These Sausage Stuffed Mushrooms are a savory appetizer perfect for gatherings. They feature herby sausage and cheese filling baked inside tender cremini caps. You’ll love how easy they are to make ahead for stress-free entertaining.
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Why You’ll Love This Sausage Stuffed Mushrooms
- Crowd-pleasing flavor: Savory sausage, creamy cheese, and earthy mushrooms appeal to everyone.
- Make-ahead magic: Assemble up to a day ahead and bake when ready.
- Endlessly adaptable: Swap sausage types or make it vegetarian.
- Golden cheesy top: Crisp, browned filling with a moist interior.
Ingredients & Tools
- 24 oz whole cremini mushrooms (about 20-24 medium-sized)
- 1 lb Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plain or Italian-seasoned)
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Salt to taste
Tools: Baking sheet, mixing bowl, skillet, spoon or small cookie scoop
Notes: Cremini mushrooms offer deeper flavor, but any stuffable mushroom works. The egg helps bind the filling.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 9 g |
| Fat: | 14 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your mushrooms. Look for cremini mushrooms that are similar in size—about 1.5 to 2 inches in diameter. This ensures they cook evenly and are all ready at the same time. Avoid any with slimy spots or broken stems.
- Don’t throw away those stems! When you remove the stems, chop them up finely—they’re going right into the filling. This adds extra mushroom flavor and reduces waste. It’s a win-win.
- Let the filling cool. After you cook the sausage and veggie mixture, let it cool for at least 10 minutes before adding the cheese and egg. If it’s too hot, it can start to cook the egg prematurely, and we don’t want that.
- Softened cream cheese is non-negotiable. Take the cream cheese out of the fridge about 30 minutes before you start. If it’s too cold, it won’t incorporate smoothly into the filling, and you’ll end up with lumps.
How to Make Sausage Stuffed Mushrooms
Step 1: First, preheat your oven to 375°F (190°C). Grab your mushrooms and gently wipe them clean with a damp paper towel—don’t run them under water, as they’ll absorb it and get soggy. Now, carefully twist or pop out the stems. You’ll want to create a nice little cavity for all that delicious filling. Set the caps aside on your baking sheet, and finely chop those stems. We’re using every bit of mushroom goodness.
Step 2: Heat a tablespoon of olive oil in a skillet over medium heat. Add your sausage (casings removed), and use a wooden spoon to break it up as it cooks. You’re looking for it to be browned and cooked through, which should take about 6-8 minutes. Once it’s done, use a slotted spoon to transfer the sausage to a bowl, leaving a bit of that flavorful drippings in the pan.
Step 3: In the same skillet with the sausage drippings, add the other tablespoon of olive oil if needed. Toss in your diced onion and those chopped mushroom stems. Sauté for about 5 minutes, until the onion is soft and translucent. Now add the minced garlic and cook for just one more minute—you’ll smell that gorgeous aroma, but be careful not to burn the garlic. Stir in the dried oregano and black pepper.
Step 4: Combine the sausage and the onion-mushroom mixture in a large mixing bowl. Let it cool for about 10 minutes—this is important so the egg doesn’t cook when we add it. Once it’s warm but not hot, add the softened cream cheese, grated Parmesan, breadcrumbs, beaten egg, and fresh parsley. Mix everything together until it’s well-combined. The mixture should be cohesive and hold together when you pinch it.
Step 5: Now for the fun part—stuffing! Using a small spoon or a cookie scoop, generously fill each mushroom cap with the sausage mixture. Press it down lightly so it’s packed in there, then mound it a little on top. You want a nice, hearty portion in each one. Arrange them back on the baking sheet as you go.
Step 6: Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top. You might see some delicious juices pooling around the mushrooms—that’s totally normal and very flavorful. Let them cool for about 5 minutes before serving, as the filling will be extremely hot. And there you have it—savory, cheesy, irresistible stuffed mushrooms ready to devour.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked stuffed mushrooms on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5-10 minutes.
- Reviving: Reheat in air fryer at 350°F for 3-4 minutes or oven at 325°F for 8-10 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the mushrooms perfectly, balancing the whole plate.
