Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table! My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!
The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!
COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator. The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!
Main Supplies Needed:
- Paper Towels
- A Cheese Grater
- A Large Bowl
- Knife + Cutting Board
- A Baking Sheet
- Aluminum Foil
Servings: 15 Mushrooms
Ingredients:
MUSHROOMS
- 15 Large** Baby Bella Mushrooms, stems removed
FILLING
- 1/4 Cup Shredded Asiago
- 1/2 Cup Shredded Gruyere
- 2 Tablespoons Finely Grated Parmesan
- 1/2 Cup Panko Breadcrumbs
- 4 Tsp Fresh Finely Chopped Tarragon
- 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
- 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
- 2 Garlic Cloves, crushed
- Black Pepper, to taste
- 1/2 Tsp Red Pepper Flakes
TO SERVE
- Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
- Sea Salt, to taste
**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.
Directions:
PREP
Preheat the oven to 400º
Wash, de-stem, and gently blot the mushrooms dry, setting them aside
Shred/grate the cheeses and place them into a large bowl
Add the breadcrumbs into the bowl
Chop the tarragon and add that into the bowl as well
CREATE THE FILLING
Stir together the cheeses, breadcrumbs, and tarragon
In a pan, heat the 2 tsp of olive oil over medium heat
Add the sausage bits and cook for 5 minutes
Add in the crushed garlic, and cook for one additional minute, stirring frequently
Let the sausage/garlic mixture cool
Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon
Then stir in the red pepper flakes along with a dash of black pepper
Stir in the 1 tsp of olive oil
STUFF THE MUSHROOMS
Line a baking sheet with aluminum foil and place the mushrooms on top
Drizzle each one with olive oil
Disperse the filling evenly inside the mushrooms, densely packing it into each one
Drizzle each one again with olive oil
BAKE
Bake for 18-20 minutes
When ready, they will be sizzling and the topping will have crisped
GARNISH & SERVE
Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan
Serve warm
Add sea salt to taste if desired
Enjoy!
One thought on “3 Cheese Sausage Stuffed Mushrooms”