These savory sausage-stuffed mushrooms are the perfect appetizer for any holiday party! Every time I make them, every last one is gone!
I was inspired by Ina Garten's Sausage Stuffed Mushroom recipe. My version has leeks, red pepper flakes, cream cheese, and thyme.
How do I keep stuffed mushrooms from getting watery?
My favorite trick for keeping mushrooms from getting watery is to bake them for just 3-5 minutes, hollow side down, before stuffing them. This will help evaporate some of the liquid at the bottom of the mushrooms before you stuff them.
How can I make these stuffed mushrooms ahead of time?
The filling can be made up to 3 days in advance. You could stuff them an hour or two ahead of serving but then wait to bake until right before serving.
I've also finished baking these about 30 minutes before guests arrived. I put them on an oven-safe platter, covered them with foil, and kept them in a 200-degree oven to stay warm. When guests arrived, I simply took them out of the oven, pulled the foil off and served them! They are best warm but it is not worth stressing to get them piping hot!
What should I do with the extra filling?
This recipe does make some extra filling. You could certainly make less (just be sure to not use all the mushroom stems if you do!). The filling is so delicious though, that I love having extras! With the extras you can store them in an airtight container in the refrigerator for up to 3 days and:
- Stuff in large portabello mushrooms and bake for another dinnertime meal
- Mix in with scrambled eggs for breakfast
- Combine it with your favorite tomato sauce and serve with pasta (you could even try it in stuffed shells!)
What else should I serve with these mushrooms?
I love serving these at holiday cocktail parties! They would be great with:
If you make these sausage-stuffed mushrooms, I'd love to know what you think in the comments below!
- 36 whole cremini mushrooms
- 3 tablespoon extra-virgin olive oil divided
- Kosher salt
- ½ cup thinly sliced leeks, white part only cleaned thoroughly
- 1 lb Italian sausage casing removed
- 2 teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 teaspoon finely chopped thyme
- 1 cup panko breadcrumbs
- 8 oz block of cream cheese
- ½ cup grated parmesan
- Preheat the oven to 350 degrees F. Line a large sheet tray with foil.
- Carefully remove the stems from each mushroom. Finely chop the stems and set them aside.
- Use a damp towel to wipe the mushrooms clean. Place the mushrooms hollow side down on the prepared sheet tray. Drizzle the mushrooms with 2 tbsp. of olive oil and a pinch of salt. Gently rub the oil over the mushrooms. Place them in the oven for 3-5 minutes, or until the olive oil has evaporated and just before they begin to brown.
- Meanwhile, make the filling. Heat a large skillet on medium heat and add a tbsp. of olive oil. Add the leeks and a pinch of salt. Saute until softened but not colored, about 5 minutes. Add the sausage and break it up with a wooden spoon into crumbles. Cook until lightly browned on the outside and almost fully cooked on the inside, about 5 minutes. Add the chopped mushroom stems and saute for another 3-5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and thyme and cook until fragrant, about 1 more minute. Add the panko and cook until just beginning to turn golden brown, about 2 minutes. Add the cream cheese and stir constantly until fully combined with the sausage mixture. Turn off the heat and stir in the parmesan. Taste the filling, adding more salt as needed.
- Turn the mushrooms over so that the hollow side is facing up. Stuff each mushroom with a small spoonful of the sausage mixture, gently patting down to make sure they are fully stuffed (it's okay if they are a slighly piled high!). Note: you will have extra filling, see above for ideas on how to use it.
- Place the stuffed mushrooms back in the oven and bake until the tops are golden brown, about 30 minutes. Serve immediately.
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