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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

I had a craving for stuffed mushrooms recently so I made these tasty little gems. What’s not to love about roasted mushrooms stuffed with three different kinds of cheese, sauteed onions, & loads of garlic then topped with buttery panko? My daughter and I stood over the skillet and ate them fresh from the oven while my son was more civilized and used a plate. My husband devoured several of them later in the evening and said they reheated well and were very tasty. I love this combination of flavors and have a feeling these sausage stuffed mushrooms will make an appearance on our table for the upcoming Super Bowl game.

Sausage Stuffed Mushrooms

How to Make Sausage Stuffed Mushrooms

Preheat the oven to 375 degrees.

Heat one tablespoon of butter in a large cast iron skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5-6 minutes, or until softened. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season with sea salt, to taste. Remove the onion from the skillet into a large bowl; set aside.

Return the skillet to the stove over medium-high heat. Add the sausage to the hot skillet and cook, stirring often and making sure to break up the meat into crumbles, until just cooked through, about 4-5 minutes. Pour the sausage crumbles into the bowl with the onions; set aside to cool. Wipe out the skillet with a towel if needed. Coat the skillet with cooking spray.

Add the softened cream cheese, Monterey Jack cheese, parmesan cheese, and fresh parsley to the bowl with the cooled sausage and onions then mix until well combined. Spoon the mixture evenly into each mushroom then place into the skillet.

Melt the remaining 2 tablespoons of butter then mix with the panko crumbs. Sprinkle the mixture evenly over the mushrooms.

Sausage Stuffed Mushrooms

Place into the oven and bake for 20-25 minutes, or until bubbling and golden brown. Sprinkle with freshly chopped parsley. Serve immediately. Enjoy.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Appies & Snacks
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 17-20 button mushrooms, stems removed
  • 3 tbsp butter, divided
  • 1/2 sweet yellow onions, diced
  • 2 large cloves of garlic, minced
  • Pinch crushed red pepper flakes, to taste
  • 1/2 lb ground mild Italian sausage
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 3 tbsp fresh parsley, chopped (plus more for garnish)
  • 1/3 cup plain panko crumbs

Instructions

  • Preheat the oven to 375 degrees. 
  • Heat one tablespoon of butter in a large cast iron skillet over medium heat. 
  • Add the onion and cook, stirring occasionally, for about 5-6 minutes, or until softened. 
  • Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. 
  • Remove the onion from the skillet into a large bowl; set aside.
  • Return the skillet to the stove over medium-high heat. Add the sausage to the hot skillet and cook, stirring often and making sure to break up the meat into crumbles, until just cooked through, about 4-5 minutes. 
  • Pour the sausage crumbles into the bowl with the onions; set aside to cool. 
  • Wipe out the skillet with a towel if needed. Coat the skillet with cooking spray.
  • Add the softened cream cheese, Monterey Jack cheese, parmesan cheese, and fresh parsley to the bowl with the cooled sausage and onions then season with sea salt and freshly cracked pepper, to taste; mix until well combined. 
  • Spoon the mixture evenly into each mushroom then place into the skillet.
  • Melt the remaining 2 tablespoons of butter then mix with the panko crumbs. 
  • Sprinkle the mixture evenly over the mushrooms.
  • Place into the oven and bake for 20-25 minutes, or until bubbling and golden brown. 
  • Sprinkle with freshly chopped parsley. Serve immediately. Enjoy. 
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4 Comments

  1. Had some stuffed mushrooms yesterday too…but I love your version with sausage and crunchy topping even more!

  2. These little babies look delicious Pam and as you said “what’s not to like”