Serves a Crowd

Creamy Sausage-Stuffed Mushrooms

Name: Creamy Sausage-Stuffed Mushrooms
Yield: Serves 15 to 20
Cuisine: American
Ingredients: 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

by: ADRIENE

February 9, 2010

4.6

21 Ratings

Serves 15 to 20

Jump to Recipe

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

Test Kitchen Notes

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

Test Kitchen-Approved

What You'll Need

Ingredients

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

Directions

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.
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.
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.
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.
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.
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.)

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86 Reviews

Sonel February 10, 2024

Probably the best stuffed mushrooms I’ve had. Everyone loved them and still talks about them.

Mary August 24, 2023

Excellent! I catered a dinner for a family who insisted I make their favorite stuffed mushrooms and have making them for my family and clients ever since.
Always asked for the recipe and I send them to Food52!

anniette December 18, 2022

We've been making a pared down version of these for years. We call them beach mushrooms because they are the perfect hors d'oeuvre to make and serve with drinks while everyone is showering and thinking about dinner after a beach day. Just stuff mushroom caps, (baby bellas preferred, but button are fine — just seek out big ones — with sausage — Jimmy Dean or Italian — and bake on a sheet pan at 300 for half an hour. Top with cheddar for the sagey ones, or provolone for the Italian, for the last 5 minutes of baking.
For a full meal version: use portabellas and stuff with your choice of sausage. Bake in a 300 degree oven until done and top with your choice of cheese at the end. With a big salad, this makes a quick and scrumptious meal.

brandyk December 18, 2022

I may try these as a quicker easier take on sausage stuffed mushrooms from The Silver Palate cookbook I have made for years. The SP recipe uses a bechamel instead of cream cheese and also has the addition of chopped kalmata olives for that bit of acidity. Cant wait to try these!

cosmiccook August 25, 2023

I'll take a bechamel over cream cheese ANY day! I wish there was another product readily available in New Orleans as an alternative to cream cheese.

kberger2 December 17, 2022

I think I will make this appetizer this upcoming Winter Holiday. I like the idea of using Italian sausage. I bet it would go well with Chorizo as well. Thank you.

Darian January 2, 2022

These were a HUGE hit at my family Christmas gathering, even among the non-mushroom lovers. I used cream cheese that had jalapeno in it, partly to use it up, but I loved the little added kick. I also shortened both cooking times for the mushrooms based on other reviews and they were perfect. I had a little extra filling, but it was so good on its own, we had no trouble finishing it.

cosmiccook November 29, 2021

Not a review but a suggestion. Recipes that are published by everyone should have accompanying measurements.

Harper November 29, 2021

I made these mushrooms a few years ago for the 1st time. Ever since then, my nephew in-law always politely finds a way to ask if I can make them for Thanksgiving dinner. This Thanksgiving I changed the recipe a little by using Soy Chorizo. It gave them a nice little kick. I have a lot of the "stuffing" mix left over. Does anyone have any suggestions on how to use it for another dish or meal? Thanks

zoumonkie November 29, 2021

Use real sausage and there won’t be any left overs

Achefwannabe December 4, 2021

That made me laugh, touché.

Achefwannabe December 4, 2021

I use leftover filling for stuffed mushroom from a different recipe in stuffed shells. I add some ricotta cheese, more roasted garlic and some Italian seasoning.

Harper December 7, 2021

Thank you. Thats a great idea!

cosmiccook November 2, 2021

I just don't care for cream cheese. Has anyone tried this w Ribiolina cheese (for those fortunate enough to get it) --not to be confused w Bosina Robiola--? Or w a ricotta & mascarpone?

Ciao C. December 17, 2022

You read my mind. I was thinking of the same alternatives and would try any of your suggestions over cream cheese.

Achefwannabe October 1, 2021

I made the filling last night and and did the initial bake of the mushrooms early this morning. Finished them tonight and they were excellent. You could definitely taste the sweetness of the balsamic vinegar on the mushrooms.
I took the advice of earlier reviews and baked the the mushrooms for only 15 minutes the first time and 25 minutes for the final bake. I think the suggested bake times would result in small shriveled mushrooms.

Jc September 15, 2021

P.S. save those mushroom bottoms! I marinated them separately, chopped, browned and used them with the leftover stuffing to enhance a Moussaka.

Save the liquid off the roasted mushrooms- it can be your secret something in your next sauce or soup.

Jc September 15, 2021

This was good, the balsamic vinegar really works. On another occasion I might try sherry vinegar instead.

I reduced the cooking time for both baking periods and still felt the mushrooms were overdone so I will adjust further next time.

I used a pound of large, 2-3” cremini and a half recipe of filling - still had leftover filling which is a nice bonus.

tastysweet December 17, 2022

Jc, how long did you cook the creminis the first time, then when stuffed?

