Sausage Stuffed Mushrooms
User Reviews
4.9
Sausage Stuffed Mushrooms
Description
The recipe starts by cooking sausage in its own fat until browned, which enhances its flavor and moistness. A mixture of softened cream cheese, grated Parmesan, fresh parsley, and ground sage is blended with the cooked sausage, including its rendered fat, to create a moist, savory stuffing. Large mushrooms are placed top side down in a baking dish, then filled generously with the sausage mixture. Baking for around 40-45 minutes softens the mushrooms and browns the filling's surface for a hearty presentation.
The texture contrasts tender, juicy mushrooms with a creamy, flavorful core. It's well-suited for serving warm as an appetizer or side dish. The timing varies with mushroom size, with smaller mushrooms cooking faster.
Purchasing large mushrooms allows consistent baking times and easy portioning. The filling can be prepared ahead and refrigerated, but filled mushrooms are best baked fresh within a day. Leftovers keep refrigerated up to three days, with brief microwaving recommended for reheating. The recipe allows for sausage type flexibility, using breakfast or Italian styles.
Ingredients
- 16 oz sausage
- 8 oz cream cheese softened
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon parsley chopped, fresh
- 1/4 teaspoon sage ground
- 2 lbs mushrooms stems removed and cleaned*
Instructions
- Preheat the oven to 400ºF.
- In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.
- In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined.
- Place the mushrooms, top side down, in a large baking dish. (You may need 2 baking dishes, depending on the size of the mushrooms.) Fill the center of each mushroom with a large scoop of the sausage mixture.
- Bake in the preheated oven for 40-45 minutes, until the mushrooms are softened and the filling is browned. (See tips below about baking time.)
- Let the mushrooms sit in the pan for 5-10 minutes to soak up any juices before serving.
Notes
- Large mushrooms yield best results and require about 40 minutes baking; smaller mushrooms bake faster—check around 20 minutes.
- Use breakfast sausage or Italian sausage as preferred without altering the recipe.
- Filling can be made up to two days ahead; assemble mushrooms the day of baking and bake within 24 hours for best taste.
- Store leftovers refrigerated for up to three days and reheat briefly in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 286kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 69mg | 23% |
| Sodium | 601mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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