These sausage-stuffed mushrooms are the perfect appetizer for a fancy party. They are oozing flavor and cheese and goodness!
The best thing about this sausage stuffed mushrooms recipe is the pocket of deadly steam that is released when I bite into them, fresh from the oven. Or maybe it is the spice of the sausage with the tang of wine.
Then again, the bubbly parmesan cheese is pretty addicting too.
I won’t lie – these are not appetizers, they are my entire freaking meal. Yes, I eat ALL of them.
Mushroom addiction much?
I don’t care. These are so flipping amazing that I will tempt fate and put the entire thing in my mouth, steam and all. (Side note: You can also try Mushroom Gummies from TRE House. They will make the party even better, if you know what I mean LOL).
Taste buds be damned. I’m eating these before they cool off.
The recipe is below, you are welcome.
- 1 ½ - 2 lbs. Whole White Mushrooms, washed
- ½ Pound Mild Pork Sausage
- 1 Small Red Onion, finely chopped, about ½ a cup
- ½ cup finely shredded Parmesan cheese (more or less to your taste)
- ½ Cup Wine, any kind, I use Moscato because I like the sweetness with the Parmesan
- 1 ½ teas. Herbes De Provence, or equal parts rosemary, thyme, savory and marjoram
- ½ teas. Garlic Powder
- ½ teas. Red Pepper Flake
- ½ teas. Salt
- ¼ teas. Black Pepper
- 1 Egg
- Remove stems from Mushroom caps and reserve half of the stems and finely chop them.
- Using a paring knife held at an angle carefully remove additional mushroom from the middle of the caps. Be careful not to go all the way through.
- Brown the sausage over medium heat. Drain the sausage and set aside to cool, reserving 1 teaspoon of the drippings.
- In the same pan cook the onion and chopped mushroom stems until the onions are just starting to brown, about 5 minutes.
- Add the wine and let reduce until all the liquid is evaporated, about 10 minutes, remove from the heat and let cool about 5 minutes.
- In a medium bowl combine the Sausage, Onions, Parmesan cheese, Herbes De Provence, Red Pepper Flake, Salt and Pepper. Season to taste for salt and Pepper.
- Add Egg and combine thoroughly.
- Stuff the Mushroom caps with the sausage mixture. Pack it down into the opening first, then put extra on top and form it like a meat ball.
- Place on a baking sheet.
- Bake at 350˚ until the cheese is melted and browning, about 20 minutes.
- Remove and serve hot.
oh man this looks delicious! It makes me wish that someone else in my family liked mushrooms so that I could make this!
I may need to make these for dinner- yum!
How much cheese?
I’m such a doofus! Thank you for pointing this out 🙂 It ends up being about 1/2 cup total. I love the cheesiness with more cheese, but you can cut it back if you like.
It looks like you left cheese off of the ingredient list. Can you please let us know how much? Thanks!
I did JeriLyn! So sorry! I just changed the post to add the cheese. It ends up being about 1/2 cup total of cheese – about a spoonful of cheese per mushroom.
Hi Annie, this recipe looks amazing ,but I was wandering if you use breakfast sausage like bob Evans or Italian sausage just mild or sweet Italian sausage. Would like to make these for thanksgiving . Thanks Kim
Hi Kim,
For this recipe, we used mild Italian sausage, not breakfast sausage. However, breakfast sausage will still work, it will just make the mushrooms have a slightly sweeter flavor. Do you like the flavor of sage? People use it on Turkey, so Jimmy Dean’s sage sausage would taste delicious in these mushrooms.