Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are a delicious appetizer that is great for dinner parties, game day or any family gathering. The sausage adds great flavor and texture!

If you are looking for a great appetizer to make for a dinner party, game day or really for any gathering, look no further. These Sausage Stuffed Mushrooms are so delicious and bursting with flavor they are sure to please all of your guests. This past weekend we brought this appetizer to a party and it was a HUGE hit. Try them, they are too good not to!

What’s in Sausage Stuffed Mushrooms?

While you may think there’s a lot of ingredients in these stuffed mushrooms, you’ll need them all to create the most tasty stuffed mushrooms around. The stuffing combines chopped up mushroom stems, fried sausage, scallions, garlic, panko bread crumbs, cheeses, and parsley. This recipe uses mascarpone and parmesan cheese but feel free to substitute them with mozzarella, Asiago and/or cream cheese.

How to make Sausage Stuffed Mushrooms

There’s a few ways to make these stuffed mushrooms. Make the stuffing ahead of time, place in a bowl, cover and refrigerate. The next day, assemble them. Or you can assemble the stuffed mushrooms, put them on a baking sheet and place them in the refrigerator. The next day, take them out and bake.

What’s the best mushroom to use?

Probably the most common and best mushrooms to use is the button mushroom aka white button mushroom. These mushrooms are very popular and are easily found at local grocery stores. They are mild in flavor and made up of a meaty texture making it great for a variety of recipes like: tarts, pasta, omelets, risotto, pizza and salads.

What are button mushrooms?

Button mushrooms are an edible fungi that is referred to as Agaricus bisporus. Other types of this fungi include the cremini mushrooms and portobello mushrooms. Button mushrooms are the least mature, are pale white in color and are usually around 1 to 3 inches in size. The next mushroom, the cremini, are the in-between stage of maturity, usually small in size and light brown in color. Finally, the portobello mushroom, the most mature of the three, are large in size and dark brown in color.

Button mushrooms are picked when they are very young, while their caps are still closed. Because of this, they should be free of marks and discolorations and their stem should be fresh and not hard. The fresher the mushroom the easier to slice and use. A hard, dry stem is an indication that the mushroom has sat too long in the store. If this is the case, remove the stem prior to slicing and using. Button mushrooms make up of 90 percent of the mushrooms consumed in the Unites States. In addition, they are the least expensive, the most mild in flavor and because they are porous, they will soak up all the flavors they are cooked with. Making them a great mushroom to use!

How to prepare mushrooms

Most chefs agree that you only need to wipe off mushrooms to remove any dirt. Some wash them. However, I suggest rinsing them with just water as they may soak up any liquid you use to wash them with. Since mushrooms are often grown in manure, it’s probably a good idea to wash them, but do it right before cooking or serving.

Where can I buy button mushrooms?

Right at your local grocery store or farmers market. When possible, look for loose mushrooms, and choose ones that are smooth, plump and firm, but not hard or dry and void of marks and discolorations. Choose ones that have a closed veil, the part underneath the cap, because they tend to be fresher. Ones with open veils, exposing the dark gills underneath the cap, tend to be less fresh although they may have a richer taste.

Storage Tips

Due to their high water content, button mushrooms are prone to turning moldy and slimy. Use them as soon as possible to avoid this. Remove all plastic covering first and then store in the refrigerator for 2-3 days. You don’t want to trap in the moisture! Instead, place them loose in your crisper drawer with a paper towel underneath them. If they come in a container, remove the plastic and store in the container uncovered.

Sausage Stuffed Mushrooms-Ingredients

• 20 large white mushrooms
• 6 tbsp olive oil
• 3/4 lb sweet Italian sausage
• 3 cloves garlic (minced)
• 6 green onions (white and green part finely chopped)
• 6 oz mascarpone cheese
• 2/3 cup panko bread crumbs
• 1/3 cup parmesan cheese
• 3 tbsp fresh parsley (finely chopped)
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Preheat oven to 325 degrees.
• Clean and remove the stems from the mushrooms. 
• Finely chop mushroom stems and set aside.
• Place mushroom caps in a large bowl and drizzle with 4 tbsp of olive oil and toss.
• Heat 2 tbsp of olive oil in a skillet over medium heat. Take the sausage out of the casing and crumble into the skillet. Cook for 10 minutes or until cooked through and slightly browned.
• Add the chopped mushroom stems and cook for 4 more minutes. Drop in green onions and garlic and cook for an additional 3 minutes. Stir in panko bread crumbs and mascarpone cheese and combine completely. 
• Take the skillet off the heat and add the parmesan cheese, parsley, salt & pepper. Combine and let cool for about 3-5 minutes. 
• Fill each mushroom cap liberally with the sausage mixture and place on a baking sheet.
• Bake for 45 minutes or until the top of the sausage stuffing is nicely browned.
• Serve immediately.
• Enjoy!

For other great appetizers try:

Air Fryer Philly Cheesesteak Egg Rolls

Easy Cheese Olive Broilers

Easy Tuna Tartare in Wonton Bowls

Simple Crockpot Kielbasa Bites

Spice Rubbed Chicken Wings

The Best Taco Dip

Veri Veri Teriyaki Crockpot Meatballs