Real Recipes From Real Home Cooks ®

chevre and sausage stuffed mushrooms

(2 ratings)
Blue Ribbon Recipe by
Joy Hall
Hempstead, TX

These unbelievably tasty mushrooms owe their creaminess to three kinds of cheese. A kick from spicy sausage perfectly balances the earthiness of the mushroom.

Blue Ribbon Recipe

We love stuffed mushrooms, especially when they're stuffed with goat cheese and sausage. The combination of three types of cheese (Chevre, Parmesan, and Gruyere) makes the filling creamy and, when mixed with the browned sausage, gives the filling tons of flavor. If you're not a fan of goat cheese, cream cheese is a great substitute. Before serving, sprinkle with freshly grated Parmesan and you have a great party appetizer.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chevre and sausage stuffed mushrooms

  • 24
    large button mushrooms
  • 2 Tbsp
    olive oil
  • 1/4 c
    finely chopped onion
  • 4 clove
    finely chopped garlic
  • 1/2 lb
    sausage, casing removed (Italian or breakfast)
  • 8 oz
    Chevre or cream cheese
  • 1/4 c
    Parmesan cheese, grated
  • 1/4 c
    Gruyere cheese, grated
  • 1/2 tsp
    black pepper
  • dash
    cayenne pepper
  • butter, melted

How To Make chevre and sausage stuffed mushrooms

  • Wiping the mushrooms clean.
    Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
  • Finely chopping the mushroom stems.
    Pop out the stems and finely chop.
  • Caps placed on a baking sheet.
    Set the caps on a parchment paper lined baking sheet.
  • Copped stems, onions, and garlic sauteeing in a pan.
    Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
  • Mushroom mixture placed in a bowl.
    Remove from skillet and place in medium mixing bowl.
  • Browning sausage.
    Brown sausage in skillet, breaking it apart into small pieces as it cooks.
  • Adding sausage to the onion mixture.
    Remove from heat and place in the bowl with the garlic and onion. Cool.
  • Adding cheese to the sausage and onion mixture.
    When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
  • Salt and pepper to the mixture.
    Taste and add salt or more pepper as needed.
  • Stuffing mixture into mushroom caps.
    Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
  • Brushing melted butter onto the mushrooms.
    Brush tops with melted butter.
  • Mushrooms baked in the oven.
    Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
  • Brushing mushrooms with more butter.
    Brush tops one last time with melted butter just before plating.
  • Topping mushrooms with more Parmesan cheese.
    Garnish with chives, chopped parsley, or a little grated Parmesan.
  • 15
    There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.