Sausage & Cream Cheese Stuffed Mushrooms

Ingredients

• 680 g (24 oz; 3 × 8 oz packages)cremini mushrooms (also called baby bellas) or white button mushrooms
• 30 ml (2 tbsp)extra virgin olive oil
• 225 g (8 oz)sweet Italian sausage, casings removed
• 28 g (2 tbsp)unsalted butter
• 1 largeshallot, finely chopped
• 2 clovesgarlic, finely chopped
• 2.5 ml (½ tsp)kosher salt
• 1.25 ml (¼ tsp)freshly ground black pepper
• 113 g (4 oz)cream cheese, at room temperature
• 56 g (½ cup shredded)Asiago cheese, or white Cheddar or Parmesan
• 30 ml (2 tbsp)fresh sage, finely chopped
• 180 ml (12 tbsp)fresh parsley, finely chopped
• To tasteflaky sea salt

Instructions

1. 1

   Clean the mushrooms

   Heat the oven to 205°C (400°F). Wipe dirt from the mushroom caps and stems with a damp paper towel, then gently pull out the stems and set them aside rather than discarding them. Drizzle 30 ml (2 tbsp) olive oil over a large rimmed baking sheet.

2. 2

   Chop the stems

   Finely chop the reserved mushroom stems.

3. 3

   Brown the sausage

   Set a large frying pan over medium-high heat and melt 28 g (2 tbsp) butter. Add 225 g (8 oz) Italian sausage and break it up with a spatula as it cooks, until browned all over, about 5–7 minutes. Add the chopped mushroom stems, shallot, garlic, 2.5 ml (½ tsp) kosher salt and 1.25 ml (¼ tsp) black pepper. Cook, stirring occasionally, for another 3–5 minutes, until the mushrooms and shallot have softened and cooked down. Transfer the mixture to a large bowl and let it cool slightly for 10–15 minutes before adding the cream cheese, so the cheese does not melt.

4. 4

   Mix the filling

   Add 113 g (4 oz) room-temperature cream cheese, 28 g (¼ cup) shredded Asiago and 30 ml (2 tbsp) chopped sage to the sausage mixture. Reserve the remaining 28 g (¼ cup) cheese for topping. Stir until thoroughly combined.

5. 5

   Stuff and bake

   Heap about 2 tbsp of the cream cheese mixture into each mushroom cap. Sprinkle the reserved cheese evenly over the tops, then arrange the mushrooms stuffing-side up on the prepared baking sheet. Bake for 25–30 minutes, until the filling is bubbling and golden on top. Let them cool slightly, then serve warm with chopped parsley and a pinch of flaky sea salt.

What are stuffed mushrooms?

Stuffed mushrooms are a familiar American party appetiser: the hollowed caps act as small vessels for a savoury filling, then bake until tender. This version combines sweet Italian sausage and cream cheese, with sage and Asiago for a rich, herby finish.

Using the stems in the filling makes use of the whole mushroom and gives the sausage mixture extra mushroom flavour. A final scattering of parsley and flaky salt adds freshness and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 8g protein, 5g carbs, 18g fat.

The sausage and cream cheese provide most of the fat and protein, while the mushrooms contribute some carbohydrate along with the small amount in the other ingredients. Balance a serving with a crisp salad or fresh vegetables for a lighter contrast.

Choosing and preparing the mushrooms

Mushroom caps: Cremini, also sold as baby bellas, and white button mushrooms both work here. Choose caps that are fairly similar in size so they cook at roughly the same rate.

Cleaning: Wipe the mushrooms with a damp paper towel rather than soaking them. Remove the stems gently and keep them for the filling; finely chopping them helps them soften in the pan.

Build flavour in the pan

Sausage: Brown it over medium-high heat, breaking it into small pieces as it cooks. This gives the filling a savoury base and helps it fit neatly into the caps.

Aromatics: Cook the chopped stems, shallot and garlic with the sausage until softened. Let the mixture cool for 10–15 minutes before stirring in the cream cheese, as a hot filling can melt it prematurely.

Keep the filling creamy

Room-temperature cream cheese is easier to blend evenly with the sausage mixture. Stir until the filling is cohesive, then spoon it into the caps in generous mounds.

Asiago: Reserve half the shredded cheese for the tops. It melts and browns in the oven, while the cheese in the filling helps bind the sausage and cream cheese together.

Look for bubbling, golden tops

Bake the mushrooms at 205°C (400°F) for 25–30 minutes, with the filling facing upwards. The caps should be tender and the filling hot, bubbling and golden on top.

The mushrooms release moisture as they bake, so a rimmed baking sheet helps contain it. Leave them to cool slightly before serving; the filling will be very hot straight from the oven.

Serve them warm

Finish with chopped parsley and flaky sea salt just before serving. The fresh herbs lift the rich filling, while the salt adds a little crunch.

For a buffet or appetiser spread, serve these alongside crisp vegetables, olives or a fresh salad. They’re substantial enough to pair with lighter bites rather than another rich, creamy dish.

Recipe notes & tips

• Choose mushrooms of similar size so they bake evenly.
• Finely chop the stems so they soften quickly in the filling.
• Let the sausage mixture cool for 10–15 minutes before mixing in the cream cheese.
• Heap the filling into the caps rather than spreading it flat.
• Arrange the stuffed mushrooms with the filling facing upwards.
• Add parsley and flaky salt after baking, just before serving.

Variations

• Swap the cheese: Use white Cheddar or Parmesan instead of Asiago.
• Change the herbs: Replace the sage with an equal amount of finely chopped fresh thyme.
• Add chilli: Stir a pinch of chilli flakes into the sausage mixture as it cooks.
• Use spicy sausage: Choose hot Italian sausage for a more peppery filling.
• Make it vegetarian: Replace the sausage with finely chopped, cooked vegetables and season the filling to taste.

Common mistakes to avoid

• Discarding the stems: Chop and cook them with the sausage to use the whole mushroom.
• Skipping the cooling time: Let the sausage mixture cool for 10–15 minutes before adding cream cheese, so it stays creamy.
• Leaving large stem pieces: Chop them finely so they soften and blend into the filling.
• Underfilling the caps: Add a generous mound of filling to each mushroom, as directed.
• Baking them on their sides: Set the caps stuffing-side up so the filling stays in place.
• Serving straight from the oven: Let the mushrooms cool slightly because the filling will be very hot.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in an oven at 180°C until hot throughout; the mushrooms may be softer after storage.

Frequently asked questions