Sausage Stuffed Mushrooms

Italian Sausage Stuffed Mushrooms

5 from 2 reviews

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.




  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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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