Stuffed Mushrooms Recipe

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Stuffed Mushrooms

Kathy Van Houten


I made these for a family gathering
and they sure went fast.

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10 - 15


45 Min


25 Min




30 large
button or crimini mushrooms
1 lb
sweet italian sausage (ground)
1 medium
onion (finely diced)
4 clove
garlic (minced very fine)
1/3 c
dry white wine
8 oz
softened cream cheese
1 large
whole egg yolk
3/4 c
grated parmesan cheese
4 tsp
finely chopped parsely
1 pinch
salt and pepper to taste

Directions Step-By-Step

Heat oven to 350 degrees.Wash mushrooms and pat dry with towel.Take off stems, place caps on a sheet pan
put stems in a food processor, pulse until roughly chopped.
Brown and finely crumble sausage.Set aside on paper towel lined plate.Add onions and garlic to the same skillet,cook for two minutes over medium heat add white wine to deglaze pan and allow liquid to evaporate.
Add chopped mushroom stems cook for 2 minutes and salt and pepper to taste.Set mixture aside in a large bowl to cool. Add cream cheese,egg yolk and Parmesan cheese to sausage and mushroom mixture and mix well.Cool in refrigerator for 35 minutes.
Spoon a generous amount of mixture into each mushroom cap.Bake at 350 degrees for 20-25 minutes or until golden brown.Be sure to allow to cool before serving.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: American