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Sausage and Asiago-Stuffed Mushrooms

Sausage and Asiago-Stuffed Mushrooms
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

I’m back with another appetizer that proves I’m a “fun-gi!”

Growing up, mushrooms were my enemy. I hated the smell, texture and taste. After years of self-reflection and maturing, I finally mustered up the courage to try them again. My enemy soon became my love and I have been eating them like crazy and incorporating them into my recipes ever since.

Sausage and Asiago-Stuffed Mushroom Ingredients

Apart from being delicious, mushrooms are full of minerals that help improve and maintain a healthy immune system. Baby Bella, or cremini mushrooms as you may know them, are a great “stuffing mushrooms.” They have a firm, meaty texture, which holds this asiago and sausage stuffing perfectly. This is a great recipe to play around with and create a filling that fits your tastes!

I don’t ask much from all of you, but please grate your own cheese for this recipe! It makes a world of a difference, plus you get to snack on freshly grated cheese while you cook. When browsing the incredible specialty cheese selection at Heinen’s, I always scoop up a block of BelGioioso cheese. From their signature aged provolone to fresh mozzarella, you can’t go wrong. I picked up a wedge of Asiago for this recipe and it did not disappoint!

Mushrooms? There’s an app for that!

Sausage and Asiago-Stuffed Mushrooms

Sausage and Asiago-Stuffed Mushrooms


  • 20-25 fresh mushrooms, stems removed
  • 8 oz. cream cheese, softened
  • 1/2 lb. Heinen’s CARE Certified ground Italian sausage
  • 3/4 cup grated BelGioioso asiago cheese, plus more for topping
  • 1/2 cup Heinen’s bread crumbs
  • 2 Tbsp. shallots, minced
  • 1 Tbsp. parsley
  • 1 garlic clove, minced
  • 1/2 tsp. horseradish
  • ½ Tbsp. milk
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red chili flakes
  • 1/4 tsp. pepper
  • 1/4 tsp. salt


  1. Wash and remove the stems from the mushrooms. Set aside and preheat the oven to 375˚F.
  2. Warm a skillet over medium heat and lightly brown the sausage while breaking it into pieces, about 5 minutes. You can skip this step and use raw sausage in the filling, but I find that browning it results in a better texture.
  3. Remove the sausage from the heat and drain the grease. Allow the sausage to cool for a couple of minutes before mixing. Combine all of the ingredients, except for the mushrooms, in a mixing bowl. Mix very well.
  4. Scoop 2 Tbsp. of the filling into each mushroom. Mushrooms are not identical, so this measurement is an estimate. Pack the filling down tight and place on an oiled baking sheet.
  5. Bake for 35 minutes, or until the tops are golden brown. Top with fresh parsley, asiago and chili flakes. Enjoy!

Sausage and Asiago-Stuffed Mushrooms

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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