Sausage Stuffed Mushrooms

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

Shrimp Toast

Cold Veggie Pizza

Bacon Wrapped Shrimp

Crab Dip

Fried Mushrooms

Baked Brie