More Great Recipes: Appetizer | Creamy | Pork | Savory

Sausage Stuffed Mushrooms

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


3 tbsp cooking sherry (not the sweet kind!)
24 large mushroom caps, stems removed and dry
Salt and pepper
3/4 pound bulk Italian sausage
4 cloves garlic, chopped
1/2 small onion, chopped
1/2 a 10 oz box of chopped frozen spinach, defrosted and squeezed dry
2 tbsp rosemary
1 brick of cream cheese
1/3 cup grated Parmigiano or Romano
Red pepper flakes (optional)

Preheat oven to 400 degrees.

Heat a large skillet over medium high heat. Add sausage to the hot skillet. Brown and crumble sausage into small pieces until fully cooked. In a food processor, mix all ingredients except spinach. Chop in food processor but make sure it is still chunky. Remove from food processor and mix in dry spinach.

Transfer caps to a non-stick or pyrex pan- top down.

Fill caps with stuffing using a small scoop or large spoon. Top each mushroom with parmesan and pour in sherry to the base of the pan. Place caps in hot oven and bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Pairs Well With


This is a variation of my mother's stuffed mushroom recipe. You can simplify this recipe and make it creamier by just using sausage, cream cheese and mushroom caps- but I prefer a bit more flavor with the additional ingredients

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze