Go Back
Thanksgiving Stuffed Mushrooms hero shot

Thanksgiving Stuffed Mushrooms

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 24 stuffed caps
Calories: 58
Ingredients Equipment Method Notes

Ingredients
  

  • 24 cremini or white mushrooms 1½ to 2 inches across
  • 2 tablespoons olive oil
  • ½ lb Italian or sage sausage 225g, casings removed
  • 2 cloves garlic, minced
  • Chopped mushroom stems from the 24 caps
  • 4 oz cream cheese, softened 115g
  • ⅓ cup grated parmesan 30g, plus more for tops
  • ¼ cup panko breadcrumbs 15g
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage or thyme
  • Salt and black pepper to taste

Equipment

  • Rimmed baking sheet
  • Medium mixing bowl
  • Small knife or melon baller
  • Measuring spoons

Method
 

Prep the mushrooms
  1. Wipe the mushrooms clean (do not wash, they absorb water). Pull out the stems and chop them finely.
Pre-roast the caps
  1. Toss the caps with the olive oil and roast hollow-side down at 400F (200C) for 10 minutes. Tip off any liquid and turn them hollow-side up.
Make the filling
  1. Brown the sausage in a skillet, breaking it up, then add the chopped stems and garlic and cook until dry. Off the heat, stir in the cream cheese, parmesan, panko and herbs. Season with salt and pepper.
Stuff
  1. Mound the filling into the caps. Top with a little more parmesan.
Bake
  1. At 375F (190C) for 18 to 22 minutes, until the tops are golden and the mushrooms are tender.

Notes

Mushrooms are mostly water, and they release it as they cook. If you stuff them raw, you get a soupy mess. Pre-roast the caps, cook the filling dry, and they hold their shape with a golden brown top.