Sausage and Squash Stuffed Mushrooms with Cornbread Crumbs

White mushrooms are made extra-special with a hearty stuffing of butternut squash, breakfast sausage and flavorful scallion-spiked cornbread.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24
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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) butter

1 cup finely chopped butternut squash

Kosher salt

1/2 cup cooked crumbled breakfast sausage

1/2 cup grated Asiago cheese

2 tablespoons chopped scallions

1 cup crumbled cornbread


  1. Preheat the oven to 425 degrees F.
  2. For the mushrooms: 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.
  3. For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
  4. Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
  5. 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.