Sausage Stuffed Mushrooms deliver intense flavor in an elegant bite-sized package. Made with mushrooms, a creamy, cheesy filling, and savory sausage, this simple, make-ahead recipe for stuffed mushrooms is an appetizer that is always a hit at parties.
When it comes to entertaining or bringing a dish to a party, I want to ensure it is a crowd-pleaser! And while I can always count on Taco Dip to be devoured when tailgating and Baked Beans to be the most requested recipe at BBQs, when I am looking for something classy, Sausage Stuffed Mushrooms is the recipe I turn to!
Reasons to Love Sausage Stuffed Mushrooms
- Can Be Assembled in Advance. When hosting a gathering, the more you can prep in advance translates to more time to enjoy your event. These stuffed mushrooms can be prepared and assembled up to 12 hours before baking.
- Impressive Flavors. The filling for these stuffed mushrooms is made with spicy Italian sausage that is mellowed out with both cream cheese and shredded cheese. It is a cheesy, slightly spicy, creamy, flavorful filling and downright heavenly. But the buttery, crispy breadcrumb topping makes this appetizer memorable.
- Easy Recipe. While the flavors are impressive, stuffed mushrooms come together rather easily. This recipe is easy enough for even beginner cooks!
Notes on Ingredients for Stuffed Mushrooms
- Button Mushrooms: Because of their size and natural cavity, button mushrooms are the perfect vessel for stuffing and serving as a bite-sized appetizer.
- Sausage: Use store-bought or homemade ground Italian Sausage to give the stuffing so much zip and flavor. Turkey or chicken Italian sausage is a great option to keep this recipe lower in fat and calories.
- Cream Cheese: Cream cheese gives this filling so much creamy goodness. You can use full-fat cream cheese or reduced-fat cream cheese. Do not use fat-free cream cheese, as it can cause your filling to be watery and separate.
- Cheese: To add cheesy richness to the filling for the stuffed mushrooms, I recommend a combination of both mozzarella and parmesan. Feel free to replace the mozzarella with fontina or gruyere cheese.
- Shallots: Instead of garlic and onions, shallots lend a mild onion and garlic flavor to the filling without overpowering the other ingredients.
- Panko Breadcrumbs: I highly recommend using panko rather than traditional breadcrumbs, to keep the topping light and crisp.
Tips for Making the Best Stuffed Mushrooms
The following tips and photos are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Tip #1: Don't wash your mushrooms. Instead of running the mushrooms under water, which will cause them to soak up water and become soggy, use a damp kitchen towel or a damp paper towel to gently rub the dirt off the mushrooms.
Tip #2: Don't waste your mushrooms. The stems of the mushrooms need to be removed to create the cavity for the sausage filling. However, instead of throwing the stems away, chop them up and use them in the filling. They will add bulk and an earthy flavor to the filling.
Tip #3: Brush the mushroom caps evenly with melted butter. This will help flavor each layer of the mushrooms and form a barrier to keep the cream cheese sausage filling and the mushrooms from making one or the other soggy.
Tip #4: Saute the sausage and mushrooms separately. Don't be tempted to saute the shallots and mushroom stems at the same time you saute the sausage. It won't take long to saute them separately, and this will ensure that the porous mushrooms don't absorb the grease rendered from the sausage, which can make your filling overly greasy.
Tip #5: Be sure your cream cheese is at room temperature. That way it will evenly combine with the sausage, mushrooms, and cheese to create a creamy filling.
Tip #6: Add a breadcrumb topping. This topping gives these stuffed mushrooms a crispy texture that is a perfect contrast to the softer texture of both the filling and the mushroom.
Stuffed Mushrooms can safely be left at room temperature for up to 2 hours, making them a great appetizer to serve at a gathering. They pair well with other elegant party appetizers like Bacon Wrapped Dates, Antipasto Skewers, and Deviled Eggs.
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 up to baking.
- Place the mushrooms in a single layer in an airtight container and refrigerator and refrigerate for up to 12 hours. I don't recommend any longer than that, as the mushrooms can begin to get soggy.
- When ready to bake, remove the mushrooms from the refrigerator while the oven is preheating and transfer them to a baking sheet.
- Bake for 25 minutes, instead of 20 minutes.
More Party-Worthy Appetizers
- Healthy Spinach Artichoke Dip
- Bacon Wrapped Dates
- Wonton Tacos
- Deviled Eggs
- Crab Cakes
- Easy Homemade Sausage Balls Without Bisquick
- 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!
- 18-20 medium button mushrooms
- 8 ounces ground Italian sausage casings removed if needed
- 2 small shallots minced
- 4 ounces cream cheese softened
- ⅓ cup Parmesan cheese grated
- ⅓ cup mozzarella cheese shredded
- ¼ cup parsley minced divided
- 1 tablespoon chopped fresh 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 and line a sheet pan with foil.
- Using a damp towel, brush the dirt off the mushrooms. Remove the stems from the mushrooms and place the mushroom caps, cavity-side up on the pan. Finely dice the mushroom stems to use in the filling.
- Add sausage to a medium skillet and saute until fully browned, over medium heat, breaking up the meat as it cooks. Once browned, drain off excess grease transfer the sausage to a mixing bowl, and return the skillet to the heat.
- Over medium heat, melt 1 tablespoon of butter. Once the butter has melted, add mushroom stems, shallots, and fresh thyme and cook for 2-3 minutes, stirring frequently, until the shallots have softened. Remove from the heat and add this mixture to the mixing bowl with the cooked sausage.
- Add cream cheese, parmesan, mozzarella, 2 tablespoons parsley, onion powder, and black pepper to the sausage mixture and stir to combine everything evenly together.
- Melt the remaining 3 tablespoons of butter in a skillet or in the microwave. Brush the cavity of the mushroom caps with the butter, using about 1 tablespoon. Combine the remaining melted butter with the panko breadcrumb in a small mixing bowl, stirring until the breadcrumbs are moistened.
- Using a small spoon or cookie scoop, divide the sausage mixture evenly between mushroom caps. Sprinkle the buttered breadcrumbs over the filling and use your fingers to help adhere the breadcrumbs to the mixture.
- Bake for 20 minutes, or until the tops are golden brown and mushrooms are cooked through. Sprinkle with parsley if desired and serve immediately.