Sausage Stuffed Mushrooms Wellplated Com

Stuffed mushrooms are that kind of appetizer. However many you make, that’s how many people will eat (as Crab Stuffed Mushrooms can attest)! Today’s creamy sausage stuffed mushrooms recipe is my rendition of my Grandma Dorothy’s famous original.

Stuffed mushrooms with sausage feature ground Italian turkey sausage (of course, you can use regular sausage like Grandma did if you prefer), plenty of grated Parmesan, and the key ingredient to any good holiday spread, cream cheese.I’ve added a few of my own twists to this recipe, such as sherry vinegar to make the sausage cream cheese filling pop.

I admired my grandma deeply for her independent thinking and ambition (more of a rarity for her generation), so I like to think she’d approve of my tinkering. Feel free to use this recipe as a starting point, then make them your own too!

How to Make Sausage Stuffed Mushrooms

This recipe leans heavier on the sausage than the breadcrumbs, which is one of the things I adore about it.

More sausage means more bang-for-your-buck with each bite—these are sausage stuffed mushrooms after all. (Plus, if you have someone looking for sausage stuffed mushrooms keto edition at your party, you can send them this way).A touch of cream cheese gives them the right amount of richness without filling everyone up before the meal.

Sausage stuffed mushrooms with cream cheese are one of the best appetizer recipes to make in advance. I have plenty of do-ahead tips for you below.

The Ingredients

Cremini Mushrooms. While I love Cheesy Mushroom Puff Pastry Bites, nothing pleases a crowd quite like stuffed mushrooms do. Cremini (also called baby bella) mushrooms are firmer and more flavorful than white button mushrooms. They have an almost meaty flavor, which makes them irresistible.

Italian Sausage. Italian turkey or chicken sausage adds subtle Italian flavor and delicious protein to the mushrooms.

Vinegar. Gives the filling acidity and pop. Both red wine vinegar and sherry vinegar will work well here. Green Onions. Adds a little crunch and freshness. Breadcrumbs. Italian seasoned bread crumbs are scrumptious in this filling. The Italian seasoning gives you a head start on flavor. I find regular breadcrumbs work better for binding the stuffed mushrooms than Panko breadcrumbs.

Cream Cheese. The secret to the dreamy, creamy filling. Parmesan Cheese. Salty, cheesy goodness that tastes right at home with the Italian flavors.

Egg Yolk. Helps give the filling structure and set in the oven.

The Directions

Make-Ahead Tips for Easy Entertaining

To Make Ahead. If you’d like to get a head start on your sausage stuffed mushrooms, here are a few tips:Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you’d like to finish the recipe. The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container. Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you’re ready to bake. To Store. Refrigerate mushrooms in an airtight storage container for up to 3 days. To Reheat. The best way to reheat leftover stuffed mushrooms is in the oven. Place the mushrooms in a baking dish in the oven at 350 degrees F. In a pinch, you can rewarm in the microwave.

Recommended Tools to Make this Recipe

Baking Dish. This beautiful baking dish has plenty of room for the stuffed mushrooms. Non-Stick Skillet. Perfect for browning the sausage. Mixing Bowls. With nine different bowl sizes, this set will help you prepare any recipe.

Pulling these sausage stuffed mushrooms warm from the oven and sharing them with friends brought me back to my grandma’s joyful, generous kitchen. You also can add your favorite cheese (try gruyere!) in place of part of the cream cheese as long as it is melty.

Dice up the mushrooms and toss them into a pasta dish like Garlic Pasta.They would also be scrumptious mixed in with farro or couscous.Take pizza night up a notch by using diced stuffed mushrooms as a topping (my Whole Wheat Pizza Dough is a delicious base).