Sausage Stuffed Mushrooms
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Meet your new favorite party trick: savory, rich Sausage Stuffed Mushrooms. This easy appetizer features plump baby bella mushrooms loaded with seasoned Italian sausage, sharp Parmesan cheese, a touch of heavy cream, and a splash of dry sherry for an elegant flavor boost. Sautéing the mushroom stems right into the filling ensures nothing goes to waste while maximizing that rich, umami taste. They bake in under 25 minutes, making them the perfect make-ahead option for your next gathering. Watch our step-by-step video guide below to effortlessly master the ultimate appetizer.
- Olive oil : 4 tablespoons, divided.
- Baby bella mushrooms : 1 1/2 pounds, whole.
- Mild Italian sausage : 1 pound, uncooked with casings removed.
- Shallots : 2 large, minced.
- Garlic cloves : 2 large, pressed or minced.
- Dry sherry : 1/4 cup (or marsala, vermouth, or white wine).
- Egg : 1 large.
- Breadcrumbs : 1/2 cup.
- Parmesan cheese : 1/2 cup grated, plus extra for serving.
- Heavy cream : 1/4 cup.
- Italian parsley : 1/4 cup packed and finely minced, divided.
- Kosher salt : To taste.
- Black pepper : Freshly ground, to taste.
- Red pepper flakes : Optional, to taste.
🛒 Ingredients for the Stuffed Mushrooms:
🍳 Step-by-Step Cooking Instructions
- Preheat the oven : Set your oven to 350°F with a rack in the middle position.
- Prep your station : Place a large baking sheet near your work surface.
- De-stem the mushrooms : Hold a mushroom cap-side down and snap off the stem.
- Prep the stems : Mince the removed stems finely and set them aside.
- Brown the sausage : Heat 2 tablespoons of olive oil over medium-high heat.
- Crumble the meat : Cook sausage 8 to 10 minutes, breaking it into small pieces.
- Transfer the sausage : Use a slotted spoon to move meat to a large mixing bowl.
- Save the fat : Leave all the rendered sausage fat inside the skillet.
- Sauté the shallots : Reduce heat to medium and cook shallots for 3 to 4 minutes.
- Deglaze the pan : Stir in garlic and sherry, then simmer for 1 minute.
- Cook the stems : Add minced mushroom stems and cook 5 to 7 minutes until tender.
- Combine the bases : Transfer the warm skillet mixture into the sausage bowl.
- Build the filling : Stir in the egg, breadcrumbs, Parmesan, cream, and 3 tablespoons of parsley.
- Season the mix : Generously add salt, pepper, and optional red pepper flakes.
- Coat the caps : Toss the empty mushroom caps on the baking sheet with the remaining olive oil.
- Fill the mushrooms : Flip caps well-side up and fill generously using a spoon.
- Bake until golden : Bake for 22 to 25 minutes until hot and bubbly.
- Garnish and serve : Top with the remaining parsley and extra Parmesan while warm
📝 Recipe Notes & Pro Tips
- Seasoning strategy : Make the filling slightly saltier than usual because the mushroom caps will absorb and mellow out the flavor during baking.
- Wine alternatives : If you do not have dry sherry, you can easily swap it for marsala, vermouth, or a dry white wine.
- Cheese handling : Do not remove the white rind from the Reblochon cheese, as it melts beautifully and delivers the signature earthy flavor of the dish.
- Make-ahead tip : You can clean, stem, and stuff the mushrooms a day in advance, storing them covered in the refrigerator until you are ready to bake.