Dreamy's Delights

It's all about the food!

Sausage Stuffed Mushrooms

on July 6, 2012

I love mushrooms. It seems to  be an ingredient that you either love or hate. It’s going to pop up in my cooking fairly frequently but other than something like this where the main ingredient is mushrooms, feel free to leave them out lol. Of course, this stuffing can be used for lots of other things as well so don’t feel like you’re stuck using it just for mushrooms.

These can be served as a main dish or a side dish depending on your mood. 🙂


24 large mushroom caps (about 3″ in diameter) stems removed and set aside

1lb bulk sausage (I used Jimmy Dean regular breakfast sausage but this is a variable you can play with)

4 large stalks of celery finely diced (I measured it today, it’s a 1/4″ dice. You need to make it fairly uniform so that it cooks evenly and has a nice mouth feel.)

1 cup julienne cut oil packed sun dried tomatoes, cut up into smaller pieces (put them in a pile on the cutting board and chop a knife down on them a few times, good enough!)

1/2 cup finely diced onion (I used my dried shallots because I’m tired today. So it was about 1/4 cup dried.)

1/4 cup sweet white wine (I used this to help rehydrate the shallots. You can use apple juice or water if you don’t cook with wine. And if you’re using fresh onions you can leave it out all together.)

1/2 cup heavy cream.

1/2 cup shredded Parmesan cheese plus more for sprinkling on top (you can use grated parm if you don’t have shredded… just remember to use a bit less because grated will measure differently)


Preheat oven to 350F.

Chop mushroom stems into small pieces. If your stems look icky you can just chop up about a cup of sliced mushrooms or just leave them out all together.

Place the mushroom stems, onions, celery, sausage, white wine (if using), and tomatoes in a large saute pan. Cook over medium heat until sausage is browned and veggies are tender. Add cream and let simmer for about 2 minutes. Turn off heat and stir in cheese.

Let this mixture cool then stuff the mushroom caps. (If you don’t let it cool it will burn your fingers) Place caps on a large, rimmed baking sheet. Sprinkle with Parmesan cheese. Bake until water releases from the mushrooms and the stuffing is brown on top.

Mushrooms just before being baked.

  Here you can see the before baking and after baking pictures of the mushrooms.


One response to “Sausage Stuffed Mushrooms

  1. Tane Marie McKee, DVM says:

    Ok………….. I can’t compete with that. Yummers!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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