Stuffed Mushrooms

Stuffed Mushrooms

Course Snack
Cuisine American
Keyword Appetizer, Gluten Free
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes


  • 12 fresh baby bella mushrooms
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 hot italian sausage links casing removed
  • 1 tbsp garlic minced
  • 8 oz cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder


  • Preheat oven to 350 degrees
  • Clean mushrooms with a damp paper towel and carefully break off the stems, discarding the tough bottom end of the stem. Dice remaining portion of mushroom stems
  • Line a baking sheet with parchment paper and place cleaned mushroom on baking sheet, cavity side up
  • Heat oil in a large skillet over medium heat. Add chopped mushroom stems to the skillet and saute for 3 minutes or until the mushrooms have begun to release their moisture. Add diced onions and italian sausage and cook until the sausage is no longer pink. Add garlic saute for 2 minutes more
  • Add cream cheese, parmesan, black pepper and onion powder to the meat mixture, stir to combine. Set aside until cool to the touch, about 15 minutes
  • Using a spoon, fill each mushroom cap with a generous amount of sausage/cheese filling
  • Bake for 20-25 minutes in the preheated oven, or until the mushrooms are piping hot
Stuffed Mushrooms
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