Sausage Stuffed Mushrooms
These Sausage Stuffed Mushrooms are filled with savory sausage, cream cheese, cheddar, Parmesan, caramelized onions, and more!
Servings: 35 Mushrooms
Calories: 62kcal
Ingredients
- 2 tablespoons butter
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- ¼ teaspoon oregano
- ½ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- 8 oz. sweet Italian sausage
- 4 oz. cream cheese softened
- ¾ cup cheddar cheese shredded
- ¼ cup Parmesan cheese
- 1/3 cup Panko breadcrumbs
- 1 egg whisked
- 24 oz. white button mushrooms can also use: Cremini or Baby Portobello
Instructions
Make the Filling
- Melt the butter in a skillet over medium heat and add the diced onions. Soften for 10 minutes, stirring occasionally, until they begin to brown slightly and caramelize. Add the garlic, oregano, Worcestershire sauce, and hot sauce and cook for 1 minute. Remove and transfer to a large mixing bowl.
- Increase heat to medium-high and add the sausage. Cook and crumble the sausage very finely until browned and cooked through, about 7 minutes. Drain excess grease and transfer the sauce to the mixing bowl.
- Add the cream cheese, cheddar cheese, Parmesan cheese, panko breadcrumbs, and egg, and stir until well-combined. Transfer to the fridge while you prepare the mushrooms.
Prepare the Mushrooms
- Preheat oven to 375°F.
- Wipe the mushrooms with a damp paper towel to remove any dirt.
- Use a small spoon to stuff each mushroom and form a mound on the top. Transfer to a baking dish and arrange so that they fit snugly next to one another.
- Bake for 20 minutes. Optional: Broil at 400° for a few minutes to brown the top a little more. Watch it closely during this time. Remove from the oven, there will be some liquid in the dish that you can discard.
- Transfer to a serving platter and let sit for 5 minutes, then serve!
Notes
Pro Tips
Make Ahead Method
Storage
The nutritional information is an estimate and is per mushroom. There are approximately 35 stuffed mushrooms in this recipe.
- Try to find larger mushrooms that are relatively the same size.
- I use ground Sweet Italian Sausage for this but Hot Italian or Mild can also be used.
- The hot sauce acts as a flavor enhancer that doesn't make this spicy, but you can skip it or use less than 1 tsp. if preferred. I use Frank's Hot Sauce.
- The Worcestershire sauce adds umami and can't be tasted outright. Soy sauce can be used instead if needed.
- This recipe makes an abundance of stuffing so feel free to stuff each mushroom well.
- Shred the cheese from a block as it will melt and taste better than packaged shredded cheese.
Make Ahead Method
- Up to 3 months ahead:
- Prepare the filling and stuff the mushrooms as outlined but do not bake. Transfer to a plate and flash freeze them for 1-2 hours.
- Transfer them to an airtight container and freeze for up to 3 months. Bake as outlined, and add up to 5 additional minutes of baking time.
- 1 day ahead:
- Prepare the filling and refrigerate it until cool. Stuff the mushrooms and refrigerate in an airtight container for up to 1 day, then bake as outlined.
Storage
- Store in an airtight container and refrigerate for up to 3 days.
- You can also freeze leftovers. The mushrooms won't hold up as well when baked for the 2nd time around, but they're still great. To reheat: Bake at 350° from frozen for 13 minutes.
The nutritional information is an estimate and is per mushroom. There are approximately 35 stuffed mushrooms in this recipe.
Nutrition
Calories: 62kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 101mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.3mg