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.
Brown up your breakfast sausage in a hot skillet.
I love sausage. I’m just saying.
I hope you get a chance to make these soon!
much love
jess xx
- 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
- Heat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
310
Based on 18 Review(s)
Speaking of true comfort food, these look delicious!
These look absolutely stunning. I can totally see them being a great addition to my Thanksgiving table.
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.
Oh my goodness…this is going right into the recipe book…Stuffed tummies, here it comes…
OHhhh my goodness, these look divine! I’ve been looking for the perfect stuffed mushroom holiday recipe and I think I found it 🙂
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.
Thanks Rachel!
Those look delicious! Great photos!
I made these for a dinner party and let me say, they were a hit!!!! Every party that we attend this is what I make… always a hit…delish!!!!!!
That’s so awesome Stephanie! Glad everyone liked them!
Jess
Hello,
I’m writing to you on behalf of Disney’s Babble.com. We’d love to include one of your recipes in a post on our site, and accompanying photos. The recipe/image can be found at the following link:
http://jessicaburns.com/2011/10/stuffed-mushrooms/
Would you be willing to give us permission to use your photos on our site and social pages? We will link back to your site for the recipe and give you proper photo credit.
Please let me know if you are interested.
Thanks,
Kimberly Zapata
Writer/Freelancer, Babble.com