This post may contain affiliate links. Please read our disclosure policy.
The most delicious Sausage Stuffed Mushrooms made with Italian sausage and creamy gorgonzola cheese. If you’re looking for a crowd-pleasing appetizer or simple comfort food then these are for you!
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 Creamy Wild Mushroom Soup (just to name a few).
This time, I’m stuffing them with the most glorious 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!
Sausage Stuffed Mushrooms Prep
The Best Mushrooms to Use
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 filling.
If you want to serve these as finger food or a great party appetizer then you can absolutely use a smaller mushroom such as white button mushrooms or crimini (chestnut) mushrooms!
How to Clean the Mushrooms
If the mushrooms have any dirt on them then wipe it off with a lightly dampened kitchen towel or cloth.
Never wash mushrooms or get them too wet as they’ll absorb all of the moisture and will lose flavour and texture!
How to Hollow Out Mushrooms
It’s super simple to prepare the mushrooms, simply remove the stalk by pulling it out (they usually come out very easily) or cut it with a knife.
There’s no need to dig out any flesh from inside the mushrooms!
How to Make Sausage Stuffed Mushrooms – Step by Step
Saute the onion until soft in a medium sized pan (photo 1).
Add the sausage (removed from their casings) and garlic and fry until browned. If there’s a lot of excess fat then spoon some out of the pan so it’s not too wet (photo 2).
Add the sausage mixture to a bowl and leave to cool slightly.
Next add the gorgonzola, parmesan, and parsley to the bowl and mix to combine with the sausage mixture (photos 3 & 4).
Rub the portobello mushrooms in a little oil and sprinkle them with salt (photo 5).
Stuff the mushrooms (stalks removed) with the sausage mixture, place on a baking tray and bake in the oven (photo 6).
Can I Stuff these Sausage Stuffed Mushrooms the Night Before?
Absolutely, these stuffed mushrooms are perfect for making ahead of time.
Simply stuff the mushrooms and place them on a plate or baking tray covered with plastic wrap or aluminum foil and store in the fridge until you are ready to bake them.
Serving Suggestions
If serving as an appetizer 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 – if you’d like to serve these as a main meal then you serve two mushrooms per person with salad or you could serve one mushroom with some delicious sides such as Italian roast potatoes, fried gnocchi or Sauteed Broccolini with Pesto, Pine Nuts & Chilli.
And if you’d like the stuffed mushrooms as a side then a juicy steak is the ultimate way to serve them!
Can I Freeze Sausage Stuffed Mushrooms?
Yes, you can freeze unbaked sausage stuffed mushrooms wrapped tightly in plastic wrap and foil and stored in suitable containers or bags.
Bake them from frozen in a 350F/180C oven for around 40 minutes or until cooked through.
Top Tips for Making Sausage Stuffed Mushrooms
- If the mushrooms have any dirt on them wipe it off with a lightly dampened kitchen towel or cloth. Never wash mushrooms or get them too wet as they’ll absorb all of the moisture.
- You can prep these ahead of time and store them in the fridge.
- Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
- If you’re not a fan of gorgonzola feel free to use any good melting cheese such as mozzarella, fontina or gruyere.
- You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to one mentioned above.
- You can absolutely swap the portobello mushrooms for button or crimini (chestnut) mushrooms which are smaller and are perfect as a party appetizer.
More Recipes Using Italian Sausage You Might Like;
- Italian Sausage Bake – Simple And Easy
- Easy Sausage Ragu With Ricotta Gnocchi
- Italian Sausage Bake – Simple And Easy
- Sausage Stuffing Balls – Juicy And Delicious
- Fried Sausage Stuffed Olives – Delicious And Crispy
If you’ve tried these Sausage Stuffed Mushrooms or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Sausage Stuffed Mushrooms with Gorgonzola
Ingredients
- 4 large portobello mushrooms
- 4 Italian sausages, (10.5 oz/300g)
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp fresh parsley, chopped, plus extra for garnish (20g)
- 1/4 cup parmesan, freshly grated (30g)
- 1/4 cup gorgonzola, cubed, plus a little extra for garnish (55g)
- 2 tbsp olive oil
- salt and pepper, to season
Instructions
- Preheat the oven to 350F/180°C.
- Saute the onion until soft and translucent in a medium sized pan.
- Add the sausage (removed from their casings) and chopped garlic and fry until browned (about 2 mins). If there's a lot of excess fat then spoon some out of the pan so it's not too wet. Add the sausage mixture to a bowl and leave to cool slightly.
- Next add the gorgonzola, parmesan, 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
- Italian sausages are normally quite salty so no additional salt was need in the filling although you may need to use it according to what sausages you use.
- If the mushrooms have any dirt on them wipe it off with a lightly dampened kitchen towel or cloth. Never wash mushrooms or get them too wet as they'll absorb all of the moisture.
- You can prep these ahead of time and store them in the fridge.
- Leftovers can be eaten cold or reheated in the oven for a couple of minutes until piping hot all the way through.
- If you're not a fan of gorgonzola feel free to use any good melting cheese such as mozzarella, fontina or gruyere.
- You can also use hot Italian sausage if you prefer but I recommend changing the cheese from gorgonzola to one mentioned above.
- You can absolutely swap the portobello mushrooms for button or crimini (chestnut) mushrooms which are smaller and are perfect as a party appetizer.
- The mushrooms can be frozen (unbaked) and baked from frozen for around 40 minutes or until cooked all the way through.
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.
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!