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 chicken lettuce wraps. Sausage stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Stuffed mushrooms is an appetizer recipe that has been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. I fill my sausage stuffed mushrooms with a delicious mixture of meat and cheese. I sometimes even make a whole meal out of them.
In the mood for mushrooms? Check out my favorite dinner recipes that feature mushrooms like mushroom risotto, mushroom pasta with bacon and instant pot chicken with mushrooms.
Table of Contents
Sausage Stuffed Mushrooms Ingredients
To make sausage stuffed mushrooms you will need mushrooms, butter, onion, garlic cloves, mild Italian sausage, cream cheese, parmesan cheese, Monterey Jack cheese, panko breadcrumbs and fresh parsley.
How Do You Make Sausage Stuffed Mushrooms?
This sausage stuffed mushrooms recipe starts with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture. In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!
Tips for Sausage Stuffed Mushrooms
- You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
- Use a medium skillet or a large skillet to give you room to break up the sausage.
- I top my sausage stuffed mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, you can skip the breadcrumb topping.
- With the cheese in the sausage mixture helping to bind it together, you don’t need an egg yolk.
- Don’t have parsley on hand? Try chives, thyme or green onions instead.
- Save the mushroom stems and chop them finely to add a dose of vegetables to other dishes such as pasta sauce, soup or stir fries. You could even cook the chopped mushroom stems with the garlic and onion and add them to the sausage stuffing.
Quick Tip
You can break up the sausage with a the back of a wooden spoon or use a meat masher.
Recipe FAQs
For stuffed mushrooms, I like to use regular white button mushrooms or cremini mushrooms. White mushrooms, in particular, have a mild flavor that pairs perfectly with the savory sausage filling.
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.
The best cheeses for stuffed mushrooms are cream cheese, parmesan cheese and Monterey Jack cheese. The cream cheese acts as a binder and the parmesan imparts a nutty flavor. The Monterey Jack cheese serves as a mild, creamy cheese that complements the stronger flavors of the sausage.
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.
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.
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.
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Flavor Variations
These sausage stuffed mushrooms are fantastic, savory bites as written in this recipe. However, you can change the mushrooms to suit your own tastes.
- Portobello Mushrooms: 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. They will take longer to cook.
- Cheese: Instead of Monterey Jack cheese you can use other mild cheeses that melt well like fontina cheese, mozzarella cheese or cheddar cheese.
- Sausage: Instead of regular Italian sausage you could use turkey Italian sausage or your favorite raw sausage where you can remove the casings and cook the meat.
- Spicy: You could use spicy Italian sausage, add some red pepper flakes or add a little hot sauce.
- Seasonings: For extra flavor, you can add a little Italian seasoning, salt and black pepper to the sausage mixture.
You can easily double this recipe to serve a larger group. I almost always double the recipe because these mushrooms go quickly! They get eaten up in minutes!
More Delicious Party Snacks
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Pizza Muffins
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Sausage Stuffed Mushrooms Video
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Sausage Stuffed Mushrooms
Ingredients
- 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
Instructions
- 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.
Notes
- You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
- Use a medium skillet or a large skillet to give you room to break up the sausage.
- You can break up the sausage with a the back of a wooden spoon or use a meat masher.
I hate cream cheese also sour cream and blue and feta is there another binder I can use ? I am fine with the other ingredients
You could try shredded cheddar cheese!
Just made these . My fiancé and I love them..
Can you make sausage stuffed Mushrooms that I can deep fry? I know frying is not a healthy option but for outdoor catering ,I want such a beautiful recipe to serve . Anyway you have the best stuffed mushroom Recipe.
Thanks, I’ll look into making something like that!
I love mushrooms!! Aldi’s has portabella on sell this week for .99 cents 8oz package.. So I buy several and clean and freeze. Would love to make these up and freeze and pop in the oven when needed. Have you ever froze these made up? Not sure how the cream cheese would hold up. Would love the feed back.
I’ve never frozen these mushrooms before but I don’t see why you couldn’t, cream cheese tends to freeze just fine!
It says 1/3 cup panko breadcrumbs divided…are they added to the stuffing and on top?
Thanks for catching that, the breadcrumbs just go on top! I’ve fixed it now.
This is such a great idea for an appetizer! I will be definitely trying this later this week! Thank you 🙂
Omg can we say yum?!? I just love mushrooms! Must give this recipe a try
Wow!! These look delicious! I love anything with mushrooms!
These mushrooms look like it would be so good. I definitely need to make these soon!
So yummy! I can’t wait to give this recipe a try! It left me drooling..!!
I do bake stuffed mushrooms all the time but usually around 10-15 minutes on a higher temperature, so would try lowering my temp next time. Also gonna use your tip on adding parmesan and cream cheese
I love the look of these stuffed mushrooms! Will be trying this out this festive season.
Oh my goodness, that recipe looks so delicious and so perfect to prepare for our dinner on this coming holiday. Yummy, yummy!
it sounds so tasty even at seven in the morning!
Goodness I love stuffed mushrooms!! These look so freakin delicious. Definitely adding to recipe list.
I never thought to stuff mushrooms with sausage and I always make stuffed mushrooms. I usually use shrimp or crabmeat. You got me thinking about changing my Christmas dinner menu a bit now. Thanks!
OMG it looks so yummy, i’m definitely making this during the holidays! Thanks for sharing!
These look so good! I love to serve stuffed mushrooms as appetizers or a whole plate for a meal.
My mouth is watering after reading this post. Will definitely try this. Thank you for sharing .
I LOVE sausage stuffed mushrooms!! They are one of my favorite apps to serve at a dinner party! I will try your version next time!