Stuffed Mushrooms

Stuffed Mushrooms

20-30 minutes, Occasion, Side, Starter -

Recipe created by: Runway Chef
Makes: 25 mushrooms plus extra filling


  • 25 large mushrooms, washed and dried
  • 1 pound sausage
  • 1 small onion, finely diced
  • 5 sprigs of fresh thyme, leaves removed
  • 2 tablespoons Maille Dijon Originale mustard
  • 8 ounces cream cheese (or goat cheese)
  • 3 tablespoons grated Parmesan cheese


  1. First, carefully remove the stems from the mushrooms. Place the caps, top side down, on a baking sheet and set aside. Finely dice the stems.
  2. In a large skillet, set over medium heat, combine the mushroom stems, sausage and onion. Sauté, stirring occasionally, until the sausage is cooked through and the onions are slightly translucent, about 10-12 minutes.
  3. Remove the pan from the heat and add in the thyme leaves, Maille Dijon Originale mustard and cream cheese. Stir until well combined. Fill each mushroom cap with about a teaspoon of the sausage mixture, then sprinkle with grated Parmesan cheese. Broil on high for 5-6 minutes, or just until the tops turn golden brown. Allow to cool for a few minutes before serving.
  4. If you have any of the sausage filling mixture left it can be used as a dip with crackers or crostini.