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    Home » Real Food » Appetizers » Stuffed Mushrooms

    Stuffed Mushrooms

    By Kristen Chidsey | 7 Comments | Published December 19, 2020 | Updated December 19, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    These Creamy, Cheesy Sausage Stuffed Mushrooms make a perfect party appetizer! Can easily be made gluten free and keto friendly as well!

    Made with Italian sausage, cream cheese, and fresh herbs, these Stuffed Mushrooms make the perfect easy appetizer recipe!

    Pair these Stuffed Mushrooms with Antipasto Skewers, Greek Pinwheels, and Bacon Wrapped Dates for a party spread that will impress anyone!

    Close up of sausage and cheese stuffed mushrooms.

    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.

    Ingredients Needed

    • 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.

    Step-By-Step Ingredients

    • 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.
    Cutting board with cleaned mushrooms, next to photo of chopped mushroom stems.
    • Place the mushrooms on a baking sheet and brush with melted butter. This will help the mushrooms to achieve a perfect texture when baked.
    Pastry brush brushing butter over button mushrooms.
    • 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.
    Saute pan with browned sausage.
    • 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.
    Sauteed mushrooms and shallots in saute pan.
    • Mix together the browned sausage and sauteed mushroom mixture with the cream cheese, cheese, and seasonings until the ingredients are well combined.
    Ingredients for stuffed mushroom filling in glass bowl.
    • 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.
    Tray of stuffed mushrooms.
    • Once the mushrooms are assembled, bake until warmed through and the topping is browned.
    • Transfer the stuffed mushrooms to a tray and serve.
    Stuffed mushrooms on tray.

    Serving

    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.

    Recipe Modifications

    • 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
    • Crab Cakes
    • Air Fryer Chicken Wings
    • Baked Brie

    If you tried these Sausage Stuffed Mushrooms, I would love for you to leave a comment and review below!

    Close up of Stuffed Mushroom

    Stuffed Mushrooms

    Stuffed with a creamy, cheesy, sausage mixture, these Stuffed Mushrooms make the perfect appetizer.
    4.91 from 10 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 18 mushrooms
    Calories: 113kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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.

    Notes

    To Prepare Stuffed Mushrooms in Advance: Prepare the recipe up to baking. Place on a baking sheet and cover with foil. Refrigerate for up to 12 hours (any longer than that, the mushrooms can begin to get soggy.) Remove from the refrigerator while the oven is preheating. Bake for 25 minutes, instead of 20 minutes. 
    Sausage: Use turkey, chicken, or pork Italian sausage, and hot or mid can be used based on preference. 
    Keto/LowCarb/Gluten-Free Stuffed Mushrooms: Omit the panko breadcrumb topping. 

    Nutrition

    Calories: 113kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 164mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Stacy

      April 03, 2021 at 3:54 pm

      5 stars
      Super Yummy! I would like to freeze up a bunch to bake later... . 2 Questions: 1) Would I freeze them with the breadcrumbs on them or do that step right before baking? and 2) What would be my bake temp and time with frozen mushrooms?
      thank you
      Stacy

      Reply
      • Kristen Chidsey

        April 04, 2021 at 7:37 am

        Hi Stacy! So glad you enjoy these stuffed mushrooms. To freeze, I would bake as directed and allow to cool. Place them on a sheet pan and freeze until solid (about 1-2 hours). Transfer to an airtight freezer bag or container and freeze for up to 3 months. To bake, arrange frozen mushrooms on a sheet pan and bake at 325 degrees for 30-35 minutes.

        Reply
    2. Ashley F.

      December 21, 2020 at 10:28 pm

      5 stars
      The filling is amazing in these mushrooms! So good!

      Reply
    3. Taryn

      December 21, 2020 at 9:32 pm

      5 stars
      Delicious! My whole family loved them.

      Reply
    4. Beth

      November 23, 2019 at 12:17 am

      5 stars
      These were fabulous! Perfect little bite sized appetizer!

      Reply
      • Kristen Chidsey

        November 23, 2019 at 7:29 am

        I am so glad you enjoyed Beth!

        Reply
    5. Katie

      November 22, 2019 at 10:20 pm

      5 stars
      Made this for the family and it was hit!

      Reply

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