The most delicious sausage-stuffed mushrooms made with Italian sausage and creamy gorgonzola. These are perfect as a crowd-pleasing appetizer or a simple, comforting main.
Mushrooms are one of my favorite ingredients for colder months. They have a rich, earthy flavor and are wonderfully versatile. I often use them in mushroom ravioli, creamy mushroom risotto or a big bowl of creamy wild mushroom soup, among other dishes.
For these stuffed mushrooms I combine Italian sausage with creamy gorgonzola for a savory, satisfying filling. The combination is simple, flavorful and easy to make.
Sausage Stuffed Mushrooms Prep
The Best Mushrooms to Use
If you want a heartier dish or a light main course, use large portobello mushrooms — they hold the filling well and are filling. For bite-sized appetizers or party finger food, white button or crimini (chestnut) mushrooms work beautifully.
How to Clean the Mushrooms
Wipe away any dirt with a lightly dampened kitchen towel or cloth. Avoid washing mushrooms under running water or soaking them — they absorb moisture and can lose flavor and texture.
How to Hollow Out Mushrooms
Preparing the mushrooms is easy: remove the stalks by pulling them out or trimming with a knife. There’s no need to scrape out the interior flesh.
How to Make Sausage Stuffed Mushrooms – Step by Step
Sauté finely chopped red onion in a medium pan until soft and translucent.
Add the sausage (removed from its casings) and the chopped garlic, and fry until browned. If there is a lot of excess fat, spoon some out so the filling isn’t too wet.
Transfer the cooked sausage mixture to a bowl and let it cool slightly. Stir in cubed gorgonzola, freshly grated parmesan, chopped parsley and black pepper until combined.
Lightly rub the portobello caps with olive oil and sprinkle with a little salt. Stuff each mushroom (with stalks removed) with the sausage mixture, place them on a baking tray and bake at 350°F (180°C) for 15–20 minutes, until heated through and the cheese has started to melt. Serve with extra parsley and a little extra gorgonzola if desired.
Can I Stuff These the Night Before?
Yes. Stuff the mushrooms, arrange them on a tray or plate, cover with plastic wrap or foil and refrigerate. Bake when ready to serve.
Serving Suggestions
As an appetizer or light meal, serve with peppery arugula (rocket) or a fresh salad. As a main, serve two stuffed portobellos per person with a salad, or one mushroom alongside sides such as roasted potatoes, fried gnocchi or sautéed broccolini. For a hearty pairing, serve them alongside a juicy steak.
Can I Freeze Sausage Stuffed Mushrooms?
Yes. Freeze unbaked stuffed mushrooms well wrapped in plastic and foil or stored in a suitable freezer container. Bake from frozen at 350°F (180°C) for about 40 minutes, or until heated through.
Top Tips for Making Sausage Stuffed Mushrooms
- Wipe mushrooms clean with a lightly dampened cloth; do not soak them.
- You can prepare and stuff mushrooms ahead of time and refrigerate until baking.
- Leftovers can be eaten cold or reheated in the oven for a few minutes until piping hot.
- If you don’t like gorgonzola, substitute another good melting cheese such as mozzarella, fontina or gruyère.
- If using hot Italian sausage, consider switching the cheese to a milder melting variety to balance the heat.
- Swap portobellos for button or crimini mushrooms when you want smaller, bite-sized portions for parties.
More Recipes Using Italian Sausage You Might Like
- Italian Sausage Bake – Simple and Easy
- Easy Sausage Ragu with Ricotta Gnocchi
- Sausage Stuffing Balls – Juicy and Delicious
- Fried Sausage-Stuffed Olives – Crispy and Delicious
If you try these Sausage Stuffed Mushrooms or any other recipe, please let me know how it turned out in the comments — I love hearing from you!
Step By Step Photos Above
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Sausage Stuffed Mushrooms with Gorgonzola
By Emily
10 mins
20 mins
30 mins
4 servings
Ingredients
- 4 large portobello mushrooms
- 4 Italian sausages (about 300 g)
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1/4 cup parmesan, freshly grated (30 g)
- 1/4 cup gorgonzola, cubed (55 g) plus extra for garnish
- 2 tbsp olive oil
- salt and pepper, to season
Instructions
- Preheat the oven to 350°F / 180°C.
- Sauté the chopped onion in a medium pan until soft and translucent.
- Add the sausage (removed from casings) and garlic, and fry until browned. If there is excess fat, spoon some out. Transfer to a bowl and let cool slightly.
- Stir in the gorgonzola, parmesan, parsley and black pepper until combined.
- Rub the portobello caps with olive oil and sprinkle with salt.
- Fill each mushroom with the sausage mixture, arrange on a baking tray and bake for 15–20 minutes. Serve topped with extra parsley and gorgonzola if you like.
Notes
- Italian sausages can be salty, so additional salt in the filling may not be necessary—adjust to taste based on your sausage.
- Wipe mushrooms clean with a lightly dampened cloth; do not soak them.
- These can be prepped ahead and stored in the fridge until baking.
- Leftovers can be eaten cold or reheated briefly in the oven until hot.
- If you prefer, swap gorgonzola for a milder melting cheese such as mozzarella, fontina or gruyère.
- You can use hot Italian sausage if you like more spice; consider using a milder melting cheese to balance the heat.
- For smaller servings, use button or crimini mushrooms.
- Unbaked stuffed mushrooms freeze well; bake from frozen for about 40 minutes at 350°F / 180°C.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 8 g |
Protein: 22 g |
Fat: 46 g |
Saturated Fat: 16 g |
Cholesterol: 95 mg |
Sodium: 1028 mg |
Potassium: 658 mg |
Fiber: 2 g |
Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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