Sausage Stuffed Mushrooms

2 Reviews (5.00 out of 5)
Serves 20 people
food processor
Prep time
Cook Time

These are a Thanksgiving staple in my family, but I also bring them out as a heavy appetizer for parties, and sometimes as an extra special side for a cold November weeknight.  This recipe is for the “Thanksgiving” or “Dinner Party” yield.  If you are cooking for fewer than 15-20 people, I suggest downsizing the quantities.  Don’t worry too much about measurement of ingredients: there is no wrong way to stuff a mushroom.  Use more of what you like, less of what you don’t, and/or eliminate or substitute one cheese or vegetable for another.  It’s all good, quite literally!

One delicious benefit of making these is the unbelievable unctuous aroma that will pervade your kitchen.  There is nothing like the smell of mushrooms and garlic sautéing in butter. Mmmmh, heaven.  If you have a pan of these babies warming in the oven when your guests or your family walk in the door, you will have won the evening before anyone even takes a bite!  Enjoy!


  • 6 one-quart packages
    white or "stuffing" mushrooms
  • 1 Pound
    Italian sausage (mild or spicy - you choose!)
  • 1/2 Cup
  • 5
    cloves garlic, minced
  • 8
    stalks celery, diced
  • 2 Cups
    grated/shredded cheese (parmesan, asiago, romano blend is nice)
  • 1/2 Cup
  • salt and pepper to taste


  1. Wiggle the stems out of the mushroom caps and line up the caps on a baking sheet (or two). Use a damp paper towel to wipe mushrooms clean of debris. Cover the caps with a damp paper towel while you are making the filling to keep them moist.

  2. Pop your stems into the food processor and pulse until they are minced.
    Set aside in a bowl.

  3. Brown sausage in a deep pan on the stovetop over medium heat. Empty browned sausage into food processor and pulse until it is the same texture as the mushroom caps.

  4. Melt a stick of butter (1/2 cup) into the pan that you used to brown the sausage. No need to wash the pan in between uses. Add the diced celery, the minced mushroom caps and minced garlic and simmer until the mushrooms are soft and have changed color (from white to brown). Add the marscapone and stir. Remove from heat.

  5. Pour mushroom mixture into minced sausage, and stir. Add bread crumbs and grated cheese. Stir until combined. Using a teaspoon, add stuffing into mushroom caps until filled. Bake at 350 degrees until the mushrooms have softened, change color, are slightly browned on top and release some fluid onto the baking sheet. Cool until you're able to handle them with bare hands, serve and enjoy!

Nutrition: These fall into the category of: don't give up on your workout routine for the winter just yet. These will cost you a few thousand steps, but you will not mind one bit.

2 reviews for Sausage Stuffed Mushrooms

  1. Erin Schneider


    These were a HIT. Everyone devoured them. Thanks for such a great appetizer recipe! This is a KEEPER!

    • Dorothea Lindquist


      <3 Thank you for this amazing note. I am so happy to know that you enjoyed a little piece of our Thanksgiving on yours! I am thankful for you <3

  2. Lauren Piagari


    I have been making these for years and they never disappoint. They are such a hit, there’s never any cleanup besides an empty plate. The best! Thank you!

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