These Sausage-Stuffed Mushrooms are tasty with Italian sausage, onions, garlic cream cheese, and freshly grated Parmesan cheese. They are one of my favorite party dishes, easy to make, and always a huge hit with guests.
These delicious stuffed mushrooms are made with cream cheese for added creaminess. They are a hot commodity at parties, and I love to serve them with crab rangoon, toasted ravioli, and a classic cheese ball.
Mushrooms are by far one of my favorite vegetables. Now, stuff those delicious little freaks of nature with sausage and cheese stuffing, and you have my undivided attention.
If you have never made Sausage Stuffed Mushrooms, you are in for a real treat. They are a breeze to make, and everyone loves these delectable appetizers. People scoop these up like nobody’s business.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mushrooms: White buttons and cremini (also known as baby bella) work best for stuffed mushrooms. You can also stuff portabello mushrooms.
- Italian sausage: If you don’t like it, try breakfast like Bob Evans Naturally.
- Seasonings: Fresh garlic, dried marjoram or dried oregano, kosher salt, and freshly ground black pepper.
- Cream cheese: Use full-fat cream cheese for the best results.
- Parmesan cheese: Get a block and grate it fresh.
- Breadcrumbs: I use Italian but you can substitute Panko or homemade.
How to Make Sausage Stuffed Mushrooms
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Start by washing your mushrooms lightly and promptly dry them thoroughly with paper towels. Meanwhile, melt the olive oil and butter using a large skillet over medium heat. Now add the sausage and brown it. When the sausage is about halfway browned, add the chopped onion and cook for several minutes. Drain and discard any excess grease.
Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Then cook for an additional minute, stirring constantly. Remove from the heat and let the mixture cool.
Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and most of the parsley. Stir to combine and spoon the sausage mixture into the mushroom caps. Finally, sprinkle with more parsley and place them on a baking sheet or dish. Bake for about 20 minutes.
Preparation Tips and Storage
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
- Always soften your cream cheese and cut it into small cubes, as combining is much easier.
- Use a small scoop to make light of stuffing the mushrooms. It is so much easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or the microwave.
How to precook mushroom caps
If desired, you can precook the mushrooms to remove more moisture. Using a broiler pan or screen over a baking sheet, place your washed mushrooms cap side up on the screen. Lightly spray with olive oil.
Bake for about 7 minutes to cook out the excess moisture. Once removed from the oven, let them remain cap-side up for about 15 minutes. Blotting the bottoms of the cooked mushrooms on paper towels before placing them on a serving platter also helps.
Make Ahead Instructions
- You can prepare the mushroom stuffing up to 3 days in advance and store it in an airtight container in the refrigerator.
- Unfortunately, you should only clean the mushrooms a few hours before cooking, so you may need to enlist help.
- It is best to stuff the mushrooms no more than a few hours in advance. If stuffing in advance, keep them covered in the refrigerator until 40 minutes before baking.
- If you’re cooking for a crowd, stagger the cooking. I store several baking sheets of uncooked mushrooms in the refrigerator and pull them out one at a time for about 40 minutes before baking to bring them to room temperature. Then, I bake the sheets off one at a time. That way, you can offer your guests fresh, hot Sausage-Stuffed Mushrooms right out of the oven.
More Appetizer Recipes
Sausage Stuffed Mushrooms Recipe
Ingredients
- 20 medium to large cremini mushrooms or white button mushrooms stems removed and set aside
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb ground Italian sausage
- 1 small sweet onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon marjoram
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 6 ounces cream cheese softened and cut in small cubes
- ¾ cup finely grated Parmesan cheese
- ¼ cup Italian breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. Wash the mushrooms lightly and promptly dry them thoroughly with paper towels
- Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it. When the sausage is about halfway browned, add the chopped onion and cook for several minutes.
- Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly. Remove from the heat and let the mixture cool.
- Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley. Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.
- Sprinkle with remaining parsley and bake uncovered for 20 minutes.
Notes
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
- You can substitute Panko bread crumbs for the Italian bread crumbs.
- For optimal flavor, use fresh grated Parmesan Cheese.
- Always soften your cream cheese and cut it into small cubes, as it is so much easier to combine.
- Use a small scoop to make light of stuffing the mushrooms. It is so much easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or the microwave.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Susan Martin
Nowhere in the instructions do you say to precook the mushrooms but you do mention it in the notes. Also in the instructions you are adding the sausage mixture to a bowl with the cream cheese but in the notes section you are adding the cream cheese to the pot on low.
This is confusing.
Beth Pierce
Thanks for the heads up Susan. Sorry about the confustion. It is on my list to take a look at the recipe.
Beth Pierce
Okay when I updated the recipe I failed to copy the new notes down into the recipe card. The new notes are now copied in the recipe card. The prebaking of the mushrooms is optional. There are pros and cons to doing it. The pro is that some the moisture cooks out, the con is that the mushrooms may be too dry. I decided that the cream cheese is better mixed in when not melted all the way which is why I moved it to bowl and out of skillet. I hope this answers some of your questions and concerns.
Beth
Recipe steps do not have you pre-bake the mushroom caps.
Beth Pierce
It is optional.
alice
HELP FUL RECIPES says to bake cap side up, and in your NOTES, says cap side down?
Beth Pierce
Thanks for heads up. It should be cap side up in both.
Andi
Can you make ahead and freeze these
Beth Pierce
Yes but freeze them before baking them. Wrap them well.
Neely
These sound so good and easy! I will try them over the weekend. I shall report back.
Frank
Look so yummy and never tried something like this before. And I like that it’s easy to make them as well. Thank you for sharing this lovely recipe!
khoingn
Great recipe for sausage stuffed mushrooms. They were tasty and easy. I will make these again.
Nyxie
I would love to try and make these with the chestnut mushrooms we have in the fridge! They’d be gorgeous!
Molly
Wow, thoee sausage stuffed mushrooms are absolutely delicious! The combination of savory sausage, creamy cheese, and earthy mushrooms is divine! I appreciate how your recipe is easy to follow and includes helpful tips.
Dana
Your sausage stuffed mushrooms recipe looks great! I’d love to try a vegetarian version of this.
Beth Pierce
Try it with a ground plant-based meat.
Mila Osman
AGAIN with the mouthwatering recipes! I have not encountered a recipe of yours yet that doesn’t sound absolutely delicious. This would have been perfect to make today for draft day in Kansas City!
Beth Pierce
Thanks. Mila! So glad that you like my recipes!
Monidipa Dutta
This recipe is simply delightful! The combination of savory sausage and earthy mushrooms creates a perfect balance of flavors. We loved it!
Maria Azanha
Wow! This is such an amazing side dishes! Why I never thought about sousage stuffed mushrooms- it´s usually the vegetarian option but I love the combination of meat and fungus! Thank you for the recipe!
Steph S
This is an excellent stuffed mushroom recipe. I hope to serve as appetizers at my next gathering.
Debbie
Thank you for this great sausage stuffed mushroom recipe. I’m always searching for a yummy party appetizer to serve. I appreciate that you included the party instructions as well!
Lesa
If i could rate this recipe twice I would. Ok maybe I’m bias because I love mushrooms but this is the perfect finger food for a dinner party!
Beth Pierce
Thanks, Lesa! We love them too!