Creamy Sausage Stuffed Mushrooms
A&M say: Adriene's stuffed mushrooms are the kind of coveted hors d'oeuvres that go all too fast at a party -- so it's a good thing this recipe makes enough for a big crowd. The splash of balsamic that cloaks the mushrooms prior to their first go-round in the oven infuses them with a touch of sweetness and acidity that acts as a wonderful counterpoint to the savory sausage-laced cream cheese stuffing. We chose an aged Asiago and, though it didn't melt as well as a fresh one would, we loved the earthy, piquant accent it added to these rich, addictive little 'shrooms.
ADRIENE says: This is a twist on my ex-boyfriend's mother's recipe which I couldn't help but think I could make so much better, and I did. This is something I make for Thanksgiving and even the children who don't like mushrooms love it.
Serves 15-20
- 5 PINTS OF BUTTOM MUSHROOMS
- 4 ITALIAN SAUSAGE LINKS
- 8 ounces CREAM CHEESE (room temperature)
- 2 YELLOW ONIONS MINCED
- 5 GARLIC CLOVES MINCED
- 5 ounces ASIAGO CHEESE SHREDDED
- 7 tablespoons OLIVE OIL
- 3 tablespoons BALSAMIC VINEGAR
- SALT & PEPPER
- Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tbs of olive oil, balsamic vinegar, salt and pepper. Spread out on a sheet pan and bake in a pre-heated oven at 350 degrees for 30 minutes. Set aside and cool.
- Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
- Add the remaining 2 tbs of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for a minute.
- Now add the cooked sausage, onions and garlic, cream cheese, salt & pepper, and 3 oz of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
- Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
- Now put the baking dish in a pre-heated oven at 375 degress for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler unitl you are ready to put in the oven.)
- This recipe is a Wildcard Contest Winner!
Tags: dinner party, mushrooms, sausage










29 days ago jifferb
These are diiiiivine! Everyone scrambles for them and wipes the plate clean. I usually have leftover filling which I will use in a tomato sauce or just on some crustini the next day. Killer recipe!
about 1 month ago darksideofthespoon
I loved these! I made a couple of changes, though. I sauteed the sausage in larger chunks and then gave it a go-a-round in my food processor so they were in nice, tiny pieces. Then I mixed the whole lot not by hand, but with my kitchen-aid using the paddle so it was uniform. I also added Balsamic to the mixture and used a reduced amount of oil and balsamic on the mushroom caps. I haven't assembled the caps yet but judging by all the mix I keep sneaking I know I'll have to restrain myself!!
about 1 month ago darksideofthespoon
I feel like I must add: we served these at the NYE party we were attending last night. They were gone so fast and everyone was VERY impressed.
3 months ago Tbird
I either had too much sausage or too few mushrooms. Either way, it was delicious -although next time I think it could use some green... Parsely I think.
So what did I do with extra stuffing? Put it in two small ramekins and baked them up. Dinner tomorrow night with a salad. Perfect!
6 months ago SFS
These were truly a disappointment for the following reasons: First, the amount of olive oil and vinegar suggested for tossing the mushrooms was way too much. My mushrooms were so wet when I baked them, the juices ran all over the baking sheet creating a mess. Second, the finished product was so rich, eating one was all I could manage. If I ever made these again, I would substantially cut down on the cream cheese and Asiago cheese. I also would pulse the filling in a food processor. Breaking up the sausage by hand and mincing the onions wasn't really enough to make the filling smooth enough for the mushrooms -- which shrink substantially after being baked for such a long time.
10 months ago Tigerlillyblu
This is an easy, quick and delicious recipe. I 1/2'd the recipe and served them as an appetizer for my husband's 40th party - they were a hit with everyone - the asiago takes is to another level. Also, loved the fact that you can make them days in advance. Thank you for sharing such a great recipe.
10 months ago betty888
I made these again for a vegetarian crowd, so omitted the sausage this time. Still a delicious appetizer. This one is now in my permanent repertoire!
almost 1 year ago betty888
Made these for a dinner party for 7 last night and received rave reviews. They were delicious and easy to prepare ahead of time. I made the stuffing the night before, baked the mushrooms in the afternoon and assembled and put them in the fridge, threw them in the oven before my guests arrived and served warm. I only used 4 pints of mushrooms and followed the advice of a previous poster - buy the largest you can find because they shrink a bit. I had a ton of filling left over but I bet it will be fantastic on pasta. The only modification I made -- used chicken sausage.
about 1 year ago lschrive
Umm. Why have I waited until today to make these?! Amazing. Only thing I will do is broil a little at the end since mine didn't brown up the way I wanted. Love these. Thank you!!!
about 1 year ago Laurenzim
These were incredibly simple and a HUGE hit with those that werent even mushroom lovers!!! Thank you!!!
about 1 year ago EdibleExeter
I made these for our New Years Eve party, and I had someone tell me that it was "the best thing I've ever tasted!" Thanks for the awesome recipe!
about 1 year ago MaryDD
I made these for a New Years Eve party. They were delicious but I did struggle a bit because I couldn't get any medium size mushrooms and then when you pre-bake them they shrink a lot! So I suggest you use the biggest button mushrooms you can!
Also, if you can only find the tiny mushrooms, cut back on the cooking time as I think mine were a little dry. But the kids were popping them in their mouths like candy so thanks for the recipe! I would definitely make these again!
about 1 year ago KOKelley
These are delicious and made for a fantastic Thanksgiving appetizer!
about 1 year ago Juliette
These look fabulous! Can't wait to make these over the holidays. Thank you for sharing your recipe.
over 1 year ago Robin O'D
Wow, I tried these at Rhonda35's Food52 book party and they were sooo good. I can't wait to make them myself!
over 1 year ago mrstock
Any alternative to cream cheese to bind this together?
over 1 year ago beetrixkiddo
As a vegan, I think this would be quite the treat with tofutti cream cheese and no asiago. the tofutti cc is pretty much the same thing so it would still be yummy!
over 1 year ago p_rockparty
Upsized these into a lunch for two today by using medium sized field mushrooms! A hearty winter (in Australia) meal if ever there was one. The balsamic was the absolute kicker, next time I might even use more! I saved all the liquid that came out of the mushrooms during the first round of baking and poured it over a mesculin mix on the side. Fantastic. Thank you from the bottom of my tummy for this recipe :)
almost 2 years ago hennef7
Adriene,
I made these as an appetizer with eggplant parmesan (Saveur recipe) to take to my neice who just had a baby. Saved a few for myself and they are incredible. I have tons of stuffing left, and will be buying more mushrooms to stuff this week. Thanks so much for the recipe!
almost 2 years ago alisonwhite
These are wonderful!! I can't wait to make them again.
about 2 years ago thebreukelenlife
Good lord, we made these for our food52 sunday supper club last night and they were incredible. The spicy sausage in it rocked my world.
about 2 years ago Food52
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