Sausage Stuffed Mushrooms
User Reviews
5
Sausage Stuffed Mushrooms
Description
This recipe fills cleaned and stemmed white button mushrooms with a flavorful sausage stuffing that begins by caramelizing diced onions in butter until they develop a slight brown color. Garlic, oregano, Worcestershire sauce, and a touch of hot sauce are added for seasoning. Sweet Italian sausage is cooked until browned and crumbled finely, then combined with cream cheese, shredded cheddar, Parmesan, panko breadcrumbs, and egg to create a cohesive filling.
The stuffed mushrooms bake at 375°F until the filling is set and the tops are golden, resulting in a rich taste and balanced texture with tender mushroom caps and a creamy, cheesy sausage center. The method allows freezing of stuffed but unbaked mushrooms for up to three months, or refrigerating stuffed mushrooms for a day before baking. These mushrooms pair well as starters or side dishes.
The recipe favors fresh shredded cheese over packaged for better melt and flavor. Hot sauce adds subtle heat, balanced by savory Worcestershire, though alternatives like soy sauce can be used. Larger mushrooms create more consistent results, and the abundant filling allows generous stuffing.
Ingredients
- 2 tablespoons butter
- 1 yellow onion finely diced, small
- 2 cloves garlic minced
- ¼ teaspoon oregano
- ½ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- 8 oz. Italian sausage sweet
- 4 oz. cream cheese softened
- ¾ cup cheddar cheese shredded
- ¼ cup Parmesan Cheese
- 1/3 cup panko breadcrumbs
- 1 egg whisked
- 24 oz. white button mushrooms can also use: Cremini or Baby Portobello
Instructions
Make the Filling
- Melt the butter in a skillet over medium heat and add the diced onions. Soften for 10 minutes, stirring occasionally, until they begin to brown slightly and caramelize. Add the garlic, oregano, Worcestershire sauce, and hot sauce and cook for 1 minute. Remove and transfer to a large mixing bowl.
- Increase heat to medium-high and add the sausage. Cook and crumble the sausage very finely until browned and cooked through, about 7 minutes. Drain excess grease and transfer the sauce to the mixing bowl.
- Add the cream cheese, cheddar cheese, Parmesan cheese, panko breadcrumbs, and egg, and stir until well-combined. Transfer to the fridge while you prepare the mushrooms.
Prepare the Mushrooms
- Preheat oven to 375°F.
- Wipe the mushrooms with a damp paper towel to remove any dirt.
- Use a paring knife to trace around the stem, then gently pull it out. (Freeze the stems for homemade stock or stir fry.)
- Use a small spoon to stuff each mushroom and form a mound on the top. Transfer to a baking dish and arrange so that they fit snugly next to one another.
- Bake for 20 minutes. Optional: Broil at 400° for a few minutes to brown the top a little more. Watch it closely during this time. Remove from the oven, there will be some liquid in the dish that you can discard.
- Transfer to a serving platter and let sit for 5 minutes, then serve!
Notes
- Use mushrooms of similar, large size for even cooking and stuffing.
- Ground Sweet Italian Sausage is standard; Hot or Mild Italian sausage may substitute.
- Hot sauce adds gentle heat but can be reduced or omitted if preferred.
- Worcestershire sauce contributes umami; soy sauce works as an alternative.
- Shred cheese from block for better melt and flavor compared to pre-shredded cheese.
- Make ahead by stuffing mushrooms and flash freezing unbaked for up to 3 months; bake from frozen adding 5 extra minutes.
- Refrigerate stuffed mushrooms up to 1 day before baking.
- Store leftovers refrigerated in airtight container for up to 3 days; reheat from frozen at 350°F for 13 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Mushrooms
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 101mg | 4% |
| Potassium | 95mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
