Day 3 of 8 days, 8 ingredients is officially here! This recipe holds a special place in my heart because it reminds me of my grams who is one of the many reasons I love to cook (and feed a lot of people lol). This sausage cheese stuffed mushroom recipe is hers. And every year around the holidays she would make these. If we were having a party, having friends over, or just wanted a light lunch, she’d whip these up. The smell of sausage, garlic, and onions, cooking will forever remind me of her making this on the stove.
The best thing about this recipe is it’s simplicity. It’s been around for decades in our family, it doesn’t have many ingredients, but it has lots of flavor! This small batch of filling goes a long way too! I usually use half the filling and freeze the other half for when I’m in the mood for stuffed mushrooms. The hubs doesn’t like mushrooms (his loss) so when I’m craving them, I simply pull out my bag of filling from the freezer and make myself a little batch. Yum! These can be appetizers for parties or a man course. I used both a pack of stuffer mushrooms and two packs of the smaller white mushrooms below just so you could see the difference! This is super easy if you use a food processor. All the veggies in the processor, then add to the cooked sausage. Easy! But don’t take my word for it, let’s start cooking!
- 2 large packs of stuffer mushrooms (the large white mushrooms from the club stores) or 4 smaller packs of white mushrooms (the ones you get from the grocery store), de-stemmed and save about a third of the stems for filling. Finely chop them or put them in the food processor.
- 1 – 16oz tube of sausage (Grandma always made this with Jimmy Dean and I haven’t strayed but we like original, sage, or spicy flavors depending on preference)
- 4 cloves of garlic, minced or food processed
- 1/2 of a sweet onion, chopped finely or food processed
- 1 – 8 oz block of cream cheese
- 1/4 cup of fresh parsley, finely chopped or food processed + save a few sprigs for granish
- 1 & 1/2 cup of shredded parmesan cheese, half for filling, half for topping mushrooms
- Salt and ground black pepper to taste
Preheat oven to 350°. Wash and de-stem mushrooms. Save about a third of the stems. Line two baking sheets with parchment paper and place cooling racks on top of parchment. On cooling racks place mushrooms stem side up. We do this because mushrooms lose a lot of liquid in cooking and instead of these sitting in mushroom water when you pull them out of the oven, everything will go onto the parchment paper and your mushrooms will stay nice and dry and delicious! In a food processor (if you don’t have a food processor everything gets very finely chopped), add mushroom stems, garlic, onion, and parsley. Pulse until finely chopped. In a large pan, heat to medium-high heat. Place sausage in pan and break up and brown. Once cooked through add veggie mixture to pan and cook until onions are translucent. Add cream cheese and parmesan. Mix until well combined and everything has melted. Now it’s time to stuff the mushrooms! Take a spoon and drop spoonfuls in mushrooms (the holes where the stems used to be). Once you’ve filled all your mushrooms, sprinkle with the remaining parmesan cheese. Place in oven and cook for 20 minutes or until cheese has begun to turn golden brown. Remove from oven, sprinkle with chopped up parsley and serve immediately. Enjoy!