Real Recipes From Real Home Cooks ®

sausage and cheese stuffed mushrooms

(3 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

These are so good and make great party and snack food. These have to be the best stuffed mushrooms I ever made and tasted!

(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For sausage and cheese stuffed mushrooms

  • 24 oz
    white button mushrooms or baby portabella (you can even use large portabello mushrooms caps)
  • 1/3 lb
    bulk sausage (any flavor you want)
  • 1
    medium onion, finely diced
  • 4 clove
    fresh garlic, finely minced
  • 8 oz
    cream cheese
  • 1
    egg yolk
  • 3/4 c
    freshly grated parmesan cheese
  • 1/3 c
    dry white wine
  • salt and pepper to taste
  • finely chopped flat leaf parsley for garnish (optional)

How To Make sausage and cheese stuffed mushrooms

  • 1
    Wash mushrooms in water and dry and remove stems from caps. (it's okay to wash mushrooms they will not absorb the water)
  • 2
    Finely chop mushroom stems.
  • 3
    Brown and crumble sausage. Set aside on a plate to cool.
  • 4
    Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
  • 5
    In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
  • 6
    Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
  • 7
    Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  • 8
    Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced flat leaf parsley.