04/10/2026
Sausage Herb & Cheese Stuffed Mushrooms:
Want to bring a dish to your party that will have everyone talking?
Well we’ve got a spin on a classic that can’t be beat!
We start with Baby Portabella Mushrooms.
Remove the stem, and carve out some of the inner meat of the mushroom. Then carefully place all of the mushroom caps on a baking sheet.
Next: THE FILLING!
In a saucepan on medium heat, add 2 rolls of ground sage sausage. Cook that down until it’s about half way cooked. Add some diced onions, minced garlic, minced fresh Rosemary + Sage, and chopped Parsley. Cook for two minutes.
Next- add some garlic salt, black pepper, granulated onion, Italian Seasoning, & a pinch of crushed red pepper flakes.
Once the sausage is cooked all the way through and the onions are cooked down, add the following:
- 2 cans Cream of Mushroom Soup
- 2 blocks Cream Cheese
- 1 cup heavy cream
- 1 cup Parmesan Cheese
Fold everything in together really well, and reduce heat to a simmer. Cook for 5 minutes.
Dump your filling into a bowl, and refrigerate for at least 3 hours.
Take a small scoop or spoon, and scoop the filling into your Portabella mushroom caps. Now top every stuffed mushroom with a sprinkle of freshly grated Parmesan Cheese.
Bake in the oven at 375 degrees for 25 minutes.
Remove from oven and top with fresh chopped parsley!
VOILA!!!
You’re now the star of your party!
ENJOY!!!!
