Sausage-Stuffed Mushrooms

Since my Eat Your Feelings segment on the Adam Carolla Show fell on the week of Thanksgiving, I wanted to do something that people would want to make for a get-together. Something hearty and savory but without turkey and stuffing in it because I’m pretty sure you got that part covered by now!

I used a recipe by Cafe Delights as a guide but changed a few things.

These are pretty easy to make but can feel a little labor-intensive because there are a few moving parts…

But they’re SO FREAKING WORTH IT.

Ingredients

  • Sausage 
  • 1/2 pound pork sausage
  • 1 1/2 teaspoons of dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1 teaspoon Italian seasoning
  • All Other Ingredients
  • 24 large white mushrooms
  • 1 half large onion, diced
  • 1/4 cup dry white wine
  • 1/2 cup (4 oz) cream cheese
  • 1/2 cup (4 oz) sour cream
  • 3/4 cup grated Parmesan cheese (hand-grate to avoid anti-caking agent in pre-grated cheese)
  • 1 handful of parsley, chopped


Directions

  1. Carefully rinse and dry mushrooms.
  2. Remove the stems carefully and chop up for the stuffing mixture.
  3. Set mushrooms aside.
  4. Preheat oven to 350.
  5. Brown pork sausage with garlic, onion powder, sage, thyme, salt, black pepper, red pepper flakes, and Italian seasoning. Throw in your chopped up mushroom stems and cook down – about 4 minutes.
  6. Fold in the cream cheese and sour cream until everything melts together.
  7. Add Parmesan and parsley  and mix. 
  8. Spoon mixture into each cap and bake for about 20 minutes. 
  9. Add a little more Parmesan and bake for about 15 more minutes.
  10. (If stuffing isn’t golden enough, broil so tops get crispy – check broiler every 20-30 seconds so mushrooms don’t burn!)
  11. Sprinkle a little more parsley on top and serve immediately to what will be VERY happy guests! 

12 Comments

  1. Woohoo! First comment! This was the recipe that made me pull my car over dangerously in the middle of traffic and feverishly scrawl “Grain Free Comfort Food.com… check this out!!”

    Thanks for all the hard work lady friend! Thanks also for the kick ass News-Girly-ness that you bring to the show! Love you!

  2. OMG! Gina Grad is talking to me!! I could figuratively die!

  3. Jeremy Powell

    I’m making these tonight. The stuffing tastes great but what temp should I bake them at? I’m assuming 350. When does the white wine come in? Thanks for creating this site. Trying my hand at NSNG.

  4. Jeremy Powell

    Thanks Gina! My guests and I loved these. They eat like a meal!

  5. Mary E (Mono) Grey

    This was an absolute hit!!! Delicious AF. The only thing I really changed was added more red pepper, as we’re a spicy household – Also, I feel like there was more stuffing than mushrooms… But hey, that’s awesome – because once the wine was opened & the 1/4 c was added to my sausage/mushroom/onion in sauté mode in my Instant Pot, I kiiiinda might have just finished off the bottle, so the extra stuffing in the pot, as I was waiting for the gorgeousness in my oven to finish browning, was perf. I cannot wait to try more of your recipes.

    *Written while tipsy but this doesn’t mean my review is any less valid & true 😁

  6. Hi Gina! This was the first of your recipes that I’ve tried out on the fam and it was a definite winner! My 7-year-old (who is NOT a mushroom fan so instead of using mushroom caps, her filling was served in a little dish), took a bite then closed her eyes and rocked side-to-side in pure food joy as if a beautiful symphony of angels had just wrapped itself around her. No other food has evoked that kind of reaction, so kudos to you and this recipe! She also kept eating when I told her there were mushrooms in with the sausage.

    Just a couple notes/questions: First is regarding the white wine. You leave out instructions for it, so I just omitted it and didn’t miss it at all. Second, there is so much moisture that seeps out of them while they bake; is this normal? Should I be baking them on a wire rack with a drip pan underneath?

    Thank you, Gina!

    • Andrea! Thank you for that lovely, poetic review! And thank you for catching my mistakes! All good leaving the wine out but I will fix immediately on the recipe…and regarding the mushrooms, I’m wondering if you dried them really well before baking? I haven’t had that problem with mine, but I’m kind of a freak making sure they are totally free of moisture before they go in the oven. That being said, a wire rack over a roasting pan is my answer to so many things so I say GO FOR IT!! XOXO, GG

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