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stuffed mushrooms, appetizer recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 24 ounces - white button mushrooms
  • 1/3 pounds - ground sausage
  • 1/2 - medium onion, finely diced
  • 4 cloves - garlic, finely minced
  • 1/3 cups - dry white wine
  • 8 ounces - cream cheese
  • 1 - egg yolk
  • 3/4 cups - parmesan cheese, grated
  • - salt and pepper, to taste
  • Directions:

    Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
    Chop mushroom stems finely and set aside.

    Brown and crumble sausage. Set aside on a plate to cool.
    Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
    Pour in wine to deglaze pan, allow liquid to evaporate.
    Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

    In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
    Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

    Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
    Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

    Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

    Brief Description

    Mushrooms stuffed with cream cheese and sausage mixture; very easy to pull together.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 25 min


    Posted By:


    Posted On:

    November 7, 2012

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