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sausage and cheese stuffed mushrooms

(3 ratings)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

These are so good and make great party and snack food. These have to be the best stuffed mushrooms I ever made and tasted!

(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For sausage and cheese stuffed mushrooms

  • 24 oz
    white button mushrooms or baby portabella (you can even use large portabello mushrooms caps)
  • 1/3 lb
    bulk sausage (any flavor you want)
  • 1
    medium onion, finely diced
  • 4 clove
    fresh garlic, finely minced
  • 8 oz
    cream cheese
  • 1
    egg yolk
  • 3/4 c
    freshly grated parmesan cheese
  • 1/3 c
    dry white wine
  • salt and pepper to taste
  • finely chopped flat leaf parsley for garnish (optional)

How To Make sausage and cheese stuffed mushrooms

  • 1
    Wash mushrooms in water and dry and remove stems from caps. (it's okay to wash mushrooms they will not absorb the water)
  • 2
    Finely chop mushroom stems.
  • 3
    Brown and crumble sausage. Set aside on a plate to cool.
  • 4
    Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
  • 5
    In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
  • 6
    Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
  • 7
    Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
  • 8
    Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced flat leaf parsley.
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