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.

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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 – even the folks who “hate toadstools” will devour them:)

You’ll love this recipe

The biggest difference in this sausage stuffed mushroom from others is the addition of the golden raisins.

They offer just a hint of sweetness, which is a welcome surprise to the sage infused sausage!

Easy to make – the most time-consuming part of this recipe is removing the inner gills from the mushroom! After that, it’s lickity-split!

No fancy ingredients-simple ingredients you may already have in your kitchen

A healthier appetizer – baked golden brown stuffed mushrooms aren’t too bad; at least they’re better than fried potato chips and processed dips!

Here’s what you’ll need

Large mushrooms, ground sausage with sage, french fried onions, cream cheese, golden raisins, parmesan, garlic powder, cayenne pepper, salt and pepper.

What kind and size of mushrooms?

I use large white button mushrooms, but you can use portobello, as well.

In a pre-packaged pound of mushrooms, there are large, medium and small ones. If you want to display the same size of mushrooms on a platter, I recommend buying more mushrooms than you need.

This way, you can go through and pick out the larger ones.

How to select mushrooms

If you’re making sausage stuffed mushrooms with white, or button mushrooms, look for the ones that are really bright white and have few brown spots. 

Mushrooms are sensitive to light, so the best ones are usually in the back of the mushroom bin. 

If you’re using portobello, look for the darker ones with no blemishes. Again, the best ones are usually in the back.

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!

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.

How to make the sausage filling and stuff the mushrooms

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

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.

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

If, after you scoop out the gills, the top of the mushroom is “raggedy” you can either leave it as is (the sausage stuffing will cover it up) or trim it with kitchen scissors.

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.

If you use large mushrooms, offer your guests a fork – large mushrooms are a two-bite appetizer and the water they release when you bite into ’em can be challenging as a finger food.

Let them rest before serving; no one wants to pick up or eat a super hot stuffed mushroom 

 

Variations

Using the basic recipe of sausage, cheese, breadcrumbs and seasonings, you can change this recipe to whatever ethnicity you like!

Mexican Stuffed Mushrooms: use ground beef or chorizo, cheddar cheese, crumbled corn tortillas, ground cumin, chili powder

Italian Stuffed Mushrooms: use mild or spicy ground sausage, fontina and parmesan cheese, Italian breadcrumbs, Italian seasonings

Greek Stuffed Mushrooms: use ground lamb or beef, feta and cream cheese, crushed garlic croutons, dill weed

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• Cream of Mushroom Soup
• Mushroom Cream Sauce
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• Sausage Balls
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• 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!