Sausage Stuffed Mushrooms

Why You’ll Love This Recipe

Sausage Stuffed Mushrooms are a savory, crowd-pleasing appetizer perfect for holidays, parties, or any time you want an easy, bite-sized treat. Tender mushroom caps are filled with a rich mixture of sausage, cheese, and herbs, then baked until golden and bubbly. Bursting with flavor and simple to make, they’re always the first to disappear.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

button or cremini mushrooms (stems removed)
Italian sausage (mild or spicy, casings removed)
cream cheese (softened)
Parmesan cheese (grated)
garlic (minced)
onion (finely chopped)
breadcrumbs (optional, for texture)
fresh parsley or thyme (chopped)
olive oil
salt
black pepper

directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.

In a skillet, heat olive oil over medium heat. Cook sausage until browned, then add onion, garlic, and chopped mushroom stems. Sauté until soft and fragrant.

Remove from heat and stir in cream cheese, Parmesan, herbs, breadcrumbs (if using), salt, and pepper until fully combined.

Spoon the filling into the mushroom caps, mounding slightly.

Arrange filled mushrooms on the baking sheet and bake for 20-25 minutes, or until tops are golden and mushrooms are tender.

Garnish with extra herbs and serve warm.

Servings and timing

This recipe serves 6-8 people (as an appetizer).
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes

Variations

Use hot sausage for a spicy version.
Swap cream cheese for goat cheese or ricotta.
Add spinach or sun-dried tomatoes to the filling.
Top with shredded mozzarella before baking for extra cheesiness.
Make it keto by skipping the breadcrumbs.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes or microwave until warm.
Not recommended for freezing due to texture changes.

FAQs

What mushrooms work best?
Button or cremini mushrooms are ideal for stuffing.

Can I prepare them ahead of time?
Yes, assemble and refrigerate up to 24 hours in advance. Bake just before serving.

Do I have to use breadcrumbs?
No, they’re optional—great for texture but not necessary.

Can I make them vegetarian?
Yes, use plant-based sausage or a cheesy spinach filling.

Can I freeze stuffed mushrooms?
Not recommended—they can become watery when thawed.

How do I keep them from being soggy?
Don’t overfill, and bake uncovered to allow moisture to evaporate.

Can I use pre-cooked sausage?
Yes, just crumble and mix directly into the filling.

Are these gluten-free?
Skip the breadcrumbs or use gluten-free ones.

Can I double the recipe?
Absolutely—perfect for large gatherings.

Do I need to peel the mushrooms?
No, just clean and remove stems—they’re ready to use.

Conclusion

Sausage Stuffed Mushrooms are the ultimate savory appetizer—easy to make, bursting with flavor, and always a hit. With their creamy, cheesy filling and hearty sausage, they deliver deliciousness in every bite. Whether for entertaining or snacking, these stuffed mushrooms are sure to impress.

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