These Stuffed Mushrooms Are an Entertaining Essential

Scott Rosenberg of Il Figlio Enoteca in Fishkill shares a delectable recipe for stuffed mushrooms that your guests will love.

Hosting a holiday party can be stressful, but thanks to Scott Rosenberg, chef at Il Figlio Enoteca in Fishkill, you now have an easy appetizer for your spread. Rosenberg’s stuffed mushrooms recipe is one of his favorites from a beloved family cookbook. “My sister Tara spearheaded and created it after my grandmother passed away,” he says. “There are many great entertainers and cooks in my family, and we wanted to preserve some of our famous recipes and memories.”

While stuffed mushrooms may seem intimidating, they’re easier to prepare than you might think. Once you prepare the filling, simply stuff it into large white mushrooms and slip everything in the oven to roast away before serving to guests. Fair warning: These are quite delicious on their own, so don’t be surprised if everyone is a bit less hungry for the main course if these are part of the appetizer spread.

Classic Stuffed Mushrooms

Course: AppetizersCuisine: American, ItalianDifficulty: Easy


stuffed mushrooms
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“These stuffed mushrooms are always a hit during the holidays. Bake them up right before your guests arrive.”


  • 1 lb sweet sausage

  • 1 yellow onion, diced

  • 2 garlic cloves, minced

  • 1 package (5.2 oz) Boursin cheese

  • 4 oz. cream cheese

  • 1 cup Parmesan cheese

  • 1 egg yolk

  • ½ cup chopped Italian parsley

  • 1 cup Italian breadcrumbs

  • 24 large white mushrooms


  • Remove sausage from casing. In a large sauté pan over medium heat, add sausage, and break it up in pieces. Sauté until halfway cooked, about 4–5 minutes, then add the onion.
  • When the sausage is fully cooked and the onions have softened, add the garlic and continue sautéing for an additional 2 minutes. Remove from the heat and transfer cooked sausage to a mixing bowl.
  • Once the sausage mixture has cooled, add Boursin, cream cheese, Parmesan, egg yolk, parsley and ½ cup breadcrumbs. Season with salt and pepper and mix well.
  • Take mushrooms and gently remove the stems, then carve out a well in each of the mushroom caps with a small spoon. Be careful not to break the mushrooms. Once all the mushroom caps are ready, stuff them liberally with the sausage mixture.
  • Place stuffed mushrooms on a parchment-lined baking sheet and top each with the remaining breadcrumbs.
  • Before your guests arrive, preheat the oven to 350°F. Bake mushrooms for 25 minutes, or until golden brown. Serve immediately.

Look out for La Sorella (“the sister” in Italian), an eatery that will open right next door to Rosenberg’s Italian bistro early next year. “It’s a reference to my dear sister and will also serve as a ‘sister’ restaurant to Il Figlio Enoteca,” he explains, “This elegant café and mercato will serve breakfast and lunch six days a week.” In the morning, expect savory and sweet pastries, frittatas, quiches, and espresso drinks from an Italian barista station. When lunch comes around, “fresh focaccia, salads, and pressed paninis will take center stage,” says Rosenberg. Plus: there will be wine, beer, and a selection of prepared foods to grab and go. Stay updated by following @ilfigliofishkill on Instagram.

Related: Ready, Set, Escargot to These French Restaurants in the Hudson Valley

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