Sausage Stuffed Mushrooms Recipe

Update Servings
  • 24 medium mushrooms
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/4 pound hot Italian sausage
  • 4 ounces blue cheese, crumbled
  • 3 ounces cream cheese, softened
  • 1 teaspoon brandy
  • 1/2 teaspoon thyme
  • Preheat oven to 375 F.
  • Remove stems from mushrooms and finely chop.
  • In a medium skillet, sauté shallot, sausage and mushroom stems until sausage is cooked and liquid evaporated.
  • Scrape mixture into a bowl and combine with blue cheese, cream cheese, brandy and thyme.
  • In same skillet, melt butter over medium heat. Immediately remove from heat and toss mushroom caps in melted butter until well coated.
  • Arrange caps stem-end up on a baking sheet and mound about 2 teaspoons sausage filling in each.
  • Bake until cheese is bubbly and mushrooms are tender but still hold their shape, about 10 minutes.
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