Sausage Stuffed Mushrooms

Recently I was thinking about what to put on my Thanksgiving menu, and although I love the traditional side dishes, I wanted to mix it up. I spend the afternoon looking through cookbooks until I spotted this recipe from Ina Garten. These mushrooms looked incredible and the filling had all my favorite things- sausage, cheese and herbs. I thought these would be great because you can make the filling ahead of time, stuff the mushrooms, and then bake them when the guests arrive without having a mess. Y’all, let me tell you- these ended up being my favorite dish of the night! These mushrooms took less than 30 minutes to make and were packed with flavor! You pop one in your mouth and you can’t stop- they are addicting! Thanks Ina for helping me with Thanksgiving- I now know what will be a staple on my menu every year!







Sausage Stuffed Mushrooms

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h


  • 16 oz baby bella mushrooms, or white button mushrooms
  • ¾ lb Italian sausage
  • 2 tbsp. dry white wine, I used pinot grigio
  • 6 scallions, white and green parts, finely chopped
  • 2 garlic cloves, minced
  • 2/3 c panko breadcrumbs
  • 5 oz mascarpone cheese
  • 1/3 c parmesan


  1. Preheat the oven to 325 degrees,
  2. Remove the caps from the mushrooms. Set aside.
  3. In a bowl, combine the mushroom caps with the wine and 2 tablespoons of olive oil. Season with salt and pepper and toss.
  4. Chop the mushroom stems into small pieces.
  5. In a medium sauté pan, sauté the sausage over medium/high heat. You may need to add a little bit of olive oil to the pan. Cook the sausage until it is completely browned and there is no pink showing.
  6. When the sausage is finished cooking, add in the chopped mushroom stems. Saute the stems until tender, about 5 minutes.
  7. Add the garlic and scallions to the pan and sauté for another 5 minutes.
  8. Next, add the panko breadcrumbs to the pan. Stir to combine then add the mascarpone. Mix the cheese in with the rest of the filling until it is smooth and creamy.
  9. Off the heat, add in the parmesan. Mix the filling to combine.
  10. Taste the filling and season with salt and pepper.
  11. Place the mushroom caps in the bottom of a baking dish in an even layer and fill with the stuffing.
  12. Bake the mushrooms for 45-50 minutes or until the top of the filling is browned and crispy.
  13. Serve warm and enjoy!

xo, Rachel

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