Go Back

Autumn Stuffed Mushrooms

Savory cremini mushrooms stuffed with a rich blend of Italian sausage, sage, toasted walnuts, and three cheeses, then baked to perfection.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Autumn
Calories: 315

Ingredients
  

For the Mushrooms
  • 24 oz cremini mushrooms about 20-24, stems removed and reserved
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Stuffing
  • 0.5 lb sweet Italian sausage casings removed
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 0.33 cup walnuts finely chopped and toasted
  • 4 oz cream cheese softened
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup Parmesan cheese freshly grated
  • 0.25 cup fresh sage finely chopped
  • 0.5 tsp smoked paprika
  • 1 cup mozzarella cheese shredded, divided

Equipment

  • Large Baking Sheet
  • Large skillet
  • Mixing bowls
  • Measuring Cups/Spoons

Method
 

  1. Preheat oven to 375°F (190°C). Clean mushrooms, remove stems (set aside), and toss caps with olive oil, salt, and pepper. Bake caps alone for 10-12 minutes to release liquid. Drain liquid and let caps cool.
  2. While caps bake, brown sausage in a skillet over medium heat, breaking it up. Cook for 5-7 minutes. Remove sausage with a slotted spoon.
  3. In the same skillet with 1 tbsp drippings, sauté onion for 3-4 mins. Add chopped mushroom stems and cook 5 mins until soft. Add garlic and cook 1 min more.
  4. Remove skillet from heat. Add cooked sausage, walnuts, cream cheese, Panko, Parmesan, sage, smoked paprika, and 1/2 cup mozzarella. Mix until fully combined.
  5. Generously stuff the mixture into the par-baked mushroom caps, mounding it slightly. Top with remaining 1/2 cup mozzarella.
  6. Bake for 18-20 minutes until mushrooms are tender and cheese is melted, bubbly, and golden.
  7. Let cool for 5 minutes. Drizzle with balsamic glaze and garnish with fresh herbs before serving warm.

Notes

Do not skip pre-baking the mushroom caps, as this prevents a watery final dish. To make ahead, assemble completely, cover, and refrigerate for up to 24 hours before baking.