Ina Garten Sausage Stuffed Mushrooms Recipe

This Ina Garten Sausage Stuffed Mushrooms Recipe is a rich and savory appetizer, which uses sweet Italian sausage and cream cheese. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Ina Garten Sausage Stuffed Mushrooms Recipe Ingredients

• 16 large white mushrooms, stems removed and wiped clean
• 4 tablespoons olive oil, divided
• 3/4 pound sweet Italian sausage, casings removed
• 1/2 cup minced green onions (scallions)
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 3/4 cup Italian seasoned breadcrumbs
• 5 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

How To Make Ina Garten Sausage Stuffed Mushrooms Recipe

1. Prep the mushrooms: Clean mushrooms and remove stems. Wipe caps with a damp paper towel. Place cavity-side up on a baking sheet and brush with 2 tablespoons olive oil.
2. Cook the sausage filling: In a skillet, cook the sausage in 2 tablespoons olive oil over medium heat until browned. Add green onions and garlic; cook for 2 minutes. Deglaze the pan with white wine and let reduce for 2–3 minutes.
3. Mix the filling: Transfer sausage mixture to a bowl. Stir in breadcrumbs, cream cheese, Parmesan, parsley, salt, and pepper. Mix until fully combined.
4. Stuff the mushrooms: Generously spoon the filling into each mushroom cap. Drizzle the remaining olive oil lightly over the tops.
5. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops are golden and bubbling.
6. Serve warm: Arrange on a platter and garnish with extra parsley, if desired.

Recipe Tips

• Can I make these ahead of time?
  Yes, prepare and stuff the mushrooms ahead, then refrigerate. Bake just before serving.
• Can I use another type of sausage?
  Yes, try hot Italian sausage or even turkey sausage for a leaner option.
• What mushrooms work best?
  White or cremini mushrooms are ideal for this recipe.
• Can I freeze stuffed mushrooms?
  It’s best to freeze them before baking. Thaw in the fridge and bake when ready.
• How do I keep them from getting soggy?
  Don’t over-oil, and bake on a rack or parchment-lined sheet to allow moisture to escape.

What To Serve With Stuffed Mushrooms

These savory bites are perfect for parties and holiday spreads:

• Charcuterie board
• Garlic bread or crostini
• Fresh green salad
• Roasted vegetable platter
• Sparkling wine or a crisp white

How To Store Stuffed Mushrooms

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven for 10–15 minutes or until heated through.

Freeze: Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to cook time.

Stuffed Mushrooms Nutrition Facts

• Calories: ~270 kcal
• Protein: ~10g
• Fat: ~20g
• Carbohydrates: ~10g
• Fiber: ~1g
• Sodium: ~400mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute cream cheese?
Yes, goat cheese or ricotta can work as alternatives, but texture and flavor will vary.

How many mushrooms per person?
Plan for about 2–3 stuffed mushrooms per guest as an appetizer.

What wine pairs well with these?
Try a dry white wine like Sauvignon Blanc or Chardonnay.

Can I skip the breadcrumbs?
Yes, but the filling may be looser. You can substitute with crushed crackers or almond flour.

How do I make these vegetarian?
Omit sausage and use sautéed mushrooms or spinach as the base of the filling.

Try More Recipes:

• Ina Garten Smoked Salmon Dip Recipe
• Ina Garten Pan Fried Onion Dip Recipe
• Ina Garten French Onion Dip Recipe