Sai Ua Stuffed Mushrooms Recipe by Kasey Coffey
 Kasey Coffey @fishsauceinmybag Brooklyn, NY If you made my Sai Ua recipe, then this is a perfect way to use up that sausage mixture, no casings required. Since the sausage is already made, this dish comes together super quickly and makes a great appetizer, side dish, or snack that feels fancy but is deceivingly easy to make. These little stuffed mushrooms are bursting with the spicy, herby goodness of Northern Thai Sai Ua sausage. The filling is fragrant with lemongrass, makrut lime leaf, garlic, and chilis, baked into juicy mushroom caps until golden and deeply savory. Perfect for gatherings, weeknight dinners, or anytime you want to impress with minimal effort. Depending on the size of your mushrooms, you may end up with some filling leftover. Let me know if you make them, I’d love to see how they turn out! If you made my Sai Ua recipe, then this is a perfect way to use up that sausage mixture, no casings required. Since the sausage is already made, this dish comes together super quickly and makes a great appetizer, side dish, or snack that feels fancy but is deceivingly easy to make. These little stuffed mushrooms are bursting with the spicy, herby goodness of Northern Thai Sai Ua sausage. The filling is fragrant with lemongrass, makrut lime leaf, garlic, and chilis, baked into juicy mushroom caps until golden and deeply savory. Perfect for gatherings, weeknight dinners, or anytime you want to impress with minimal effort. Depending on the size of your mushrooms, you may end up with some filling leftover. Let me know if you make them, I’d love to see how they turn out! Sai Ua Stuffed Mushrooms Share its first Cooksnap! If you made my Sai Ua recipe, then this is a perfect way to use up that sausage mixture, no casings required. Since the sausage is already made, this dish comes together super quickly and makes a great appetizer, side dish, or snack that feels fancy but is deceivingly easy to make. These little stuffed mushrooms are bursting with the spicy, herby goodness of Northern Thai Sai Ua sausage. The filling is fragrant with lemongrass, makrut lime leaf, garlic, and chilis, baked into juicy mushroom caps until golden and deeply savory. Perfect for gatherings, weeknight dinners, or anytime you want to impress with minimal effort. Depending on the size of your mushrooms, you may end up with some filling leftover. Let me know if you make them, I’d love to see how they turn out! If you made my Sai Ua recipe, then this is a perfect way to use up that sausage mixture, no casings required. Since the sausage is already made, this dish comes together super quickly and makes a great appetizer, side dish, or snack that feels fancy but is deceivingly easy to make. These little stuffed mushrooms are bursting with the spicy, herby goodness of Northern Thai Sai Ua sausage. The filling is fragrant with lemongrass, makrut lime leaf, garlic, and chilis, baked into juicy mushroom caps until golden and deeply savory. Perfect for gatherings, weeknight dinners, or anytime you want to impress with minimal effort. Depending on the size of your mushrooms, you may end up with some filling leftover. Let me know if you make them, I’d love to see how they turn out! Cooking Instructions 30 min 1 Preheat oven to 350F and line a baking sheet with foil or parchment papaer 2 Remove stems from mushrooms and roughly chop. Set aside. Clean and brush off any dirt from the mushroom caps. 3 In a large mixing bowl, add Sai Ua, chopped mushroom stems, cream cheese, and parmesan cheese and mix together. 4 Stuff mushroom caps with the filling and place on baking sheet. Bake for 20 min. 5 Allow stuffed mushrooms to cool over a baking rack so the moisture doesn't stay trapped, cool for 5 min. Serve and enjoy! 1 Preheat oven to 350F and line a baking sheet with foil or parchment papaer 1 Preheat oven to 350F and line a baking sheet with foil or parchment papaer 2 Remove stems from mushrooms and roughly chop. Set aside. Clean and brush off any dirt from the mushroom caps. 2 Remove stems from mushrooms and roughly chop. Set aside. Clean and brush off any dirt from the mushroom caps. 3 In a large mixing bowl, add Sai Ua, chopped mushroom stems, cream cheese, and parmesan cheese and mix together. 3 In a large mixing bowl, add Sai Ua, chopped mushroom stems, cream cheese, and parmesan cheese and mix together. 4 Stuff mushroom caps with the filling and place on baking sheet. Bake for 20 min. 4 Stuff mushroom caps with the filling and place on baking sheet. Bake for 20 min. 5 Allow stuffed mushrooms to cool over a baking rack so the moisture doesn't stay trapped, cool for 5 min. Serve and enjoy! 5 Allow stuffed mushrooms to cool over a baking rack so the moisture doesn't stay trapped, cool for 5 min. Serve and enjoy! Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 30, 2025 15:55 Brooklyn, NY Brooklyn-based culinary creative with a deep love for Thai cuisine. I love exploring technique, food history, and the cultural significance behind every dish 🍜✨ Comments Similar Recipes More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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