Sausage Stuffed Mushrooms

Mushrooms are like a blank canvas.  You can pretty much stuff them with anything that tastes good together and then cook them in the oven or on the grill and wind up with a delicious appetizer (or main course if you are stuffing a portabella mushroom).  Let’s face it, stuffing stuff is kind of fun.   Especially when you are stuffing your face.  With deliciousness.   Anyways, back to the mushrooms.   Not everyone likes mushrooms.  I think it’s more of a texture thing, since the flavor is really earthy.  That’s why I like to make sure I have a crunchy topping on my stuffed mushrooms.

Start by removing the stems on your mushrooms.  You can buy “stuffing mushrooms” which just means they are larger with a little more room to stuff.  I think it’s marketing genius.

Lay the mushrooms on an aluminum foil lined baking tray.  Chop mushroom stems and set aside.


Meanwhile, make your stuffing.  Start by browning your sausage in a frying pan with a little olive oil.


Add your chopped mushroom stems and garlic and season with salt and pepper.  Saute for another 5-6 minutes.  Remove from heat and let cool slightly.


In a medium bowl, combine sausage, cream cheese, dried cranberries, and green onions.


Mix well.


Stuff into your mushroom caps – about a rounded teaspoon of filling in each.


In a medium frying pan add butter and bread crumbs.  Cook over medium heat until the bread crumbs are brown and crunchy.


Spoon over the mushroom caps.


Bake in a 375 degree oven for about 25 minutes.


Let cool slightly.  Serve and enjoy!


12 large stuffing mushrooms
8 oz breakfast sausage
2 Tablespoons olive oil
2 cloves garlic
salt and pepper (to taste)
4 oz cream cheese
1/2 cup dried cranberries
3 green onions, diced
2 Tablespoons salted butter
1/2 cup panko bread crumbs

Remove mushroom stems from mushroom caps.  Lay mushroom caps on an aluminum foil lined baking sheet.  Chop mushroom stems and set aside.  In a medium frying pan over medium heat, brown and crumble the breakfast sausage in the olive oil.  Add chopped mushroom stems, garlic, salt and pepper and saute for another 5-6 minutes.  Remove from heat and let cool slightly.  In a medium bowl, add sausage mixture, cream cheese, cranberries and green onions.  Mix well.  Spoon a rounded teaspoon into each mushroom cap (don’t over-fill).   Then, in a medium frying pan, cook bread crumbs in butter until brown and crispy.  Sprinkle over the top of each mushroom cap.  Bake in a 375 degree oven for about 25 minutes (or until mushrooms are cooked).  Let cool slightly. Serve and enjoy!