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These easy sausage stuffed mushrooms make the perfect bite size appetizer recipe for your next party or get-together!
If you haven’t taken the blenditarian pledge yet, you’ll want to do it after trying these mouthwatering sausage stuffed mushrooms! I absolutely love mushrooms and taking the pledge has turned out to be such a great idea that I don’t know what took me so long. So far my blenditarian recipes have included sausage stuffed peppers, loaded with mushrooms of course, and a delicious turkey meatloaf with spinach, mushrooms and feta that turned out to be the BEST meatloaf I’ve ever made. When your family eats the entire thing for dinner, you know it’s good!
This time I’m continuing the blenditarian fun with a yummy sausage stuffed mushroom recipe. Loaded with with sausage, onions and even more mushrooms, they’re absolutely perfect for parties and summer cookouts. The only problem is that I always have to remember to make an extra batch because they disappear so fast!
If you’re not familiar with the blenditarian pledge, here’s the scoop. A blenditarian is a person who cooks with mushrooms to create mightier, meatier meals. Since they add flavor, nutrition and make meals more sustainable, it just makes sense to use mushrooms in as many recipes as possible, right?
Another bonus is that adding mushrooms is an easy way to get more veggies into your diet. My kids never complain about eating their veggies when I blend mushrooms into the recipe so why wouldn’t I include them? Not only do they provide nutrients like vitamins B & D, they’re also full of antioxidants and potassium.
Here’s how to blend in three simple steps:
- Select your favorite mushroom variety and chop it to match the consistency of your meat.
- Take your chopped mushrooms and blend them with the ground meat.
- Cook your meat-mushroom blend and your recipe is complete.
Optional: You can add even more flavor by roasting the mushrooms for 10-15 minutes before chopping.
How To Make Sausage Stuffed Mushrooms
The beauty of this stuffed mushroom recipe is that it doesn’t take a lot of ingredients. All you’ll need are some mushrooms, sausage, onion, garlic, cheese and breadcrumbs.
Slice the ends of the mushroom stems, then remove them from the mushrooms. Just give the stem a little twist or back and forth movement and it should pop right out. Set the mushroom caps aside and chop the stems into smaller pieces.
Chop the onion and garlic. If you really want to make it easy (which I always do) just use prepared minced garlic instead. Combine the sausage, chopped mushroom stems, onion and garlic in a pan.
Cook until the sausage is completely browned. Remove from heat and strain if needed.
In a bowl, combine sausage and mushroom mixture, breadcrumbs and 1/2 cup of shredded cheese.
Spray a baking sheet with cooking spray. Stuff mushroom caps and place on baking sheet.
Bake for 12-14 minutes. Remove from oven and sprinkle the remaining cheese over the top. Bake 2-3 more minutes, until cheese is melted. Serve hot.
Your guest are going to LOVE these!
These sausage stuffed mushrooms are so good that it was impossible to eat just one. There’s just so much flavor packed into one little bite!
You’re going to want to invite people over just so you have a good excuse to make these easy sausage stuffed mushrooms.
Frequently Asked Questions:
Can this recipe be made with large portobello mushrooms?
Yes, in fact that’s an easy way to turn this sausage stuffed mushroom recipe from a delicious bite size food into dinner. Large portobello mushrooms stuffed with sausage make a great meal.
Can other types of cheese be used for this recipe?
Yes. Mozzarella tastes great with this but feel free to experiment with other cheeses too.
Can these sausage stuffed mushrooms be made ahead of time?
One thing I love about this recipe is that you can prepare the mushrooms in the morning and keep them covered in the refrigerator until just before guests arrive. Then all you have to do is pop them in the oven and serve.
Easy Sausage Stuffed Mushrooms
- 24 Baby portobello mushrooms
- 2/3 cup White onion diced
- 1 tsp Minced garlic
- 8 oz Hot sausage
- 2 tbsp Italian breadcrumbs
- 3/4 cup Shredded white cheddar separated
- Chopped parsley for garnish optional
- Preheat oven to 350 and spray baking sheet with cooking spray
- Cut off the end of the mushroom stems, then remove stems from mushrooms. Set mushroom caps aside.24 Baby portobello mushrooms
- Chop mushroom stems
- Chop onion2/3 cup White onion
- Mince garlic (or use prepared garlic from jar)1 tsp Minced garlic
- Combine sausage, chopped mushroom stems, onion and garlic. Cook over medium heat until sausage is browned. Strain if needed.8 oz Hot sausage
- In a bowl, combine sausage mixture, breadcrumbs and 1/2 cups cheese.2 tbsp Italian breadcrumbs, 3/4 cup Shredded white cheddar
- Stuff mushroom caps with sausage mixture
- Bake at 350 for 12 minutes.
- Top with remaining cheese and bake an additional 3 minutes, until cheese is melted.
- Serve hot and enjoy!
If you liked this recipe, you may want to check these out too…
Breakfast Casserole With Sausage, Onions & Peppers (and of course, mushrooms)
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.