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Ultimate Stuffed Mushrooms

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These aren’t the same old mushrooms! Glaze the mushrooms in Balsamic first and create a whole new layer of flavor to compliment any stuffing of your choosing.

Precooking the mushrooms in Balsamic will also help keep the moisture under control and is a great way to add a unique base flavor.





  • 1/2 cup – Fontina Cheese – Shredded



Preheat Oven to 400 degrees

In a large bowl, combine mushrooms, Olive Oil, Balsamic and Sock it to Me spice blend. Mix well and let marinade until oven warms up.

Line a baking sheet with Parchment Paper, arrange mushrooms on sheet with the open side down and pour remaining marinade over mushrooms. Bake for 10 minutes.

Reduce oven temperature to 350 degrees

While mushrooms are baking, brown italian sausage in a medium skillet. When finished, drain off excess fat and set aside.


In a medium bowl – combine sausage, chopped mushroom stems, bread crumbs, bell pepper, fontina cheese, cream cheese, parmesan cheese, Only the Lonely Onion Seasoning and Olive Oil. *ADD THE OIL SLOWLY, use just enough to make the mixture slightly moist.

Let the mixture sit for 15 minutes to let the flavors blend together.

Generously fill each mushroom with the mixture. Sprinkle with fontina cheese and drizzle remaining butter oil over top.

Bake in preheated oven for 30 minutes or until cheese is lightly browned.

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