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Sausage Stuffed Mushrooms

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Don’t you just love mushrooms? If your answer is no, are you my sister? We are mushroom fans in my house. Even my six year-old loves mushrooms…topping pizza, in soup, sauteed, marinated…she eats them all.

Stuffed mushrooms are one of my family’s favorite appetizers. However, we rarely have friends over for a formal dinner or a party so I occasionally make them as part of our regular dinner instead of a main dish.

Although there are several fillings that I really like in mushroom caps, seafood and sausage are probably my two favorite. Sausage is the one I end up making the most often. My version only requires a few ingredients, however it still has a lot of flavor.

 

: Sausage Stuffed Mushrooms

  1. Olive Oil
  2. 20 -24 large white mushrooms
  3. 1 lb. sausage, bulk or roll (mild or hot)
  4. 1 small onion, chopped fine
  5. 1/2 c. Panko bread crumbs
  6. 1/2 to 3/4 c. mozzarella cheese, shredded or very small cubes (amount is a personal preference)

  1. Clean mushrooms with a damp towel.
  2. Remove stems.
  3. Put the caps in a bowl  with  a tablespoon  or so of olive oil and gently stir. You just want enough oil to lightly coat outside of each mushroom.
  4. Chop stems into very small pieces.
  5. Cook sausage in a large skillet.
  6. Remove sausage to another bowl when it is brown and cooked through. Set aside until later.
  7. Add a little olive oil to about 1 Tbsp. or less of  sausage grease in skillet.
  8. Saute onions and mushroom stem pieces until both are tender.
  9. Add sausage and bread crumbs; cook until all in incorporated and heated.
  10. Remove from heat and place sausage mix back in the bowl and add cheese.
  11. Place mushroom caps on baking sheet(s).
  12. Fill caps with sausage mixture.
  13. Bake at 325 degree F for 25 – 35 minutes until cheese is melted and mushrooms are tender.

If  your interested in making seafood stuffed mushrooms, I have posted two of my favorite  recipes. Here are the links:   I call them Version 1 and Version 2…  Don’t let the uncreative names influence you; they are very tasty, too.

Comments

  1. when do the breadcrumbs go in (when all the ingredients come together?)
    shredded mozzarella? cubed?

    thanks — can’t wait to try this — sounds awesome!

    • Cate, Thank you for asking…I add the breadcrumbs when I put the cooked sausage back in the skillet. Shredded cheese means you get cheese throughout the filling…small cubes would work well too. I have added the information to the recipe 🙂 Thanks again. I hope you enjoy it!

  3. I know this is an older post but I wanted to let you know that this is now my go to stuffed mushroom recipe. My husband thinks they are just about the best thing he has ever eaten.

    • I just lightly coat the caps in olive oil because I like the how the mushrooms cook and their appearance when I use it. You can omit it…I make them both ways and they are all very tasty.

    • I have never tried it, so I don’t know for sure. I think you could because they sell veggie stuffed mushrooms to be cooked later in one of my local supermarket’s produce section. I would not add olive oil to the outside of the mushrooms at all or until just before baking them though. Also, I would make sure that the sausage mixture is completely cooled before you add it to the mushrooms.

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