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Italian Sausage Stuffed Mushrooms

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

These stuffed mushrooms are an absolute delight. The parmesan, Italian sausage, and cream cheese make a delicious filling. These mushrooms are so tasty I recommend making extra to have some as leftovers. Each step of the recipe is easy to follow. Once you have all of your ingredients cut up and ready to go things will come together quickly. Enjoy this wonderful dish!

Italian Sausage Stuffed Mushrooms
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Makes 24 Mushrooms

Preparation Time: 35 minutes + 30 minutes in the fridge

Cook Time: 25 minutes


*24 ounces white button mushrooms

*1/3 pound Italian sausage, ground (spicy is best, but use what you like)

*1/2 yellow onion finely diced

*6 cloves garlic finely minced

*1/3 cup dry white wine (Pinot Grigio preferred)

*1/4 teaspoon dried thyme leaves

*8 ounce cream cheese

*1 egg yolk

*3/4 cups Parmesan cheese, grated

*Salt and pepper, to taste


*Wipe off mushrooms with a damp paper towel.

*Twist stems of mushrooms to remove (or use a paring knife).

*Chop mushroom stems, finely, and set aside.

*Cook sausage in a skillet and finely crumble the sausage and remove to a plate to cool.

*In same skillet, reduce heat to MED-LOW and add onions and garlic with sausage grease.

*Sauté for 3 minutes.

*Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.

*Stir in chopped mushroom stems and thyme and saute for 2 minutes.

*Add salt and pepper, to taste.

*Set mixture aside on a plate to cool.

*In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese and stir to combine well.

*Add cooled, cooked sausage and cooled onion mixture and stir well.

*Cover with plastic wrap and refrigerate for 30 minutes to firm up.

*Preheat oven to 350F, and line a baking sheet with parchment paper.

*Using a spoon add mixture to the top of the mushrooms, pressing slightly to fill the cavity. *Add a little extra to create a mound on top of the mushroom.

*Bake for 25 minutes, or until golden brown.

*Broil for the last minute if you want a more golden brown topping.

*Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.

Recipe and Taste Tester - Alina Gersib


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