You’ll want to double the batch because these Sausage Stuffed Mushrooms will disappear fast! Filled with a hearty and creamy mixture, and topped with a crunchy breadcrumb, the end result is irresistible. These savory morsels are one of the best appetizer recipes to make for the holidays or your next game-day gathering!
Table of Contents
Stuffed mushrooms are a staple on our holiday table. For years I have been making these Spinach Stuffed Mushrooms as well as these Crab Stuffed Mushrooms. They’re always a hit, are super filling, and are secretly SO quick to make!
But this year I decided to go out on a whim and swap out the main ingredient for some ground sausage. The result… I almost didn’t have any of these left to show you! They disappeared from the table SO fast!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Sausage. The best option is mild Italian sausage. Be sure to grab a ground sausage that you like the flavor of as it will come through. If you want a little kick, go with spicy Italian sausage.
- Mushrooms. You’ll need about 15 to 20 mushrooms that are small to medium in size. White button or baby Bella all work. A specialty grocery store might have more options, like cremini mushrooms.
- Mayonnaise. This ingredient helps bind the filling together and adds moisture. Do not get Miracle Whip as it will drastically affect the texture.
- Cream cheese. Plain, full-fat cream cheese adds the most flavor. Don’t grab a whipped kind. Sometimes low-fat varieties don’t mix as evenly.
- Onion. A finely chopped onion is needed; a yellow, white, or sweet onion can be used interchangeably.
- Seasonings. Fresh parsley, paprika, red pepper flakes, salt, and black pepper round out the flavor of the dish.
- Breadcrumbs. Plain, Panko crumbs add the perfect crunch to the tops of these mushrooms. Seasoned breadcrumbs will add a different flavor to this dish.
How to Make Sausage Stuffed Mushrooms
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sauté the veggies. Add the butter or oil to a medium-sized or large skillet over medium or medium-high heat. After it’s hot, add the onion and cook for 2 to 3 minutes. Then, stir the minced cloves of garlic in and continue cooking for another minute.
- Add the sausage. Use your spatula to push the vegetables to the side of the skillet. Then, place the sausage into the pan. Cook sausage for 7 to 8 minutes, or until the meat is no longer pink. Crumble the cooked sausage with a potato masher to break it into small pieces.
- Make the filling. Remove the skillet from the heat, then stir in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and black pepper. Mix the filling well until everything is combined. Set the pan aside.
- Prepare the mushrooms. Clean the mushrooms with damp paper towels to ensure no dirt or debris remains. Carefully remove the stems by pulling them to one side of the opening, then gently snapping them off. If they don’t come off easily, you can use a small knife to cut them off. Line a rimmed baking sheet with parchment paper and place the caps in a single layer with the open side up.
- Fill the mushrooms. Use a small spoon to scoop a little of the mixture into the opening of each one. Pay attention to how much filling you’re adding. Too much filling and they’ll overflow while baking. Melt the rest of the butter and mix with the Parmesan cheese and Panko breadcrumbs in a small bowl. Sprinkle around a teaspoon onto each filled mushroom.
- Bake in the oven. Bake in a 375°F oven for 18 to 20 minutes. The cooking time will vary slightly based on the size, smaller mushrooms will cook faster and larger mushrooms will need a little more time. The tops will become crispy and golden brown when they’re ready. Place the mushrooms on a serving platter immediately with some finely chopped parsley.
FAQs
Two things can cause runny or watery stuffed mushrooms: either the ingredients have too much liquid or they were washed and not fully dried before baking. Some fillings, like spinach or tomatoes, add excess moisture to the mushrooms.
Stuffed shrooms can be made of just about anything! Typically, they have a combination of cheese, meat, and veggies.
The best way to reheat stuffed mushrooms is to pop them back in the oven! Cook them in a 350°F oven for 10 minutes or so.
To avoid a rubbery texture, do NOT soak or wash them in water before baking.
Stuffed mushrooms are the perfect appetizer. Serve them alongside chips and dips, meatballs, or even pigs in a blanket!
Other Mushroom Recipes
If you are a mushroom lover, you know there are so many ways to enjoy them. Try a new mushroom recipe next.
Keep it easy with these Simple Sauteed Mushrooms.
Don’t miss out on these Crab Stuffed Mushrooms and Spinach Stuffed Mushrooms.
Add them to dinner with Chicken Marsala.
Learn How to Clean Mushrooms and How to Store Mushrooms, as well.
More Bite-Sized Appetizers
Everyone needs some killer appetizer recipes in their back pocket… Even better when they’re bite-sized!
Impress everyone with Bacon-Wrapped Dates, Bacon-Wrapped Scallops, or Cranberry Baked Brie Bites.
The whole group will love a classic appetizer like Slow Cooker Buffalo Chicken Meatballs, Grape Jelly Meatballs, and Loaded Potato Skins.
Be sure to try some Fried Goat Cheese, too!
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Sausage Stuffed Mushrooms Recipe
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Ingredients
- 2 tablespoons butter or oil, divided
- 8 ounces sausage mild Italian
- ¼ cup onion finely chopped
- 2 cloves garlic finely minced
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
- 2 tablespoons parsley finely chopped
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 16 ounces mushrooms small-medium, about 15-20*
- 2 tablespoons Panko breadcrumbs gluten free, if needed
Instructions
- Preheat the oven to 375 °F
- Sauté Vegetables: Add butter or oil to a medium-sized skillet over medium heat. Once heated, add the onion and saute for 2-3 minutes. Mix in the minced garlic and continue cooking for an additional minute, or until fragrant.2 tablespoons butter, ¼ cup onion, 2 cloves garlic
- Cook Sausage: Push the vegetables to the side of the skillet and add the sausage. Cook for 7-8 minutes, or until no longer pink. Crumble the cooked meat using a potato masher to break it apart into small pieces.8 ounces sausage
- Make Filling: Remove the skillet from the heat and mix in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and pepper. Set aside until ready to use.¼ cup mayonnaise, 4 ounces cream cheese, ¼ cup + 2 Tbsp. Parmesan cheese, ¼ teaspoon paprika, ¼ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.16 ounces mushrooms
- Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the sausage filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
- Top with Breadcrumbs: Whisk together the remaining tablespoon of butter and 2 tablespoons Parmesan cheese with the Panko breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.2 tablespoons Panko breadcrumbs
- Cook in Oven: Bake mushrooms in the preheated oven for 18-20 minutes, or until the tops become crispy and golden brown.
- Serve stuffed mushrooms immediately with additional chopped parsley and enjoy!2 tablespoons parsley
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Notes
- Sausage. Be sure to finely crumble the sausage when cooking.
- Filling: Don’t add too much to the mushrooms or they’ll overflow.
- Prep-Ahead: This recipe is perfect to make ahead. Either mix up the filling and store it separate from the mushrooms, or go ahead and stuff them up to 24 hours early, but wait to bake until you’re ready to enjoy.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- Freezing: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
