Sausage stuffed mushrooms are one of those appetizers that disappear in minutes at parties. Juicy mushroom caps are filled with a savory blend of Italian sausage, cheeses, herbs, and breadcrumbs, then baked until golden. Whether you’re serving them as a starter, a holiday nibble, or a side dish, they bring big flavor in a small bite.
🛒 Ingredients Breakdown
Each ingredient plays a specific role in achieving the perfect texture and flavor:
20-24 large button or cremini mushrooms – Cremini (baby bella) mushrooms have a deeper, earthier flavor than button mushrooms, but both work well. Large caps are easier to stuff.
½ pound Italian sausage (sweet or spicy) – The star of the filling; adds rich, meaty flavor. Sweet sausage is milder, spicy sausage adds a kick.
¼ cup onion, finely chopped – Adds aromatic sweetness and balances the richness of the sausage.
2 cloves garlic, minced – A burst of savory aroma.
¼ cup cream cheese, softened – Makes the filling creamy and helps bind ingredients together.
¼ cup grated Parmesan cheese – Salty and nutty; deepens the flavor.
½ cup shredded mozzarella (optional) – For a gooey, melty texture in the stuffing.
¼ cup breadcrumbs (panko preferred) – Adds crunch and structure to the filling.
2 tablespoons fresh parsley, chopped – Fresh, herbal brightness to finish the dish.
Salt and pepper – To season and enhance flavors.
2 tablespoons olive oil – For greasing the pan and drizzling before baking.
🥣 Method of Preparation
- Prepare the Mushrooms
Preheat oven to 375°F (190°C).
Remove stems from mushrooms; set caps aside.
Finely chop stems to use in the filling.
Arrange mushroom caps on a lined or greased baking sheet.
- Cook the Sausage Mixture
Heat a skillet over medium heat and cook sausage, breaking it up as it browns (5–7 minutes).
Drain excess fat.
Add onions; cook 3–4 minutes until softened.
Stir in garlic; cook 30 seconds until fragrant.
Add chopped mushroom stems; cook 2–3 minutes until tender. Remove from heat.
- Mix the Stuffing
In a mixing bowl, combine sausage mixture, cream cheese, Parmesan, mozzarella (if using), breadcrumbs, and parsley.
Season with salt and pepper.
Stir until evenly mixed.
- Stuff the Mushrooms
Spoon filling into each mushroom cap, pressing gently so it stays in place.
- Bake
Drizzle with olive oil.
Bake for 20–25 minutes, until mushrooms are tender and filling is golden.
- Serve
Garnish with fresh parsley.
Serve warm as an appetizer or side dish.
💡 Tips for Success
Don’t overcook the mushrooms – Overbaking can make them watery. Remove them from the oven as soon as they’re tender.
Use a piping bag for neat stuffing – Makes it easier and cleaner, especially if serving at a formal gathering.
Make ahead – You can prepare the stuffed mushrooms up to 24 hours ahead, refrigerate, and bake just before serving.
Customize the filling – Add spinach, sun-dried tomatoes, or even chopped cooked bacon for extra flavor.
❓ FAQ
- Can I make these vegetarian?
Yes! Replace sausage with finely chopped sautéed vegetables (like spinach, zucchini, and bell peppers) or plant-based sausage. - How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. - Can I freeze stuffed mushrooms?
Yes, before baking. Place them on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to cooking time. - What’s the best mushroom to use?
Cremini mushrooms are flavorful and firm, making them perfect for baking. White button mushrooms work well too. - Can I make them less rich?
Swap cream cheese for Greek yogurt and use less cheese overall.
🍽️ Serving Suggestions
Serve alongside a charcuterie board for variety.
Pair with a light green salad to balance the richness.
Offer as a holiday appetizer alongside dips and breadsticks.
For a heartier twist, use portobello mushrooms for a main course version.