Stuffed mushrooms are always a hit at dinner parties and potlucks. These sausage and cheese stuffed mushrooms are so delicious and a perfect appetizer for any type of dinner! They're super easy to make, you can make them in advance and cook at the last minute to have a hot appetizer ready in less than 20 minutes.
I love appetizers more than the main course. I'd have a dinner made of appetizers only if I could.
If you need a delicious appetizer for your Christmas feast or for Thanksgiving, this would be on the top of my list. Who doesn't love mushrooms, sausage, and cheese?
I also recommend adding to your table these cute Puff Pastry Pesto Christmas Trees and a fresh Shaved Artichoke Salad to start the meal. Handmade Grissini (Italian Breadsticks) paired with cold meats and cheese, will also make a perfect appetizer.
Ingredients and Substitutions
If you don't have all the ingredients for this recipe, here are some substitutions recommendations.
- Cremini Mushrooms: I prefer the taste of cremini mushrooms, but you can also use Champignon (button mushrooms). Another delicious option would be to use Portobello mushrooms. They are larger so this recipe would yield less but it would still make a perfect appetizer.
- Sausage: You can use any type of sausage you prefer. From Italian seasonings to spicy sausage. Any flavor would work great with this recipe.
- Provolone: Provolone is a melty Italian cheese that can be easily replaced by any similar cheese, like Gouda, Fontina, Monterey Jack, or semi-hard Cheddar.
How to make Sausage Stuffed mushrooms
First start by cleaning the mushrooms, removing the stems, and with a knife cut off the top rims to expand the surface for the filling. Mince the stems and rims finely.
In a pan, drizzle some olive oil and cook the sausages with the minced garlic, minced mushrooms, and rosemary. When the sausage is fully cooked, turn off the heat and set the stuffing aside.
On a sheet pan, layer with parchment paper and add the mushrooms bottom side up. Drizzle or brush them with olive oil, then turn them and season the inside part with salt and black pepper.
Finely chop the Provolone cheese and add it to the sausage filling. With a spoon, add the filling in the mushrooms, pressing lightly.
Sprinkle the top with Parmigiano cheese.
Then bake in the preheated oven for 15-20 minutes until golden on top.
How to prepare mushrooms for stuffing
Cremini or Champignon mushrooms are one of the most versatile mushroom varieties. They're super easy to clean and cook.
First, you start by brushing away the dirt from the surface. Use an apposite mushroom brush (affiliate link) to do so, or use a paper towel. Remember to never wash mushrooms or they'll absorb the water and become slimy.
Remove the stems by gently pushing them sideways with your fingers, they should snap right off without breaking the cap. Then with a pairing knife, remove the top rim of the cap, just less than ½ inch to increase the space for the stuffing.
FAQ & Tips
Yes, you can make them up 5 days in advance. You can keep the stuffing and mushrooms separate until you're ready to assemble and bake, or you can fully prepare them and store them in the fridge until you're ready to bake them.
If you're short on time, you can also bake them in advance and then reheat them for a few minutes in the oven.
Yes, you can freeze the leftover baked stuffed mushrooms for up to 3 months. Thaw in the fridge and reheat in the oven for a few minutes.
Yes! You can use a perforated grill pan or basket and follow the same instructions. Cook for 8-10 minutes or until the mushrooms are done.
Related Recipes you might like
If you like this recipe, try also these other appetizers:
Sausage Stuffed Mushrooms
- 1 lb Cremini Mushrooms, about 20
- 4 Sausages, about 6 oz
- ¼ teaspoon Rosemary
- 1 clove Garlic, minced
- ⅔ cup Provolone
- 1 tablespoon Parmigiano cheese, grated
- Olive oil
- Black Pepper
- Clean the mushrooms, remove the stems and with a knife cut off the top rims to expand the surface for the filling. Mince the stems and rims finely.
- In a pan, drizzle some olive oil and cook the sausages with the minced garlic, the minced mushrooms, and the rosemary, breaking them as much as possible with a fork or a potato masher. When the sausage is fully cooked turn off the heat and set it aside.
- Preheat the oven at 400°F (200°C).
- On a sheet pan, layer with parchment paper and add the mushrooms bottom side up. Drizzle or brush them with olive oil, then turn them and season the inside part with salt and black pepper.
- Finely chop the Provolone and add it to the sausage filling. With a spoon, add the filling in the mushrooms, pressing lightly.
- Sprinkle the top with Parmigiano cheese, then bake in the preheated oven for 15-20 minutes until golden on top.
You can store leftovers in the fridge for up to 5 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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