Three Cheese Sausage Stuffed Mushroom Caps
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
  • 12-15 button mushrooms, washed with stems removed
  • 1lb. of mild Italian sausage
  • ⅓ cup of Asiago cheese
  • ⅓ cup Parmesan cheese
  • ⅓ cup of goat cheese
  • ½ large white onion, diced
  • 3 green onions, chopped and separate white bottoms from green stems
  • 3 Tbsp. of olive oil
  • 1 Tbsp. of garlic, diced
  • 1 tsp. of garlic salt
  • 1 tsp. of onion powder
  • 2 tsp. of dried basil
  • 1 Tbsp. of fresh basil leaves, chopped
  1. Preheat oven to 400.
  2. Spread out mushroom caps on a baking sheet and brush them with 1 Tbsp. of olive oil.
  3. Once oven is heated cook mushroom caps for 7 minutes.
  4. While mushrooms cook, add 2 tbsp of olive oil and then add garlic and onions. Cook until onions are translucent.
  5. Add Italian sausage and begin to brown. Then add white bottoms of the green onions.
  6. Add garlic salt, onion powder and dried basil.
  7. Once the meat is cooked, turn the heat to low, add the fresh basil and add cheeses one-by-one. Continually stir so the cheese doesn't burn.
  8. Once all the cheese has been added remove the pan from the heat and mix well.
  9. Add sausage mixture to mushroom caps. Cook in the oven for 5 minutes. Continue to check to mushrooms so they don't burn but make sure they are soft before you remove them.
  10. Top with additional cheese, extra basil and tops of green onions. Serve immediately.
Recipe by The Everyday Mom Life at