These Sausage Stuffed Mushrooms are irresistible flavor bombs that disappear first from any party platter. They feature juicy mushroom caps filled with a savory, herby, cheesy sausage mixture baked until golden. This straightforward recipe delivers a perfect balance of textures and indulgent flavor.
Nothing beats a great Sausage Stuffed Mushrooms. Whether you're a fan of Savory Snacks or want to try something from our Appetizers & Snacks selection, keep scrolling!
Why You’ll Love This Sausage Stuffed Mushrooms
- Crowd-pleasing appeal: Perfect savory, cheesy, meaty balance everyone loves.
- Divine texture: Tender mushroom, hearty sausage, and crisp cheesy topping.
- Surprisingly versatile: Easily adapt with different sausages, cheeses, or veggies.
- Fancy yet simple: Handful of ingredients create a bistro-style appetizer.
Ingredients & Tools
- 24 oz whole cremini or white button mushrooms (about 20-24 medium-sized)
- 1 lb mild or hot Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fine breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Salt to taste
Tools: A baking sheet, mixing bowls, a skillet, and a small spoon or melon baller for scooping.
Notes: Don’t stress about mushroom size—a mix is fine. Italian sausage’s built-in seasoning does much of the flavor work. Fresh garlic and parsley add brighter taste.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 12 g |
| Fat: | 22 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your mushrooms. Cremini mushrooms (aka baby bellas) have a slightly deeper, earthier flavor than white buttons, but both work beautifully. Just try to pick ones that are similar in size so they bake evenly.
- Don’t throw away the stems! You’ll be removing them, but chop them up finely and sauté them with the onion. They add incredible mushroom-y depth to the filling and reduce waste.
- Let the cream cheese soften. This is a small but crucial step. If it’s straight from the fridge, it’ll be a pain to mix in smoothly. Leaving it on the counter for 30 minutes makes the filling come together like a dream.
- Consider the sausage fat. Italian sausage releases a good amount of flavorful fat when cooked. You can use a little of this to sauté your aromatics, but you might not need all of it—drain a bit if it looks excessive.
How to Make Sausage Stuffed Mushrooms
Step 1: First, preheat your oven to 375°F (190°C). This gives it plenty of time to get nice and hot. While that’s happening, prepare your mushrooms. Gently wipe them clean with a damp paper towel—don’t run them under water, as they’ll act like little sponges and get soggy. Carefully twist off the stems; they should pop right out. Set the caps aside on your baking sheet. Now, take those stems and give them a fine chop. You’ll be surprised how much flavor they add.
Step 2: Time to cook the filling. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your diced onion and chopped mushroom stems. Sauté for about 5-7 minutes, until the onion is soft and translucent and the mushroom bits have released their moisture. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.
Step 3: Push the onion and mushroom mixture to one side of the skillet. Add the Italian sausage to the other side, using your spoon to break it up into small crumbles. Cook until it’s nicely browned and cooked through, which should take about 6-8 minutes. Once it’s done, you can drain off a little excess fat if there’s a lot, but leave a bit for flavor. Then, mix the sausage in with the onion and mushroom mixture.
Step 4: Transfer the sausage mixture to a large mixing bowl. Let it cool for just a few minutes—you don’t want it to be piping hot when you add the cheese. Now, add the softened cream cheese, grated Parmesan, breadcrumbs, chopped parsley, dried oregano, and black pepper. Mix everything together really well until it’s fully combined. The cream cheese will melt into the warm sausage, creating a cohesive, incredibly savory filling. Taste it and add a pinch of salt only if you think it needs it (the sausage and Parmesan are already quite salty).
Step 5: Now for the fun part—stuffing! Take a heaping spoonful of the sausage mixture and press it firmly into each mushroom cap. Don’t be shy; mound it up nicely. The filling should be packed in so it doesn’t fall out. Place each stuffed mushroom back on the baking sheet. If you like, you can sprinkle a little extra Parmesan cheese over the top for an even crispier, cheesier finish.
Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the tops are a beautiful golden brown. You might see some delicious juices pooling in the pan—that’s totally normal and a sign of goodness. Let them cool for about 5 minutes before serving. They will be extremely hot inside, and this resting time allows the flavors to settle and makes them the perfect temperature for eating.
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 extra time.
- Reviving: Reheat in air fryer or oven at 350°F until warm and crisp—avoid microwaving.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, fresh greens and sharp lemon cut through the richness of the mushrooms perfectly, creating a wonderful balance on the plate.
- Garlic herb roasted chicken — These mushrooms make a fantastic side dish that elevates a simple roast chicken into a special, company-worthy meal.
- Creamy polenta or risotto — Placing a few of these savory gems on top of a bed of creamy polenta or risotto turns them into a decadent and satisfying main course.
Drinks
- A crisp Italian Pinot Grigio — Its bright acidity and citrus notes are a fantastic palate cleanser between each rich, savory bite.
- A light, malty lager — The effervescence and mild flavor of a good lager won’t overpower the mushrooms and will help wash down all that deliciousness.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help reset your taste buds.
Something Sweet
- Lemon sorbet — After such a savory and umami-heavy appetizer, a scoop of bright, tart, and clean lemon sorbet is the most refreshing and perfect way to end the meal.
- Dark chocolate espresso beans — Just a few of these provide a bitter, rich, and slightly caffeinated finish that contrasts beautifully with the savory flavors you just enjoyed.
- Almond biscotti — Their subtle sweetness and satisfying crunch are a gentle, not-too-heavy way to transition from the main event to the end of your eating experience.
Top Mistakes to Avoid
- Mistake: Using mushrooms that are too small. If the caps are tiny, they’re difficult to stuff and can’t hold enough filling to make the effort worthwhile. Aim for mushrooms that are about 1.5 to 2 inches in diameter.
- Mistake: Not cleaning the mushrooms properly. Rinsing them under running water makes them waterlogged. A damp paper towel is all you need to wipe away any dirt. This ensures they roast instead of steam in the oven.
- Mistake: Overfilling the baking sheet. If the mushrooms are crammed together, they’ll steam instead of roast and you’ll end up with a soggy bottom. Give them a little space for hot air to circulate.
- Mistake: Skipping the cooling step for the sausage. If the sausage mixture is too hot when you add the cream cheese, it can cause the fat to separate and make the filling greasy. A few minutes of cooling makes all the difference.
Expert Tips
- Tip: Make them ahead of time. You can assemble the stuffed mushrooms completely, cover them, and refrigerate them for up to 24 hours before you need to bake them. Just add a few extra minutes to the baking time since they’ll be going in cold.
- Tip: Add a crunchy topping. For an extra textural element, mix a tablespoon of melted butter with your breadcrumbs and a bit more Parmesan and sprinkle it on top right before baking. It creates a fantastic crispy crust.
- Tip: Use a cookie scoop for stuffing. A small cookie or ice cream scoop makes filling the mushroom caps incredibly quick, easy, and mess-free. It also helps you get a uniform, attractive mound on each one.
- Tip: Broil for the last minute. If you want an even more golden-brown top, switch your oven to broil for the final 60-90 seconds of cooking. Watch them closely though—they can go from perfect to burnt in a flash!
FAQs
Can I make these sausage stuffed mushrooms ahead of time?
Absolutely, and it’s a great time-saver for parties. You can assemble them completely up to a day in advance. Just cover the baking sheet tightly with plastic wrap and keep it in the fridge. When you’re ready, pop them straight into the preheated oven. You might need to add 3-5 extra minutes to the baking time since they’ll be starting from cold. The texture and flavor hold up perfectly.
What’s the best way to reheat leftovers?
The air fryer or toaster oven is your best friend here! They will re-crisp the topping beautifully. A conventional oven at 350°F (175°C) for about 10 minutes works well too. I’d avoid the microwave if you can, as it will make the mushrooms and filling soft and steamy instead of restoring that lovely baked texture.
