Sausage Stuffed Mushrooms
Savory and herby, these sausage stuffed mushrooms make the ultimate appetizer for any gathering. Made with marinated mushrooms and filled with a creamy, sausage and mascarpone filling, this easy stuffed mushroom recipe will be requested again and again.
I have always been very lukewarm about stuffed mushrooms. I mean, I’d eat them if they were served somewhere, and have had some better-than-average stuffed mushrooms, but I’ve never gotten EXCITED about them… until these babies showed up in my kitchen.
A number of years ago, my mom brought these as an appetizer on Thanksgiving, and they were absolutely DEVOURED. Sure, the Thanksgiving meal was great, but everyone and I mean everyone, was talking about the sausage stuffed mushrooms. These are a cut above the rest, and anytime my mom has shown up with them since then, there’s a chorus of “oooooh she brought those stuffed mushrooms!”
No question, you need these in your life.
Ingredients You’ll Need
- Mushrooms: I used extra-large white mushrooms to make the mushroomn caps that hold in all of the savory sausage stuffing.
- Olive Oil: Used to cook the sausage and marinate the mushrooms.
- Marsala Wine: For marinating the mushrooms.
- Italian Sausage: Such great flavor, plus a perfect pairing with mushrooms (sausage and mushroom pizza, anyone?!)
- Seasonings galore : We have scallions, garlic, salt, pepper, and parsley to make these totally addicting.
- Panko: Helps bind the filling together without overpowering flavor or a heavy texture.
- Cheese: The mascarpone gives the filling a creamy texture plus a wonderful flavor and a heafty dose of Parmesan makes these simply irresistable.
Ingredient Substitution Tips
- If you need to omit the Marsala wine, you can do so without any substitutions (just stick with the olive oil).
- For a different flavor or more kick, you can substitute mild or hot Italian sausage.
- If you cannot get Panko bread crumbs, substitute plain bread crumbs, not Italian seasoned.
- You can substitute cream cheese for the mascarpone cheese.
- I used “large, gourmet stuffing mushrooms” that I purchased at my regular supermarket for these. If you use smaller button mushrooms, you will get many more from this recipe. Depending on the size and number of mushrooms, you may need to use a second pan.
Mushroom Selection and Care
Having the best mushrooms is the first step to making these deliciously addictive stuffed mushrooms. When you are selecting mushrooms at the grocery store, here are just a few things to keep in mind:
- Pick firm, fresh, and smooth appearing mushrooms.
- They should be evenly colored.
- Dry but not dried out (no shriveled edges).
- Avoid slimy looking mushrooms or ones with soft brown spots.
No white button mushrooms at the store? Swap them out for baby bella mushrooms (also labeled cremini mushrooms).
How to Wash and Trim the Mushrooms
There are two ways you can go about preparing your mushrooms to stuff.
- Brush the mushrooms with a soft mushroom brush, then wipe the tops with a clean damp kitchen towel.
- Brush excess dirt off the tops of the mushrooms, rinse under cold water, pat dry with paper towels.
It’s important to note if you rinse the mushrooms with water be sure not to soak them. They will absorb the moisture and won’t brown during the cooking process.
Once the mushrooms have been washed they are ready to be trimmed for stuffing.
- Slice off the end tip of the stalk and discard.
- Then, gently twist off the stem and set aside to chop later.
- Using a small spoon, gently scrape out the gills under the top off the mushroom.
- Discard removed gills and repeat with remaining mushrooms.
How to Make Sausage Stuffed Mushrooms
- Prepare the oven: Preheat the oven to 325°F.
- Trim the mushroom (#1) stems (see tips above for how to clean and trim the mushrooms) and chop them finely. Set aside.
- Marinate the mushrooms: Place the mushroom caps in a shallow bowl and toss with olive oil and marsala. Set aside.
- Cook the sausage (#2): Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently until it’s completely browned.
- Add mushroom stems: Stir in the chopped mushroom stems and cook for 3 more minutes.
- Cook in the flavor: Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- Add the panko crumbs, stirring to combine with the other inredients.
- Stir in mascarpone (#3): Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.
- Remove from heat (#4-#5): Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
- Stuff the mushroom caps: Fill each mushroom generously with the sausage mixture.
- Place in baking dish (#6): Arrange the mushrooms in a baking dish large enough to hold them in a snug, single layer.
- Bake for 50 minutes, until the stuffing is browning and crusty.
