Q1: Can I make these ahead of time for a party?

Yes, absolutely! This is an ideal make-ahead appetizer. You can fully assemble the unbaked stuffed mushrooms up to a day in advance. When you are ready for your party, you can simply pop them in the oven to bake. You may need to add 5-10 minutes to the total baking time.

Q2: My filling was a little greasy. What happened?

This can happen if your pork sausage is particularly fatty. The best trick is to make sure you use a slotted spoon to remove the cooked sausage from the pan, and if there is a very large amount of rendered fat left in the skillet, you can pour a little bit of it off before you sauté your aromatics.

Q3: Can I use a different kind of sausage?

Yes! This recipe is wonderfully versatile. A mild or a sweet Italian sausage, a classic breakfast sausage, or even a turkey sausage would all be delicious substitutes.

Q4: Can I make these vegetarian?

Of course! To make a delicious vegetarian version, simply omit the sausage. You can create a fantastic filling by increasing the amount of chopped mushroom stems and adding about 1/2 cup of finely chopped walnuts or some buttery breadcrumbs to the mixture for a heartier texture.

Q5: What is the best way to clean mushrooms?

The best way to clean mushrooms is to simply use a damp paper towel or a soft brush to gently wipe away any dirt. It is best to avoid rinsing them under running water, as the porous mushrooms can absorb a lot of water, which can make your final dish a bit soggy.

Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms (An Easy & Cheesy Party Appetizer!)

A classic and savory recipe for Sausage-Stuffed Mushrooms, a perfect hot appetizer for a party or holiday gathering. This dish features white button mushroom caps filled with a rich and flavorful mixture of hot pork sausage, cream cheese, and sharp cheddar. The filling is seasoned with fresh herbs like rosemary and sage, along with sautéed garlic, onions, and the finely chopped mushroom stems, all deglazed with white wine for extra depth of flavor. The stuffed mushrooms are then baked until golden brown and bubbly.

Author: Grace

Ingredients

24 ounces white button mushrooms
1/3 pound hot pork sausage
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
4 cloves garlic, finely minced
1/2 medium onion, finely diced
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 large egg yolk
3/4 cup grated sharp Cheddar cheese
2 tablespoons chopped chives

Instructions

Preheat the oven to 350°F.
Clean the mushrooms and pop out the stems. Finely chop the mushroom stems and set aside.
Crumble the sausage into a hot, dry skillet and cook for 6 to 8 minutes until browned. Remove the sausage to a plate to cool, leaving the rendered fat in the skillet.
In the same skillet, add the rosemary, sage, garlic, and onions. Cook for 2 minutes over medium-low heat.
Pour in the white wine to deglaze the skillet, scraping up any browned bits. Allow the liquid to evaporate for a couple of minutes.
Add the chopped mushroom stems and cook, stirring, for 2 minutes. Season with salt and pepper. Set this mixture aside on a plate to cool.
In a separate bowl, combine the cream cheese and egg yolk. Stir in the Cheddar cheese.
Add the cooled sausage and the cooled mushroom stem mixture to the cheese base and stir everything together.
Arrange the mushroom caps on a baking sheet. Spoon the sausage mixture into the cavity of each mushroom, mounding it over the top.
Bake for 20 to 25 minutes, until the filling is golden brown and the mushrooms are tender.
Sprinkle with fresh chives before serving.

Notes

This is a classic party appetizer that can be assembled ahead of time and baked just before serving.
Using the chopped mushroom stems in the filling is a great no-waste technique that adds extra mushroom flavor.
Deglazing the pan with white wine after cooking the aromatics adds a layer of complexity to the flavor of the filling.
It is important to let the cooked sausage and vegetable mixtures cool before combining them with the cream cheese to prevent the filling from becoming greasy.

Find it online: https://www.eatswithsoul.com/sausage-stuffed-mushrooms/