Sausage Stuffed Mushrooms
These sausage-stuffed mushrooms are a crowd-pleaser. They are mouth-watering, delicious yet quick, and easy to pull together. Make plenty, serve them hot, and watch them disappear fast.
I make these repeatedly, and guests share, “I don’t even like mushrooms, and I love these”! You’ll get a welcomed kick from the herb and spice-flavored fat that melts into the mushroom caps. The sausage balls are moist and tender with a crispy exterior, while the parmesan cheese lends a salty and nutty finish. It’s surprising how delicious these are for 10 minutes’ worth of prep.
Homemade Breakfast Sausage
Making homemade breakfast sausage is quick, easy, and cost-effective. The natural herb and spice-flavored meat will have you hooked. Another benefit to making your own sausage is the ease of dividing and freezing it in portions that work for your family.
Make a big batch and form some into breakfast patties separated by parchment paper squares. This makes it easy to separate and take out however many patties you need. In addition, vacuum seal various bulk sizes for recipes like Garden Breakfast Burritos.
Next time you’re at the grocery store, look at the list of ingredients in both bulk breakfast sausage and links. It’s eye-opening. You’ll also find most of them are pre-cooked. The flavor and texture don’t resemble what we had growing up.
Disclaimer: Once you make your own homemade breakfast sausage, it will be hard to revert back to store-bought. ; )
Sausage Stuffed Mushrooms
Ingredients
- 6 ounces bulk breakfast sausage add finely crushed pepper flakes to sausage for more heat
- 2 tbsp parmesan cheese freshly grated
- 8 ounces cremini mushrooms fresh - approximately 1 dozen
- thyme leaves garnish
Instructions
- Preheat the oven to 350 °F. Clean the mushrooms with a paper towel or vegetable brush and carefully remove the stems.8 ounces cremini mushrooms
- Fill the mushrooms with the raw sausage and gently pat and form until the sausage is mounded and secure in each mushroom. Sprinkle with the parmesan cheese.6 ounces bulk breakfast sausage, 2 tbsp parmesan cheese
- Bake on an ungreased baking sheet for 30 minutes or until the sausage is well browned and cheese is bubbling. Garnish and serve hot.thyme leaves
Kitchen Equipment
Notes
Nutrition
De Froid Tip: Natural Food Arrangements
Vegetables are like snowflakes. Each one has a different shape and size to it. Use this to your advantage by arranging your plates purposefully. In this instance, I arranged the mushrooms on the plate from largest to smallest. The line carries your eyes down to the pretty thyme sprig.
It’s fun to shop with this in mind. If you want uniform-sized veggies, head to a store where you can find them in bulk bins and select those most close in size. There is really no “right” way to do things. Look at those beautiful veggies that grew from the earth and use your creativity to present them in a way that makes their uniqueness shine.
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If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
Tasting Experiences
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The Recipes
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.