Sausage Stuffed Mushrooms
These Sausage Stuffed Mushrooms deliver an irresistible combination of savory sausage, creamy cheese, and earthy mushroom caps. Perfect for holiday gatherings, this crowd-pleasing appetizer consistently ranks among the top 5 most requested holiday appetizers and will have your guests reaching for seconds!
Equipment
- Baking Sheet
- Large Skillet
Ingredients
Mushrooms
- 24 large white mushrooms about 1½-2 inches in diameter
Filling
- 1 pound Italian sausage casings removed (sweet or hot, depending on preference)
- 2 cloves garlic minced
- 4 ounces cream cheese softened
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup breadcrumbs use panko for extra crispiness
- 3 tablespoons fresh parsley finely chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- salt and freshly ground black pepper to taste
Instructions
- Clean the mushrooms by gently wiping them with a damp paper towel (avoid soaking them). Carefully remove the stems by twisting them out, then finely chop the stems and set aside for the filling. Place the mushroom caps hollow side up on a paper towel to drain any excess moisture.
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a wooden spoon as it cooks (about 5-7 minutes).
- Add the chopped mushroom stems and minced garlic, continuing to cook for another 2-3 minutes until fragrant and the stems have softened.
- Reduce heat to low and add cream cheese, stirring until melted and well incorporated. Remove the skillet from heat and stir in the Parmesan cheese, breadcrumbs, parsley, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste. Allow the mixture to cool slightly for easier handling – about 5 minutes.
- Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a lightly greased baking sheet, hollow side up. Using a small spoon or piping bag for precision, generously fill each mushroom cap with the sausage mixture, mounding it slightly. Sprinkle with a bit more Parmesan on top of each stuffed mushroom if desired.
- Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown. For an extra crispy top, broil for the final 2 minutes – but watch carefully to prevent burning! Allow to cool for 5 minutes before serving.
Notes
For a lighter version, substitute turkey or chicken sausage for pork.
For a dairy-free option, try plant-based cream cheese and nutritional yeast instead of Parmesan.
Need gluten-free? Use crushed pork rinds or gluten-free breadcrumbs.
Make ahead: Prepare the filling and stuff mushrooms up to 24 hours in advance; store covered in the refrigerator and bake just before serving.
For extra flavor, add 2 tablespoons of finely chopped sun-dried tomatoes to the filling.
For a dairy-free option, try plant-based cream cheese and nutritional yeast instead of Parmesan.
Need gluten-free? Use crushed pork rinds or gluten-free breadcrumbs.
Make ahead: Prepare the filling and stuff mushrooms up to 24 hours in advance; store covered in the refrigerator and bake just before serving.
For extra flavor, add 2 tablespoons of finely chopped sun-dried tomatoes to the filling.
Nutrition
Calories: 165kcalCarbohydrates: 4gProtein: 8gFat: 13gSodium: 320mgFiber: 1g
Tried this recipe?Let us know how it was!