Stuffed Mushrooms


 3 (8 oz) boxes of whole mushrooms

1/2 onion, finely chopped

4 cloves of garlic, finely chopped

2 Tbsp butter

salt and pepper

1/2 lb breakfast sausage, hot or mild – your call

1/4 c Sherry

1 8 oz package of cream cheese

1 egg yolk

1 ½ c grated cheese, combination of cheddar and Monterey Jack or Provolone (hint – Grate your own from a block of cheese, it’s 10 times better!)

1/2 c Parmesan cheese


Wash mushrooms. Recent wisdom says to wipe off the dirt, but a quick rinse never hurt anyone.

Remove stems and chop very finely.

Melt butter in a skillet over medium high heat and add mushrooms, onions, and garlic. Sauté until they begin to lose their liquid, about 10 minutes.

Add sherry and cook until it’s absorbed. Add salt and pepper to taste. Set aside in a bowl.

Cook sausage and remove skillet from the heat. 

Mix cream cheese, egg yolk, grated cheese and Parmesan cheese. Add onion mixture and sausage.

Preheat oven to 350 degrees.

Fill mushrooms very generously with stuffing mixture.

Place in a casserole dish and bake for 25 to 35 minutes until brown and delicious, or until you can’t stand how wonderful they smell and you have to have one! 

© Deer One Publishing 2021