These sausage stuffed mushrooms are mushroom caps filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time!
Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as fried ravioli and lettuce wraps. Sausage stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. These sausage stuffed mushrooms are filled with a mixture of meat and cheese, and you can even make a whole meal out of them.
How do you make sausage stuffed mushrooms?
This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. The mushrooms are filled with a mixture of cooked sausage, three types of cheese, parsley, garlic and onions.
What kind of mushrooms are best for stuffed mushrooms?
I like to use regular white button mushrooms or cremini mushrooms for my stuffed mushrooms. The mushrooms shown here are white mushrooms which have a mild flavor that pairs perfectly with the savory sausage filling. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.
How do you clean mushrooms?
The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.
Tips for sausage stuffed mushrooms
- You can use any type of sausage that you like. I typically use a mild Italian sausage, but hot works just as well. You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
- Don’t have parsley on hand? Try chives, thyme or green onions instead.
- I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping.
What cheese is best for sausage stuffed mushrooms?
I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and Monterey Jack Cheese. The cream cheese acts as a binder, and the parmesan imparts a nutty flavor. I also used shredded Monterey Jack cheese as I wanted a mild, creamy cheese that would complement the stronger flavors of the sausage. Other great options are fontina, mozzarella or cheddar cheese.
How long do you bake stuffed mushrooms?
Sausage stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through.
What temperature do you bake stuffed mushrooms?
I bake my mushrooms at 375 degrees F. If your oven is too hot, the topping will get overly browned before the mushroom cooks through.
Can you make sausage stuffed mushrooms in advance?
You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store your mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat. You may need to add a few minutes extra to the baking time.
This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!
More delicious party snacks
Sausage Stuffed Mushrooms
- 18 mushrooms stems removed
- 3 tablespoons butter divided use
- 1/2 cup onion finely diced
- 1 teaspoon garlic minced
- 8 ounces mild Italian sausage casings removed
- 4 ounces cream cheese softened
- 1/4 cup parmesan cheese grated
- 1/2 cup Monterey Jack cheese shredded
- 1/4 cup chopped parsley divided use
- 1/3 cup panko breadcrumbs
- cooking spray
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
- Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
- Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
- Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
- Spoon the sausage mixture evenly into the mushroom caps.
- Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
- Sprinkle the panko over the mushrooms.
- Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.