Easy Sausage and Cream Cheese Stuffed Mushrooms
User Reviews
5
Easy Sausage and Cream Cheese Stuffed Mushrooms
Description
This recipe calls for cleaning and removing stems from mushrooms, then chopping the stems finely. Italian sausage is browned with butter and set aside. The pan drippings are used to gently sauté minced shallots and mushroom stems until the moisture evaporates. White wine is added to deglaze the pan, concentrating the mixture's flavor.
The sausage mixture is combined with softened cream cheese, Parmesan cheese, egg yolk, garlic powder, salt, cayenne pepper, and fresh thyme, creating a creamy and seasoned filling that is spooned into mushroom caps. The stuffed mushrooms are then baked until cooked through and slightly browned on top.
The baked mushrooms make an appealing appetizer or side dish with a mix of earthy mushroom flavor and rich, spiced filling, enhanced by the balance of sausage, cheese, and herbs.
Notes advise refrigerating leftovers up to three days and reheating in the oven or air fryer for best texture, mention freezing filling separately due to mushroom moisture issues, and suggest using a piping bag for neat filling. Variations include using spicy sausage, topping with a Panko crumb mixture, or substituting different cheeses and oils.
Ingredients
- 24 oz mushrooms cremini, or white button, cleaned and trimmed (about 18-20 mushrooms, fresh
- 2 tablespoons butter divided (I used salted, but unsalted may be used)
- 3 links Italian sausage about ½ lb, casings removed
- 3 small shallot finely minced
- ¼ teaspoon garlic powder or use 1 small clove of fresh garlic
- ¼ cup white wine may be replaced with chicken or beef broth, dry
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon thyme finely chopped, fresh
- 8 ounce cream cheese softened to room temperature
- 1 egg yolk
- ¾ cup Parmesan Cheese fresh grated
- thyme optional garnish, leaves
Instructions
- Preheat your oven to 375° F (190° C).
- Inspect the mushrooms and if needed, gently clean the mushrooms using a paper towel to remove any dirt and debris. Remove sausage casings.
- Remove the stems from the mushroom caps and finely chop them. Set aside.
- Peel and finely chop the shallots to measure 3/4 of a cup. Set aside
- In a large skillet or frying pan, add 1 tablespoon of butter over medium-high heat. Add the sausages to the frying pan once the butter has started to bubble. Fry for five minutes or until no longer pink, breaking up the sausage into smaller pieces with a wooden spoon.
- Once sausage has browned transfer to a bowl and set aside. Leaving the drippings from the sausage meat in the frying pan, add the chopped shallots (3 small, minced) and saute until soft and golden.
- Add the remaining 1 tablespoon butter to the shallot mixture and add the chopped mushroom stems. Fry until any liquid that comes out of the mushrooms has evaporated
- Add the wine (¼ cup), scraping up any brown bits from the frying pan. Simmer the mixture for three minutes or until the alcohol has been cooked off and the liquid has evaporated. Remove from heat and stir in the chopped thyme (1 tsp).
- While the mushroom/shallot mixture cools down, in a large bowl add the cream cheese (8 ounces soften), 1 egg yolk, garlic powder (¼ tsp), kosher salt (½ tsp), cayenne pepper (¼ tsp) and Parmesan cheese (¾ cup). Stir until well combined
- Stir in the sausage, shallot and mushroom mixture into cream cheese mixture.
- Fill each mushroom cap with the mixture, pressing gently to make sure it is completely filled leaving a slightly rounded top. Place the mushroom caps face up on a parchment-lined baking sheet
- At this point, refrigerate the mushroom caps for ½ hour to firm up.
- Place the baking sheet on the center rack in the oven and bake for 15-20 minutes or until the tops are golden brown. Serve immediately.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days; reheat in the oven or air fryer to maintain texture.
- Freezing the assembled mushrooms is not recommended due to moisture absorption; instead, freeze the filling separately and prepare fresh mushrooms when needed.
- Use a small cookie scoop, spoon, or piping bag to fill mushroom caps neatly and evenly.
- For more heat, substitute spicy Italian sausage; for a crunchy topping, add melted butter mixed with Panko breadcrumbs before baking.
- Butter can be replaced with olive oil or mild-flavored oil, and Parmesan cheese swapped for other melting cheeses like mozzarella if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18single servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 320mg | 13% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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