Why You’ll Love This Recipe
Sausage Stuffed Mushrooms are a savory appetizer perfect for parties, holidays, or a flavorful snack. Juicy mushroom caps are filled with a rich, herbed sausage mixture and baked to perfection. These bite-sized delights offer a satisfying balance of textures and bold flavors, making them a hit with guests and easy to prepare ahead of time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
button mushroomsItalian sausagericotta or cream cheeseParmesan cheesegarliconionparsleydried oreganoolive oilsalt and pepperbreadcrumbs (optional for topping)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or dish.
Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
In a skillet over medium heat, cook the sausage until browned, breaking it up as it cooks.
Add chopped mushroom stems, onion, and garlic to the sausage and cook until softened.
Remove from heat and mix in ricotta or cream cheese, Parmesan, parsley, oregano, salt, and pepper.
Fill each mushroom cap generously with the sausage mixture.
Optional: sprinkle breadcrumbs over the top for a crunchy finish.
Drizzle with olive oil and bake for 20-25 minutes, until mushrooms are tender and tops are golden.
Servings and timing
This recipe yields approximately 20 stuffed mushrooms.Preparation time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes
Variations
Use hot Italian sausage for a spicier kick.
Swap ricotta with goat cheese or cream cheese for a different flavor profile.
Add chopped spinach or sun-dried tomatoes for extra depth.
Top with shredded mozzarella and broil for a cheesy finish.
Make them vegetarian by using plant-based sausage alternatives.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F oven for 10 minutes or microwave briefly until warmed through.
FAQs
Can I prepare Sausage Stuffed Mushrooms in advance?
Yes, assemble them a day ahead and refrigerate until ready to bake.
What kind of mushrooms work best?
Button or cremini mushrooms hold their shape well and are perfect for stuffing.
Can I freeze them?
It’s best to freeze them unbaked. Thaw and bake when ready to serve.
How do I prevent soggy mushrooms?
Pre-baking the caps for a few minutes and avoiding overfilling can help.
Do I need to peel the mushrooms?
No, just cleaning them with a damp cloth is enough.
Can I use ground meat instead of sausage?
Yes, just season it well or mix in sausage spices.
Can I add cheese on top?
Absolutely, Parmesan or mozzarella makes a delicious topping.
Are these keto-friendly?
Yes, especially if you skip the breadcrumbs.
What dip goes well with them?
Ranch, garlic aioli, or a marinara sauce pairs nicely.
Can I serve them cold?
They’re best served warm, but can be enjoyed at room temperature too.
Conclusion
Sausage Stuffed Mushrooms are a crowd-pleasing appetizer that’s easy to customize and full of hearty, savory flavor. Whether for a holiday platter or a casual get-together, they bring a gourmet touch with minimal effort. Make a batch and watch them disappear!
Print
Sausage Stuffed Mushrooms
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 24 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Savory mushroom caps filled with a flavorful sausage and herb mixture—an irresistible appetizer for any gathering.
Ingredients
- 24 large white or cremini mushrooms, stems removed and chopped
- 8 oz Italian sausage (sweet or spicy), casings removed
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cream cheese, softened
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems, setting caps aside. Finely chop stems.
- Heat olive oil in a skillet over medium heat and sauté chopped mushroom stems, onion, and garlic until softened, about 3–4 minutes.
- Add Italian sausage to the pan, breaking it up and cooking until browned, about 5–6 minutes.
- Stir in breadcrumbs, Parmesan, parsley, and cream cheese. Season with salt and pepper. Mix until well combined.
- Spoon the filling into each mushroom cap, pressing lightly to pack.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 18–20 minutes, until the mushrooms are tender and the filling is golden.
- Let cool for a few minutes before serving warm.
Notes
- You can substitute turkey sausage for a lighter option.
- Add a pinch of red pepper flakes for extra heat.
- Make ahead: prepare filling and stuff mushrooms; refrigerate until baking.
- For a crispier topping, sprinkle extra breadcrumbs and Parmesan before baking.