Real Recipes From Real Home Cooks ®

sausage stuffed mushrooms

Recipe by
Nicole P.
Hull, QC

These are absolutely divine :) I am not a mushroom fan but WOW these are amazingly delicious LOL I hope you will love them as much as I do :)

yield 24 -26
method Bake

Ingredients For sausage stuffed mushrooms

  • 3 or 4
    italian hot sausages, casings removed (you can use any sausage or meat for this, anything goes!! i used the hot and spicy sausages :)
  • 2 tsp
    dried oregano
  • 3/4 c
    freshly grated parmesan cheese (or any cheese, parmesan gives a good kick ;)
  • 1 tsp
    worcestershire sauce
  • 1-2
    garlic cloves, minced (i used 2)
  • 8 oz
    cream cheese at room temperature
  • 1
    egg yolk
  • 24
    large (about 2-inch-diameter) mushrooms, stemmed
  • dry white wine for brushing mushroom cavity

How To Make sausage stuffed mushrooms

  • 1
    Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
  • 2
    Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
  • 3
    Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
  • 4
    Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.