Sandra Ina Garten Sausage Stuffed Mushrooms Recipe is a savoury Italian-inspired appetizer featuring large white mushrooms and sweet Italian sausage. These oven-baked bites combine creamy mascarpone-style textures with sharp parmesan, fresh parsley, and golden breadcrumbs for a hearty party snack.
This is one of those recipes that looks harder than it is. The whole thing comes down to the mushroom prep. The first time I made this, I washed the mushrooms under a running tap and they turned into a watery mess in the oven. Now I always wipe them with a damp piece of kitchen roll. If you let them soak up water, the filling slides right out because the caps weep too much moisture whilst baking.
The white wine is doing more work than you’d think in the sausage mixture. Without it, the filling feels heavy and the fat from the sausage dominates the flavour. It’s the one thing that cuts through the rich cream cheese and parmesan. I served these at a garden party last summer and they were the first tray to come back empty.
Ina Garten Sausage Stuffed Mushrooms Recipe Ingredients
- 16 large white mushrooms
- 4 tbsp olive oil
- 350g (12oz) sweet Italian sausage, casings removed
- 50g (2oz) spring onions, minced
- 2 garlic cloves, minced
- 80ml (3fl oz) dry white wine
- 85g (3oz) Italian seasoned breadcrumbs
- 140g (5oz) cream cheese, softened
- 50g (2oz) parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
How To Make Ina Garten Sausage Stuffed Mushrooms Recipe
- Prep the mushrooms: Remove the stems from the mushrooms and wipe the caps clean with a damp piece of kitchen roll. Place the caps cavity-side up on a baking tin and brush them with 2 tablespoons of olive oil.
- Cook the sausage filling: Heat the remaining olive oil in a skillet over medium heat and cook the sausage meat until it is browned all over. Add the spring onions and garlic and cook for 2 minutes until they are soft. Pour in the white wine and scrape up any browned bits from the bottom of the pan until the liquid has simmered down by half.
- Mix the filling: Transfer the warm sausage meat to a large bowl and add the breadcrumbs, cream cheese, parmesan, and parsley. Season with the salt and pepper then stir everything together until the cheese has melted into a thick paste.
- Stuff the mushrooms: Use a small spoon to heap the filling into each mushroom cap, pressing it down slightly so it stays put. Drizzle the tops with a little extra olive oil if they look dry.
- Bake: Heat the oven to 190°C (375°F/Gas Mark 5) and bake the mushrooms for 25 to 30 minutes. Take them out when the stuffing is bubbling and the breadcrumbs are dark golden brown.
- Serve warm: Move the mushrooms to a serving platter and scatter over some fresh parsley. Serve them immediately whilst the centres are still hot.
Recipe Tips
- Wipe do not wash. Mushrooms act like sponges and will release grey liquid if they are submerged in water. Use a damp cloth to remove any dirt from the skins instead.
- Choose uniform sizes. Buy mushrooms that are roughly the same diameter so they all cook through at the same rate.
- Let the wine reduce. Make sure the wine has almost disappeared in the pan before adding it to the bowl. Excess liquid will make the breadcrumbs soggy and the filling loose.
- Use full-fat cheese. Low-fat cream cheese has a higher water content and won’t hold the sausage meat together as effectively during the bake.
- Cool the meat slightly. Wait two minutes before mixing the sausage with the cream cheese to prevent the fat from separating too quickly.
- Prep ahead for parties. You can stuff the caps up to 24 hours in advance and keep them covered in the fridge before baking.
What To Serve With Stuffed Mushrooms
These savoury bites are quite filling, so keep the sides light with a fresh rocket salad or a roasted vegetable platter. They also pair naturally with a chilled glass of Sauvignon Blanc or a crisp sparkling wine to balance the richness of the sausage.
For a larger spread, serve them alongside garlic bread or crunchy crostini. You can also add them to a charcuterie board with sharp cheeses and olives for a complete appetizer course.
How To Store Stuffed Mushrooms
Fridge
Keep leftover mushrooms in an airtight tin for up to 3 days. Make sure they have cooled completely before sealing the lid to prevent steam from making the breadcrumbs soft.
Reheat
Warm the mushrooms in the oven at 180°C (350°F/Gas Mark 4) for about 10 minutes. Avoid the microwave because it makes the mushroom caps rubbery and the filling greasy.
Freeze
Lay unbaked stuffed mushrooms on a tray in the freezer until they are solid then move them to a bag for 2 months. Bake them directly from frozen at 190°C (375°F/Gas Mark 5) for an extra 5 to 8 minutes.
Ina Garten Sausage Stuffed Mushrooms Recipe Nutrition Facts
Per serving (1 of 16):
- Calories: 270
- Protein: 10g
- Fat: 20g
- Carbohydrates: 10g
- Sugar: 1g
- Sodium: 400mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, chestnut or cremini mushrooms work perfectly and offer a slightly deeper, earthier flavour than standard white mushrooms.
Omit the sausage and use finely chopped mushroom stems and sun-dried tomatoes sautéed in butter as the base for the filling.
Yes, but you should use only 2 teaspoons of dried parsley as it is much more concentrated than the fresh leaves.
Ina Garten Sausage Stuffed Mushrooms Recipe
Description
arthy mushroom caps filled with a savoury blend of Italian sausage, melted cream cheese, and golden parmesan breadcrumbs.
Ingredients
Instructions
- Clean mushroom caps and remove stems before brushing with olive oil.
- Brown sausage in a skillet then sauté spring onions and garlic.
- Deglaze the pan with white wine and simmer until reduced by half.
- Combine sausage mixture with breadcrumbs, cheeses, and herbs in a bowl.
- Spoon the filling into the mushroom cavities and place on a baking tin.
- Bake at 190°C (375°F/Gas Mark 5) for 25 minutes until golden.
- Garnish with extra parsley and serve warm from the oven.
