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Sausage Stuffed Mushrooms

Oh, there’s nothing quite like sinking my teeth into a delicious sausage stuffed mushroom! Imagine a juicy, flavorful sausage mixed with creamy cheeses, garlic, and herbs, all nestled inside a plump mushroom cap. The combination of savory and earthy flavors explode in every bite, creating a mouthwatering experience unlike any other.

Each bite offers a perfect balance of textures, with the meaty sausage complementing the tender mushroom perfectly. It’s a delightful appetizer that never fails to impress, whether served at a party or simply enjoyed as a comforting snack.

Frequently Asked Questions

Q: Can I make sausage stuffed mushrooms ahead of time?

A: Yes, you can prepare these mushrooms ahead of time. You can either refrigerate them overnight before baking or freeze them for longer storage. Just add a few extra minutes to the baking time if cooking from frozen.

Q: How do I prevent my mushrooms from becoming soggy?

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A: To prevent soggy mushrooms, avoid washing them under running water. Instead, clean them with a damp paper towel. Also, make sure not to overfill them, as the filling can release moisture during baking.

Q: Can I use different types of mushrooms?

A: While baby bella mushrooms are recommended for their flavor and texture, you can also use white button mushrooms or large portobello mushrooms (adjusting the baking time accordingly).

Q: Can I substitute the sausage with a vegetarian option?

A: Absolutely. You can replace the sausage with a vegetarian alternative, such as cooked and crumbled tempeh or a plant-based sausage. Adjust the seasonings as needed to mimic the flavors of traditional Italian sausage.

Q: How many mushrooms should I make per person?

A: As an appetizer, plan for 2-3 stuffed mushrooms per person. If serving as a main course or part of a buffet, you might want to increase this to 4-5 mushrooms per person, depending on the number of other dishes being served.


32 ounces whole baby bella mushrooms (larger ones are easier to stuff)
1 tablespoon extra virgin olive oil
1 pound Italian turkey or chicken sausage (sweet or hot)
1/2 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 green onions, finely chopped
2 cloves garlic, minced
1/4 cup Italian seasoned breadcrumbs
4 ounces reduced-fat cream cheese, softened to room temperature
1 large egg yolk
2/3 cup finely grated Parmesan cheese
Chopped fresh parsley


Preheat the oven to 350 degrees F. Wipe off the outsides of mushrooms with a paper towel. Remove and finely chop stems. Set the caps aside.
Heat oil in a large nonstick skillet over medium. Brown the sausage until cooked through, breaking it into small pieces.
Add mushroom stems, vinegar, salt, and pepper to the skillet. Cook until stems are softened, about 4 minutes. Stir in green onion, garlic, and breadcrumbs. Set aside to cool.
In a large bowl, stir together cream cheese, egg yolk, and Parmesan until smoothly combined. Fold in the sausage mixture.
Generously fill each mushroom cap with the mixture, creating a mound on top. Arrange in a baking dish in a single layer.
Bake until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; leave it behind in the pan.
Transfer to a serving plate, let cool for at least 5 minutes, and sprinkle with fresh parsley. Enjoy warm or at room temperature.

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