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Joanna Gaines' Stuffed Mushrooms

Stuffed Mushrooms

byJoanna Gaines
Total 1 hour
Active 30 mins
Makes 35 stuffed mushrooms
TIP: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Cooking spray
  • 35 large white button mushrooms
  • 1 pound ground breakfast sausage
  • 4 ounces cream cheese
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 1 garlic clove, minced
    1. To make the mushrooms: Preheat the oven to 375°F. Line a large, rimmed baking sheet with foil, coat with nonstick spray, and set aside.
    2. Wipe the dirt off of the mushroom caps using a damp paper towel and remove the stems by wiggling them back and forth; discard the stems. Set the mushroom caps, bowl-side up, on the prepared baking sheet.
    3. In a large nonstick skillet over medium heat, cook the sausage, stirring often to break it into little pieces, until browned, 6 to 8 minutes. Stir in the cream cheese, Parmesan cheese, garlic, Italian seasoning, and salt. Mix until the cream cheese and Parmesan have melted and completely coated the sausage, about 2 minutes. Remove from the heat.
    4. To make the topping: In a small bowl, stir together the panko, Parmesan cheese, butter, and garlic.
    5. Individually spoon a heaping tablespoon of the sausage mixture into each mushroom to completely fill the cap and place on the prepared baking sheet, leaving an inch in between the mushrooms. Sprinkle each mushroom with the panko topping.
    6. Bake the mushrooms until the tops have a nice golden crust from the panko topping, about 20 minutes.