Sausage and Asiago Stuffed Mushrooms with Cream Cheese
These savory stuffed mushrooms feature Italian sausage, creamy asiago cheese, and cream cheese filling packed into tender mushroom caps. The combination of browned sausage, sharp asiago, and aromatic herbs creates a rich, satisfying appetizer perfect for entertaining or holiday gatherings. The filling is seasoned with garlic, shallots, and a hint of horseradish for extra depth, while breadcrumbs add texture. These crowd-pleasing bites bake until golden and bubbly, making them an ideal starter for dinner parties or game day spreads.
Ingredients
- 20 fresh mushrooms, stems removed
- 8 oz cream cheese, softened
- ½ lb ground Italian sausage
- ¾ cup grated asiago cheese, plus more for toppingparmesan cheese1:1none
sharper flavor
- ½ cup bread crumbs
- 2 Tbsp shallots, minced
- 1 Tbsp parsley
- 1 garlic clove, minced
- ½ tsp horseradish
- ½ Tbsp milk
- 1 tsp Italian seasoning
- ¼ tsp red chili flakes
- ¼ tsp pepper
- ¼ tsp salt
Instructions
- 1
Wash and remove stems from mushrooms, then set aside
- 2
Preheat oven to 375°F
- 3
Warm skillet over medium heat and lightly brown sausage while breaking into pieces for about 5 minutes
- 4
Remove sausage from heat, drain grease, and allow to cool for a couple minutes
- 5
Combine all ingredients except mushrooms in mixing bowl and mix very well
- 6
Scoop 2 tablespoons of filling into each mushroom and pack down tight
- 7
Place on oiled baking sheet
- 8
Bake for 35 minutes or until tops are golden brown
- 9
Top with fresh parsley, asiago, and chili flakes before serving
Tips
Brown the sausage first for better texture rather than using it raw in the filling.
Pack the filling tightly into mushroom caps to prevent it from falling out during baking.
Mushroom sizes vary, so adjust filling amount as needed to fill each cap completely.
Good to Know
Refrigerate leftovers for up to 3 days in covered container.
Stuff mushrooms up to 1 day ahead, cover and refrigerate, then bake when ready to serve.
Serve hot as appetizer with cocktails or as part of antipasto spread.
Common Mistakes
Drain sausage grease thoroughly to avoid soggy filling.
Pack filling tightly to prevent spillage during baking.
Substitutions
FAQ
Can I make these ahead of time?
Yes, stuff the mushrooms up to 24 hours ahead, cover and refrigerate, then bake when ready to serve.
What if my mushrooms are different sizes?
Adjust the filling amount as needed since mushroom caps vary in size. Use about 2 tablespoons as a starting point.
Can I freeze stuffed mushrooms?
Yes, freeze unbaked stuffed mushrooms for up to 2 months. Bake directly from frozen, adding 5-10 extra minutes.