Sausage & Blue Cheese Stuffed Mushrooms

“Crumbled Italian sausage, tangy blue cheese and crunchy pork rinds all stuffed into tasty little mushroom cap bites. Sausage & blue cheese stuffed mushrooms are the perfect appetizers to start a meal or to share with friends over a bottle of red!"

- The Delicious Spoon

Italian Sausage

key ingredient:


– larger mushrooms cleaned, stems reserved. – olive oil – Italian sausage casings removed – garlic cloves – chicken stock – fresh thyme – pork rinds crushed – blue cheese crumbled – black pepper


Sausage & Blue Cheese Stuffed Mushrooms Recipe


10 Servings



prep time

20 Minutes


French, Italian

1. Preheat oven to 375 F.


2. Clean mushrooms and remove stems. Set stems aside for later. Baste the tops of the mushrooms lightly with olive oil and place top down on a non-stick baking sheet. Drizzle the open tops with the remaining olive oil.


3. In a large non-stick pan add the sausage with the casings removed over medium-high heat. Break the sausage apart with the wooden spoon to resemble a crumble. Continue cooking until browned.


4. While the sausage is cooking finely chop the reserved mushroom stems.


5. Once the sausage is browned add the minced garlic and continue to cook for another minute. Add in the thyme and chicken broth and use the wooden spoon to scrape up all the browned bits from the bottom of the pan. Add in the finely chopped mushroom stems and let simmer until all of the liquid has been absorbed and the mushroom stems are softened.


6. Transfer the sausage and mushroom mixture to a large bowl. Add the crushed pork rinds, crumbled blue cheese and black pepper. Mix gently until just combined.


7. Place a heaping teaspoon full of the sausage stuffing mixture into the open mushroom caps and press down gently to form mounds. Bake for 20 minutes and serve.



Visit The Delicious Spoon for more notes and tips for making the BEST Sausage & Blue Cheese Stuffed Mushrooms!


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