Sausage Stuffed Mushrooms

When we're having an Italian inspired dinner, I often make stuffed mushrooms to add to the menu. If you're a mushroom fan, you can certainly appreciate how versatile it is to stuff mushroom caps with all sorts of fillings. One of our favorite fillings would be sausage. These Sausage Stuffed Mushrooms were delicious and the filling was especially cheesy, just the way we love it...

The combination of sweet Italian sausage, scallions, and garlic are mixed in with a great cheese mixture. The cheeses playing a part in this include cream cheese, romano cheese and parmesan. Breadcrumbs bind everything together while Italian parsley brings in some bright notes. Italian seasoning is used to give it a nice kiss of Italian inspired flavor. You could use this filling in white button mushrooms called for in the recipe or even portabello or cremini mushrooms. But why stop at mushrooms? You could even use this filling in pasta dishes like lasagna, stuffed shells or manicotti. However you decide to enjoy it, you can be sure it's a delicious filling that's full of flavor.

Sausage Stuffed Mushrooms
recipe adapted from Ina Garten

2 pounds extra-large white mushrooms
2 tablespoons good olive oil, divided
1 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
4 garlic cloves minced
2/3 cup plain breadcrumbs
1 (8 ounce) brick of cream cheese, softened
1/2 cup freshly grated Romano cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley leaves
1 tablespoon italian seasoning
Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a 9x13 baking dish and set aside.

Heat the2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients.

Transfer the sausage mixture into a large bowl. Add the softened cream cheese, romano cheese, parmesan cheese and all the seasonings. Add salt & pepper to taste. Mix together to fully combine.

Fill each mushroom generously with the sausage mixture using a small scoop or a spoon. Arrange the mushrooms in the 9x13 baking dish to hold all the mushrooms in a snug single layer. Bake 20-25 minutes, until the stuffing is browned and crusty.

* To make ahead/freezer friendly meal - Prepare mushrooms and filling as directed as above. Once filled, arrange the mushrooms in a oven- and freezer-safe baking dish. Cover and freeze. When ready to prepare, preheat the oven to 325 degrees. There's no need to defrost. Simply bake from frozen for 30-35 minutes or until the stuffing is browned and crusty.


  1. Hi Joelen, this is Diana from TasteSpotting!

    These stuffed mushrooms sound fabulous - isn't Ina Garten the best? I've loved everything I've made of hers. Have you thought about submitting the recipe for the $1000 grand prize in TasteSpotting's Johnsonville Sausage recipe contest? You can find out more details here -

    Would love to have you participate - cheers!

  2. I just fell in love....with this recipe. It looks unbelievable and I mean that in a good way.

    Would you do me a favor. Even though this is an older recipe, would you link it to a new group, Ina's Garden? This would be a praiseworthy addition. Thanks for considering it.