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!
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Sausage Stuffed Mushrooms Video
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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
We loved stuffed mushrooms and this is our new favorite recipe!
These came out pretty darn good. I did make a few of my own modifications in flavors. I had homemade deer and pork sausage on hand so I used that, I used red onion for a mild onion flavor, hatch chile powder instead of the parsley and I crushed up crispy jalapeno strips (the kind you put on top of salads) with the panko for the top. We like a little spice around here.
Super Yummy! I would like to freeze up a bunch to bake later… . 2 Questions: 1) Would I freeze them with the breadcrumbs on them or do that step right before baking? and 2) What would be my bake temp and time with frozen mushrooms?
thank you
Stacy
I’d add the breadcrumbs right before baking, and you’ll want to add 8-10 minutes to the bake time.
Absolutely amazing!!!
Can I make these day before .then add bread crumbs before I cook next day
Yes that’s fine!
I made it for a birthday party! People who like mushroom loved it!!
These were the best stuffed mushrooms I’ve ever made. The only thing I did differently was I hate to waste the stems so I chopped them up and sauteed them with the onion and garlic. Really good!!!
Fabulouso × 5 stars!!!
I love all of you delicious recipes!!!
I didn’t have a lot of panko so I mixed crushed crispy fried onions (French’s topping for green bean casserole) into the panko! These are soooo delicious!! Awesome recipe!
Good idea. I added the crispy jalapenos (salad topping)
Can i make these a few daya ahead??
You can assemble them ahead of time, just wait to add the breadcrumbs right before they go into the oven!
This was by far my favorite stuffed mushrooms recipe!! Thank you!
Delish!
I LOVE mushrooms! I can’t wait to make this at my next dinner party – the guests will be so impressed!
These mushrooms are just great! So perfect for any party coming up for the holidays!
Stuffed mushrooms make the perfect appetizer for get togethers! Love this version and can’t wait to try it!
These sausage stuffed mushrooms would disappear in our house!
My family will love these stuffed mushrooms for our movie night dinner!
I know most use stuffed mushrooms as an appetizer, but honestly, I eat so many I make a meal out of them.
I see in your post you give other binder cheese options sorry I wasted your time I will use the cheddar which I like thanks for prompt response I am years late to the party by the date of the previous comments best wishes to your family there are few things in life more rewarding than motherhood I just lost mine we were extremely close I feel useless without her life seems pointless I have no family no one has ever loved me sorry to be inappropriate take care great recipe .
I am sorry to hear about your mom, I believe and have great hope that you will see her again one day, and in better circumstances. Honesty about your feelings is never inappropriate. Blessings.