Sausage and cheese stuffed mushrooms

Quick and easy stuffed mushrooms filled with sausage and two kinds of cheese. Perfect appetizer for your next get-together.

My sister first made these stuffed mushrooms several years ago and they have since been a hit at many family gatherings. I’ve also made them for New Years’ parties and other events, including a casual dinner with friends last weekend. Our friends were hosting so I brought an app and a dessert. I baked them at my house and then carried the baking dish on my lap for the less than 5 minute drive to our hosts’ house. The squeals from the backseat didn’t stop: “Mommy, it smells amazing!”; “Mommy, I smell Parmesan!” etc. And it’s no joke, these stuffed mushrooms smell fabulous: sausage, white wine, cheese. Trust me, they smell so good you’ll risk burning the roof of your mouth to bite into one as soon as they come out of the oven.

You can prep these a day ahead too, making them great for big parties. Just line them in a baking dish, cover and refrigerate. Then pop them in the oven at party time. Aside from my spinach-artichoke dip, these are my most requested appetizer. The recipe can easily be multiplied to feed a crowd.

Sausage and cheese stuffed mushrooms

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Erin Berdan

Serves: 24 pieces

Ingredients

• 3 sweet Italian sausages, casings removed
• ½ teaspoon dried oregano
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 8-ounce package cream cheese, room temperature
• 1 large egg yolk
• Olive oil
• 24 large (about 2-inch-diameter) mushrooms, stemmed
• ⅓ cup dry white wine

Instructions

1. Brown the sausage in a saute pan over medium heat. Break the sausage into small pieces with a wooden spoon. Using a slotted spoon, transfer the sausage to a mixing bowl.
2. Add the oregano, ½ cup of the Parmesan, Worcestershire, garlic powder, and cream cheese and mix well.
3. Season to taste with salt then mix in the egg yolk.
4. Set aside.
5. Brush a 13x9-inch baking dish with a little olive oil. Arrange the mushrooms in the baking dish and brush the cavity of each with the white wine. Fill each with about 1 tablespoon of the filling. Sprinkle with remaining Parmesan.
6. Recipe can be made up to this point 1 day ahead. Cover a refrigerate until ready to bake.
7. Preheat oven to 350F. Bake mushrooms until filling is starting to brown, about 20-25 minutes.
8. Serve immediately.

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