sausage stuffed mushrooms

These sausage stuffed mushrooms are mushroom caps filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time!

Sausage Stuffed Mushrooms

mushrooms (stems removed)

butter (divided use)

onion (finely diced)

garlic (minced)

sausage

cream cheese (softened)

parmesan cheese (grated)

Monterey Jack cheese (shredded)

parsley (divided use)

panko breadcrumbs

cooking spray

Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.

Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.

Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.

Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.

Spoon the sausage mixture evenly into the mushroom caps.

Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.

Sprinkle the panko over the mushrooms.

Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/BpK01mrD.mp4

These Cheesy Sausage Stuffed Mushrooms are an easy, delicious appetizer. Bites of sausage and a variety of cheeses make them the perfect hearty finger food.

Cheesy Sausage Stuffed Mushrooms

button mushrooms

Kerrygold Pure Irish Butter

onion

pork sausage

sage

thyme

Cajun seasoning (or more, if desired)

cream cheese (room temperature)

Skellig cheese

Kerrygold Savory Shredded Cheddar

parsley

Preheat oven to 450°F and prepare a rimmed baking sheet by lining it with parchment.

Remove stems from mushrooms and with a damp paper towel, gently wipe them clean. Place onto the prepared baking sheet.

In a medium skillet over medium heat, melt the Kerrygold Pure Irish Butter. Add the onion and garlic, and sautée until soft, about 1 -2 minutes. Add the sausage, sage, thyme, and Cajun seasoning and cook until well browned.

In a medium bowl, put the cream cheese and grated Kerrygold Skellig cheese. Add the sausage and with a rubber spatula, blend well.

Distribute the sausage filling among the mushrooms, and sprinkle the Kerrygold Savory Shredded Cheddar on top of each one.

Bake for 8 -10 minutes. Remove from the baking sheet and place on a lined paper towel to drain.

Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.

lbs large white mushrooms ((20 count))

oz ground mild Italian sausage

oz cream cheese (diced)

parmesan cheese

panko bread crumbs (omit if gluten free)

Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.

In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.

Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.

Remove from heat and stir in&nbsp;1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.

Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve.

Creamy sausage stuffed mushrooms will be the most popular appetizer at your next party. Make this recipe in advance for easy entertaining!

whole baby bella mushrooms ((look

extra virgin olive oil

Italian turkey sausage

sherry vinegar or red wine vinegar

salt

black pepper

green onions (finely chopped)

breadcrumbs

cream cheese (softened

Parmesan cheese

fresh parsley

Chop

Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.

Brown

Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.

Cook

To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.

Stir

Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.

Parmesan

In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.

Fold

Fill

With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).

Bake

Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.

Serve

Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

https://content.jwplatform.com/videos/MtgyRrXS.mp4

An easy and elegant recipe for Smoked Sausage Stuffed Mushrooms. Smoked sausage adds incredible flavor to this favorite holiday party appetizer.

Smoked Sausage Stuffed Mushrooms Recipe

½ lb Italian style bulk pork sausage

cremini mushroom (remove stems, save and chop them

butter

shallots, finely diced (about one large shallot)

garlic cloves, finely diced

sherry

bread crumbs

crème fraîche (can also sub whole fat Greek yogurt

Prepare Smoker

Preheat smoker to 225 degrees (we used pecan wood).

Smoke Sausage

Place bulk sausage spread out on a large foil-lined cookie sheet in small clumps. Smoke for approximately 60 minutes. Look for a darker color on the exterior while still moist. Remove and set aside.

Dice

When cool enough to handle, finely dice the sausage pieces. (Keep the smoker on)

To Smoke the Sausage:

Prep Mushrooms

Remove stems from the mushrooms, and slightly hollow the insides of the mushroom caps. Save the stems. Finely chop the mushroom stems for the filling. Coat the caps with olive oil and line them up on a baking sheet to prep for the filling.

Sauté

Preheat large skillet to medium heat. Add butter, shallots and the extra mushroom pieces, and sauté for about eight minutes until the color is golden and the mixture has softened.

Add Sherry

Add garlic and continue cooking for about two minutes. Add sherry and cook for one minute, then remove skillet from heat.

Add Sausage

To the skillet, add the smoked sausage pieces, Parmesan cheese, Panko, parsley, and crème fraiche into remaining mix in, and stir together. Place a heaping amount of filling into the mushroom caps and press firmly to pack in the mix, taking care to not break the mushroom caps. Line up the stuffed mushrooms on a wired baking sheet.

