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Italian Sausage Stuffed Mushrooms
4.6 from 74 votes

Italian Sausage Stuffed Mushrooms

Italian Sausage Stuffed Mushrooms feature white button mushrooms filled with a savory mixture of spicy Italian sausage, sautéed onion and garlic, wine, mushroom stems, cream cheese, egg yolk, and Parmesan cheese. The filling is cooked, combined with cheese and egg, then baked until hot and bubbly, garnished with fresh parsley. These stuffed mushrooms offer a rich, creamy filling with a spicy, aromatic profile and tender mushroom cups.

Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 8 servings
Calories: 241 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 24 oz white button mushrooms
  • 1/3 - 1/2 lb Italian sausage ground, spicy
  • 1/2 large yellow onion minced
  • 6 cloves garlic minced
  • 1/3 cup white wine such as a chardonnay, dry
  • 1/2 tsp kosher salt
  • 1/2 tsp thyme dried
  • 1/4 tsp black pepper
  • 8 oz cream cheese
  • 1 egg yolk
  • 3/4 cup Parmesan Cheese freshly grated is best
  • parsley for garnish, fresh, minced

Instructions

    Cup of Yum
  1. Clean mushrooms, then remove stems.  I like to give the stems a twist, and they loosen up to remove them, or you can use a knife.
  2. Finely chop mushroom stems and set aside.
  3. Add a small drizzle of oil to a large skillet and heat over MED HIGH heat.  Once skillet is hot, add sausage.  Cook, crumbling with a wooden spoon or potato masher, for about 4-5 minutes, or until cooked through and finely crumbled.
  4. Use a slotted spoon to remove sausage to a plate.  Then reduce heat to MED LOW.
  5. In the same skillet, with the sausage drippings, add onion and garlic and cook, stirring often, for about 3 minutes.
  6. Pour in wine, using a wooden spoon to loosen any browned bits from the bottom of the pan, cooking a few minutes, until most of the wine is reduced and cooked off.
  7. Add chopped mushroom stems, salt, pepper and thyme and cook for 1-2 minutes.  Remove to the plate with the sausage and let cool a little.
  8. In a mixing bowl, add softened cream cheese, egg yolk, and Parmesan cheese.  Stir well to combine.
  9. Stir in sausage mixture from the plate and make sure it’s well combined.
  10. Cover bowl and refrigerate for about 1 hour. This helps firm the filling up so it doesn't run all over the mushrooms.
  11. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil. 
  12. Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream cheese mixture, pressing gently to fill the cavity.  Add a little more to create a small mound on top of the mushroom.
  13. Repeat with remaining mushrooms.  Bake for 25 minutes, or until golden brown.  I like to broil mine for a minute or so at the end of baking to make sure the filling is nice and golden.
  14. Let cool 5-10 minutes, sprinkle with minced parsley (if using), and serve.

Notes

  • Prepare mushrooms through baking and storages steps up to two days ahead by assembling and refrigerating unbaked mushrooms covered in a single layer.
  • For freezing, freeze assembled mushrooms solid on a baking sheet, then store in a sealed container for up to 3 months.
  • Reheat frozen stuffed mushrooms on a parchment-lined baking sheet at 350°F for 35-40 minutes until hot and bubbly.
  • Let refrigerated mushrooms sit at room temperature while preheating oven to ensure even baking.

Nutrition Information

Calories 241kcal (12%) Carbohydrates 6g (2%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 76mg (25%) Sodium 531mg (22%) Potassium 400mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 490IU (10%) Vitamin C 4mg (4%) Calcium 156mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 6g 2%
Protein 11g 22%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 76mg 25%
Sodium 531mg 22%
Potassium 400mg 9%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 490IU 10%
Vitamin C 4mg 4%
Calcium 156mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.