These sausage stuffed mushrooms are tasty with Italian sausage, onions, garlic, cream cheese, and freshly grated Parmesan cheese. They are one of my favorite party dishes, easy to make, and always a huge hit with guests.
These delicious stuffed mushrooms are made with cream cheese for added creaminess. They are a hot commodity at parties, and I love to serve them with crab rangoon, toasted ravioli, and a classic cheese ball.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mushrooms: White buttons and cremini (also known as baby bella) work best for stuffed mushrooms. You can also stuff portobello mushrooms.
- Italian sausage: If you don’t like it, try breakfast like Bob Evans Naturally.
- Seasonings: Fresh garlic, dried marjoram or dried oregano, kosher salt, and freshly ground black pepper.
- Cream cheese: Use full-fat cream cheese for the best results.
- Parmesan cheese: Get a block and grate it fresh.
- Breadcrumbs: I use Italian, but you can substitute Panko or homemade.
How to Make Sausage Stuffed Mushrooms
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
- Brown the sausage. When the sausage is about halfway browned, add the chopped onion and cook until the sausage is brown and the onion is tender. Drain and discard any excess grease.
- Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper.
- Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and most of the parsley. Stir to combine and spoon the sausage mixture into the mushroom caps. Bake for about 20 minutes.
Preparation Tips and Storage
- Mushrooms are like sponges, so lightly rinse them to remove the dirt and promptly dry them with paper towels. If preferred, you can wipe them clean with a damp paper towel. Never soak them in water.
- If desired, you can precook the mushrooms to remove more moisture. Place the mushrooms cap side up on a broiler pan or screen over a baking sheet. Lightly spray with olive oil. Bake for about 7 minutes to cook out the excess moisture. Once removed from the oven, let them remain cap-side up for about 15 minutes.
- Always soften your cream cheese and cut it into small cubes, as combining is much easier.
- Use a small scoop to make light work of stuffing the mushrooms. It is so much easier.
Make Ahead Instructions
- You can prepare the mushroom stuffing up to 3 days in advance and store it in an airtight container in the refrigerator.
- Unfortunately, you should only clean the mushrooms a few hours before cooking, so you may need to enlist help.
- It is best to stuff the mushrooms no more than a few hours in advance. If stuffing in advance, keep them covered in the refrigerator until 40 minutes before baking.
- If you’re cooking for a crowd, stagger the cooking. I store several baking sheets of uncooked mushrooms in the refrigerator and pull them out one at a time for about 40 minutes before baking to bring them to room temperature. Then, I bake the sheets off one at a time. That way, you can offer your guests fresh, hot Sausage-Stuffed Mushrooms right out of the oven.
More Appetizer
Sausage Stuffed Mushrooms Recipe
These Sausage Stuffed Mushrooms are the perfect party appetizer. Make the rich cream cheese filling up to 3 days in advance to make party planning easier. When served fresh from the oven, these delicious stuffed mushrooms will disappear!
Print
Pin
Rate
Servings: 18 mushrooms
Calories: 167kcal
Ingredients
- 20 medium to large cremini mushrooms or white button mushrooms stems removed and set aside
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb ground Italian sausage
- 1 small sweet onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon marjoram
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 6 ounces cream cheese softened and cut in small cubes
- ¾ cup finely grated Parmesan cheese
- ¼ cup Italian breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. Wash the mushrooms lightly and promptly dry them thoroughly with paper towels
- Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it. When the sausage is about halfway browned, add the chopped onion and cook for several minutes.
- Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly. Remove from the heat and let the mixture cool.
- Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley. Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.
- Sprinkle with remaining parsley and bake uncovered for 20 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or the microwave.
Nutrition
Calories: 167kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 375mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marie Cris Angeles
My mom would love this Sausage-Stuffed Mushrooms recipe for sure. I will share it with her now.
Beth Pierce
Thanks, Marie! So glad that they liked it.
Claudia
These are so, so good! I love the flavor of the sausage with the mushrooms. I think I’m going to make them again with breakfast sausage and have them with eggs for a fun breakfast!
Beth Pierce
That sound absolutely delicious! Enjoy!
Susan Martin
Nowhere in the instructions do you say to precook the mushrooms but you do mention it in the notes. Also in the instructions you are adding the sausage mixture to a bowl with the cream cheese but in the notes section you are adding the cream cheese to the pot on low.
This is confusing.
Beth Pierce
Thanks for the heads up Susan. Sorry about the confustion. It is on my list to take a look at the recipe.
Beth Pierce
Okay when I updated the recipe I failed to copy the new notes down into the recipe card. The new notes are now copied in the recipe card. The prebaking of the mushrooms is optional. There are pros and cons to doing it. The pro is that some the moisture cooks out, the con is that the mushrooms may be too dry. I decided that the cream cheese is better mixed in when not melted all the way which is why I moved it to bowl and out of skillet. I hope this answers some of your questions and concerns.
Beth
Recipe steps do not have you pre-bake the mushroom caps.
Beth Pierce
It is optional.
alice
HELP FUL RECIPES says to bake cap side up, and in your NOTES, says cap side down?
Beth Pierce
Thanks for heads up. It should be cap side up in both.
Andi
Can you make ahead and freeze these
Beth Pierce
Yes but freeze them before baking them. Wrap them well.
Neely
These sound so good and easy! I will try them over the weekend. I shall report back.
Frank
Look so yummy and never tried something like this before. And I like that it’s easy to make them as well. Thank you for sharing this lovely recipe!
khoingn
Great recipe for sausage stuffed mushrooms. They were tasty and easy. I will make these again.
Nyxie
I would love to try and make these with the chestnut mushrooms we have in the fridge! They’d be gorgeous!