Ina Garten Sausage Stuffed Mushrooms Recipe
Ina Garten Sausage Stuffed Mushrooms Recipe is an easy, flavorful appetizer. Juicy mushrooms filled with savory sausage, creamy cheese, and fresh herbs make every bite irresistible.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Spoon or small scoop
- Knife
- Cutting board
- Oven mitts
- Skillet
- Wooden spoon or spatula
Ingredients
- Large white mushrooms – 12, stems removed
- Italian sausage – 1 pound, casing removed
- Cream cheese – 1/2 cup, softened
- Parmesan cheese – 1/4 cup, grated
- Breadcrumbs – 1/4 cup
- Garlic – 2 cloves, minced
- Fresh parsley – 2 tablespoons, chopped
- Dried thyme – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Olive oil – 1 tablespoon
Instructions
Prepare Mushrooms
- Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely for the filling and set aside.
Cook Sausage
- Heat olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking into small pieces.
Add Stems and Garlic
- Stir in the chopped mushroom stems and minced garlic. Cook for 2–3 minutes until the mixture is soft and fragrant.
Mix Cheeses and Herbs
- Remove skillet from heat. Stir in cream cheese, Parmesan, parsley, thyme, salt, and pepper until smooth and well combined.
Fill Mushrooms
- Spoon the sausage mixture into each mushroom cap, pressing slightly to hold the filling in place without overstuffing.
Bake Mushrooms
- Place filled mushrooms on a parchment-lined baking sheet. Bake in preheated oven at 375°F for 15–20 minutes until golden and bubbly.
Serve
- Remove from oven and let cool slightly. Transfer to a serving plate and garnish with extra parsley if desired.
Notes
- Use sweet or spicy Italian sausage according to your preference
- Brush mushroom caps with olive oil to prevent sogginess
- Make filling a day ahead for convenience
- Garnish with extra parsley before serving