Sausage-Stuffed Mushrooms

Viszlay Vineyards

851 Limerick Lane
Healdsburg, CA 95448

  • RECIPE YEAR: 2015
  • YIELD: Serves 8
  • PAIRS WELL WITH: Five Vines

This mouthwatering appetizer is sure to steal the show! You can make the mushrooms in 45 minutes, start to finish, and they go great with so many Sonoma County wines. Portobello mushrooms also work well in this recipe.

  • 16 to 20 larger mushrooms (white button or cremini), stems intact
  • Olive oil for brushing
  • Salt and freshly ground black pepper, to taste
  • 2 pounds sausage, such as pork or Italian, casings removed
  • 3 green onions, very finely chopped
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh basil
  • 1 tablespoon minced garlic
  • Dash of cayenne pepper or Tabasco sauce
  • 1/2 cup grated Parmesan cheese
  • 2 cups finely ground croutons
  • Grated mozzarella cheese for sprinkling


Preheat the oven to 350°F. Lightly grease a baking sheet. 

Lightly brush both sides of the mushroom caps with olive oil, then lightly sprinkle the inside with salt (this is optional). Set aside.

In a fry pan over medium heat, brown the sausage with the green onions, crumbling the meat into very small pieces. Using a slotted spoon, transfer to a bowl and let cool.

In a bowl, beat together the eggs, milk, parsley, basil, garlic and cayenne until well combined. Add the Parmesan and about 1 1/2 cups of the ground croutons (you might need to add more later). Stir with a wooden spoon until combined.

Add the sausage mixture and stir well. The mixture should be wet but still firm enough to hold together; if it is too soft, add a small amount of the ground croutons at a time just until the mixture binds together. Season with salt and black pepper.

Spoon the sausage mixture into the mushroom caps, dividing evenly. Place on the prepared baking sheet and bake for 15 to 20 minutes. Sprinkle the tops with mozzarella and serve.

Viszlay Vineyards

851 Limerick Lane
Healdsburg, CA 95448