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!