Looking for the perfect bite-sized appetizer that’s big on flavor and guaranteed to impress? These Ina Garten Sausage-Stuffed Mushrooms are just the answer. Packed with savory Italian sausage, herbs, and cheese, each mushroom cap becomes a deliciously tender vessel of flavor.

What are Ina Garten’s Sausage-Stuffed Mushrooms?

Ina Garten’s sausage-stuffed mushrooms are an appetizer made by filling large mushroom caps with a mixture of sausage, scallions, garlic, breadcrumbs, Parmesan, and cream cheese. The dish is baked until golden and bubbling, giving each bite a satisfying mix of crispy top and creamy center. It’s one of Ina’s go-to appetizers—and for good reason.

Ina Garten Sausage-Stuffed Mushrooms recipe

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Sausage-Stuffed Mushrooms

Deliciously flavorful – Sausage, herbs, and cheese blend into an irresistible filling
Make-ahead friendly – Prepare them in advance and bake when ready
Perfect for entertaining – Great for parties, potlucks, or elegant dinners
Rich but balanced – The mushrooms offer a juicy contrast to the savory filling
Simple ingredients, gourmet result – Easy to find, yet feel special
Customizable – Add heat, herbs, or different cheeses to suit your style

Ingredients Needed to Make Ina Garten’s Sausage-Stuffed Mushrooms

16 large white mushrooms, stems removed and wiped clean
4 tablespoons olive oil, divided
¾ pound sweet Italian sausage, casings removed
½ cup minced green onions (scallions)
2 garlic cloves, minced
⅓ cup dry white wine
¾ cup Italian seasoned breadcrumbs
5 oz cream cheese, softened
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Kosher salt and freshly ground black pepper to taste

Instructions to Prepare Ina Garten Sausage-Stuffed Mushrooms

Prepare the Mushrooms

Clean and prep the mushrooms by removing stems and wiping the caps clean with a damp paper towel.
Brush with oil and place them cavity-side up on a baking sheet.

Cook the Sausage Filling

Sauté sausage in 2 tablespoons olive oil over medium heat until fully browned.
Add scallions and garlic and cook for 2 minutes until fragrant.
Deglaze with wine, scraping up browned bits, and let it reduce for 2–3 minutes.

Mix the Filling

Transfer sausage mixture to a bowl and cool slightly.
Stir in breadcrumbs, cream cheese, Parmesan, parsley, and a pinch of salt and pepper. Mix until well combined.

Stuff the Mushrooms

Spoon the filling generously into each mushroom cap.
Drizzle remaining oil lightly over the tops for a golden finish.

Bake Until Golden

Preheat oven to 375°F (190°C) and bake mushrooms for 25–30 minutes or until tops are browned and bubbling.

Serve Warm

Arrange on a platter and garnish with extra parsley, if desired.

What Goes Well With Ina Garten’s Sausage-Stuffed Mushrooms

Crispy crostini or garlic bread – A crunchy companion to the tender mushrooms
A chilled glass of white wine – Sauvignon Blanc or Pinot Grigio pairs beautifully
Fresh garden salad – Adds a refreshing, light contrast
Cheese platter – Complements the rich flavors
Roasted vegetables – A colorful side to complete the plate
Tomato bruschetta – Brings acidity and brightness
Chilled sparkling water with lemon – Helps balance the richness

Key Tips for Making Ina Garten’s Sausage-Stuffed Mushrooms

Don’t wash mushrooms in water – Use a damp towel to avoid soggy caps
Remove excess moisture – Pre-bake the mushroom caps for 5 minutes if they’re too wet
Use room temperature cream cheese – It mixes more easily
Make the filling ahead – Saves time and enhances flavor
Try different sausage types – Mild, spicy, or even chicken sausage
Don’t overpack the filling – Fill generously but neatly to avoid spills
Finish under the broiler – For extra crispiness on top

Creative Variations of Ina Garten’s Sausage-Stuffed Mushrooms

Swap sausage for ground turkey or beef – A leaner option
Add sun-dried tomatoes or olives – For a Mediterranean twist
Use goat cheese or feta instead of cream cheese – To add tang
Incorporate spinach or kale – Boosts nutrition and color
Top with shredded mozzarella – For a gooier finish
Make it spicy – Use hot Italian sausage and red pepper flakes
Mini version – Use baby mushrooms for bite-sized party snacks

Storage Guidelines for Ina Garten’s Sausage-Stuffed Mushrooms

Refrigerate leftovers in an airtight container for up to 3 days
Do not store at room temperature – They contain dairy and meat
Cool completely before storing to avoid sogginess
Store uncooked filled mushrooms for up to 24 hours before baking

Reheating Tips for Ina Garten’s Sausage-Stuffed Mushrooms

Oven method: Bake at 350°F for 10–15 minutes until heated through
Microwave method: Heat on medium for 30–45 seconds, but the texture may soften
Air fryer method: Reheat at 325°F for 5–7 minutes for crispier results
Avoid high heat: It can dry out the filling or overcook the mushrooms

Nutritional Value (per serving)

Calories: 240
Protein: 9g
Fat: 18g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 420mg

FAQs

Do you cook the sausage before stuffing the mushrooms?

Yes, the sausage should be fully cooked before stuffing. Browning the sausage helps develop deeper flavor and ensures the filling is safe to eat.

Can I make Ina Garten’s stuffed mushrooms ahead of time?

You can prepare them a day in advance. Assemble the stuffed mushrooms, refrigerate them covered, and bake just before serving for the best texture and flavor.

How do you keep stuffed mushrooms from getting soggy?

Avoid washing mushrooms under water. Wipe them with a damp cloth, and pre-bake the empty caps for a few minutes to release excess moisture before stuffing.

What kind of sausage works best for this recipe?

Sweet or mild Italian sausage is ideal. You can also use spicy Italian sausage if you prefer a kick, or turkey sausage for a leaner option.

Final Words

Ina Garten’s Sausage-Stuffed Mushrooms are the kind of appetizer that disappears fast. They’re rich, flavorful, and surprisingly easy to prepare.