Sausage Stuffed Mushrooms


I made three people who hate mushrooms eat these today. I didn’t even feel bad about it. I’m like the seventh merry murderess of the Cell Block Tango. Cold, heartless, ridiculously sexy in fishnet stockings (okay, maybe not the last one).
Would you believe that even the most hard-core mushroom haters were actually found guilty of liking this recipe? Well, of course they were. This is the dang tastiest way to eat a mushroom.
In response, I withheld dramatics. Stopped myself from speaking unkind words like, “I told you so,” or “you’re mama dun’nt know how to stuff a mushroom,” I just straddled a kitchen chair and sang the first thing that came out.

Pop! Six! Squish! Uh-uh, Cicero, Mushrooms!

If you’d have been there. If you’d have seen it. I betchya you would have done the same.

{Jazz hands.}



Sausage Stuffed Mushrooms


12-16 medium mushrooms
1/2 pound ground pork sausage
1 garlic clove, crushed
4 ounces cream cheese
1/2 teaspoon fresh thyme or sage, chopped
2 tablespoons butter
1/4 cup panko breadcrumbs
1 tablespoons parmesan cheese
Pinch red pepper flakes
Salt & Fresh ground pepper ( I used a peppercorn melange)


Thoroughly clean the mushrooms by running them under cold tap water. Pull the stems carefully out of the bottoms of each mushroom. Discard the stems and gently pat the mushrooms dry with a paper towel. Place the mushrooms in a baking dish that has been sprayed with a light coat of nonstick cooking spray.
In a medium saucepan, brown sausage, then drain well before returning to saucepan over medium heat. Add the crushed garlic, thyme or sage, and cream cheese to the mixture. Stir just until the cream cheese is soft & creamy and well mixed in with the sausage. Spoon teaspoon sized amounts of the sausage mixture into the center of each mushroom.
In a small bowl, melt butter. Stir in panko crumbs, parmesan, red pepper flakes, salt, and ground pepper. Spoon mixture atop the sausage mixture in each mushroom. Bake in an oven preheated to 400 degrees for 18-20 minutes, or until breadcrumbs are golden brown. Cool for 5-10 minutes before serving. Enjoy!

Don't have sausage in the house? Try this recipe with 1/4 cup of bacon bits in place of the sausage!


8 Responses to “Sausage Stuffed Mushrooms”

  1. marla says:

    Nice Brooke!! Sometimes we gotta go with these heartier nibbles – especially at parties. Beautiful!

  2. Jennifer (Savor) says:

    Did you go to bed at midnight? If you can get Ben to eat these, you can have the title 'Miracle Worked'
    Over and Out

  3. Angie says:

    I made a recipe extremely similar to this for my mushroom hating in-laws, and they weren't impressed, wouldn't even try them, guess I should have force fed them, LOL. Only my hubby and his brother ate them.

  4. Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} says:

    These would make a great app for New Year's Eve…. bookmarking them now! Happy New Year!!!

  5. Cookbook Queen says:

    I LOVE mushrooms, especially if I can eat them while wearing fishnet stockings….(can't promise I'll look good in them, but it'll be fun all the same)…but alas noone else in my house loves them so I normally suffer a mushroom-less life.

    These look so dang good, I just may convert them all yet!! ;)

  6. Leslie says:

    These look divine. My husband is a HARD CORE mushroom hater (weirdo). I am not sure if I could even get him to try them…but hell, that would be more for me!

  7. Medifast Coupon says:

    The pork sausage is a great addition to these caps, and all the spices add so much flavour. Great appetizer and easy to make!

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