Sausage Stuffed Mushrooms
You’ll love these savory Sausage Stuffed Mushrooms filled with two kinds of cheese, crispy french fried onions and golden raisins! The flavor is a delicious combination of savory with a surprise hint of sweetness!
Use white button or portobello mushrooms for this appetizer…these literally melt in your mouth and they usually go fast, so you may want to double the recipe!
These are perfect for tailgating, wine tastings, luncheons, dinner parties or showers.
These meaty mushroom appetizers are really good when paired with a plush Cheeseboard or Charcuterie Board and a dry white wine. I often make these if I have leftover mushrooms when making Cream of Mushroom Soup.
When entertaining, double or triple these, as they have a tendency to go fast.
Ingredients
- Large mushrooms– I recommend buying more mushrooms than you need because some are too small to stuff. I use large white button mushrooms, but you can use any kind you like.
- Ground sausage with sage
- French fried onions– like the ones you put on green bean casserole
- Cream cheese
- Golden raisins
- Parmesan cheese-grated
- Garlic powder
- Cayenne pepper-optional
- Salt and pepper
How to clean and prep the mushrooms
In culinary circles it is a criminal offense to rinse a mushroom; however, in this case, I recommend a quick rinse and scrub. Then, gently pull the stem out, use a spoon to remove the gills and let dry on a paper towel.
The gills are those little dark brown things in the mushroom cap. You don’t have to remove the gills, but when you do, it frees up more space for the sausage and cheese filling!
How to make it
- Once the mushroom caps are dry, gently toss them in a bowl with a little olive oil, salt and pepper; place on slotted broiler rack.
- Cook the sausage until there is no visible pink; use a wooden spoon to break the sausage into tiny pieces.
- Add cream cheese, parmesan, garlic powder, cayenne pepper, salt and pepper; remove from heat; add in french fried onion and chopped golden raisins; combine well.
- Scoop a little of the sausage mixture into each mushroom and place it on a slotted broiler pan with a bottom.
- Mushrooms have a tendency to “sweat” when baking and if you’re making a lot of these, you want that water to drip into the broiler pan and not onto the floor of your oven.
- Bake 350ºF degrees for 20-25 minutes or until the tops are a nice golden brown; allow to rest a few minutes before serving.
Recipe Tips
- Buy more mushrooms than you need and pick out the larger ones. Also, some will tear when you remove the stem; better to have more than you need than not enough
- When baking, mushrooms will “sweat out” a little water. For this reason, it is best to bake them on a broiler pan with a dripping pan underneath or use a baking dish with a rack in it.
Make ahead
You can assemble these sausage and cream cheese stuffed mushrooms in advance and store them in an airtight container in the fridge for up to 3 days. When ready to heat, top with a little parmesan and place in oven.
Related recipes
- Cream of Mushroom Soup
- Mushroom Cream Sauce
- Chicken Fricassee
- Mozarella Stuffed Meatballs
- Sausage Balls
- Cheddar Cheese Wafers
- Classic Cheese Fondue
- Baked Brie with Pear Compote
- Spinach Balls
If you make this recipe, please scroll down and leave a rating and comment. I love to hear from you!
Sausage Stuffed Mushrooms
Ingredients
- 1 pound large mushrooms See Recipe Notes
- ½ pound ground sausage with sage See Recipe Notes
- 3 tablespoons cream cheese (about 2 ounces)
- ⅓ cup chopped golden raisins
- ⅓ cup crushed french fried onions
- ¼ cup shredded parmesan
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 2 tablespoons oil for coating caps
- ¼ teaspoon salt for coating caps
- ¼ teaspoon black pepper for coating caps
Instructions
- Rinse the mushrooms; remove stems; use a spoon to remove gills; drain on paper towel1 pound large mushrooms
- Brown sausage on medium heat; use a wooden spoon and break it into tiny pieces; there should be no pink sausage½ pound ground sausage with sage
- Add cream cheese, garlic powder, cayenne pepper, parmesan cheese; combine and remove from heat3 tablespoons cream cheese, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ cup shredded parmesan
- Add golden raisins and crushed french fried onions; season to taste with salt and pepper⅓ cup chopped golden raisins, ⅓ cup crushed french fried onions
- In a large mixing bowl, combine oil, salt and pepper2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon black pepper
- Gently toss mushroom caps in oil mixture coating them well; place on broiler pan with dripping pan
- Add a spoonful of sausage mixture to each mushroom; lightly pat the mixture into the mushroom and add a little more
- Bake at 350ºF 20-25 minutes; allow to cool before serving; garnish with chopped parsley and serve
Delicious
Oh I’m so glad you liked them! Thank you!
The golden raisins were a nice mild touch of sweetness!
Will make again for sure!
Thank you! I’m glad you enjoyed them!