Venison Sausage Stuffed Mushrooms are made with only 6 ingredients and full of amazing flavor. The spicy sausage is toned down slightly by the cheese filling and the white wine. Low carb, party friendly, and easy to make!
If you’re looking for a stuffed mushroom recipe that does not use breadcrumbs as an ingredient, then you have found the right place! I wanted a stuffed mushroom recipe that did not include breadcrumbs. After trying a meat stuffed mushroom at my corporate Christmas party, I realized I could make my own right at home and it would taste much, much better that the one I ate at the party! My mainstay for dinner is a meat, such as beef, chicken, venison, or fish cooked in a skillet or on a grill top and served with a side of veggies. No starch. Often times, I will make an appetizer recipe like this one and it will be our meal for the evening.
Making these is so easy! I sauteed some onion and the stems of the mushroom caps in a pan sprayed with cooking spray, then added the hot sausage and cooked that until crispy brown. I like to cook my sausage a little longer and on a little higher heat near the end to brown it up good!
The cream cheese and shredded cheddar/gruyere cheese holds the sausage together well. No breadcrumbs are needed to help bind these babies together. I like to top with a little bit more shredded cheese before baking.
Once these are popped in the oven, it will take about 18-20 minutes to bake. You want to bake these until the cheese on top of the mushrooms are lightly browned.
These are perfect for popping into your mouth whole if you have a smaller mushroom, however, if they are bigger than one bite, you will want to serve with a tasting plate and fork! 🙂 I however, have no qualms about using my fingers for these tasty treats, as long as they have cooled down some!
This is definitely my new stuffed mushroom recipe. I love the flavor of the hot sausage and cheese combined. While I used venison hot sausage, it is just as good using chicken or pork hot sausage also. Now, roll up them sleeves and lets make some of these tasty treats for New Years Eve!
- ⅓ lb ground venison hot sausage, cooked and crumbled
- ½ cup onion, diced
- 1-8 oz container baby portobella mushrooms
- ½ cup white wine
- 4 ounces cream cheese, softened
- 2 ounces cheddar cheese, shredded
- Salt and Pepper to taste
- Preheat oven to 400 degrees.
- Clean mushroom caps and remove stems. Set caps aside and chop stems into small pieces.
- Cook ground venison sausage over medium heat until no longer pink. Remove from skillet and set aside.
- Add onion and mushroom stems to skillet and cook until softened. Slowly add white wine to deglaze pan and simmer until wine has evaporated. Add sausage and cream cheese to skillet and stir to combine. Stir in ½ half of shredded cheddar.
- Spoon filling into mushroom caps. Sprinkle with remaining cheddar and bake in 400 degree oven for 15 - 20 minutes. Remove from oven and serve while hot.