Sausage and Cheese Stuffed Mushrooms

Sausage And Cheese Stuffed Mushrooms Recipe

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Annamaria Settanni McDonald


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 votes
30 Min
25 Min


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)
medium onion, finely diced
4 clove
fresh garlic, finely minced
8 oz
cream cheese
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


  • 1Wash mushrooms in water and dry and remove stems from caps. (it's okay to wash mushrooms they will not absorb the water)
  • 2Finely chop mushroom stems.
  • 3Brown and crumble sausage. Set aside on a plate to cool.
  • 4Add 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.
  • 5In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
  • 6Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
  • 7Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  • 8Bake 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.

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About Sausage and Cheese Stuffed Mushrooms