Can I use a different type of sausage?
Of course! The recipe is very adaptable. A spicy chorizo would be fantastic for a kick, or a sweet breakfast maple sausage would create a fun sweet-and-savory profile. If you’re using a raw sausage without much seasoning, just be sure to add a bit more of your own herbs, like sage or thyme, to the filling.
Are there any good vegetarian alternatives?
Definitely. A plant-based Italian sausage crumble works wonderfully. Another great option is to use a mixture of finely chopped walnuts or pecans with cooked lentils or brown rice, seasoned aggressively with smoked paprika, fennel seeds, and garlic powder to mimic that sausage-y flavor.
My filling seems a bit dry. What can I do?
This can happen if your sausage was very lean. Next time, you could add an extra ounce of cream cheese or a tablespoon of sour cream to the mixture. For this batch, a quick fix is to drizzle a tiny bit of olive oil or even a pat of melted butter over the tops of the stuffed mushrooms before they go in the oven. This will help keep everything moist as it bakes.
Sausage Stuffed Mushrooms
Make the best Sausage Stuffed Mushrooms for your next gathering! This easy recipe features a savory, cheesy filling baked to perfection. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
24 oz whole cremini or white button mushrooms (about 20-24 medium-sized)
-
1 lb mild or hot Italian sausage (casings removed)
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
4 oz cream cheese (softened)
-
0.5 cup grated Parmesan cheese (plus more for topping)
-
0.25 cup fine breadcrumbs
-
2 tbsp fresh parsley (chopped)
-
1 tsp dried oregano
-
0.5 tsp black pepper
-
2 tbsp olive oil
-
Salt (to taste)
Instructions
-
First, preheat your oven to 375°F (190°C). This gives it plenty of time to get nice and hot. While that’s happening, prepare your mushrooms. Gently wipe them clean with a damp paper towel—don’t run them under water, as they’ll act like little sponges and get soggy. Carefully twist off the stems; they should pop right out. Set the caps aside on your baking sheet. Now, take those stems and give them a fine chop. You’ll be surprised how much flavor they add.01
-
Time to cook the filling. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your diced onion and chopped mushroom stems. Sauté for about 5-7 minutes, until the onion is soft and translucent and the mushroom bits have released their moisture. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.02
-
Push the onion and mushroom mixture to one side of the skillet. Add the Italian sausage to the other side, using your spoon to break it up into small crumbles. Cook until it’s nicely browned and cooked through, which should take about 6-8 minutes. Once it’s done, you can drain off a little excess fat if there’s a lot, but leave a bit for flavor. Then, mix the sausage in with the onion and mushroom mixture.03
-
Transfer the sausage mixture to a large mixing bowl. Let it cool for just a few minutes—you don’t want it to be piping hot when you add the cheese. Now, add the softened cream cheese, grated Parmesan, breadcrumbs, chopped parsley, dried oregano, and black pepper. Mix everything together really well until it’s fully combined. The cream cheese will melt into the warm sausage, creating a cohesive, incredibly savory filling. Taste it and add a pinch of salt only if you think it needs it (the sausage and Parmesan are already quite salty).04
-
Now for the fun part—stuffing! Take a heaping spoonful of the sausage mixture and press it firmly into each mushroom cap. Don’t be shy; mound it up nicely. The filling should be packed in so it doesn’t fall out. Place each stuffed mushroom back on the baking sheet. If you like, you can sprinkle a little extra Parmesan cheese over the top for an even crispier, cheesier finish.05
-
Bake for 20-25 minutes, or until the mushrooms are tender and the tops are a beautiful golden brown. You might see some delicious juices pooling in the pan—that’s totally normal and a sign of goodness. Let them cool for about 5 minutes before serving. They will be extremely hot inside, and this resting time allows the flavors to settle and makes them the perfect temperature for eating.06
Not what you're looking for?