- Garlic herb roasted chicken — These mushrooms make a fantastic side dish, and their savory notes complement simple roasted chicken beautifully for a complete, comforting meal.
- Creamy polenta — Spoon these stuffed mushrooms over a bed of soft, cheesy polenta for the ultimate comfort food situation. The textures are just incredible together.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes are a fantastic palate cleanser between bites of the rich, savory sausage and mushroom.
- A light Italian lager — The effervescence and mild bitterness of a beer like Peroni help to reset your taste buds, making each bite of mushroom as exciting as the first.
- Sparkling water with a lemon twist — For a non-alcoholic option, the bubbles and citrus provide a refreshing contrast that highlights the herby, umami flavors of the dish.
Something Sweet
- Lemon sorbet — After a savory, rich appetizer, a scoop of bright, tart lemon sorbet is the perfect way to cleanse the palate and end on a refreshing note.
- Dark chocolate espresso beans — Just a few of these provide a bitter, chocolatey finish that contrasts wonderfully with the savory garlic and herb notes from the mushrooms.
- Almond biscotti — A crunchy, not-too-sweet cookie that you can nibble on with coffee—it’s a simple, elegant way to wrap up your meal.
Top Mistakes to Avoid
- Over-stuffing the mushroom caps. It’
Sausage Stuffed Mushrooms
Make the perfect Sausage Stuffed Mushrooms for your next party. This easy appetizer recipe is cheesy, savory, and always a hit. Get the step-by-step guide now!
Ingredients
For the Ingredients
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24 oz whole cremini mushrooms (about 20-24 medium-sized)
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1 lb Italian sausage (mild or hot, casings removed)
-
1 medium yellow onion (finely diced)
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3 cloves garlic (minced)
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4 oz cream cheese (softened)
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1/2 cup grated Parmesan cheese
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1/4 cup breadcrumbs (plain or Italian-seasoned)
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1 large egg (lightly beaten)
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2 tbsp fresh parsley (chopped)
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1 tsp dried oregano
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1/2 tsp black pepper
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2 tbsp olive oil
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Salt (to taste)
Instructions
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First, preheat your oven to 375°F (190°C). Grab your mushrooms and gently wipe them clean with a damp paper towel—don’t run them under water, as they’ll absorb it and get soggy. Now, carefully twist or pop out the stems. You’ll want to create a nice little cavity for all that delicious filling. Set the caps aside on your baking sheet, and finely chop those stems. We’re using every bit of mushroom goodness.01
-
Heat a tablespoon of olive oil in a skillet over medium heat. Add your sausage (casings removed), and use a wooden spoon to break it up as it cooks. You’re looking for it to be browned and cooked through, which should take about 6-8 minutes. Once it’s done, use a slotted spoon to transfer the sausage to a bowl, leaving a bit of that flavorful drippings in the pan.02
-
In the same skillet with the sausage drippings, add the other tablespoon of olive oil if needed. Toss in your diced onion and those chopped mushroom stems. Sauté for about 5 minutes, until the onion is soft and translucent. Now add the minced garlic and cook for just one more minute—you’ll smell that gorgeous aroma, but be careful not to burn the garlic. Stir in the dried oregano and black pepper.03
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Combine the sausage and the onion-mushroom mixture in a large mixing bowl. Let it cool for about 10 minutes—this is important so the egg doesn’t cook when we add it. Once it’s warm but not hot, add the softened cream cheese, grated Parmesan, breadcrumbs, beaten egg, and fresh parsley. Mix everything together until it’s well-combined. The mixture should be cohesive and hold together when you pinch it.04
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Now for the fun part—stuffing! Using a small spoon or a cookie scoop, generously fill each mushroom cap with the sausage mixture. Press it down lightly so it’s packed in there, then mound it a little on top. You want a nice, hearty portion in each one. Arrange them back on the baking sheet as you go.05
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Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top. You might see some delicious juices pooling around the mushrooms—that’s totally normal and very flavorful. Let them cool for about 5 minutes before serving, as the filling will be extremely hot. And there you have it—savory, cheesy, irresistible stuffed mushrooms ready to devour.06
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