Sausage stuffed mushrooms are a tasty treat perfect for any gathering. Juicy mushrooms filled with savory sausage, cheese, and herbs create a bite-sized delight that’s hard to resist!
These little goodies always disappear fast at parties! I love how easy they are to make, and they’re great for sharing, although I might keep a few all to myself. 😄
Key Ingredients & Substitutions
Mushrooms: Large cremini or button mushrooms are best for stuffing, but portobello mushrooms work great too if you want a bigger bite! If mushrooms are not your thing, zucchini boats can be a good alternative.
Italian Sausage: I love using mild sausage for a classic taste. If you’re looking for a healthier option, turkey or chicken sausage is a great substitute. You can also go vegetarian by using plant-based sausage!
Cream Cheese: This adds richness to the filling, but if you want a lighter option, consider using Greek yogurt or cottage cheese. Just be sure to mix in a bit of seasoning for flavor!
Parmesan Cheese: Freshly grated Parmesan gives a nice savoriness. If you’re lactose intolerant, nutritional yeast can add a cheesy flavor without dairy.
How Do I Make Sure My Mushrooms Are Perfectly Stuffed?
Getting the filling just right in your mushrooms is key! Here’s how you can ensure they turn out great:
- Clean mushrooms carefully using a damp paper towel to avoid excess moisture.
- When sautéing the mixture, make sure the sausage is fully cooked and browned for the best flavor.
- Don’t overfill the caps; you can mound the filling slightly, but avoid spilling over to keep them neat.
- Let the filling cool down a bit before spooning it into the mushrooms. This helps prevent them from getting soggy.
Following these tips will help you get those stuffed mushrooms just right every time! Enjoy the cooking!
How to Make Sausage Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 20 large whole mushrooms (cremini or button)
- 8 oz (225g) Italian sausage (mild or spicy), casing removed
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (preferably fresh or panko)
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp olive oil
- Optional: 1/4 tsp crushed red pepper flakes for added heat
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prep and about 25 minutes to cook, so around 40 minutes total. Perfect for a quick and impressive appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This temperature will ensure your mushrooms cook evenly and get that nice golden color on top!
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp cloth or paper towel to remove any dirt. Carefully remove the stems and finely chop them. Set the mushroom caps aside for now.
3. Sauté the Filling:
In a skillet over medium heat, pour in the olive oil. Add the chopped mushroom stems, finely chopped onion, and minced garlic. Sauté for about 3-4 minutes until everything is softened and fragrant.
4. Cook the Sausage:
Add the Italian sausage to your skillet. Cook it, breaking it up with a spoon until it’s browned and no longer pink, about 5-7 minutes. This adds great flavor to your filling!
5. Mix the Filling:
Once the sausage mixture is cooked, remove the skillet from the heat and transfer it to a mixing bowl. Let it cool for a few minutes.
6. Combine Ingredients:
To the cooled sausage mixture, add the softened cream cheese, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes (if desired). Mix everything together until well combined—a delicious filling is on the way!
7. Stuff the Mushrooms:
Arrange the cleaned mushroom caps on a baking sheet or serving platter. Spoon the sausage mixture generously into each mushroom cap, mounding it slightly so it’s nice and full!
8. Bake the Mushrooms:
Place the stuffed mushrooms in your preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling looks golden and inviting.
9. Finishing Touches:
Remove them from the oven and garnish with extra chopped parsley and a sprinkle of Parmesan if you like. They should look fantastic and ready to serve!
10. Serve and Enjoy:
Serve these warm and delicious stuffed mushrooms as an appetizer at your next gathering. They’re sure to be a hit! Enjoy every bite!
This recipe yields about 20 stuffed mushrooms, depending on their size, making it perfect for sharing or snacking! Happy cooking!
Can I Use Different Types of Sausage?
Absolutely! You can swap the Italian sausage for turkey or chicken sausage for a lighter option, or even use a plant-based sausage for a vegetarian version. Just ensure it’s well-cooked before mixing it with the other ingredients!
Can I Prepare These Mushrooms in Advance?
Yes, you can assemble the stuffed mushrooms a few hours ahead of time! Keep them covered in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes until warmed through.
What Should I Serve with Sausage Stuffed Mushrooms?
These stuffed mushrooms pair perfectly with a fresh salad or some garlic bread as a part of a larger meal. They also make a great appetizer alongside cocktails or dipping sauces like marinara or ranch!
