Sausage Stuffed Mushrooms

Recipe courtesy of Denise of Chez Us


Make easy, bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.


16 medium sized cremini (brown) mushrooms, slightly firm
2 small portabella mushrooms
1 italian sausage, mild or spicy, casing removed and crumbled into small pieces
1 large shallot
1 large garlic clove
3 tablespoons olive oil
1 cup panko
1 tablespoon rosemary, minced
kosher salt, to taste
1/2 cup grated fontina cheese
extra rosemary and cheese for garnish


Preheat the oven to 400.

Using a paper towel or mushroom brush clean the mushrooms.Remove the stems from the mushrooms, and lightly scoop a small amount from each cremini mushroom. Set the cremini mushrooms onto a baking sheet. Cut the portabella mushroom into pieces then place in the food processor. Chop until it resembles ground meat.

Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, stir and cook for 2 minutes. Stir in the chopped mushrooms, and cook for 2 minutes. Then crumble in the sausage, stir and cook for 2 minutes over low heat. need to cook the meat all the way through as it will continue to cook in the oven. Using a tablespoon remove any oil that has collected in the pan. Place the mixture into a large mixing bowl. Add the panko, rosemary, salt to taste, and the fontina cheese. Stir to mix well.

Lightly stuff each mushroom with the mixture, then drizzle with a little olive oil. Slide into the oven and bake for 20 – 25 minutes. The mushrooms are done when lightly golden and slightly soft. Remove from the oven, and place the mushrooms on a serving platter. Sprinkle with some grated cheese and minced rosemary as a garnish. Serve.


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