Sausage And Cream Cheese Stuffed Mushrooms Recipe - Mashed (2024)

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Catherine Brookes/Mashed

ByCatherine BrookesandMashed Staff/Updated: Sept. 14, 2021 8:19 am EST

If you are a fan of mushrooms and are looking for a recipe that gives them flavor, then you need to try our sausage and cream cheese stuffed mushrooms recipe from developer Catherine Brookes from Blue Sky Eating. She told Mashed that the combination of flavors in this recipe is tasty, adding that this dish is so versatile, you can have it for breakfast or dinner.

What's not to love about mushrooms? They are one of the most nutritious foods you can eat. They are low in calories but high in healthy minerals including beta glucan, copper, and potassium. Not only that, but they are an antioxidant, which can help your body fight off diseases such as heart disease and cancer. Mushrooms also have the B vitamins niacin, pantothenic acid, and riboflavin. These vitamins are known to help keep your skin looking good as well as helping your digestive system, per Healthline.

You can have this dish ready to eat in less than an hour, so what are you waiting for?

Catherine Brookes/Mashed

Along with the mushrooms, you will need Italian sausage, which brings a lot of flavor to this dish. Cream cheese adds a buttery texture and a slight tang to the stuffing, while the cheddar cheese gives it a sharp taste. You will only need a few more ingredients, which include raw garlic for a slight spicy kick and onion powder. Don't forget to pick up some parsley.

Catherine Brookes/Mashed

Preheat the oven to 350 F, and place a piece of foil or parchment paper on a baking sheet. While you're waiting for the oven to heat up, the first thing you will need to do is to peel and wash the mushrooms. Remove the stems and chop them into fine pieces, and set aside. Next, you'll want to remove the casings from the sausages. An easy way to do this is to make a small incision in the casing and then carefully peel it away from the sausages.

Catherine Brookes/Mashed

Once you have removed the casings from the sausages, it's time to cook them. The first step to this process is heating some oil in a frying pan. Brookes says that olive, vegetable, or canola oil will all work fine, adding that you should not need more than a tablespoon because sausage tends to release fat as you cook it. Place the sausages into the pan, and break them up into small chunks. Fry them over medium heat until they are no longer pink.

Catherine Brookes/Mashed

Once the sausage is cooked, it is time to add the chopped mushroom stems, garlic, parsley, and onion powder to the pan. Stirring thoroughly and frequently, cook the mixture over medium heat for another couple of minutes. This should not take very long — Brookes told Mashed that a good way to know if you have cooked the ingredients long enough is if the mushroom pieces are soft.

Catherine Brookes/Mashed

When you see that the stems have softened, remove the pan from the heat. Add the cream cheese and about half of the cheddar cheese to the mix and stir thoroughly. Once everything is combined, fill each mushroom cup with the mixture. Sprinkle the remaining cheddar cheese over the tops of the stuffed mushrooms. Bake the mushrooms for 30 minutes or until the cheese is golden brown. Sprinkle some extra parsley on top to make these stuffed mushrooms look even more appetizing.

Ingredients

• 18 ounces large white mushrooms
• 14 ounces Italian sausage
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• 1 heaped tablespoon finely chopped fresh parsley
• 6 ounces cream cheese
• ½ cup grated cheddar cheese

Optional Ingredients

• Extra fresh parsley for serving

Directions

1. Peel, wash, and remove the stems from the mushrooms. Save the stems and finely chop them.
2. Preheat the oven to 350 F and line a baking sheet with foil.
3. Remove the casings from the sausages by making a small slice into each sausage and peeling away the casing.
4. Heat a small amount of oil in a large frying pan.
5. Fry the sausage until no longer pink, using your wooden spoon to break it down into small chunks.
6. Add the chopped mushroom stems, garlic, onion powder, and parsley. Cook for another couple of minutes, stirring frequently.
7. Remove the pan from the heat and stir in the cream cheese plus approximately half of the cheddar cheese.
8. Fill each mushroom cup with the sausage-cream cheese mixture.
9. Sprinkle the remaining cheddar cheese over the top of the stuffed mushrooms.
10. Bake for 30 minutes or until the cheese on top is golden brown.
11. Garnish with extra chopped fresh parsley if desired. Serve and enjoy.