Ina Garten Sausage-Stuffed Mushrooms Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
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16 large white mushrooms, stems removed and wiped clean
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4 tablespoons olive oil, divided
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¾ pound sweet Italian sausage, casings removed
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½ cup minced green onions (scallions)
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2 garlic cloves, minced
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⅓ cup dry white wine
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¾ cup Italian seasoned breadcrumbs
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5 oz cream cheese, softened
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the Mushrooms
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Clean and prep the mushrooms by removing stems and wiping the caps clean with a damp paper towel.
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Brush with oil and place them cavity-side up on a baking sheet.
Cook the Sausage Filling
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Sauté sausage in 2 tablespoons olive oil over medium heat until fully browned.
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Add scallions and garlic and cook for 2 minutes until fragrant.
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Deglaze with wine, scraping up browned bits, and let it reduce for 2–3 minutes.
Mix the Filling
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Transfer sausage mixture to a bowl and cool slightly.
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Stir in breadcrumbs, cream cheese, Parmesan, parsley, and a pinch of salt and pepper. Mix until well combined.
Stuff the Mushrooms
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Spoon the filling generously into each mushroom cap.
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Drizzle remaining oil lightly over the tops for a golden finish.
Bake Until Golden
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Preheat oven to 375°F (190°C) and bake mushrooms for 25–30 minutes or until tops are browned and bubbling.
Serve Warm
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Arrange on a platter and garnish with extra parsley, if desired.