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Pioneer Woman Stuffed Mushrooms Sausage Cream Cheese

Pioneer Woman Stuffed Mushrooms Sausage Cream Cheese - recipe card
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These stuffed mushrooms combine a savory filling of Italian turkey sausage and cream cheese, baked until the mushrooms are tender and the tops are golden. The creamy, herb-infused stuffing contrasts with the earthy mushroom caps, making a perfect appetizer or side dish.

Ingredients

Scale
  • 1 lb (16 oz) white button mushrooms, stems removed and reserved
  • 1/2 lb (8 oz) Italian turkey sausage (no pork), casings removed
  • 4 oz (1/2 block) full-fat cream cheese, softened to room temperature
  • 1/4 cup reserved mushroom stems, finely chopped
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp olive oil, for brushing

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9×13-inch baking dish. Wipe the mushroom caps clean with a damp paper towel; do not wash them under running water, as they absorb moisture and can become soggy.
  2. Remove the stems from each mushroom by gently twisting and pulling. Reserve about 1/4 cup of the stems and finely chop them. Place the mushroom caps, cavity-side up, on the prepared baking sheet.
  3. In a medium nonstick skillet, cook the Italian turkey sausage over medium-high heat, breaking it into small crumbles with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving any rendered fat in the pan.
  4. Reduce the heat to medium. Add the finely diced onion and chopped mushroom stems to the same skillet. Sauté, stirring occasionally, until the onion is translucent and the stems are softened, about 3-4 minutes. If the pan looks dry, add 1 teaspoon of olive oil to prevent burning.
  5. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring constantly so the garlic doesn’t burn. Remove the skillet from the heat. Let the onion mixture cool for 2-3 minutes.
  6. In a medium mixing bowl, combine the cooked turkey sausage, sautéed onion-stem mixture, softened cream cheese, Parmesan cheese, panko breadcrumbs, fresh parsley, kosher salt, black pepper, and red pepper flakes if using. Mix with a fork until everything is evenly incorporated and the cream cheese is fully distributed. The filling should be thick but spreadable.
  7. Using a small spoon or a mini cookie scoop, fill each mushroom cap generously with the filling, mounding it slightly above the rim. Press the filling gently to pack it in. You should have enough filling for 16-20 mushrooms, depending on size.
  8. Lightly brush each stuffed mushroom cap with olive oil to promote browning. Arrange the mushrooms in a single layer on the baking sheet, not touching, so heat circulates evenly and they cook uniformly.
  9. Bake in the preheated oven for 18-20 minutes, until the mushrooms are tender when pierced with a fork and the tops are golden brown and lightly crisp. If you prefer a deeper golden crust, broil on high for the last 1-2 minutes, watching carefully to prevent burning.
  10. Remove from the oven and let the mushrooms rest on the baking sheet for 5 minutes. This allows the filling to set slightly, making them easier to serve without falling apart. Garnish with additional fresh parsley if desired, and serve warm.

Notes

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To freeze, arrange the assembled (unbaked) mushrooms on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. Bake from frozen at 375°F (190°C) for 25-30 minutes, or until heated through. For reheating leftovers, place in a 350°F (177°C) oven for 8-10 minutes, or microwave on high for 1-2 minutes, though the caps will soften more with microwaving. Avoid reheating in a toaster oven on high broil, as it may dry out the filling.

Nutrition

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