Italian Stuffed Mushrooms with Sausage   Back to Recipes

Pour a glass of Ecco Domani Pinot Grigio and prepare our Italian Stuffed Mushrooms with Sausage for your next party. These cheesy bites are easy to make and eat!

  • ¼ pound Italian sausage
  • ¼ cup finely diced onion
  • ¼ cup diced mushroom stems
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • ¼ cup shredded parmesan cheese
  • 4 ounces cream cheese softened to room temperature
  • 1 tablespoon fresh parsley, diced + extra  for garnish
  • 16 ounces white button mushrooms, cleaned with stems removed


Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside. Place the onions, mushroom stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom steams are tender. Season with salt and pepper. Cream together the parmesan cheese and cream cheese in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley. Mix until combined. Preheat oven to 350 degrees. Place the button caps onto a large baking sheet. Fill each mushroom cap with the mixture using two spoons. Top each filled mushroom cap with extra parmesan cheese. Bake for 20-25 minutes or until the tops are lightly browned.

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