Irresistible Sausage and Gorgonzola Stuffed Mushrooms

Sausage and Gorgonzola Stuffed Mushrooms are like little flavor bombs that explode in your mouth. Picture biting into a tender mushroom, where savory sausage meets creamy Gorgonzola, creating a heavenly blend of textures and aromas. It’s a dish that’s perfect for impressing guests or simply treating yourself after a long day.

I remember the first time I made these delightful morsels—my friends couldn’t stop raving about them. They were devoured faster than I could say “Sausage and Gorgonzola Stuffed Mushrooms.” Whether it’s game night or an elegant dinner party, these stuffed mushrooms steal the show every time, leaving everyone begging for the recipe.

My family went wild over these stuffed mushrooms during our last holiday gathering; they were gone before I could grab one for myself.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Portobello Mushrooms: Aim for firm, large mushrooms that can hold all that delicious filling without collapsing.

• Italian Sausage: Use bulk sausage for easy mixing; spicy or mild works depending on your heat preference.

• Gorgonzola Cheese: Choose crumbled cheese for easy incorporation into the filling; it adds a creamy tanginess.

• Breadcrumbs: Plain or seasoned breadcrumbs help bind the filling together and add texture.

• Fresh Garlic: Use minced garlic for a robust flavor that enhances the overall dish.

• Fresh Parsley: Chopped parsley brightens the flavor and adds a pop of color to your stuffing.

• Olive Oil: A drizzle of olive oil helps to sauté ingredients and adds richness to the mixture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sausage and Gorgonzola Stuffed Mushrooms

Preheat Your Oven: Preheat your oven to 375°F (190°C). This ensures that your mushrooms bake evenly and come out perfectly tender.

Sauté the Sausage and Garlic: In a skillet over medium heat, add olive oil, then cook the sausage until browned. Add minced garlic and stir until fragrant, about one minute.

Prepare Your Mushroom Caps: While the sausage cooks, gently clean your portobello mushrooms with a damp cloth. Remove stems carefully so you can fill them later.

Create the Filling Mixture: In a bowl, combine cooked sausage with crumbled Gorgonzola cheese, breadcrumbs, chopped parsley, salt, and pepper. Mix everything until well combined.

Stuff the Mushrooms: Generously fill each mushroom cap with the sausage and Gorgonzola mixture. Press down gently so they’re packed but not overflowing.

Bake to Perfection: Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake in preheated oven for 20-25 minutes until golden brown on top and heated through.

Serve warm as an appetizer or side dish—just be ready for everyone to ask for seconds!

Perfecting the Cooking Process

Start by cooking the sausage until golden, then mix in Gorgonzola and breadcrumbs. Fill mushrooms and bake until golden brown, ensuring even cooking throughout.

Add Your Touch

Feel free to swap Gorgonzola for feta or add herbs like thyme for an aromatic twist. Personalizing enhances flavor and keeps it exciting each time you make it.

Storing & Reheating

Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, keeping them crispy.

Nothing beats hearing friends rave about these stuffed mushrooms at gatherings! They disappeared faster than I could say “Gorgonzola,” making me feel like a culinary rockstar.

FAQ

Can I prepare Sausage and Gorgonzola Stuffed Mushrooms ahead of time?

Yes, you can assemble them a day beforehand and refrigerate before baking.

What type of sausage works best for this recipe?

Italian sausage is ideal, but feel free to use any favorite seasoned sausage.

Can I freeze the stuffed mushrooms?

Absolutely! Just freeze them before baking and cook directly from frozen when ready to eat.

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Sausage and Gorgonzola Stuffed Mushrooms

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Sausage and Gorgonzola Stuffed Mushrooms are the ultimate savory appetizer, bursting with flavor in every bite. These delightful treats combine tender portobello mushrooms with a rich filling of Italian sausage, creamy Gorgonzola, and fresh herbs, making them perfect for any gathering or a cozy night in. With a preparation time of just 30 minutes, you can easily whip up a batch that will impress your guests and leave them asking for the recipe.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4 (1 stuffed mushroom per serving) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 large portobello mushrooms
• 1 pound Italian sausage (bulk)
• 4 oz crumbled Gorgonzola cheese
• 1/2 cup plain breadcrumbs
• 2 cloves fresh garlic (minced)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and cook the sausage until browned. Add minced garlic and stir for one minute.
3. Clean the portobello mushrooms with a damp cloth and remove stems carefully.
4. In a bowl, mix the cooked sausage with Gorgonzola, breadcrumbs, parsley, salt, and pepper until well combined.
5. Fill each mushroom cap generously with the sausage mixture, pressing down gently.
6. Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.

Nutrition

• Serving Size: 1 mushroom (70g)
• Calories: 150
• Sugar: 0g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 35mg

Keywords: For added flavor, try substituting Gorgonzola with feta cheese or incorporating fresh thyme into the filling. You can prepare these stuffed mushrooms a day ahead; just refrigerate before baking.