Ina Garten Sausage Stuffed Mushrooms
Ina Garten’s sausage stuffed mushrooms are a classic appetizer made with button or cremini mushrooms, filled with a savory blend of sausage, herbs, cheese, and breadcrumbs. The dish is baked until golden and bubbling, delivering a warm, umami-rich bite with a crisp top and juicy mushroom base. It’s a simple yet elegant finger food that never goes out of style.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
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16 large white or cremini mushrooms (cleaned and stems removed)
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½ pound Italian sausage (mild or spicy, casings removed)
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2 tablespoons olive oil
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1 small yellow onion, finely chopped
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2 garlic cloves, minced
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½ cup plain breadcrumbs
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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3 tablespoons cream cheese, softened
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Salt and freshly ground black pepper (to taste)
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Extra Parmesan for topping (optional)
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Olive oil spray or a drizzle for baking
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
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Prepare the Mushrooms: Gently remove stems and chop them finely, then set aside the mushroom caps.
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Cook the Sausage: In a skillet, cook the sausage over medium heat until browned, breaking it into crumbles.
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Sauté Aromatics: Add olive oil, chopped mushroom stems, onion, and garlic. Cook until soft and fragrant.
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Mix the Filling: Combine the sausage mixture with breadcrumbs, Parmesan, parsley, and cream cheese. Mix until well blended.
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Stuff the Mushrooms: Use a spoon to fill each mushroom cap generously with the sausage mixture.
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Top with Cheese: Sprinkle extra Parmesan on top for added crispiness.
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Bake Until Golden: Place in the oven and bake for 25–30 minutes or until tops are golden and mushrooms are tender.
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Serve Warm: Let them rest briefly before serving for the flavors to settle.