Easy Cheese & Sausage Stuffed Mushrooms Recipe - perfect for parties!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner and lower in fat

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free and healthier than traditional bread crumbs

Preheat oven to 400°F (204°C).

Clean 12 large mushrooms with a damp paper towel, removing any dirt.

Hollow out the mushrooms by twisting and removing the stems, saving them for later.

Finely dice the mushroom stems to yield about 1 cup.

Transfer the hollowed mushrooms to a baking sheet, placing them upside down.

Bake the hollowed mushrooms at 400°F for about 15 minutes (9-10 minutes for smaller mushrooms).

While mushrooms are baking, prepare the sausage filling by preheating a large frying pan over medium-high heat.

Add a drizzle of avocado oil to the pan and add half a pound of chicken sausage, breaking it apart as it cooks until browned.

Transfer the cooked sausage to a clean bowl and set aside.

In the same pan, add 2 tablespoons of salted butter, 1 finely diced red bell pepper, 2 diced shallots, and the diced mushroom stems. Sauté for 6-8 minutes until tender, seasoning with salt and pepper.

Combine the sautéed mixture with the chicken sausage in the bowl and let it cool.

In a separate bowl, soften 4 ounces of cream cheese, then add 1/2 cup grated smoked gouda, 1/4 cup grated parmesan, 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Mix well.

Add the sausage and vegetable mixture to the cheese mixture and combine thoroughly.

Fill each mushroom cap with the sausage and cheese mixture, pressing down lightly and adding a heaping spoonful on top.

In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter, garlic powder, and fresh parsley until coated.

Sprinkle the breadcrumb mixture over each stuffed mushroom.

Increase oven temperature to 425°F (218°C) and bake for 23-25 minutes until the topping is golden brown.

Allow the mushrooms to cool for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens