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Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

Mushroom Mania Recipe Contest
by Renee of Sweet Sugar Bean

Prep Time 20 mins.
Cook Time 1 hrs. 15 mins.

method method

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min.  Stir once or twice.  Remove from oven.  Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon.  You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened.  (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping).  Stir well to combine.   Take a teaspoon and fill each mushroom cap.  Sprinkle with  remaining Asiago.  Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

Recipe adapted from Food 52.

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Ingredients Ingredients


large mushrooms, cleaned with stem


removed and saved for later use


links Italian sausage

1 tsp

dried rosemary OR 2 tsp fresh, finely chopped

1 tsp

dried fennel seed


onion, diced small

2 cloves garlic, minced
4 oz (120grams) cream cheese 
3 oz (90grams) Asiago cheese, grated
3 tbsp  olive oil
3 tbsp  balsamic vinegar
  salt and pepper