Sausage & Cream Cheese Stuffed Mushrooms
If you need an appetizer everyone will love, these stuffed mushrooms deliver. A creamy sausage filling with fresh herbs and Asiago cheese is piled into tender mushroom caps and baked until hot and bubbly. Rich, savory, and completely irresistible, they’re a gluten-free favorite for holidays and gatherings.
Pin Recipe
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, white Cheddar, or Parmesan
- 2 Tbsp fresh sage, finely chopped
- 12 Tbsp fresh parsley, finely chopped
- Flaky sea salt
Instructions
- Clean the mushrooms. Preheat an oven to 400°F / 205°C. 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: Assemble up to 1 day ahead; cover and refrigerate. Bake uncovered as directed.
- Storage: Refrigerate leftovers airtight for up to 5 days. Reheat in the microwave or a 350°F / 175°C oven until warmed through (about 15 minutes).
- Freeze: Freeze assembled, unbaked mushrooms airtight for up to 3 months. Bake from frozen, adding a few minutes until golden and bubbly.
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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