These Sausage Stuffed Mushrooms are made tasty with Italian sausage, cream cheese, Gouda and freshly grated Parmesan cheese. They are a cinch to put together and the sausage stuffing can be made up to three days in advance. I love to serve them with Crab Rangoon and my Jalapeno Popper Pinwheel Recipe.
Mushrooms are by far one of my favorite vegetables. Now stuff those delicious little freaks of nature with sausage and cheese stuffing and you have my undivided attention. If you have never made Sausage Stuffed Mushrooms you are in for a real treat. They are a breeze to make and everyone just loves these delectable appetizers. People just scoop these up like nobody’s business. Be sure to read my helpful tips on making stuffed mushrooms. There are a few hints there for preparing them for a party.
What mushrooms are best for stuffing?
White button and cremini (also known as baby bella) work best for stuffed mushrooms. You can also stuff portabello mushrooms. Portobello Mushrooms are large dark mushrooms that have a broad flat cap hence making them excellent for stuffing and grilling. However there is only enough stuffing in this recipe for about four of those as they are considerably larger mushrooms.
How do you make Sausage Stuffed Mushrooms
Start by washing your mushrooms lightly and drying thoroughly with paper towels. Using a broiler pan or screen over a baking sheet place your washed mushrooms cap side up on the screen. Lightly spray with olive oil. Bake for about seven minutes to cook excess moisture out of the mushrooms. Once remove from the oven let them remain cap side up for about 15 minutes.
Meanwhile using a large skillet over medium heat brown the sausage. Right before the sausage is finished browning add the minced onion and cook for a couple of minutes. Now reduce the heat to low and add the garlic, marjoram, sea salt and fresh ground black pepper. Then cook for an additional minute stirring constantly. Add the cream cheese and cook until melted stirring constantly. Next remove from the heat and stir in the Gouda and Parmesan cheese. Spoon into the drained mushroom caps. Finally sprinkle with parsley and bake.
Helpful tips for making Sausage Stuffed Mushrooms
- Mushrooms are like sponges so lightly rinse them and promptly dry with paper towels. If preferred you can wipe them clean with a damp paper towel. Never soak them in water.
- Don’t skip the precooking of the mushrooms with the cap side down. It removes some of the excess moisture so you and your guests don’t make a mess while trying to eat them.
- You can use Italian pork sausage or unseasoned pork sausage. I have used both and they are both equally delicious.
- If planning for a party the stuffing for these mushrooms can be made up to three days in advance.
- Always cut your cream cheese into small cubes before adding to the pan over low heat as it aids in the melting process.
- Cooking time is slightly reduced from most other mushroom recipes as you have already somewhat precooked the mushrooms. However there is no need to worry as the mushroom stuffing was completely safe to eat when you spooned it into the mushroom caps.
- For parties I cook them staggered. I store several baking sheets uncooked in the refrigerator and pull them out as needed and bake the sheets off one at a time. That way you can offer your guest fresh hot stuffed mushrooms right out of the oven.
Other appetizer recipes you will love!
- Baked Shrimp Toast
- Bacon Cheeseburger Dip
- Egg Rolls (fried or Baked)
- Crispy Fried Green Beans with Sriracha Mayo
Sausage Stuffed Mushrooms
These easy sausage and cream cheese stuffed mushrooms are a real crowd pleaser. The stuffing can be made up to three days in advance along with direction on how to pre-bake the mushrooms caps so remove excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 18 mushrooms 1x
- Category: appetizer
- Method: stove top/bake
- Cuisine: American
- 18 medium to large white button or cremini mushrooms (stems removed)
- Olive oil
- 1 pound Italian sausage (casings removed)
- 1 small sweet onion finally chopped
- 3 cloves garlic minced
- 1/2 teaspoon marjoram (may substitute oregano)
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 6 ounces cream cheese ( cut in small cubes and softened to room temperature)
- 3/4 cup finely shredded Gouda
- 1/4 cup fresh grated Parmesan
- 1/4 teaspoon dried parsley
- Preheat oven to 375 degrees.
- Using a broiler pan or screen over a baking sheet place your washed mushrooms cap side up on the screen. Lightly spray the mushrooms with olive oil. Bake 7 minutes. Remove from the oven let them remain cap side up for 15 minutes.
- Meanwhile in a large skillet over medium heat brown the sausage. Right before the sausage is finished browning add the minced onion and cook for 2-3 minutes. Reduce heat to low and add garlic, marjoram, sea salt and fresh ground black pepper; cook for 1 minute stirring constantly. Add the cream cheese; cook until melted stirring constantly. Remove pan from the heat and stir in Gouda and Parmesan cheese. Spoon evenly into drained mushroom caps. Sprinkle with parsley and bake for 15 minutes or until lightly browned on the top.
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