Sausage Stuffed Mushrooms

OK, so I have a great extended family. Not only do I love them and they love me, but these people know how to cook! Since we get together at least a couple times a month to celebrate someones birthday or a special holiday, we have a lot of opportunities to share recipes. Here is one from someone who didn't want a big write up, but thanks for sharing Bill!

We made these for Labor day weekend and, as expected, they were a huge hit. We did make them without the Gruyere cheese, and just added some goat cheese on top as an after thought, but I think it would have been better with the Gruyere as the recipe calls for.

Sausage Stuffed Mushrooms (printable recipe)

  • 24 large (about 2-inch-diameter) mushrooms
  • 3-4 Italian sweet sausages, casings removed (or hot sausages if preferred)
  • 6 cloves garlic, finely diced
  • 3 tbsp.onion, finely diced
  • 2 teaspoons dried oregano
  • 1 cup freshly grated Parmesan cheese (Parmigiano Reggiano works best)
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon Louisiana Hot Sauce (not Tabasco)
  • 3/4 8-ounce package cream cheese, room temperature
  • 1 large egg yolk
  • Olive oil
  • (optional) 1/3 cup dry white wine
  • (optional) 2 tablespoons shredded gruyere cheese

Remove stems from mushrooms.  Finely dice about 2 tablespoons of stems.
Sauté garlic, onions, and stems in a tablespoon of butter until golden.  Set aside.
Precook mushroom caps about 10 minutes or so to make end results better than if raw.  These can be steamed in a frying pan, covered.
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, Louisiana hot sauce, and garlic/onion/stem mixture.  Then add the cream cheese. Season with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. As an option, brush cavity of each mushroom cap with white wine (and/or spritz the wine over the filled mushroom caps later).  Sprinkle with some of remaining 1/2 cup Parmesan cheese. As another option, sprinkle gruyere cheese on top. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 to 30 minutes.


  1. oh yummy! I am such a huge fan of anything with mushrooms in it. These look so delicious. I like the fact that you can make them one day ahead too. Hmmm. Think I'll make some for tomorrow...just because!

  2. What a great family of cooks you have! The mushrooms look perfect for any special occasion or treat, really yummy!

  3. Oooooh! Those sound good. And yes to the seems to make anything better.
    By the way, I love the idea of your "drinking in San Diego" blog...not a bad way to pass the time!


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