This recipe was first brought into our home as an impulsive recipe to use up some leftover sausage and a lonely block of cheddar. However, as the delicious smell of sausage and garlic filled the kitchen, and those golden mushroom caps came out of the oven, we quickly turned this into a weekly family tradition. These ‘Sausage & Cheddar Stuffed Mushrooms’ are super filling, easy to make and show that you don’t need to have a fully stocked pantry to make something special. This would be a lovely starter to serve at parties or even a surprisingly filling main meal.
The first time I tried making stuffed mushrooms I didn’t sautée the stems with the sausage. Big mistake! As they were raw, they released a lot of moisture when cooking causing the filling to be quite wet and the mushrooms didn’t look very appealing. Now, I always sautée them for a short amount of time to intensify their flavour.
Sausage & Cheddar stuffed mushrooms
Tender mushrooms cradling a rich blend of savory sausage and sharp cheddar, baked to golden perfection.
Ingredients
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- 16-20 medium cremini or button mushrooms
- 16-20 medium cremini or button mushrooms
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- 1 lb ground breakfast sausage (or Italian sausage, mild or hot)
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- 4 oz cream cheese, softened
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- 1 cup shredded sharp cheddar cheese, plus more for topping
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- ½ teaspoon garlic powder
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- Salt and freshly ground black pepper to taste
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- Fresh parsley, chopped, for garnish (optional)
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Necessary Utensils & Equipment
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- Large baking sheet
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- Parchment paper (optional, for easy cleanup)
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- Large mixing bowl
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- Spatula or wooden spoon
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- Measuring cups and spoons
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- Small spoon for stuffing
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Instructions
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- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
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- Carefully clean your mushrooms. Gently remove the stems from the mushroom caps. Finely chop about half of the mushroom stems and set aside; discard the remaining stems.
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- In a large skillet over medium heat, cook the ground sausage, breaking it up with a spatula as it browns. Once cooked through, drain any excess grease.
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- Add the finely chopped mushroom stems to the skillet with the cooked sausage. Sauté for 3-5 minutes, until the mushroom stems soften. Remove the skillet from the heat.
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- Transfer the sausage and mushroom stem mixture to a large mixing bowl. Add the softened cream cheese, 1 cup of shredded cheddar cheese, and garlic powder. Season with salt and pepper.
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- Mix everything together thoroughly until well combined.
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- Spoon the sausage and cheese mixture into each mushroom cap, mounding it slightly. Arrange the stuffed mushrooms on your prepared baking sheet.
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- Bake for 15-20 minutes, or until the mushroom caps are tender and the filling is heated through and lightly golden.
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- If desired, sprinkle a little extra shredded cheddar cheese on top of each mushroom during the last 5 minutes of baking for an extra cheesy crust.
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- Garnish with fresh chopped parsley, if using, and serve warm.
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Expert Tips for Perfectly Stuffed Mushrooms
Choosing and Preparing Your Mushrooms
Selecting the correct mushroom is very important when considering the taste and texture of the final product. My personal preference is cremini mushrooms, commonly known as baby bellas. Creminis have more earthy taste compared to the white button mushrooms and retain their shape very well while baking. You can also use white button mushrooms in case you want less intense taste. When selecting them in the supermarket, choose caps of the same approximate size so that they could cook equally well and have uniform appearance on your plate. Just gently wipe them with moistened paper towel but don’t rinse because they tend to soak too much moisture, which may result in an overly wet final product.
The slight sound of sautéed stems of the mushrooms in the hot pan means that they are ready to become part of your filling.
Ingredient Swaps & Different Variations
One of the best things about this recipe is its incredible adaptability! You absolutely shouldn’t be afraid to make it your own based on what you have or what you’re craving.
- Different Cheeses: Feel free to swap out or add to the cheddar. Provolone, Monterey Jack, a mild mozzarella, or even a spicy pepper jack can bring new dimensions to the flavor. A sprinkle of Parmesan on top during the last few minutes of baking creates a lovely crispy crust.
- Sausage Options: While classic breakfast sausage offers a wonderful savory and slightly sweet profile, hot Italian sausage will give these mushrooms a delightful kick. For a lighter take, ground turkey or chicken can be substituted, but remember to season them generously to compensate for less natural fat and flavor.
- Herbs and Spices: Fresh herbs add a vibrant touch. A pinch of dried thyme or oregano mixed into the filling is lovely, and fresh rosemary or sage pairs beautifully, especially with Italian sausage. For a smoky flavor, a tiny dash of smoked paprika works wonders.
- Hidden Veggies: Want to add more goodness? Finely diced onions, bell peppers, or even fresh spinach can be sautéed with your sausage. If using spinach, make sure to squeeze out all excess water after cooking to avoid a watery filling.
Troubleshooting Common Issues
Pro Tip: For extra tender mushroom caps and a slightly quicker overall cook time, you can pre-roast the empty mushroom caps for about 5-7 minutes before stuffing them. This step helps release some of their natural moisture and creates a more structured “cup” for your delicious filling.
- Mushrooms Turning Watery: This usually happens if mushrooms are soaked in water during cleaning or if the finely chopped stems aren’t sautéed enough. Always wipe your mushrooms clean with a damp cloth, and don’t skip sautéing those stems!
- Filling Not Staying in Place: This is often a sign of overstuffing. Aim for a gentle, rounded mound rather than a towering pile. If the filling is too loose, try adding a tablespoon of breadcrumbs to absorb extra moisture and help bind it.
- Uneven Cooking: Make sure your mushrooms are roughly the same size, as mentioned in the choosing tips. Also, arrange them on the baking sheet with a little space between each one to allow for even heat circulation.
Making Ahead and Storage
These stuffed mushrooms are great for meal prep! Once cooked up to the point where you’d usually place into the oven, lay them onto a baking tray and pop under cling film. Place into the fridge and cook as normal adding a few extra minutes to the cooking time.
Any leftover cooked mushrooms can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, it’s best to place in a preheated oven at 350F/175C for around 10-15 minutes. The mushrooms should be hot through and the cheese melted. If using a microwave, they can sometimes become a little rubbery so it’s better to cook in the oven.
Are you ready to cook up some super easy and delicious sausages and cheddar stuffed mushrooms? What is your go-to easy appetiser that always gets great feedback?
