Sausage Stuffed Mushrooms
Sausage stuffed mushrooms is a classic appetizer to serve for any occasion. These stuffed mushrooms are made with a mixture of Italian sausage, cream cheese, Mozzarella cheese, as well as some garlic and parsley for more flavor.
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This recipe is for mushrooms stuffed with sausage and cream cheese mixture is perfect for just about ANY occasion. It’s just as fitting for a football or tailgating party as it is for a fancy New Year’s party.
What’s great about making stuffed mushrooms is that you can make them for 2 or for 20 and they are always very well received. The same recipe can make 8 mushrooms or it can make 16 simply by picking larger or smaller sized mushrooms.
For a bigger party, where it’s better to have hands free, you’ll want to serve smaller, one-bite stuffed mushrooms. For a more intimate party, like a family dinner, you can choose bigger sized mushrooms.
Tip: Don’t worry if you ever have any stuffing leftover. It’s already cooked so it can be eaten with some crackers or veggies like a dip.
How To Make Sausage Stuffed Mushrooms
The whole process of making stuffed mushrooms can be broken down to just 4 steps: preparing the mushrooms, preparing the stuffing, stuffing mushroom caps, and baking.
Start by washing the dirt off the mushrooms, dry them well, and gently popping the stems off the caps. Save the stems to use them in stuffing. (If you prepared the stuffing ahead of time, don’t worry about saving the stems.)
Preheat a medium cooking pan over medium heat and cook sausage, breaking it apart as much as possible. Cook until fully done. (If using mushroom stems, dice them up and cook them with sausage.)
Combine cooked sausage, cream cheese, garlic, parsley, salt, pepper, and Mozzarella cheese and mix until all is evenly incorporated.
Stuff each mushroom cap with some of the filling, pressing it in gently and enough to have a dome on top.
Place mushroom caps in a lightly greased baking dish.
Sprinkle with a little more cheese and parsley on top and bake at 350 for 20-22 minutes. (Time will slightly depend on the size of mushrooms by 2-4 minutes.)
Making Stuffed Mushrooms Ahead of Time
The stuffing for mushrooms can be made ahead of time:
Cook sausage until done, breaking it apart as much as possible and mix all the ingredients for stuffing. Make sure it’s not too hot.
Place it in a food storage container with a lid and refrigerate for a day or two until ready to stuff and bake mushrooms.
You can also wash and stuff the mushrooms ahead of time but I don’t recommend doing it too early because mushrooms start to get soft and soggy. I recommend stuffing the mushrooms the night before and cooking the next day. Store them in the baking dish you plan to use but covered air-tight, in the refrigerator.
Note that shelf life for mushrooms gets shorter fast once they have been washed.
Variations To Try
Make is spicy – these stuffed mushrooms can be done with spicy Italian sausage instead of sweet, and pepper Jack cheese instead of Mozzarella. That will give a great spicy kick to the mushrooms.
Add some veggies – Try dicing some yellow onion and bell pepper and cooking it along with sausage. Just strain off extra juices if any have accumulated.
Some More Stuffed Mushrooms Recipes To Try
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Sausage Stuffed Mushrooms Recipe
Ingredients
- 2 tbsp olive oil
- 16 oz mushrooms baby bella or white
- 12 oz sweet Italian sausage taken out of the casing
- 6 oz cream cheese
- 3 garlic cloves
- 2 tbsp minced parsley
- 1/2 cup shredded Mozzarella cheese
- Salt
- Fresh cracked black pepper
- 1/4 cup shredded Mozzarella cheese for topping
- 1 tbsp minced parsley for topping
Instructions
- Preheat the oven to 350℉.
- Wash mushrooms in cold water quickly and pat them dry. Carefully take off the stems. Toss mushroom caps lightly in olive oil and set aside. (Save stems.)
- Preheat a medium cooking pan over medium heat, add a little oil and cook sausage, breaking it apart as much as possible.
- Dice mushroom stems and add them to the sausage about half way through cooking. Cook until sausage is done.
- In a mixing bowl, combine cooked sausage, cream cheese, pressed garlic, parsley, salt, pepper, and Mozzarella cheese and mix until all is evenly incorporated.
- Stuff each mushroom cap with some of the filling, pressing it in gently and add enough to have a dome on top.
- Place mushroom caps in a lightly greased baking dish.
- Sprinkle with a little more cheese and parsley on top and bake for 20-22 minutes. (Time will slightly depend on the size of mushrooms by 2-4 minutes.)
Video
Notes
- Stuffing: Cook sausage until done, breaking it apart as much as possible and mix all the ingredients for stuffing. Make sure it’s not too hot. Place it in a food storage container with a lid and refrigerate for a day or two until ready to stuff and bake mushrooms.
- Mushrooms with stuffing: I don’t recommend doing it too early because mushrooms start to get soft and soggy. I recommend stuffing the mushrooms the night before and cooking the next day. Store them in the baking dish you plan to use but covered air-tight, in the refrigerator.
Nutrition
Originally published on Will Cook For Smiles in December 2018.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I made these for our Thanskgiving dinner and everyone raved about them. I didn’t have Mozzarella cheese so I substituted Monterrey Jack cheese – still great flavor!! A great appetizer to start a great meal with.
Thank you so much for your comment! I’m thrilled to hear the sausage stuffed mushrooms were such a hit at your Thanksgiving dinner! Substituting Monterrey Jack cheese sounds like a delicious twist—it’s always fun to hear how recipes can be adapted and still turn out amazing. I’m so glad they added to your special meal! 😊🍄
We had these for our “Sunday” thanksgiving dinner. Everyone loved them – there were none left. I heated the extra stuffing mix, and we had that as a spread for our baguettes.
That is a great idea! I am so glad everyone loved the recipe!
Any recipe that includes mushrooms is automatically a winner in my book. Wow, that’s tasty and tasty.
I completely agree! I love mushrooms! 🙂
I haven’t tried this just yet but the recipe sounds fabulous. Can these be made ahead of time?
Hi Marcia,
These can be prepared ahead of time and then baked right before, I wouldn’t bake them and then reheat them.
Yes, you could do them the night before you plan on making them but I wouldn’t do it any sooner because they will get mushy.
I wouldn’t recommend that because the cream cheese texture isn’t the same after being frozen and mushrooms will get soggy. You could make the filling ahead of time and leave it in the refrigerator until you are ready to fill the mushrooms. You could also fill the mushrooms the night before you plan on making them but I wouldn’t do it any sooner because they will get mushy.
Can these be assembled and frozen before baking?
Love them!
Thanks, Greta 🙂
Made these for a family gathering, and even my father-in-law, who hates mushrooms, but loves cheese and sausage, liked them! A great appetizer or potluck dish!
I have made these twice and taken them to people’s houses for an appetizer and everyone love them and needed the recipe. I can’t eat pork sausage so I made them with turkey sausage and they were still delicious. Thanks for the great recipe!
Wonderful! Thank you so much, Adriane!
Outstanding!! Made these for New Year’s Eve, everyone loved them…will make again:)
I am SO happy to hear that, Trish!
Thank you 🙂
These look so delicious. Thanks for the recipe.
They were so fab!
Thanks, Carla!