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The most delicious Sausage Stuffed Mushrooms made with Italian sausage and creamy gorgonzola cheese. If you’re looking for a crowd-pleasing appetiser or simple comfort food, then these are for you!
Recipe overview
- The recipe: Portobello mushrooms stuffed with Italian sausage, gorgonzola and fresh parsley.
- Flavour: Salty, savoury Italian sausage paired with creamy, tangy cheese.
- Total time: 40 minutes
- Servings: 4 servings
- Perfect for: appetiser, light lunch or dinner
Mushrooms are one of my favourite things to eat during the colder months. They have the most delicious flavour and are super versatile.
I use them to make mushrooms ravioli (a super popular recipe), creamy mushroom risotto or a big bowl of wild mushroom soup (just to name a few).
This time, I’m stuffing them with the most delicious filling of Italian sausage and creamy gorgonzola cheese.
I mean, you cannot go wrong with this combo and better yet, they are super simple to make.
Ingredient notes
Pin this now to find it later
Pin It- Mushrooms – I use large portobello mushrooms and remove the stalks. Make sure they are firm without much bruising.
- Sausages – I usually use Italian sausages, sometimes flavoured with fennel. If you can’t get Italian sausages, then most high-quality sausages will work. If you want to use hot/spicy sausage, I recommend going for a milder cheese.
- Gorgonzola – if you’re not a fan of gorgonzola, you can easily swap it for another good melting cheese such as taleggio or fontina.
- Red onion – you can swap it for brown or white onion instead.
Choosing and preparing your mushrooms
Since I love to serve these sausage-stuffed mushrooms as a light meal or main course, I use portobello mushrooms because they’re heartier and more filling.
If you want to serve these as finger food or a great party appetiser, then you can absolutely use a smaller mushroom such as white button mushrooms or crimini (chestnut) mushrooms!
If the mushrooms have any dirt on them, then wipe it off with a lightly dampened kitchen towel or cloth. Avoid submerging the mushrooms in water as they can absorb a lot of moisture.
It’s super simple to prepare the mushrooms; simply remove the stalk by pulling it out (they usually come out very easily) or use a knife.
There’s no need to dig out any flesh from inside the mushrooms!
Serving suggestions
If serving as an appetiser or light meal – I love to serve these with some peppery arugula (rocket salad) or any fresh salad you like.
If serving as a main meal – serve one mushroom per person with salad and sides of your choice, such as Italian roast potatoes or broccolini.
And if you’d like the stuffed mushrooms as a side, then a juicy steak is the ultimate way to serve them!
More recipes you might like
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Sausage Stuffed Mushrooms with Gorgonzola
Ingredients
- 4 large portobello mushrooms
- 10.5 oz (300g) Italian sausages, (3-4 sausages)
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (20g) fresh parsley, chopped, plus extra for garnish (20g)
- 1/4 cup (30g) Parmigiano Reggiano, freshly grated (30g)
- 1/4 cup (55g) gorgonzola, cubed, plus a little extra for garnish (55g)
- 2-3 tablespoons olive oil
- salt and pepper, to season
Instructions
- Preheat the oven to 350℉/180°C fan or 400℉/200℃ conventional.
- Sauté the onion in a medium-sized pan until soft and translucent. Add the sausage (removed from their casings) and add the garlic. Fry for a couple of minutes until browned.
- If there's a lot of excess fat, then spoon some out of the pan so it's not too wet. A
- Add the sausage mixture to a bowl and leave to cool for 5 minutes. Add the gorgonzola, Parmigiano, parsley, and pepper to the bowl and mix to combine with the sausage mixture.
- Rub the portobello mushrooms in a little oil and sprinkle them with salt.
- Stuff the mushrooms (stalks removed) with the sausage mixture, place on a baking tray and bake in the oven for 15-20 minutes. Serve with extra parsley and gorgonzola if desired.
Notes
- Prep ahead: You can prep these ahead of time (up to 1 day in advance) and store them in the fridge until you are ready to bake them.
- Leftovers: Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
- Freezing: You can freeze unbaked sausage-stuffed mushrooms wrapped tightly in plastic wrap and foil and stored in suitable containers or bags.
- Bake from frozen: Bake in a 350F/180C oven for around 40 minutes or until cooked through.
- Using spicy sausages: You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to something milder such as mozzarella or fontina.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely recipe that was easy to make and turned an ordinary mid-week dinner in to a really delicious treat. We only used 2 M&S Italian sausages for 4 mushrooms and found it was plenty (of flavour and sustenance!).
I love this recipe! Unbelievably tasty…and quick! A perfect meal that is now a family favourite!
Thanks so much, so glad you love it!