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Home » Sausage Stuffed Mushrooms

By Jennifer 4 Comments

Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms | Jennifer CooksI'm so excited about this post today. Not only are these Sausage Stuffed Mushrooms one of my all time favorite starters, I actually made a speedy video of the simple process of making them!

If you've had stuffed mushrooms before but haven't been impressed, I want you to try these. I think you'll be amazed at flavorful combination of breakfast sausage, spinach, garlic and parmesan cheese. The cream cheese and heavy cream give them an obvious creaminess that make these taste like they came from a fine restaurant and just melt in your mouth.

Sausage Stuffed Mushrooms | Jennifer CooksYou can serve these mushrooms as an appetizer, or eat several of them as a meal. You can also use this same recipe to stuff Portobello mushrooms for an entree-size serving.  Scroll to the bottom to see the quick video, and please share on your favorite social media sites!  I hope you enjoy!

 
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Sausage Stuffed Mushrooms | Jennifer Cooks

Sausage Stuffed Mushrooms

5 from 1 vote
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • 20-30 Cremini or White Button Mushrooms
  • 1 pounds Regular Breakfast Sausage
  • 4 green onions chopped
  • 4 cups baby spinach
  • 2 cloves Garlic Finely Minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon nutmeg
  • ½ cup heavy cream
  • 8 ounces fluid Cream Cheese
  • 1 cup Parmesan Cheese Grated
Get Recipe Ingredients

Instructions

  • Brown and crumble sausage. Set aside to cool.
  • Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
  • Add in chopped garlic and sauté for 1 minute.
  • Stir in spinach a handful at a time and sauté until wilted.
  • Add salt, pepper and nutmeg, stir to combine.
  • Stir in heavy cream, then cream cheese.
  • Break up cream cheese with a wooden spoon and stir until thoroughly combined.
  • Set mixture aside to cool.
  • When mixture is lukewarm, stir in parmesan cheese; set aside
  • Gently remove stems from mushrooms; set aside.
  • Lightly oil a baking dish and place mushroom caps inside, to fit snuggly.
  • Using a small cookie scoop, fill the caps with a generous amount of sausage filling.
  • Bake at 400• for 20 to 25 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Appetizers Tagged With: appetizer, finger foods, mushroom caps, mushrooms, starter

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Anna @ Anna Can Do It! says

    May 7, 2016 at 2:47 pm

    5 stars
    Oh how I love stuffed mushrooms! It’s a great recipe and your pics are mouth-watering! I’ll try this out as soon as possible! :)) – Love, Anna

    Reply
    • Jennifer says

      May 8, 2016 at 9:39 am

      Thanks Anna! They are wonderful! I hope you enjoy.

      Reply

Trackbacks

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    September 25, 2019 at 4:13 pm

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  2. Warm Skillet Bean Dip | Jennifer Cooks says:
    October 14, 2019 at 7:37 am

    […] Sausage Stuffed Mushrooms […]

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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