Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms


Stuffed with savory sausage, two cheese, and panko breadcrumbs, these mushrooms could be a meal in themselves.


  • 12 cremini mushrooms (large)
  • 4 ounces cream cheese (softened)
  • 2 ounces grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • black pepper (to taste)
  • 1 shallots (finely diced)
  • 6 ounces italian sausage (uncased)


  1. 1Preheat the oven to 375° F.
  2. 2Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
  3. 3Carefully remove the stems from the mushrooms and discard or save for an alternative use.
  4. 4Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
  5. 5Place the cream cheese, Parmesan cheese, panko, parsley, thyme, salt, and pepper in a large bowl. Set aside.
  6. 6Finely dice the shallot.
  7. 7Place the shallot and Italian sausage in a large sauté pan. Cook over medium-high heat for 5-6 minutes, breaking the sausage up as it cooks, until the sausage is browned and the shallot is softened.
  8. 8Add the cooked sausage and shallots to the panko and cheese mixture. Allow to cool for 2-3 minutes.
  9. 9Using clean hands, mix all the ingredients together until thoroughly combined.
  10. 10With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are generously with stuffing.
  11. 11Transfer the baking pan to the preheated oven.
  12. 12Bake for 24-26 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
  13. 13Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
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