Creamy Sausage Stuffed Mushrooms

Stuffed Mushrooms 🍄, oh how I’ve missed you. This was a go-to appetizer in my younger years and I remember a sausage and bread crumb stuffing, but since I was looking to go lighter this evening, i.e. no crab, I decided to replace the bread crumbs with cheese because how could you go wrong with sausage and cheese 😋!

These Creamy Sausage Stuffed Mushrooms are an easy make-ahead appetizer idea and perfect for your Oscar party, simply stuff, set aside until ready and of course serve with a fancy Oscar cocktail, like my Leading Lady Cocktail, aka Grapefruit Gimlet! Note: To make two Leading Lady Cocktails, add 4oz of Grapefruit Juice and Gin and 1oz of Simple Syrup. Cheers🥂!

I hope you enjoy, cheers to you and the nominees🥂!

Some Notes

  • I used baby portabellas 🍄 because I think they have more flavor, however, white button mushrooms would also work.
  • If you prefer heat, hot sausage would also work for this recipe and would be delicious!
  • I don’t remove mushroom gills when I cook with them, however, some people claim their to earthy and you should always remove. I’m not sure I agree and the reason I LOVE ❤️ mushrooms is because they deliver earth and umaminess. However, if you prefer to remove those and want more room for stuffing, feel free.
  • If you’d rather not use wine while finishing your sausage, add chicken stock instead.
  • I used mozzarella, but provolone or Mexican Oaxaca would also do!
  • The pub cheese I prefer is President Garlic & Herbs, however, any pub cheese should work.
  • I overstuffed my mushrooms and some cheese oozed out of the mushroom cap. If you prefer not to lose any of that goodness, just fill the cap to the rim.

Creamy Sausage Stuffed Mushrooms

Creamy Sausage Stuffed Mushrooms are an easy make-ahead appetizer idea and are delicious with their creamy goodness!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: Creamy Sausage Stuffed Mushrooms, Creamy Stuffed Mushrooms, Herb Pub Cheese Stuffed Mushrooms, Sausage Stuffed Mushrooms
Servings: 20 Mushrooms
Author: Jackie Ferguson

Ingredients

  • 20 mushrooms, white button or baby portobello
  • 1 lb ground sausage
  • 2 cloves garlic, smashed and chopped
  • 8 oz garlic & herbs pub cheese, this is the kind I prefer to use President Garlic & Herbs
  • 1 cup mozzarella cheese, grated
  • ¼ cup white wine
  • 1/2 TBS Worcestershire sauce
  • 1 dash hot sauce

Garnish

  • 2 green onions, cut the green tops only, thinly

Instructions

Preparing the Mushrooms

  • Clean the mushrooms with a wet paper towel. Remove the mushroom stems and chop the stems for the sausage mixture. Also remove the mushroom white veil to create more room for the stuffing.

Prepare the Mushroom Stuffing

  • Begin by preheating the oven to 350 degrees and start browning your sausage. You want to leave the sausage in large chunks to create a hard sear on the ground pork because this will help develop flavor.
  • Once the sausage has a hard sear on one side, begin to break up the sausage and add the garlic and the mushroom stems and cook together until the garlic is fragrant.
  • Add the white wine and cook the alcohol off, 4-5 minutes, and set aside once cooked.
  • Meanwhile, in a medium size mixing bowl combine your sausage mixture, pub cheese, grated mozzarella cheese, Worcheshire Sauce and hot sauce.
  • Mix together completely.
  • Stuff each mushroom cap with the sausage pub cheese mixture. Note: If you overstuff, like I did, the cheese will ooze out of the mushroom cap a bit, never fear though because they are still delicious 😋.
  • Place the mushrooms on a baking sheet lined with a silicone mat or parchment paper and bake for 25 minutes or until the tops are golden brown. Note: Turn your boiler on if needed in the final few minutes.
  • Once the mushrooms are done, allow them to cool slightly to firm up.
  • Serve the mushrooms on a platter and garnish with green onions. Enjoy and cheers🥂!

Notes

  • I used baby portabellas because I think they have more flavor, however, white button mushrooms would also work.
  • If you prefer heat, hot sausage would also work for this recipe and would be delicious!
  • If you prefer to remove the mushrooms gills and want more room for stuffing, feel free.
  • If you’d rather not use wine while finishing your sausage, add chicken stock instead.
  • I used mozzarella, but provolone or Mexican Oaxaca would also do!
  • The pub cheese I prefer is President Garlic & Herbs, however, any pub cheese should work.
  • I overstuffed my mushrooms and some cheese oozed out of the mushroom cap. If you prefer not to lose any of that goodness, just fill the cap to the rim.
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.