Stuffed mushrooms

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb cremini mushrooms; 0.5 cup onion, chopped; 1 cup bread crumbs; 0.25 cup parmesan cheese; 2 cloves garlic, minced; 2 tablespoons butter

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By: Bennett Claire
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Posted: 08/28/2025

What are stuffed mushrooms? Not just any stuffed mushrooms, but the *ultimate* sausage and herb topped mushrooms. These aren’t your sad, soggy buffet mushrooms of the past. Think of these as little flavor bombs, bursting with savory sausage, fragrant herbs, and a hint of sweetness. Cheese, all nestled in a tender mushroom cap. Is it really like mini meatloaves? This recipe has been a family favorite for years, and it’s always the first thing to disappear at the end of the day. Isn’t it ridiculously easy to make? What are some of the best spinach and artichoke stuffed mushrooms? I’m not saying that because my family would revolt against me. Well, these blow those out of the water, and I am not just saying it because I don’t just say that. If I made the spinach kind instead, what would you do?

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What is sausage and herb stuffed mushrooms?

Sausage and herb stuffed mushrooms are exactly what they sound like – beautiful, hearty mushroom. Caps that are generously filled with a flavorful mixture of cooked sausage, aromatic herbs, and fresh herbs. Breadcrumbs (for binding), and a touch of cheese. What is a mushroom stuffing? What happens when a mushroom releases its earthy juices during baking? What are some of the best sausage and herb combinations? Think of it as a portable party in your mouth! What are some good side dishes to serve as an appetizer? What is the best combination of comfort food and elegance?

Why you’ll love this recipe?

How do I make a crowd pleaser? What I love most about this product is that it ticks all the boxes: flavor, ease, and versatility.

Flavor:I love the combination of savory sausage, fresh herbs (sage, thyme, and parsley are my go-to), and earthy bread. What are the best mushrooms? What is the best cheese to eat?
Simplicity:What are some of the best stuffed mushrooms recipes? It requires minimal prep work and uses ingredients that are readily available. What is the best way to impress without spending hours in the kitchen? I’ve made these countless times, even on busy weeknights, and they always come out perfect.
Cost-What are some good, inexpensive, meats to serve a crowd? Is it possible to use day old bread for breadcrumbs?
Versatility:What are some great side dishes to serve with a steak or roast chicken? Can you serve them over pasta or polenta? Can you change the flavor of sausage or cheese? My husband loves them with spicy Italian sausage and a sprinkle of red pepper flakes.

Why are stuffed mushrooms so much better than store bought ones? I’ve tried so many stuffed mushroom recipes, and this one just shines. What is it like to cook with my grandma? Is it the kind of recipe that gets passed down through generations?

How do I make sausage and herb stuffed mushrooms?

Quick Overview

How do you make stuffed mushrooms? You start by prepping the mushrooms, then cooking the sausage and combining it with herbs. Breadcrumbs, and cheese. The mixture is then piled into the mushroom caps and baked until tender and golden brown. Is it a simple process that yields incredible results? I promise, if I can do it (and I’m no master chef), you can too!

Ingredients

For the Mushrooms: What

5 lbs large cremini or button mushrooms (about 20-24 mushrooms) – I prefer cremin because they have a lot of flavor. What are the best button mushrooms to use? Make sure they’re firm and have no blemishes.
2 tablespoons olive oil – For drizzling over the mushrooms.
Salt and pepper to taste – Always season generously!

For the Sausage Filling:

1 pound Italian sausage (sweet or hot, or a combination) – Remove the sausage from its casings. I usually use sweet Italian sausage, but sometimes I’ll add a little hot Italian to make it taste good.
1 small onion, finely chopped – Adds a nice savory flavor to the filling.
What’s better with garlic?
1/2 cup breadcrumbs (plain or Italian seasoned) – These help bind the filling together. I often use day-old bread that I have pulsed in a food processor.
1/4 cup chopped fresh parsley – Adds freshness and a pop of color.
2 tablespoons chopped fresh sage – Sage is a must for that classic sausage and herb flavor.
1 tablespoon chopped fresh thyme – Thymes complement the sage beautifully.
1/4 cup grated Parmesan cheese – Adds a salty, nutty flavor.
1/4 cup grated mozzarella cheese – Makes the filling extra cheesy and delicious.
1 egg, lightly beaten – Another binder for the filling.
Salt and pepper to taste – Season the filling generously as well!

What are the steps to

Step 1: Preheat & Prep Mushrooms

Preheat your oven to 375°F (190°C). While the oven is heating, gently wipe the mushrooms clean with a damp cloth (don’t soak them!). Remove the stems and set them aside. Drizzle the mushroom caps with olive oil and season with salt and pepper. Arrange them, open side up, on a baking sheet lined with parchment paper.

Step 2: Cook the Sausage

In a large skillet over medium heat, brown the sausage, breaking it up with slits, until browned. Serve warm or cold. Is it cooked through? Drain off any excess grease. I always use a slotted spoon to transfer the sausage to the bowl, leaving any rendered fat behind. If you want to cook onions and garlic, you can use this fat for cooking them.

Step 3: Sauté Aromatics

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic? Add the onion and garlic mixture to a bowl with the cooked sausage.

Step 4: Combine the Filling

In a bowl with sausage, onion, garlic, add breadcrumbs, parsley, sage, Parmesan, and salt. Stir to combine. Cheese, mozzarella cheese, and egg. Mix everything together until well combined. Taste and adjust seasoning with salt and pepper as needed. How do I customize a flavor to my liking?

