Stuffed Mushroom Pasta

I tend to freeze random things like leftovers and extra prepped ingredients like vegetables. As a result, my freezer is full of surprises. Sometimes I never know what's in there and often times, I have these 'Iron Chef' moments... you know, when you have this 'secret ingredient' to work with and need something edible? :) Well the latest Iron Chef moment was when I found some leftover stuffed mushroom filling in my freezer. Hmmm. After a peek in my fridge and pantry, what I came up with is this Stuffed Mushroom Pasta. It's all the best parts of stuffed mushrooms tossed in a creamy roasted garlic alfredo sauce and pasta. The verdict? Yes, I still reign supreme in my kitchen!...

So let's talk stuffed mushrooms. One of my favorite recipes for them is this one from Ina Garten. The stuffing is a combination of sweet Italian sausage, scallions, garlic, cream cheese, romano cheese and parmesan. Breadcrumbs and chopped Italian parsley help bind everything together. When I last made stuffed mushrooms the other week, I had more than enough stuffing left so I froze it. Since it's a great stuffing mixture, I needed to get mushrooms into the picture. That's when I decided to caramelize some sliced mushrooms I had.

Pasta is always a good backdrop for dishes and being that the stuffed mushrooms had Italian sausage involved, it made sense to combine the pasta, stuffing and caramelized mushrooms, right? So I have this pasta mixture sitting there in a casserole dish and the only thing missing is a sauce to tie it all together. With alfredo being one of my favorite sauces, I decided to roast some garlic and make a roasted alfredo sauce to toss the pasta in. And before I knew it, this dish was done.... and devoured.

Stuffed Mushroom Pasta
original Joelen recipe

Roasted garlic alfredo:
1 large head of garlic
1 tablespoon olive oil
1 1/2

3/4 cup parmesan cheese, grated
salt and pepper

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

8 oz sliced mushrooms
2 cups farfalle pasta, cooked
Italian parsley, minced for garnish

First prepare roasted garlic alfredo sauce: Preheat oven to 350 degrees. Slice top off garlic head, drizzle with oil and wrap in foil. Bake in preheated oven for 30-45 minutes. Cool and squeeze garlic paste from cloves.

Heat cream in a skillet or saucepan. Whisk in parmesan cheese and 2 tablespoons of the roasted garlic, until thick and smooth. Reduce heat, add salt and pepper to taste; set aside.
Next prepare stuffed mushroom filling: Heat the 2 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. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the breadcrumbs, 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, parsley and Italian seasoning. Add salt & pepper to taste. Mix together to fully combine; set aside.

In a skillet, add the remaining 1 tablespoon oil and sauté the sliced mushrooms until caramelized and browned. Add the mushrooms to the sausage mixture; set aside.

Add cooked pasta to the sausage mixture along with some alfredo sauce. Toss everything to coat, using as much alfredo sauce to your preference. Transfer the pasta to a baking dish and bake in a 350 degree oven for 15-20 minutes to warm through. Serve hot and garnish with chopped parsley.


  1. Wow, does this ever look good. Will go on the to cook list. Thanks!


  2. Sounds delish... combine pasta with mushroom ... and you can never go wrong :)

  3. omg I can't wait to try this! Its Lent so I'm always on the look out for something different on Friday nights - this is perfect if I omit the sausage!

  4. My husband and I love pasta and mushrooms! I can’t wait to try this, thank you for sharing such a yummy looking recipe :)

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