Stuffed Italian Mushrooms

I went to a gathering and one of the ladies brought some delicious stuffed mushrooms.  When I asked her for the recipe she told me she just threw it together!  WHAT!  She didn’t use a recipe??? I’m the type that normally won’t stray from a recipe, but Carla inspired me to live wildly in my kitchen on a weeknight no less! 🙂

My husband and I love mushrooms, and we were needing to get some used up.  We were grilling steak (he is a trooper, it was like 20 degrees out!) for supper and so while he was feeding calves I started the mushroom experiment! 

Milton loves sausage, I am not a big fan of it, but we had some Italian sausage in the frig.  I remembered we had this great olive oil we picked up on our vacation in Fort Collins, Colorado that we both love.  So there you have it! 

Stuffed Italian mushrooms were created in the Entertaining Kitchen!  Like I said, I’m not a big fan of sausage, but this mixture of yumminess, I ate the left over filling straight from the bowl. THAT’S how good it tasted (at least to me or maybe I was just really hungry!)

So here you go, the recipe is below!  Enjoy or even create your own mixture and come back to share with us here!  We all love new recipes don’t we?

Thanks for stopping by!

Stuffed Italian Mushrooms

12 button mushrooms
1/4 lb italian sausage
1/4 c. onion
4 oz. cream cheese
1/4 c. parmesean cheese
Olive oil or butter

Wipe the mushrooms with a wet paper towel to clean and remove stems. You can chop the stems up into tiny bits and use with sausage and onion mixture or disgard.  

Fry the italian sausage, onion, and diced stems until cooked through.  Mix with cream cheese and parmesean cheese.  

Dip mushrooms into oil oil or brush outer edges with it. Fill the mushrooms with the filling.  Top with panko, place on baking sheet.  I did drizzle olive oil about half way through baking over all the mushrooms.  Next time I think I will use butter for this part, and olive oil for the first part.

Bake at 350 degrees until done, about 25 minutes.  

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