New Year's Eve Stuffed Mushrooms
Recipe type: Appetizer
  • 1 onion chopped
  • 3 garlic cloves chopped
  • 2 Tbsp. butter
  • 25 button mushrooms
  • 1 (16 oz.) package spicy sausage
  • 1 (8 o.z) package full fat cream cheese
  • 2 Tbsp. chopped parsley
  • 3 Tbsp. chopped fresh tarragon
  • ¼ cup grated fresh Parmesan
  1. Preheat oven to 375 °F. Pop off mushroom stems and scoop out mushroom gills.
  2. Chop stems and gills and set aside.
  3. Place scooped out mushrooms on a sheet pan, upright. Bake for 10 minutes. This will sweat the mushroom and fill the scooped out part with water. (Soggy mushrooms are not awesome.) Drain mushrooms and set aside.
  4. Sauté sausage in a frying pan until browned and then drain. Put sausage aside.
  5. Sauté onions and chopped stems and gills in butter on medium heat until liquid is cooked down, about 15 minutes.
  6. Add in cream cheese, parsley, tarragon and cooked sausage. Warm in pan until cream cheese is combined and melted.
  7. Stuff this filling into mushroom caps. Top with Parmesan.
  8. Place on a greased sheet pan and bake at 375°F for 20 minutes.
Recipe by What's On Parker's Plate at