There’s something irresistible about the warm, savory bite of a perfectly stuffed mushroom. Ina Garten’s sausage stuffed mushrooms bring comfort and flavor to any gathering. With their golden tops and flavorful filling, these little appetizers are always the first to disappear from the platter. This recipe balances rich Italian sausage, herby breadcrumbs, and creamy cheese—making each bite unforgettable. It’s a go-to for parties, holidays, or even cozy nights in.

What are Ina Garten Sausage Stuffed Mushrooms?

Ina Garten’s sausage stuffed mushrooms are a classic appetizer made with button or cremini mushrooms, filled with a savory blend of sausage, herbs, cheese, and breadcrumbs. The dish is baked until golden and bubbling, delivering a warm, umami-rich bite with a crisp top and juicy mushroom base. It’s a simple yet elegant finger food that never goes out of style.

Other Ina Garten Recipes

Reasons to Try Ina Garten Sausage Stuffed Mushrooms

Perfect Party Starter – These bite-sized snacks are ideal for gatherings and celebrations.
Full of Rich Flavor – The combination of sausage, herbs, and cheese delivers intense savory depth.
Simple Ingredients, Big Impact – Easy-to-find ingredients come together to create something special.
Make-Ahead Friendly – You can prep them earlier and bake just before serving.
Customizable Filling – Adjust the flavor profile based on dietary preferences or spice levels.
Kid and Crowd Approved – Even picky eaters enjoy these stuffed delights.
Elegant Presentation – They look impressive with minimal effort required.

Ingredients Needed to Make Ina Garten Sausage Stuffed Mushrooms

16 large white or cremini mushrooms (cleaned and stems removed)
½ pound Italian sausage (mild or spicy, casings removed)
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
½ cup plain breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
3 tablespoons cream cheese, softened
Salt and freshly ground black pepper (to taste)
Extra Parmesan for topping (optional)
Olive oil spray or a drizzle for baking

Instructions to Prepare Ina Garten Sausage Stuffed Mushrooms

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare the Mushrooms: Gently remove stems and chop them finely, then set aside the mushroom caps.
Cook the Sausage: In a skillet, cook the sausage over medium heat until browned, breaking it into crumbles.
Sauté Aromatics: Add olive oil, chopped mushroom stems, onion, and garlic. Cook until soft and fragrant.
Mix the Filling: Combine the sausage mixture with breadcrumbs, Parmesan, parsley, and cream cheese. Mix until well blended.
Stuff the Mushrooms: Use a spoon to fill each mushroom cap generously with the sausage mixture.
Top with Cheese: Sprinkle extra Parmesan on top for added crispiness.
Bake Until Golden: Place in the oven and bake for 25–30 minutes or until tops are golden and mushrooms are tender.
Serve Warm: Let them rest briefly before serving for the flavors to settle.

What Goes Well With Ina Garten Sausage Stuffed Mushrooms

Pair with a fresh green salad – A crisp arugula or mixed greens salad balances the richness.
Serve alongside a pasta dish – Creamy Alfredo or tomato-based pastas complement the flavors.
Offer with crusty bread – Great for soaking up any melted cheese or juices.
Combine with a cheese platter – Adds a gourmet touch to your appetizer spread.
Include on a holiday appetizer tray – Perfect addition to a festive grazing board.
Accompany with a chilled white wine – A Sauvignon Blanc or Chardonnay works beautifully.
Enjoy with roasted vegetables – Oven-roasted carrots or Brussels sprouts pair well for a hearty combo.

Key Tips for Making Ina Garten Sausage Stuffed Mushrooms

Select mushrooms of similar size – This ensures even cooking and consistent presentation.
Don’t overstuff – Leave a little room at the top so filling doesn’t overflow.
Drain excess moisture – After cleaning, let mushroom caps dry thoroughly to avoid sogginess.
Cook sausage fully before mixing – Ensures the filling is flavorful and safe to eat.
Use fresh herbs where possible – They enhance aroma and add a vibrant touch.
Adjust spice level to taste – Use spicy sausage if you like more kick or mild for a subtle flavor.
Chill filling if too soft – If the mix is hard to handle, refrigerate it briefly before stuffing.

Creative Variations of Ina Garten Sausage Stuffed Mushrooms

Swap sausage for turkey or chicken – A lighter version that still brings flavor.
Go vegetarian with lentils or walnuts – Replace sausage with hearty plant-based options.
Try different cheeses – Fontina, mozzarella, or goat cheese add unique textures.
Add a spicy twist – Mix in red pepper flakes or diced jalapeños.
Use portobello mushrooms – Make larger portions as a main course.
Incorporate spinach or kale – Boosts nutrition and adds color.
Experiment with herbs – Basil, thyme, or rosemary can create new flavor profiles.

Storage Guidelines for Ina Garten Sausage Stuffed Mushrooms

Refrigerate leftovers within 2 hours – Use an airtight container for freshness.
Store up to 3 days – Keeps well in the fridge for short-term use.
Avoid freezing post-baking – Texture can turn rubbery when reheated.
Freeze unbaked for future use – Prep and freeze stuffed mushrooms before baking.
Thaw in fridge overnight – If frozen, allow them to defrost slowly before reheating.
Label and date containers – Helps keep track of freshness.
Keep away from strong odors – Use sealed containers to prevent flavor absorption.

Reheating Tips for Ina Garten Sausage Stuffed Mushrooms

Use oven for best texture – Bake at 350°F for 10–15 minutes until heated through.
Microwave for convenience – Heat in short bursts to avoid sogginess.
Avoid overcooking – Reheating too long can dry out the filling.
Add moisture if dry – A light drizzle of olive oil can refresh the mushrooms.
Cover with foil – Helps retain moisture when reheating in oven.
Don’t reheat multiple times – Only warm what you’ll eat to maintain quality.
Let sit at room temp briefly – This helps them reheat more evenly.

Nutrition Value (per serving)

Calories: 180
Protein: 8g
Carbohydrates: 6g
Fat: 14g
Fiber: 1g
Sugar: 1g
Sodium: 420mg

FAQs

How do you keep sausage stuffed mushrooms from getting soggy?

To prevent soggy stuffed mushrooms, pat the mushroom caps dry after washing and avoid overfilling them. You can also pre-bake the empty caps for 10 minutes to release excess moisture before stuffing.

Can you make sausage stuffed mushrooms ahead of time?

Yes, you can assemble sausage stuffed mushrooms a day in advance. Store them covered in the refrigerator and bake just before serving for the best texture and flavor.

What kind of mushrooms work best for stuffing?

Large white button mushrooms or cremini mushrooms work best due to their size and shape. They hold the filling well and bake evenly without becoming too soft.

Should sausage be cooked before stuffing mushrooms?

Yes, always cook the sausage before stuffing the mushrooms. This ensures the meat is fully cooked and the filling is safe to eat with a rich, developed flavor.

Wrapping Up

Ina Garten’s sausage stuffed mushrooms are a flavorful, satisfying appetizer that’s easy to prepare and always well-received. With their savory filling and beautiful presentation, they’re perfect for both casual get-togethers and special occasions. This step-by-step guide ensures you can recreate them with confidence, while still leaving room to explore your own variations. Serve warm and watch them disappear from the plate.