Made with Italian sausage, cream cheese, and fresh herbs, these Stuffed Mushrooms make the perfect easy appetizer recipe!
If you are looking for an easy appetizer that always impresses, these Stuffed Mushrooms fit the bill!
The filling for these stuffed mushrooms is spicy Italian sausage that is mellowed out with cream cheese and shredded cheese. It is a slightly spicy, flavorful filling that is perfect to fill mushrooms with.
Finished buttery bread crumb topping, this recipe for Stuffed Mushrooms is full of flavor and quite simple to make.
- Button Mushrooms--Because of their size, button mushrooms are the perfect vessel for stuffing and serving as a bite-size appetizer.
- Sausage--Ground Italian Sausage gives the stuffing so much zip and flavor. Feel free to use any Italian sausage you like. Turkey or Chicken Italian Sausage works well to keep this recipe a bit lower in fat and calories.
- Cream Cheese--Cream cheese gives this filling so much creamy goodness. You can use full-fat cream cheese or ⅓ less fat cream cheese. But do not use fat-free cream cheese as it will not melt well into the filling.
- Cheese--I love to use a combination of Mozzarella and Parmesan cheese for the filling, but Swiss, Fontina, or Gruyere cheese is a great substitute.
- Shallots--Shallots add a mild onion and garlic flavor to the filling. The shallots do not overpower the other ingredients but feel free to use minced garlic and onions in place of the shallot.
- Seasonings--To add depth of flavor, I recommend adding in fresh thyme, onion powder, and parsley.
- Panko Bread Crumbs--These stuffed mushrooms are topped with a buttery bread crumb mixture that adds the perfect texture to this easy appetizer. I love panko bread crumbs for their crisp, light texture, but regular bread crumbs will work as well.
- Butter--Butter will help to flavor the mushrooms and crisp up the breadcrumb topping. Just a little amount is needed to add flavor and richness to these mushrooms.
- Break off the stems of the mushrooms and use a damp kitchen towel to rub off the dirt on the mushrooms. ever wash mushrooms. They will soak up all the water and become soggy.
- Chop up the stems of the mushrooms to use in the filling. This will add bulk and an earthy flavor to the filling.
- Place the mushrooms on a baking sheet and brush with melted butter. This will help the mushrooms to achieve a perfect texture when baked.
- In a large saute pan, brown the sausage up until cooked through, breaking up into small pieces as it browns. Once browned, drain off the grease and transfer to a large mixing bowl.
- Add butter to the same skillet and then saute the shallots, chopped mushroom stems, and thyme together until the shallot is just soft. I recommend sauteing the shallot mixture separately from the sausage so that the mushroom stems do not absorb the grease rendered from the sausage.
- Mix together the browned sausage and sauteed mushroom mixture with the cream cheese, cheese, and seasonings until the ingredients are well combined.
- Mix together the remaining melted butter and breadcrumbs and dip/roll the top of the mushroom in the panko mixture. This topping gives these stuffed mushrooms a crispy texture that is a perfect contrast to the softer filling and mushroom.
- Fill each cavity of the baked mushrooms with the prepared filling.
- Sprinkle the bread crumb topping evenly over the mushrooms.
- Once the mushrooms are assembled, bake until warmed through and the topping is browned.
- Transfer the stuffed mushrooms to a tray and serve.
It is important to note that Stuffed Mushrooms will hold at room temperature safely for up to 2 hours after baking, making them a great appetizer to serve at a gathering.
Preparing in Advance
This recipe for Stuffed Mushrooms can be assembled up to 12 hours in advance, making this a great recipe to entertain with effortlessly!
- Prepare the stuffed mushrooms as directed, omitting the final step of baking.
- Place on a baking sheet and cover with foil or plastic wrap.
- Refrigerate for up to 12 hours--any longer than that, the mushrooms can begin to get soggy.
- When ready to bake, remove from the refrigerator while the oven is preheating.
- Bake for 25 minutes, instead of 20 minutes.
- To keep these stuffed mushrooms gluten-free and/or low carb, simply omit the breadcrumb topping. They will still be delicious.
- To keep this recipe a bit lower in calories, opt for Turkey or Chicken sausage.
More Party Worthy Appetizers
- Spinach Artichoke Dip
- Easy Baked Sauerkraut Balls
- Best Oven Baked Meatballs
- Wonton Tacos
- Deviled Eggs
- Air Fryer Chicken Wings
If you tried these Sausage Stuffed Mushrooms, I would love for you to leave a comment and review below!
- 18 medium button mushrooms stems removed & reserved
- 8 ounces Italian sausage casings removed
- 2 shallots minced
- 4 ounces cream cheese softened
- ⅓ cup Parmesan cheese grated
- ⅓ cup mozzarella cheese shredded
- ¼ cup parsley minced divided
- 1 tbsp. freshly chopped thyme leaves
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter divided
- ⅓ cup panko breadcrumbs
- Preheat the oven to 375 degrees F.
- Line a sheet pan with foil and arrange the mushroom caps upside down on pan. Dice reserved mushroom stems and set aside.
- Add sausage to a medium skillet set over medium heat and cook 4-5 minutes until fully browned, breaking up the meat as it cooks. Once browned, drain off excess grease and transfer to a medium mixing bowl and set aside.
- Return the skillet to the heat and melt 1 tablespoon butter. Add mushroom stems, shallots, and fresh thyme and cook 2-3 minutes, stirring frequently, until softened. Transfer to mixing bowl with the cooked sausage. Add cream cheese, Parmesan, mozzarella, 2 tablespoons parsley, onion powder, and black pepper and stir to combine.
- Melt remaining 3 tablespoons of butter. Brush the mushrooms with 1 tablespoon of the melted butter. Then pour in the remaining melted butter into the panko breadcrumbs, stirring to combine and until breadcrumbs are moistened.
- Using a small spoon or cookie scoop, divide the sausage mixture evenly between mushroom caps. Gently roll or sprinkle each mushroom with the buttered breadcrumbs so they stick to the top.
- Bake for 20 minutes, or until the tops are golden brown and mushrooms are cooked through. Sprinkle with parsley if desired and serve immediately.