Pulse until stems are roughly chopped.
  3. In a skillet, crumble and brown the sausage. When cooked through, spoon sausage out and set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium-low heat. Pour in wine to deglaze the pan, allow liquid to evaporate.
  4. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside in a large bowl to cool. Add cream cheese, egg, Parmesan cheese, a pinch of salt and pepper to mushroom and sausage mixture and stir until combined. Cool in refrigerator for 30 minutes to an hour.
  5. Once cooled, spoon a generous amount of the mixture into the cap of each mushroom. Bake at 350 degrees for 20 minutes or until golden brown on top. Remove from oven and allow to cool before serving.


  • Denise @ TLT
    October 19, 2011

    Speaking of true comfort food, these look delicious!

  • Kasey
    October 19, 2011

    These look absolutely stunning. I can totally see them being a great addition to my Thanksgiving table.

  • The Dinner Belle for
    October 19, 2011

    Yum! I think that I will have to make these before Thanksgiving. Perhaps to watch the Cardinals play-Go Cards! I am a pork lover myself and thanks for using hot sausage-Love the heat. For those who do not love pork, I bet that chicken hot sausage would be a good substitute.

  • Mona
    October 28, 2011

    Oh my goodness…this is going right into the recipe book…Stuffed tummies, here it comes…

  • Dianne
    December 2, 2011

    OHhhh my goodness, these look divine! I’ve been looking for the perfect stuffed mushroom holiday recipe and I think I found it 🙂

  • Rachel
    October 7, 2012

    My aunt makes these for all the family gatherings and they were the reason why I started liking mushrooms! Thank for putting up the recipe.

    • Jessica
      October 10, 2012

      Thanks Rachel!

  • Ellen Christian
    January 19, 2013

    Those look delicious! Great photos!

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