Sausage & Cream Cheese Stuffed Mushrooms
The quintessential holiday appetizer, these Sausage and Cream Cheese Stuffed Mushrooms are loved by all! They're piled high with a sausage and cream cheese mixture, flavored with fresh herbs and nutty Asiago cheese. Bake until golden brown and bubbling, then serve warm to hungry guests! GF
Servings: 10 servings
Calories: 204kcal
Equipment
Ingredients
- 24 oz Cremini mushrooms (also called baby bellas) or white button mushrooms (3 {8oz} packages)
- 2 Tbsp extra virgin olive oil
- 8 oz sweet Italian sausage casings removed
- 2 Tbsp unsalted butter
- 1 large shallot finely chopped
- 2 cloves garlic finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 4 oz cream cheese room temperature
- ½ cup shredded Asiago cheese or white Cheddar or Parmesan cheese
- 2 Tbsp fresh sage finely chopped (can substitute with fresh rosemary or thyme)
- 12 Tbsp fresh parsley finely chopped, for serving
- Flaky sea salt for serving
Instructions
- Clean the mushrooms. Preheat an oven to 400F. Use a damp paper towel to wipe away any dirt off the caps and stems of the mushrooms. Next, use your hands to gently pull off and remove the mushroom stems. Set aside, do not discard. Drizzle 2 Tbsp olive oil on a large rimmed baking sheet.
- Chop the mushroom stems. Finely chop the mushroom stems.
- Brown the sausage. Heat a large skillet over medium-high heat. Melt 2 Tbsp butter, then add 8 oz Italian sausage. Use a spatula to break the sausage up as it cooks until browned on all sides, about 5-7 minutes. Add the chopped mushroom stems, shallot, garlic, ½ tsp Kosher salt, and ¼ tsp black pepper. Cook, stirring occasionally, for an additional 3-5 minutes, or until the mushrooms and shallot have cooked down and softened. Transfer filling to a large bowl, then allow to cool slightly, about 10-15 minutes. Note: if you skip this step, the cream cheese will possibly melt.
- Make the filling. To the sausage mixture, add 4 oz room temperature cream cheese, ¼ cup shredded asiago (white cheddar or Parmesan is fine) – reserve the remaining ¼ cup cheese – and 2 Tbsp chopped fresh sage. Stir until very well mixed.
- Stuff the mushrooms, then bake. Fill each mushroom cap with a generous 2 Tbsp of the cream cheese mixture so that it is a heaping mound on top. Sprinkle each with the remaining shredded cheese, dividing evenly between the mushrooms. Place stuffing side up on the prepared baking sheet then bake for 25-30 minutes, or until the filling is bubbling and golden brown on top. Cool slightly, then serve warm with chopped parsley and a pinch of flaky sea salt on top.
Notes
- Make ahead: Stuffed mushrooms can be assembled 1 day in advance, then covered with plastic wrap and refrigerated. When ready, bake uncovered as directed.
- Leftovers and storage: Store any leftovers in an airtight container in a fridge for up to 5 days. Reheat in a microwave or preheated oven until warm throughout, about 15 minutes at 350F.
- Freezing: Place assembled mushroom caps in an airtight container, then freeze BEFORE baking for up to 3 months. Can be cooked directly from frozen, adding a few minutes as needed until golden brown and bubbling.
Nutrition
Serving: 3stuffed mushrooms | Calories: 204kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 405mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 1mg
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