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Sausage Stuffed Mushrooms | Jennifer Cooks
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5 from 1 vote

Author: Jennifer Locklin


  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup heavy cream
  • 8 ounces fluid Cream Cheese
  • 1 cup Parmesan Cheese Grated


  • 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.