Jumbo mushroom caps stuffed with sweet Italian sausage, Italian breadcrumbs and a combination of cream, Asiago and Pecorino Romano cheeses.
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 like these Sausage Stuffed Mushrooms.
Stuffed mushrooms are one of my favorite appetizers and I can make a meal out of them alone.
Ingredients Needed
For this recipe you'll need
- extra large white stuffing mushrooms
- marsala wine
- olive oil
- sweet Italian sausage
- garlic
- breadcrumbs
- cream cheese
- Asiago cheese
- Pecorino Romano cheese
How do you make sausage stuffed mushrooms?
Start by removing the stems from the mushrooms, finely chop, and add to a bowl. Toss the chopped mushrooms stems with some oil and the Marsala wine.
Heat a little more oil in small pan over med-high heat, and add the sausage. Crumble the sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes. Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
Spray the pan with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned.
These Sausage Stuffed Mushrooms are my absolute favorite way to stuff mushrooms and we serve them at least twice a year during our holiday celebrations. ~Enjoy!
More Stuffed Mushroom Recipes
- Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
- Garlic and Herb Cheese Stuffed Mushrooms
- Four Cheese and Sausage Stuffed Mushrooms (Carrabba's Copycat)
- Spinach Artichoke Stuffed Mushrooms
- Caprese Stuffed Portobello Mushrooms
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Sausage Stuffed Mushrooms
Ingredients
- 16 extra large white mushrooms
- 5 tablespoons extra virgin olive oil
- 2 ½ tablespoons marsala wine
- 3 links sweet Italian sausage, casings removed
- 3 scallions, minced
- 1 clove garlic, minced
- ⅔ cup italian seasoned breadcrumbs
- 4 ounces cream cheese
- ⅓ cup grated pecorino romano cheese
- ⅓ cup shredded asiago cheese
- 2 ½ tablespoons chopped fresh parsley
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Remove the stems from the mushrooms, finely chop, and add to a bowl.
- Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.
- 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.
- Next, add the mushroom stems to the sausage and stir in the scallions and garlic.
- Add breadcrumbs and swirl in the cream cheese until mixture is creamy. Remove from heat.
- Stir in the Pecorino Romano and Asiago cheeses, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet.
- Spray the pan with cooking spray and bake for approximately 20-25 minutes until lightly browned.
Nutrition
Natalie Atick says
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 says
They were Natalie! Thanks for stopping by 🙂
Inspired by eRecipeCards says
Delicious, terrific presentation. Great appetizer
Thanks for submitting, as always a winner
Dave eRecipeCards.com
Carrie's Experimental Kitchen says
Thanks Dave!
Carrie says
Stuffed mushrooms are one of my very favorite things...YUM!
Carrie's Experimental Kitchen says
Mine too! 🙂
Gail says
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 says
That sounds great, let me know how they come out!
Betty says
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 says
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.