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Stuffed Mushrooms

These savory stuffed mushrooms are loaded with goat cheese, Italian sausage, fresh herbs, and a crispy panko topping. Easy, crowd-pleasing, and perfect for holidays or entertaining!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 (makes 24 mushrooms)
Author Rachael DeVaux

Ingredients

For the Mushrooms:

  • 24 baby bella mushrooms cleaned *(see prep notes below)
  • 1 tablespoon olive oil (I like Graza)
  • ½ teaspoon kosher salt

For the Sausage:

  • 1 tablespoon olive oil
  • ½ lb. mild Italian ground pork sausage

For the Filling:

  • 4-5 oz. goat cheese room temperature
  • 1 tablespoon olive oil (from the sundried tomato jar, if using)
  • ½ cup minced shallot (about 1 large shallot)
  • 2 tablespoons minced sundried tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon dried sage
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • 2 teaspoons fresh thyme
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped Italian parsley
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons gluten-free panko

For the Panko Topping:

  • 3 tablespoons gluten-free panko breadcrumbs
  • 1 tablespoon freshly grated Parmesan
  • ½ tablespoon olive oil (from the sundried tomato jar)
  • 1 teaspoon fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon paprika

Instructions

  • See Prep Notes below.
    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

For the Mushrooms:

  • After cleaning the mushrooms, carefully remove the stem from each mushroom, twisting gently, and place all stems in a medium bowl.
  • If the “well” of the mushroom is small, you can hollow it out a bit more with the back of a spoon. Add any excess mushroom removed during this process to the bowl with the stems.
  • Mince the stems very small and set aside.
  • Place the de-stemmed mushroom caps on the prepared baking sheet. Set aside.

For the Sausage:

  • In a medium skillet, heat the olive oil over medium-high heat.
  • Once hot, add the sausage and break it up into crumbles. Cook, undisturbed, for 4 minutes, or until a deep brown crust is formed.
  • Flip, continue to break up, and cook for 3 to 4 more minutes, or until the sausage is crisp and deeply browned in places.
  • Remove with a slotted spoon and transfer to a large mixing bowl.

For the Filling:

  • Add the goat cheese to the bowl with the warm sausage and set aside. This will help the mixture come together a bit easier.
  • In the same pan with the remaining sausage grease, add about a tablespoon of olive oil from the jar of sundried tomatoes. Heat over medium.
  • Once hot, add the shallots, mushroom stems, sundried tomatoes, salt, dried sage, and pepper. Sauté, stirring occasionally, for about 3 minutes, or until the mushrooms have softened.
  • Add the garlic and thyme. Cook for an additional minute, or until the garlic is fragrant.
  • Transfer the mixture to the bowl with the goat cheese and sausage. Add the lemon juice, parsley, parm, and panko. Stir to combine, breaking up any larger pieces of sausage, until the mixture is thick and combined.

For the Panko Topping:

  • In a small bowl, mix the panko, parm, olive oil, fresh thyme, salt, and paprika. Mix to combine and set aside.

To Assemble & Serve the Stuffed Mushrooms:

  • Right before you assemble, drizzle the mushrooms with olive oil and season with salt. Massage into the surface of the mushrooms.
  • Using a 1-tablespoon cookie scoop, scoop the filling into each mushroom, gently pressing it down and into the mushroom. It’s okay if it overflows a bit! You just want the filling to be tightly packed. Repeat with the remaining mushrooms.
  • Press the top of each stuffed mushroom into the panko topping. It should press into the stuffing and stick well. Repeat with the remaining mushrooms, placing them cap-side down on the tray.
  • Transfer to the oven and bake on the middle rack for 20 to 25 minutes, or until the mushrooms are totally cooked through and the stuffing is hot and bubbly.
  • Allow to cool for 5 minutes. Serve immediately. Enjoy!

Notes

Prep Notes:
  • Mushrooms—
    • The recipe calls for 24 medium-sized baby bella mushrooms. This is about 16 oz. of mushrooms (2 packs at most grocery stores). I suggest selecting the packages with the largest mushrooms, as they will have bigger wells for the stuffing. Sometimes I purchase 3 packs and pick through them to get the best 24.
    • Do not wash your mushrooms under water. You can clean the caps with a damp paper towel, but do not rinse them. Mushrooms are like sponges, and they will become totally waterlogged. 
  • Goat Cheese—
    • If you don’t have goat cheese, cream cheese works great here too! For a dairy-free option, a plain almond- or cashew-based dairy-free cream cheese can work, though the flavor will be slightly different.
    • I find most goat cheese logs come in 4 or 5 oz. packages. Either quantity is fine. The recipe is pretty flexible!
  • No sundried tomatoes? Remove or swap for kalamata olives. I like the sundried tomatoes that are soaked in olive oil.
  • Storage & Reheating—
    • These stuffed mushrooms are best made and enjoyed fresh while hot and bubbly. If needed, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven until warmed through; avoid the microwave, as it can make the mushrooms watery.