Stuffed Mushroom FAQs
Soggy stuffed mushrooms can easily be avoided by not soaking the mushroom caps in water to wash them.
You do not need to pre-cook the mushrooms before stuffing them in this sausage-stuffed mushroom recipe.
Try not to let this stuffed mushroom appetizer sit out at room temperature for longer than 2 hours. At 2 hours bacteria begins to grow and can cause food-related illnesses.
Storing and Making Ahead
There are a few different ways to prep these stuffed mushrooms in advance and save time the day you plan to serve them.
- Making Ahead (Separately): Clean the caps and cook the filling up to one day in advance and store separately, covered, in the refrigerator.
- Making Ahead (Stuffed): Keep the unbaked, fully stuffed mushrooms in an air-tight container for up to 1 day before baking.
- Left-Over Mushrooms: Sausage stuffed mushrooms keep for up to 3 days in the refrigerator in an air-tight container.
If You Like These Sausage Stuffed Mushrooms, Try This Next:
- Sausage Cheddar Bites
- Caramelized Mushroom, Onion, and Gruyere Tartlets
- Sausage Cheddar Biscuits
- Mrs. Waterman’s Stuffed Mushrooms
Marinated mushrooms are bursting with a creamy sausage filling made from mascarpone cheese, bread crumbs, and an assortment of spices in this easy holiday appetizer! Savory, filling, and perfectly creamy these sausage-stuffed mushrooms won’t last long!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Sausage Stuffed Mushrooms
- 16 ounces extra-large white mushrooms, caps and stems separated
- 5 tablespoons olive oil, divided
- 2½ tablespoons Marsala wine
- ¾ pound sweet Italian sausage
- ¾ cup minced scallions, white and green parts (6 scallions)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup panko bread crumbs
- 5 ounces mascarpone cheese
- ⅓ cup grated Parmesan cheese
- 2½ tablespoons minced fresh parsley
- Preheat the oven to 325 degrees F.
- Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.
- Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.
- Mushrooms: I used “large, gourmet stuffing mushrooms” that I purchased at my regular supermarket for these. If you use smaller button mushrooms, you will get many more from this recipe. Depending on the size and number of mushrooms, you may need to use a second pan. See the post above for tips on cleaning and trimming.
- Marsala Wine: If you need to omit the Marsala wine, you can do so without any substitutions (just stick with the olive oil).
- Sausage: For a different flavor or more kick, you can substitute mild or hot Italian sausage.
- Breadcrumbs: If you cannot get Panko bread crumbs, substitute plain bread crumbs, not Italian seasoned.
- Mascarpone: You can substitute cream cheese for the mascarpone cheese.
- Make-Ahead: You can clean the caps and cook the filling up to one day in advance and store separately, covered, in the refrigerator. You can also completely assemble these, cover with plastic wrap, and refrigerate for up to one day before baking. Simply remove the plastic wrap and bake as directed.
- Storing: Leftover stuffed mushrooms can be kept in an airtight container in the refrigerator for up to 3 days.
- Recipe adapted from Barefoot Contessa
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Thank you sooo much for all of your wonderful recipes. I appreciate them very much and hope to start using them soon!!
We made these last night to go with our Christmas Roast! I didn’t use the marsala wine (I forgot it, woops) and turned out great anyways! They were a hit and I’ll probably make them again soon. There was too much stuffing for our mushrooms so I also put some in some bell peppers and those were delicious too.
I made these last night they are delicious. It was just for my husband and me, so I am going to freeze the rest and see if they do well.
These sound so delish! I can easily imagine why they were such a hit. Can’t wait to try, pinned!
Any tips on storing Marsala wine? This recipe sounds amazing and I LOVE the combination of mushrooms and Marsala, but am hesitant to buy a whole bottle since I need so little. Can it stay in the fridge forever or has anyone tried freezing it? I would love to have it on hand but dont know wha to do. Thanks! – I will still try this recipe even if I dont have the wine! :)
Should the gills be removed?
This may be a silly question, but how do you get 30 servings out of 16 mushrooms? I wouldn’t cut them in half to serve them, but is that how you figure 30 servings for this recipe?
Also, you would not suggest using Italian flavored Panko breadcrumbs? Just the Plain Panko breadcrumbs?
I would think the 30 servings would be if you used the regular size mushrooms and not the large/jumbo ones like Michelle did :)