Chèvre and Sausage Stuffed Mushrooms

Joy Hall


These unbelievably tasty mushrooms owe their creaminess to three cheeses with a kick from spicy sausage which perfectly balances the earthiness of the mushroom.


★★★★★ 1 vote

15 Min
20 Min


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large 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
cayenne pepper
butter, melted

How to Make Chèvre and Sausage Stuffed Mushrooms


  • 1Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt. Pop out the stems and finely chop. Set the caps on a parchment paper lined baking sheet.
  • 2Add the oil to a medium skillet and add the chopped stems, onions and garlic, cooking till soft and fragrant, about 3 minutes. Remove from skillet and place in medium mixing bowl. Brown sausage in skillet, breaking it apart into small pieces as it cooks. Remove from heat and place in bowl with garlic and onion. Cool.
  • 3When sausage mixture has cooled, add the three cheeses and both peppers. Mix well. Taste and add salt or more pepper as needed.
  • 4Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture. Brush tops with melted butter and bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them. Brush tops one last time with melted butter just before plating. Garnish with chives, shopped parsley, or a little grated Parmesan.
  • 5There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.

Printable Recipe Card

About Chèvre and Sausage Stuffed Mushrooms

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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