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…



  • 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


  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! 


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