Breakfast Sausage Stuffed Mushrooms with Cornflakes

Mushroom caps are stuffed with a mixture of breakfast sausage, mozzarella and fresh herbs and baked until golden brown.
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  • Level: Easy
  • Total: 1 hr (3)
  • Active: 30 min
  • Yield: 24 stuffed mushrooms
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24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling

2 tablespoons extra-virgin olive oil

Kosher salt


4 tablespoons (1/2 stick) unsalted butter

1/2 cup finely chopped celery

1/2 cup finely chopped onion

Kosher salt and freshly ground black pepper

1/2 cup crumbled cooked breakfast sausage

1/2 cup grated mozzarella

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

1 cup crushed cornflakes


  1. Preheat the oven to 425 degrees F.

For the mushrooms: 

  1. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.

For the filling: 

  1. Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  2. Add the sausage, mozzarella, chives and parsley to the cooled mushroom stem mixture. Stir in the cornflakes until well moistened.
  3. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.