Sausage Stuffed Mushrooms - Lorraine D. Hebler

Perfect appetizer for holidays, sausage stuffed mushrooms are hearty & a party favorite. An easy recipe to serve on your charcuterie board.

Are you looking for a perfect appetizer for the upcoming holidays? These sausage stuffed mushrooms are a party favorite. They look fancy, are hearty, not hard to make and full of flavor!

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Editor’s note: This is an updated version of an article originally posted December 2009 with better photos and additional information.

Sausage stuffed mushrooms have a meaty texture making them substantial and filling. Serve them as an hors d’oeuvre, side dish, or snack. These very large stuffed mushrooms work as a dinner entrée for us, along with a tossed salad or soup and crusty bread.

Should I wash mushrooms?

You may be tempted to place your mushrooms under running water to clean them. The problem is that once wet, mushrooms are nearly impossible to fully dry.

Since mushrooms are already high in water, about 85-95 percent, waterlogged mushrooms will develop a diluted flavor and have a rubbery and slimy texture after cooking. That mushy texture can ruin whatever dish you’re cooking.

Cleaning mushrooms

However, you should still give your mushrooms a good cleaning once you bring them home. A preferred method is “dry-cleaning”. Just use a dry pastry brush, clean cloth or crumpled paper towel to brush away any clods of dirt or other debris clinging to the mushrooms.

Cultivated mushrooms, like buttons and creminis, usually found in your supermarket, are grown in a heat-treated compost that’s practically sterile, so chances are anything clinging to them will be fairly inert and hardly noticeable after cooking.

The soil is heat-treated at tightly controlled temperatures to remove common plant pathogens like mold, bacteria, viruses, worms, bugs, slugs.

Cooking kills remaining germs

Cooking mushrooms also kills any remaining germs that may be lurking. Commercial mushrooms should not be contaminated with common, heat-resistant food pathogens like Salmonella or E. Coli. And, other less heat-resistant pathogens like cholera, botulinum toxins, and some viruses can be killed through boiling, frying, and baking. Once the mushrooms are cooked through, they are safe to eat.

Removing mushroom stems for sausage stuffed mushrooms

After brushing off any debris, carefully run a sharp knife around the edge of the stem. Sometimes this step isn’t required for smaller mushrooms.

removing mushroom stems for sausage stuffed mushrooms

Use your thumb to press the stem first to one side and then to the other, and with a slight twist of the stem, it will snap off.

Just like this.

Chopping the stems for sausage stuffed mushrooms

You can finely chop the stems using a knife.

But, if you have one, a food processor does this so much quicker. Set the finely chopped mushroom stems aside.

In a small shallow bowl, combine 3 tablespoons of olive oil and 2 1/2 tablespoons of sherry or Marsala wine. Brush the mixture on the mushroom caps and place on the prepared baking pan.

Making the sausage filling

Heat the 2 tablespoons of butter in a medium skillet over medium heat.

Add the sausage, and cook for 8 to 10 minutes, stirring frequently to break apart and crumble.

Cook until sausage is completely browned.

Add the chopped mushroom stems and cook for 3 more minutes.

adding garlic and red onion to sausage stuffed mushrooms filling

Stir in the red onion and garlic and cook for another 2 to 3 minutes, stirring occasionally.

adding softened cream cheese to sausage stuffed mushrooms recipe

Add the panko crumbs, stirring to combine evenly with all the other ingredients. And finally, add the cream cheese and continue cooking until it is melted into the sausage.

Remove from the heat and stir in the parsley. Season with salt and pepper, to taste.

Filling the mushroom caps

Adding the filling to sausage stuffed mushrooms

Cool the filling mixture slightly. Fill each mushroom cap generously with the sausage mixture. Arrange the mushrooms, snuggled together, on the baking dish in a single layer.

Sprinkling Parmesan cheese to tops of sausage stuffed mushrooms before baking

Sprinkle with Parmesan cheese and bake for 45-50 minutes, until the stuffing is browned and crusty and the mushrooms are cooked through.

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Sausage Stuffed Mushrooms

adapted from Food Network

PRINT RECIPE

INGREDIENTS

16 extra-large white mushrooms
3 tablespoons olive oil
2 tablespoons butter
2 1/2 tablespoons Marsala wine or sherry
3/4 pound of your favorite sausage, casings removed (sweet or hot Italian or even breakfast sausage)
1/4 cup red onion, minced
2 garlic cloves, minced
2/3 cup panko crumbs
5 ounces cream cheese, softened
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

DIRECTIONS
Preheat the oven to 325 degrees F.

Line a baking pan with a silicone mat or parchment paper.

Remove the stems from the mushrooms and chop them finely. Set aside.

In a small shallow bowl, combine 3 tablespoons of olive oil and the sherry or Marsala wine. Brush the mixture on the mushroom caps and place on prepared baking pan.

Heat the 2 tablespoons butter in a medium skillet over medium heat.

Add the sausage, and cook for 8 to 10 minutes, stirring frequently to break apart and crumble, until it’s completely browned.

Add the chopped mushroom stems and cook for 3 more minutes.

Stir in the red onion and garlic and cook for another 2 to 3 minutes, stirring occasionally.

Add the panko crumbs, stirring to combine evenly with all the other ingredients.

Finally, add the cream cheese and continue cooking until melted into the sausage.

Remove from the heat and stir in the Parmesan and parsley. Season with salt and pepper, to taste.

Cool slightly and fill each mushroom generously with the sausage mixture. Arrange the mushrooms on the baking dish in a single layer.

Bake for 45-50 minutes, until the stuffing is browned and crusty and the mushrooms are cooked through.

Recipe Note:

Sometimes I have a little extra sausage mixture after filling the mushroom caps. Someone mentioned they use the extra the next morning when making a breakfast omelet. I have also spooned extra filling onto a Crescent roll triangle , rolled up and baked. They were really good especially with a mustard dipping sauce.

Horseradish Sauce

My husband says he doesn’t like mushrooms but he does like horseradish sauce. Well, he really like the sausage stuffed mushrooms with the horseradish sauce! And so did I.

Here is a really easy recipe to serve on the side…

Horseradish Sauce

INGREDIENTS

1/2 cup Greek yogurt or sour cream
2-3 tablespoons mayo
1 tablespoon horseradish
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2-1 teaspoon Siracha or favorite hot sauce

DIRECTIONS

Combine all of the ingredients in a small bowl until combined. Serve on the side of stuffed mushrooms.

You might also like another mushroom recipe and a few more appetizer suggestions…

Blended Mushroom Beef Burgers

Basil Tomato Pie

Sausage Stars Appetizers

Classic Deviled Eggs

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Should I wash mushrooms?

Cleaning mushrooms

Cooking kills remaining germs

Removing mushroom stems for sausage stuffed mushrooms

Chopping the stems for sausage stuffed mushrooms

Making the sausage filling

Recipe Note:

Horseradish Sauce

Horseradish Sauce

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