Step 5: Stuff the Mushrooms

Spoon the sausage mixture into the mushroom caps, mounding it slightly. Don’t be afraid to pack it in there! Make sure each mushroom is generously filled. I like to use a small spoon or even my fingers to make sure the filling is evenly distributed.

Step 6: Bake

In the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is firm. How do you cook a steak golden brown and cooked through? The mushrooms should release some of their juices during baking, creating a delicious sauce in the oven. What is the bottom of the pan?

Step 7: Rest and Serve

Let the stuffed mushrooms cool for a few minutes before serving. This gives the filling time to set up slightly. Garnish with fresh parsley, if desired. Serve warm and enjoy!

What should I serve it with?

What are some of the best sausage and herb stuffed mushrooms?

As an Appetizer:What are some good appetizers to serve at a party?
As a side dish: What are some examples?Serve with grilled chicken or pork chops. Is there a protein that complements it?
As a Light Meal: Serve them over pasta, polenta, or risotto for a satisfying and flavorful light meal.
For a Special Occasion: I always make these for Thanksgiving, Christmas, and other holidays. They’re a festive and delicious addition to any holiday spread.

My family loves them with a side of roasted asparagus or a simple green salad. I often serve them with a crusty baguette for soaking up the delicious mushroom juices. Honestly, they’re so good, you can just eat them straight off the baking sheet!

Top Tips for Perfecting Your Stuffed Mushrooms

Here are a few tips and tricks I’ve learned over the years to make sure your stuffed mushrooms come out perfect every time:

Mushroom Selection: Choose mushrooms that are firm, dry, and have tightly closed caps. Avoid mushrooms that are slimy or have dark spots. The fresher the mushrooms, the better they’ll taste.
Stem Usage: Don’t throw away the mushroom stems! Chop them finely and add them to the sausage filling for extra flavor and texture. I always do this – it adds a wonderful earthy note to the filling.
Breadcrumb Consistency: If you’re using store-bought breadcrumbs, make sure they’re not too coarse. Fine breadcrumbs will bind the filling together better. If you’re making your own breadcrumbs, use day-old bread that’s been dried out.
Herb Freshness: Fresh herbs make a huge difference in this recipe. If you can’t find fresh herbs, you can use dried herbs, but use about half the amount.
Sausage Selection: You can use any type of Italian sausage you like – sweet, hot, or a combination. Just make sure to remove the sausage from its casings before cooking. I’ve even used chorizo in this recipe and it was amazing!
Baking Time: The baking time will vary depending on the size of your mushrooms. Keep an eye on them and bake until they’re tender and the filling is golden brown.
Don’t Overcrowd: Be sure to leave space between each mushroom, this allows for proper cooking and the caps not to steam.

Remember, cooking is all about experimenting and having fun. Don’t be afraid to try new things and put your own spin on this recipe. The most important thing is to enjoy the process and the delicious results!

Storing and Reheating Tips

These stuffed mushrooms are best enjoyed fresh, but they can also be stored and reheated for later.

Room Temperature: I don’t recommend leaving these at room temperature for more than 2 hours.
Refrigerator Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions: For longer storage, you can freeze the stuffed mushrooms. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months.
Glaze Timing Advice: When reheating, bake the frozen stuffed mushrooms directly from frozen until heated through. You may need to add a few extra minutes to the baking time.

To reheat refrigerated stuffed mushrooms, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them, but they may become a little soggy. I prefer to reheat them in the oven for the best texture.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make these stuffed mushrooms gluten-free by using gluten-free breadcrumbs. There are many great gluten-free breadcrumb options available at most grocery stores. Just make sure to check the label to ensure they are certified gluten-free. You can also use almond flour or crushed gluten-free crackers as a substitute. I’ve tried it with almond flour and honestly, I couldn’t tell the difference!

Can I use different types of cheese?

Absolutely! Feel free to experiment with different types of cheese in this recipe. Provolone, Gruyere, or even a sharp cheddar would be delicious. You can also use a combination of cheeses for a more complex flavor. My husband loves it when I add a little bit of Gorgonzola for a tangy kick.

Can I prepare these ahead of time?

Yes, you can definitely prepare these stuffed mushrooms ahead of time. Simply stuff the mushrooms and store them, covered, in the refrigerator for up to 24 hours. Then, bake them as directed when you’re ready to serve. This is a great option for entertaining!

Can I use dried herbs instead of fresh herbs?

Yes, you can use dried herbs instead of fresh herbs, but the flavor will be slightly different. Use about half the amount of dried herbs as you would fresh herbs. For example, if the recipe calls for 1/4 cup of fresh parsley, use 2 tablespoons of dried parsley.

Can I add other vegetables to the filling?

Definitely! Feel free to add other vegetables to the filling, such as chopped bell peppers, zucchini, or spinach. Just make sure to sauté them before adding them to the filling to remove any excess moisture.

Final Thoughts

I truly hope you try this recipe for sausage and herb stuffed mushrooms. It’s a family favorite for a reason – it’s easy to make, incredibly flavorful, and always a crowd-pleaser. Whether you’re serving them as an appetizer, a side dish, or a light meal, these stuffed mushrooms are sure to impress. And honestly, who doesn’t love a good stuffed mushroom? If you enjoyed this recipe, be sure to check out my other appetizer recipes for more delicious ideas. Happy cooking, friends! I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I love hearing from you!

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