Stuff

Put the mushrooms into the smoker at 225 degrees for about 45 minutes or until the mushroom caps are soft. Remove and enjoy warm.

For the Stuffed Mushrooms:

Delicious stuffed mushrooms with sausage and cream cheese are perfect for a party.

mushrooms mushrooms will do))

pork

cream cheese

Preheat oven to 350 degrees.

Rinse mushrooms. Remove and discard the stems.

Sauté the sausage in a pan until browned and done. Drain grease.

In a medium size bowl, mix cooked sausage and cream cheese together until thoroughly mixed.

Scoop the sausage mixture into the mushroom caps.

Place the stuffed mushroom caps on a baking sheet.

Sprinkle the tops with parmesan cheese.

Bake at 350 degrees for 20 to 25 minutes or until the cheese on top is completely melted.

Made these for the Super Bowl, everyone loved them!

An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.

oz sausage

oz cream cheese (softened)

mushrooms

Preheat

Cook Sausage

In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.

Combine

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.

These mushrooms are always a hit! I’ve made them a ton of times using the standard recipe, but have also started to riff on it and use up odds and ends from the fridge, like the last couple of green onions, different kinds of cheese, or a bit of leftover pot roast. One tip I’ll share is that I trim the stems of the mushrooms and then dice up any parts that are tender enough to eat and toss them in to sauté with the sausage. Those bits pick up a ton of flavor, bulk up the stuffing quantity, and help to eliminate a teensy bit more food waste.

I first made these years ago for a holiday party, but now my family asks for them all the time!

Great recipe!  I love chopping the mushroom stems and adding to the filling. No waste!!!!

Just wanted to add what I do with leftovers and Dawn reminded me. I also make scrambled eggs, use the warm stuffing mix as a base for flour tortillas, next layer scrambled eggs on top, and finish with some salsa. Delish!

I made these in my air fryer 390 degrees for 5 minutes then checked and 3 more minutes. they were delicious.

I doubled this meat mixture, thinking it wouldn't be enough for the amount of mushrooms I had.  Now I have leftover meat n cheese mixture.  Any idea what I can use it for??

This recipe was awesome!Will be making it again tomorrow!

The filling was just okay but the cooking time was way off! I was making these for a party. I stuffed them and popped them in the oven as directed at 400 and set a timer for 40 minutes. They came out a burnt mess. The topping was hard and the mushrooms were burned and tasted nasty. I won’t make these again

I make it with ground Hot Italian sausage for a little extra kick.  Any left over filling is great on Ritz crackers.

Love these. Finally a yummy stuffed mushroom recipe for someone who’s allergic to seafood. I like to chop up a jalapeño and add it to the mix if I’m feeling sassy. I also put a quarter slice of Swiss cheese on top of each mushroom with about 5 min of cooking time left. It’s great because it melts and kind of holds the top together. Thank you!

Sausage stuffed mushrooms feature a creamy and garlicky sausage and cheese filling for a classic party appetizer.

mushrooms (white

white onion (or finely chopped green onion)

cheddar cheese

parsley (for garnish, optional)

Preheat oven to 400°F.

Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.

Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.

In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Thoroughly drain any fat and cool the sausage.

In a small bowl, mix cheddar and Parmesan cheese. Reserve ¼ cup for topping.

In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.

Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.

So incredibly yummy!! I had 4 portobello so I decided to make them for dinner!  Two looked great and two looked sad, so I chopped the sad ones up and used them as part of the stuffing. I decided to use a mix of shredded for the top so it wouldn't be too gooey. just for speed I used onion and garlic powder, but freesh would have made it even better.  I used 4 Italian meatballs (sausage) from the meat department in the mix, then crumbled a little extra (two more) before I put the cheese on.  You could even  make it with freezer meatballs. The amount was right on. Great recipe, Holly!!!!!! Thank you for putting dinner on the table!!

This recipe has been a big hit with our neighbors and friends.   Everyone asks for the recipe.  I accidentally got Italian sausage and it was delicious.   I always use a little extra Parmigiano reggiano...yum!  I'm actually going to a friend's on Saturday for a small dinner party and they asked if I could make them again.

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Cheesy Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms

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