Jc December 17, 2022

Gosh, that was a year ago. Sorry, I don’t remember except I just tried monitoring what was going on. Also, we moved to a new place last year and I was - actually am still - getting used to the oven.

leal_luis August 13, 2021

So good! Reused leftover filling with some pasta!!

Laura S. December 23, 2020

I love these mushrooms and my family always requests them for parties. They are delicious!
1 major note- I only bake for 10min convection or 15 regular bake the first time. When I tried baking them for 30min, they shrunk way too much.
I use chicken sausage instead of pork for a lighter variation and they are fabulous!

Lastly- it makes a lot of filling and you will always have leftover. I either buy more mushrooms or use them as a decadent filling for stuffed shells!

Laura S. December 23, 2020

Elif December 18, 2019

I make this for almost every party I host. It's such a crowd pleaser. The best is, I usually make the filling and oven-cook the mushrooms the day before and put in the fridge (or just prep the filling the day before and do all the baking on the day of). On the day of the party, I stuff the mushrooms and do the final baking just before the party starts, so everything is still warm when the guests arrive with minimal work on the day of the party.

brian November 25, 2019

I've made this recipe a few times now as a Thanksgiving appetizer, and everyone loves them, plus they are gluten free.

I believe when the recipe calls for 5 pints (pint = 16 oz by volume) of mushrooms, it's really five 16 oz (by weight) packages of mushrooms. Yes, 5 pounds. Seems like a lot, but the mushrooms cook down before you stuff them, and there is enough stuffing for 5 pounds worth. At least in my experience anyway. Hope this helps.

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?

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.

bricolage July 28, 2013

I made these and they were fantastic. They do have quite a long cooking time with all the baking so if you are having a party, I would make them over ready the night before and than all you have to do is throw them in.

I too ended up with a lot of leftover filling but I love the comment that says to throw the leftovers in a pasta -- thats what I will be doing tomorrow with some cherry tomatoes.

Pearly S. April 30, 2013

I am having an "Oma's 86 Bash" on mother's day and was expecting about 15 kin--which has escalated to 31 at last count. Oh boy; with 13 more days before the party, as appetizer I will triple the stuffed mushroom using a mixture of ground venison and pork replacing the Italian sausage. This will be the snack during the horse-pitching trials. I will also use the baking method, much easier for this white headed oldie[not golden oldie]I may also do the polenta squares. Main meal fresh bratwurst, sauerkraut simmered in white wine and bacon drippings, & sweet potato salad plus whatever anyone brings to eat, beside cold beer. Guten appetite.

John N. March 30, 2016

you guys pitch horses? Better make more :)

jifferb January 28, 2013

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!

darksideofthespoon December 30, 2012

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!!

darksideofthespoon January 1, 2013

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.

Tbird November 18, 2012

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!

SFS August 21, 2012

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.

Sofia B. May 13, 2012

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.

betty888 April 29, 2012

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!

betty888 February 26, 2012

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.

lschrive February 5, 2012

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!!!

Laurenzim January 16, 2012

These were incredibly simple and a HUGE hit with those that werent even mushroom lovers!!! Thank you!!!

EdibleExeter January 6, 2012

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!

MaryDD January 2, 2012

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!

KOKelley December 1, 2011

These are delicious and made for a fantastic Thanksgiving appetizer!

Juliette November 28, 2011

These look fabulous! Can't wait to make these over the holidays. Thank you for sharing your recipe.

Robin O. November 7, 2011

Wow, I tried these at Rhonda35's Food52 book party and they were sooo good. I can't wait to make them myself!

mrstock October 29, 2011

Any alternative to cream cheese to bind this together?

beetrixkiddo August 26, 2011

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!

sevenfaces August 2, 2011

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 :)

hennef7 March 6, 2011

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!

alisonwhite February 27, 2011

These are wonderful!! I can't wait to make them again.

thebreukelenlife January 17, 2011

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.

Food52 January 17, 2011

Food52 Sunday supper club? Do tell! If anyone took photos, we'd love to see them at [email protected]

Jennifer A. December 18, 2010

So delicious! I loved being able to get them oven-ready the night before company

dymnyno March 14, 2010

I made these last night for pupus and everyone loved them!...I chopped up the leftovers and made a frittata this morning...wow. I am making the pupus again on Wednesday. Thanks for a great recipe! Mary

eleonore March 8, 2010

I'll be eating these stuffed mushrooms on Easter Sunday and I can hardly wait. Always loved mushrooms no matter how they're prepared, however, these are really special.

Kristen M. March 4, 2010

Thanks for the suggestions for putting those mushroom stems to good use, thirschfeld. MrsWheelbarrow uses them to fortify the stock in her lovely Creamy Mushroom Soup:
http://www.food52.com/recipes/923_creamy_mushroom_soup

thirschfeld March 3, 2010

they do look great but agree with thelastmike, stems make the best cream of mushroom soup and great mushroom duxelle for stuffing chicken breast.

thelastmike March 3, 2010

ay caramba!
Sounds great but why on earth would you discard 5 pints worth of mushroom stems!?