Creamy Sausage-Stuffed Mushrooms

February 9, 2010

Test Kitchen-Approved

Author Notes: 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. ADRIENE

Food52 Review: 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.The Editors

Serves: 15 to 20


  • 5 pints button mushrooms
  • 4 Italian sausage links
  • 8 ounces cream cheese, at room temperature
  • 2 yellow onions, minced
  • 5 garlic cloves, minced
  • 5 ounces asiago cheese, shredded
  • 7 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • salt and pepper
In This Recipe


  1. Preheat your oven to 350° F. Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Spread out on a sheet pan and bake for 30 minutes. Set aside and cool.
  2. Slit the Italian sausage and remove casing. Crumble in a heated pan and sauté until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
  3. Add the remaining 2 tablespoons of olive oil in a sauté pan and add the onions. Cook until dark and caramelized, about 15 to 20 minutes. Then add in the garlic and cook for a minute.
  4. Now add the cooked sausage, onions and garlic, cream cheese, salt and pepper, and 3 oounces of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
  5. Heat your oven to 375° F. 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.
  6. Bake your mushrooms 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 until you are ready to put it in the oven.)
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
American|Italian|Cream Cheese|Mushroom|Pork|Sausage|Vinegar|Serves a Crowd|Sheet Pan|Christmas|Thanksgiving|Snack

Reviews (61) Questions (8)

