Sausage Stuffed Mushrooms
I’ll cut right to the chase. The filling for these Sausage Stuffed Mushrooms is absolutely insane. Aside from the sweet and savory sausage, this filling has a 3-cheese combo, (cream cheese, cheddar, and Parmesan), a hint of caramelized onions, subtle flavor enhancers, and garlic. The filling is finished it off with 2 binders: Panko breadcrumbs (which also add a nice texture), and 1 whisked egg. This ensures the filling holds up super well in the oven and doesn’t melt all over the mushroom (that’s key). There are a few ways to make this ahead of time which makes it a super convenient appetizer recipe. You can even pull it out of the freezer at a moments notice and pop it right into the oven!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the onions in butter until they begin to turn golden and caramelize. Add the garlic, oregano, hot sauce, and Worcestershire sauce and cook for 1 minute, then transfer to a mixing bowl. Brown the sausage in the same skillet, drain grease, and add it to the mixing bowl.
Add the cream cheese, cheddar, Parmesan, panko breadcrumbs, and egg and stir until well-combined. Transfer to the fridge while you remove the stems from the mushrooms.
Use a small spoon to fill each mushroom and form a mound on top. Transfer to a baking dish and bake at 375° for 20 minutes. Broil for a few minutes at 400° to brown the top more if desired. (Watch it carefully.) Transfer to a serving platter and let sit for 5 minutes prior to serving.
Make Ahead Method
Up to 3 months ahead: Prepare the filling and stuff the mushrooms as outlined but do not bake. Transfer to a plate and flash freeze them for 1-2 hours. Transfer them to an airtight container and freeze for up to 3 months. Bake as outlined, and add up to 5 additional minutes of baking time. 1 day ahead: Prepare the filling and stuff the mushrooms. Refrigerate in an airtight container for up to 1 day, then bake as outlined.
Storage
Store leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze leftovers. The mushrooms won’t hold up as well when baked for the 2nd time around, but they’re still great. To reheat: Bake at 350° from frozen for 13 minutes.
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