Sausage Stuffed Mushrooms I

Sausage Stuffed Mushrooms I

Queen uh Cuisine 0

"These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!"

Ingredients 1 h {{adjustedServings}} servings 360 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Clean the mushrooms. Remove, chop and reserve the stems.
  4. In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
  5. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
  6. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.
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Reviews 28

  1. 35 Ratings


I tweaked this recipe quite a bit to get more flavor: I used Italian sausage, only half the cream cheese, added shallots and garlic along with the chopped stems to the cooking sausage and Italian seasonings. When the sausage was cooked, I drained it and then mixed in the cream cheese with about 1/2 cup of bread crumbs and 1/2 cup red wine. I did not add the wine to the pan that they baked in.


I've made these mushrooms on a couple of occassions. The first time I made them I followed the recipe as directed and wound up with a lot of extra filling. I also didn't care too much for the taste that the wine left on the mushrooms when they were cookin in it. The next time I made them I added some worcestershire sauce to the mix that they cook in and absolutely loved them!! Both ways however they were a huge hit!


This is a great recipe for when entertaining guests at your house. I used it for a football party this weekend and they were a hit. I had to modify this recipe a bit because like one of the other reviewers said, the mixture made more mushrooms than what is in the recipe. The recipe calls for 2 packages of cream cheese but I only used one package. I also used red port wine instead of regular red wine. In my opinion, port wine has a more flavorful taste that I think is better paired with mushrooms. Since there were alot more mushrooms then intended I ended up using 1 and 1/4 cups of the port wine because some of this is to pour overtop the mushrooms before you put them in the oven. The recipe says it makes 18 mushrooms but I ended up making 45 mushrooms. They weren't small mushrooms either, medium to large sized mushrooms, and since I only used 1 pack of cream cheese I was surprised that the mixture still was too much. I could imagine how many more mushrooms I would have needed if I had followed the recipe and used 2 packs of cream cheese. Plus, although I ended up w/ 45 mushrooms in the end I only used the stems from the original 18 mushrooms for the stuffing mixture. Note when baking: When you place these mushrooms in your baking dish make sure you put them in there touching each other. If not then they may not stand up straight and roll over. It also helps some of the wine on the bottom of the pan to cook all the caps of the mushrooms evenly.