Sausage-Stuffed Mushrooms
Cremini caps roasted twice, once empty to drive off the water and again filled with sausage, parmesan, and breadcrumbs until the tops brown properly.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
The Story Behind This Recipe
The first time I made sausage-stuffed mushrooms I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
What keeps it in the rotation is how forgiving it is. Swap the herbs, stretch it to feed one more person, cook it a shade longer than you meant to — it holds up.
The one thing I would tell you: taste it before it leaves the pan. Salt and a squeeze of something acidic at the end are what separate fine from very good.
Variation Ideas
- Serve it warm in a small skillet straight from the oven.
- Add pickled chiles or hot honey for a sweet-heat finish.
- Make the base a day ahead and bake it just before guests arrive.
Ingredient Substitutions
- Cream cheese
- Mascarpone, or thick labneh for something tangier
- Parmesan
- Pecorino Romano (saltier, so ease up elsewhere) or aged Asiago
- Sausage
- Ground pork seasoned with fennel, paprika and garlic
- Panko
- Crushed cornflakes or gluten-free breadcrumbs
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Sausage-Stuffed Mushrooms
Recipe Card
Sausage-Stuffed Mushrooms
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
Ingredients
- 24 large cremini mushrooms, stems removed
- 12 oz Italian sausage, casings removed
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 3/4 cup grated parmesan
- 1/2 cup breadcrumbs
- 3 tbsp chopped parsley
- 2 tbsp olive oil
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 400F, rub the mushroom caps with olive oil, and roast them hollow side down for ten minutes.
- 2
Pour off the liquid that collects in the pan, which is the step most stuffed mushrooms skip and regret.
- 3
Brown the sausage with the garlic, breaking it up finely, then stir in the cream cheese and half the parmesan.
- 4
Fill each cap generously and top with the breadcrumbs tossed with the remaining parmesan and a little oil.
- 5
Roast for fifteen to eighteen minutes until the tops are golden, then finish with chopped parsley before serving.
Nutrition
Estimated per serving (8 servings per recipe).
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