Carrie’s Experimental Kitchen

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms | Carrie's Experimental Kitchen #appetizer
I know. You’re probably thinking, “Another mushroom recipe?”. What can I say, I just LOVE mushrooms, especially when they are stuffed with all kinds of goodness! So since today is National Mushroom Day, I thought it fitting to share these Sausage Stuffed Mushrooms I made on Easter.
Well, at least one of these crazy food calendars says it is and who am I to argue?! 🙂 These are my absolute favorite way to stuff them (though my other versions were pretty tasty too!). ~Enjoy!
1 from 1 vote
Sausage Stuffed Mushrooms
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Appetizer
Servings: 8
Author: Carrie Farias | Carrie's Experimental Kitchen
Ingredients
  • 16 extra large white mushrooms
  • 5 tbsp . extra virgin olive oil
  • 2 1/2 tbsp . Marsala wine
  • 3 links sweet Italian sausage, casings removed
  • 3 scallions, minced
  • 1 clove garlic, minced
  • 2/3 c . Italian or Panko breadcrumbs
  • 4 oz . cream cheese
  • 1/3 c . Pecorino Romano cheese, grated
  • 1/3 c . Asiago cheese PDO, shredded
  • 2 1/2 tbsp . fresh parsley, chopped
  • 1 tsp . kosher salt
  • 1/2 tsp . fresh ground black pepper
  • cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove the stems from the mushrooms, finely chop, and add to a bowl.
  3. Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.
  4. Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes.
  5. Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
  6. Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Remove from heat.
  7. Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
  8. Spray the pan with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned.


10 Comments

  1. Natalie Atick
    April 16, 2012 at 1:42 pm - Reply

    I love stuffed mushrooms and you put sausage in each one with the italian breadcrumbs I bet it was fantastic! Your photos look amazing as well!

    • Carrie's Experimental Kitchen
      April 16, 2012 at 5:57 pm - Reply

      They were Natalie! Thanks for stopping by 🙂

  2. Carrie
    April 16, 2012 at 3:46 pm - Reply

    Stuffed mushrooms are one of my very favorite things…YUM!

    • Carrie's Experimental Kitchen
      April 16, 2012 at 5:57 pm - Reply

      Mine too! 🙂

  3. Inspired by eRecipeCards
    April 16, 2012 at 1:14 pm - Reply

    Delicious, terrific presentation. Great appetizer
    Thanks for submitting, as always a winner

    Dave eRecipeCards.com

    • Carrie's Experimental Kitchen
      April 16, 2012 at 5:56 pm - Reply

      Thanks Dave!

  4. Gail
    June 7, 2012 at 3:45 pm - Reply

    These look delicious. I think I will try them with Italian Chicken Sausages and the small Portobello mushrooms (Baby Bellas). YUM!!

    • Carrie's Experimental Kitchen
      June 7, 2012 at 4:13 pm - Reply

      That sounds great, let me know how they come out!

  5. Betty
    November 21, 2015 at 5:53 am - Reply

    Your ingredients call for breadcrumbs and in the instructions you say panko. Which did you use. Also, you mention the Romano in the instructions, but not the Asiago.

    • Carrie's Experimental Kitchen
      November 22, 2015 at 9:59 am - Reply

      Hi Betty, I apologize for the confusion and have updated the recipe. You can use either Italian breadcrumbs or Panko breadcrumbs (your preference) and add the Asiago cheese when you add the Pecorino Romano cheese.

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