61 Reviews

Malka L. November 29, 2018
and one more question: Would it work to make the stuffing ahead of time and freeze it? I'd like to do this in two batches for two different gatherings. Thank you.
JR November 29, 2018
i honestly dont know how the sausage would be thawed out. i wouldnt do it. you could probably make the stuffing one day ahead and keep it in the fridge.
zoumonkie November 29, 2018
Sure you can freeze it; fresh is better. Frozen food is leftovers. If your guests aren't important, frozen is fine. It's like bringing a box of store bought cookies to a pot luck dinner.
JR November 29, 2018
Good luck, Malka. I think there are steps of this recipe that you can do ahead (a day maybe) but not much more. Dont freeze this one. If you end up making this dish, I promise that you will enjoy it.
Malka L. November 12, 2018
So my question is re: quantity of mushrooms. Is it 5 pints or 5 pounds of mushrooms?
zoumonkie November 12, 2018
Fill mushrooms until you run out of stuffing. By looking at the ingredients, 5 pints should be more than enough. Five pounds would feed an army.
Frank P. August 12, 2018
Very popular when I have served them. I would cut back on the cream cheese a little
anaevas January 1, 2018
Made these for our NYE family party and my family and cousins were eating these two and three at a time. They were really tasty and easy to do :) This recipe is a keeper.
hltruelove December 23, 2017
Is this okay to make one day ahead for bringing to a party?<br />
zoumonkie December 23, 2017
Who takes leftovers to a party?
hltruelove December 23, 2017
Huh? No, not leftovers—I'm asking can you make ahead so you're not rushing on a busy holiday-day. Do they reheat well, that kind of thing.
JR December 24, 2017
i would do all the steps ahead up to stuffing the mushrooms and then do the baking (step 4) at the party.
hltruelove December 24, 2017
Genius, thanks!
Sarah November 29, 2017
Made these for Thanksgiving as appetizers, and they were a GIANT hit. I could see people eyeing them who already had their share and wanted more (including myself)! I also kept getting asked what the sweetness was, the balsamic is a great touch. I will definitely be making these on every holiday.
nancy E. October 31, 2017
I have a feeling everyone complaining about mushrooms shrinking and creating juice in cooking, washed them rather then rubbing off the surface. Mushrooms are like a sponge and should not be washed.
JR May 4, 2017
this is highly addictive. you wont be able to limit the amount that you eat. for real. the trick to success is to bake the mushrooms first. i saved the liquid to use for stock at a later date.
gwillikerrs December 23, 2016
: I have changed the recipe by pulling out the mushroom stems and baking them in the mixture of oil and balsamic vinegar rather then the mushroom caps. I usually chop up a couple of extra mushrooms to bake as well. Use a melon baller (smaller size) to hollow out mushrooms so that you can use more filling. These pieces are too fine to bake with the stems unless closely watched. Perhaps, bake the leftover pieces after using the melon baller separately if you don’t want to toss them. Stir the stems and pieces occasionally while baking. After cooled, use a food processor or chop the baked mushrooms to fine pieces and include in the filing mixture. Extra chees is always good as well as ½ cup thinly sliced green onions. If needed, add breadcrumbs to extend the mixture. Give the cooked sausage a whirl or two in the food processor to break up the sausage into more evenly sized pieces. Salt and pepper the individual mushroom caps before filling. Bake mushrooms, uncovered, until cooked through, about 30 minutes. Save the liquid that collects in the pan with a baster and save for another day. This liquid and any of the filling that is left over is wonderful in a tomato-based sauce.
Brett V. January 28, 2016
45 Minutes @ 375? Seriously? At 15 minutes I sampled a few and they were very good. At 45 minutes, they were so overcooked that they were crunchy. Perhaps this is a typo?
brian November 27, 2015
i love this recipe...a couple of tips: when the recipe says 5 pints (16 oz by volume) of mushrooms, what she really means is 5 pounds (16 oz by weight) of mushrooms. I have made it with 5 pounds and still had a little bit of filling left over....i know 5 pounds sounds like a lot but it works out. i like to put all the filling ingredients in a food processor, then transfer to a zip lock bag and cut off the corner to pipe the filling into the mushroom caps, makes it much easier to assemble.
Cheri M. September 2, 2015
5 pints? That sounds an awful lot, I realise they do shrink. But what weight of mushrooms please they are obviously amazing! Would make these at Christmas or New Year.
skenny89 May 14, 2015
These tasted AMAZING, i would advise that the first round of roasting my mushrooms shrunk them A LOT leaving my button mushrooms thumb sized, i would suggest those looking for something a little bigger to get large baby bellas for this recipe if available in your area, they were not for me. otherwise amazing, thanks.
Nick December 24, 2014
Fantastic recipe to begin with. I didn't need to bake it the 2nd time around for more than 30 minutes. I also used a food processor for the sausage, which helps with stuffing the mushrooms. I'd like to try a variety of cheeses at some point. We went through about 100 of these with 10 people in less than an hour.
lich November 28, 2014
Wow...such a hit with my family who are amazing cooks. I think cooking the shrooms first with the balsamic vinegar gives these that "what's in this?" effect. Oh, and the creammy sausage can be eaten alone with chips and/or crackers. This was awesome!
zoumonkie November 23, 2014
You're X boyfriend's mother's sound better; really really good.
Javan September 6, 2015
Rachael September 13, 2014
I made these tonight and they were awesome! I used pecorino romano cheese instead of asiago and it was really good. I didn't mind the double cook method because it gave me time to get everything else ready. I served them as an appetizer along with prosciutto wrapped cantaloupe and it was prefect!
ChefJune December 30, 2013
These sound delicious, but I probably would chop the mushroom stems and include them in the filling. They're too good to throw away.
Nick December 15, 2014
Yes, the stems are really the best part...hate to waste those. I'll use your idea!
juleeclip November 12, 2013
One more chime in about the double cooking method. I'm sure they are wonderful with the extra step, but if you're in a rush, I don't think it's necessary - mine came out delicious stuffed with one trip through the oven for 35 - 40 minutes.
jdstowe September 12, 2013
I have made a similar recipe for years, but used Jimmy Dean Sausage instead of the Italian Sausage, and I leave out the vinegar and olive oil. I mix everything and ball it up in amounts big enough to stuff the mushroom before cooking, then place them on a large cookie sheet and cook at 350 for about 30 to 35 minutes. No need to cook the mushrooms first and then re-cook. It is delicious and everyone loves them.