Elegant, flavorful, and irresistibly rich, these Balsamic Glazed Stuffed Mushrooms make the perfect appetizer for holiday gatherings, dinner parties, or cozy nights in.
🕒 Prep Time: 10 minutes
🕒 Cook Time: 15 minutes
🕒 Total Time: 25 minutes
Ingredients
- 16 oz baby portobello mushrooms
- 1 pound mild ground sausage, cooked and drained
- 8 oz cream cheese, softened
- 1 clove garlic, crushed
- 2 tablespoons Pompeian Balsamic Vinegar
- Pompeian Organic Extra Virgin Olive Oil Spray
- Dried parsley, for garnish
Step-by-Step Instructions
- Prepare the oven and mushrooms:
Preheat the oven to 400°F. Gently wash the mushrooms, remove the stems, and set the caps aside. Add the stems to a food processor for extra flavor and texture. - Create the filling:
Add the cooked sausage, cream cheese, and crushed garlic to the food processor with the mushroom stems. Pulse until the mixture reaches a finely chopped, creamy consistency that’s easy to spoon into the caps. - Prepare the baking sheet:
Lightly spray a baking sheet with Pompeian Organic Extra Virgin Olive Oil Spray to prevent sticking. - Stuff the mushrooms:
Fill each mushroom cap generously with the sausage mixture and arrange them on the prepared baking sheet. - Add the glaze and garnish:
Drizzle each mushroom with Pompeian Balsamic Vinegar, then sprinkle lightly with dried parsley for color and flavor. - Bake and serve:
Bake for 15 minutes or until the tops are golden and bubbly. Remove carefully and serve warm. These mushrooms taste even better after resting for a few minutes to allow the glaze to soak in.
Pro Tips
- Add texture: For a crunchy finish, sprinkle a touch of breadcrumbs or grated Parmesan cheese before baking.
- Vegetarian option: Replace the sausage with finely chopped spinach, walnuts, and cream cheese for a hearty vegetarian filling.
- Make ahead: Prepare the stuffed mushrooms a day in advance and refrigerate. Add the glaze just before baking.
Serving Suggestions and Pairings
These Balsamic Glazed Stuffed Mushrooms pair beautifully with:
- Sparkling wine or prosecco – the acidity balances the richness.
- Garlic butter pasta – a simple, flavorful main course alongside this appetizer.
- Holiday platters – include them with charcuterie, cheese, and crackers for a festive display.
For presentation, serve on a white platter with a drizzle of extra balsamic glaze and a sprinkle of fresh parsley.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use white mushrooms instead of portobello?
Yes. White button mushrooms work perfectly and hold the filling well. Just choose medium-sized ones for easy stuffing.
How can I store leftover stuffed mushrooms?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain their texture.
Can I freeze them?
You can freeze the stuffed mushrooms before baking. Arrange them on a tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5–7 minutes to the cook time.
What’s the best way to make them dairy-free?
Use dairy-free cream cheese and olive oil-based cooking spray for a similar creamy texture and taste.
Balsamic Glazed Stuffed Mushrooms Recipe
- Total Time: 30 minutes
- Yield: 8 1x
Description
These Balsamic Glazed Stuffed Mushrooms are rich, savory, and perfect for parties or holiday spreads. Made with ground sausage, cream cheese, garlic, and a bold balsamic glaze, they offer a bite-sized flavor bomb your guests will love.
Ingredients
16 oz Baby Portobello Mushrooms
1 lb Mild Ground Sausage (cooked & drained)
8 oz Cream Cheese
1 Clove Crushed Garlic
2 Tbsp Pompeian Balsamic Vinegar
Pompeian Organic Extra Virgin Olive Oil Spray
Dried Parsley
Instructions
1. Preheat the oven to 400°F.
2. Clean mushrooms with a damp cloth and remove stems. Add stems to food processor.
3. Add cooked sausage, cream cheese, and garlic to the processor.
4. Pulse until finely chopped into a cohesive mixture.
5. Spray a baking sheet with olive oil spray.
6. Stuff each mushroom cap and arrange on the sheet.
7. Drizzle balsamic vinegar over each mushroom.
8. Sprinkle with dried parsley.
9. Bake for 15 minutes. Serve warm.
Notes
You can prepare the mushrooms up to 24 hours in advance and refrigerate before baking.
For vegetarian versions, substitute sausage with spinach, sun-dried tomatoes, or lentils.
Freeze unbaked stuffed mushrooms on a tray, then transfer to a bag for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2–3 mushrooms
- Calories: 185
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 38mg
