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sausage stuffed mushrooms

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Mushrooms are by far one of my favorite vegetables. Now stuff those delicious little freaks of nature with sausage and cheese stuffing and you have my undivided attention. If you have never made Sausage Stuffed Mushrooms you are in for a real treat. They are a breeze to make and everyone just loves these delectable appetizers. People just scoop these up like nobody’s business. Be sure to read my helpful tips on making stuffed mushrooms. There are a few hints there for preparing them for a party.

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yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For sausage stuffed mushrooms

  • 18
    medium to large white button or cremini mushrooms (stems removed)
  • olive oil
  • 1 lb
    italian sausage (casings removed)
  • 1
    small sweet onion finally chopped
  • 3 clove
    garlic minced
  • 1/2 tsp
    marjoram (may substitute oregano)
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    fresh ground black pepper
  • 6 oz
    cream cheese ( cut in small cubes and softened to room temperature)
  • 3/4 c
    finely shredded gouda
  • 1/4 c
    fresh grated parmesan
  • 1/4 tsp
    dried parsley

How To Make sausage stuffed mushrooms

  • 1
    Preheat oven to 375 degrees.
  • 2
    Using a broiler pan or screen over a baking sheet place your washed mushrooms cap side up on the screen. Lightly spray the mushrooms with olive oil. Bake 7 minutes. Remove from the oven let them remain cap side up for 15 minutes.
  • 3
    Meanwhile in a large skillet over medium heat brown the sausage. Right before the sausage is finished browning add the minced onion and cook for 2-3 minutes. Reduce heat to low and add garlic, marjoram, sea salt and fresh ground black pepper; cook for 1 minute stirring constantly. Add the cream cheese; cook until melted stirring constantly. Remove pan from the heat and stir in Gouda and Parmesan cheese. Spoon evenly into drained mushroom caps. Sprinkle with parsley and bake for 15 minutes or until lightly browned on the top.
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