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  • Writer's pictureThe Singing Baker

Sausage Stuffed Mushrooms

Updated: Oct 18, 2020

These mushrooms go pretty quickly at parties!

36 cremini mushrooms (mini portobellos)


12 oz Italian sausage

1/2 cup Italian parsley

2 TBSP oregano

2 TBSP thyme

1 clove garlic

1 slice bread

1/2 cup freshly grated Parmesan cheese

4 to 6 TBSP heavy cream

freshly ground black pepper

vegetable oil

Preheat the oven to 375 deg F.

Wipe the mushrooms clean with a damp paper towel, then twist off the stems to hollow the caps (save stems for another use). Put the mushroom caps in a bowl and sprinkle them well with salt. Toss the mushrooms and salt, then set them aside at room temperature to draw off excess moisture.

Crumble the sausage meat into a large nonstick skillet and cook over medium-high heat, stirring to break up the meat as much as possible. When the sausage is no longer pink, transfer it with a slotted spoon to paper towel-lined plate to drain.

Put the parsley, oregano & thyme in a food processor fitted with the metal blade. With the motor running, drop in the garlic clove and process until finely chopped. Tear the bread into small pieces and add it to the processor; process until the bread is in fine crumbs. Add the drained cooked sausage and pulse until the meat is finely chopped. Transfer the mixture to a bowl and add the cheese; stir well. Pour in 4 tablespoons of the cream and mix well. If the stuffing seems dry, add the remaining cream until the mixture holds together when a small amount is squeezed in your palm. Season to taste with pepper.

Oil a baking sheet. Remove the mushrooms from the bowl and pat off any excess liquid with paper towels. Arrange the caps on a work surface. Spoon the sausage mixture into each cap, mounding it well and packing it with your fingers so it holds firmly, then transfer each cap to the baking sheet. Bake until the stuffing begins to brown on top, 20 to 25 minutes.

Transfer the mushrooms to plates and let them cool for about 10 minutes before serving. (The stuffed mushrooms can be made up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a 325 deg F oven until hot throughout.)

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