Sausage Stuffed Mushrooms

I’ve made dozens of versions of stuffed mushrooms over the years, and this recipe (and my classic stuffed mushrooms) are the ones I return to for every gathering. The filling stays creamy and flavorful without becoming watery, and the sausage adds savory depth that guests rave about.

Key Ingredients and Substitutions

Mushrooms: Baby bella (cremini) mushrooms are the best choice for stuffed mushrooms because they’re slightly firmer and richer in flavor than white button mushrooms. Their deeper color and earthy notes complement the creamy sausage filling beautifully. Tip: Choose mushrooms that are larger and some stores even carry packaged mushrooms meant for stuffing.
Substitutions: White button mushrooms, portobello caps.

Italian Sausage: Sweet Italian sausage delivers the classic flavor profile, adding savory richness and just enough seasoning. If ground sausage is not available, get links and remove the casing completely and break the sausage into very small crumbles as it cooks.
Substitutions: Hot Italian sausage, turkey or chicken sausage.

Cream Cheese: Cream cheese is the perfect binder that keeps the filling creamy and cohesive without drying out. Use full fat cream cheese and make sure it’s softened so it incorporates smoothly into the sausage mixture.
Substitutions: Neufchâtel cheese , herbed cream cheese. Use lactose free cream cheese for a lactose free diet.

Mozzarella or Monterey Jack Cheese: Mild, melty cheeses add softness and keep the filling creamy and stretchy.
Substitutions: Fontina, white sharp cheddar, Gruyère.

Garlic & Fresh Herbs: Fresh garlic adds aroma and depth, while parsley brightens the creamy filling.
Substitutions: Chives or green onions, thyme or oregano.

Tips To Remember Before and While Cooking

Wash mushrooms properly or wipe them clean! Wash fast in cold water using a strainer and dry immediately. Or wipe with a damp paper towel prevents excess moisture. Mushrooms absorb water quickly, and soaking leads to sogginess.

For the cleanest texture, drain sausage well: If the sausage releases extra fat, drain before mixing with cheese. Too much grease makes the filling loose.

Chop stems very finely for better blending: Adding stems back into the mix boosts umami flavor and helps bind the filling.

Pack in the filling tightly: Create a firm, rounded dome so the filling stays intact and doesn’t spill during baking.

For crispier tops, add a little extra Parmesan: sprinkle of parmesan adds golden color and structure.

Let mushrooms rest 5 minutes after baking: The filling sets as it cools, which improves texture and makes them easier to pick up from the tray.

How To Make Sausage Stuffed Mushrooms

The whole process of making stuffed mushrooms can be broken down to just 4 steps: preparing the mushrooms, preparing the stuffing, stuffing mushroom caps, and baking.

Prepare the mushrooms: Start by washing the dirt off the mushrooms quickly in cold water. Use a strainer to wash the mushrooms so they don’t sit in water. Dry them well with a paper towel and gently popping the stems off the caps. Save the stems to use them in stuffing. (If you prepared the stuffing ahead of time, don’t worry about saving the stems.)

Make the stuffing: Preheat a medium cooking pan over medium heat and cook sausage, breaking it apart as much as possible. Cook until fully done. (If using mushroom stems, dice them up and cook them with sausage.) If sausage releases excess fat, drain for cleaner filling.

Combine cooked sausage, cream cheese, garlic, parsley, salt, pepper, and Mozzarella cheese and mix until all is evenly incorporated.

Stuff mushroom caps: Rub mushroom caps in some oil on the outside and season with salt and pepper on the outside and inside. Stuff each mushroom cap with filling generously, pressing it in gently and enough to have a dome on top.

Baking sausage stuffed mushrooms: Place mushroom caps in a lightly greased baking dish. Sprinkle with a little more cheese and parsley on top and bake at 350F for 20-25 minutes. (Time will slightly depend on the size of mushrooms by 2-4 minutes.)

Making Stuffed Mushrooms Ahead of Time

The stuffing for mushrooms can be made ahead of time: Cook sausage until done, breaking it apart as much as possible and mix all the ingredients for stuffing. Make sure it’s not too hot. Place it in a food storage container with a lid and refrigerate for a day or two until ready to stuff and bake mushrooms.

Prep completely: You can also wash and stuff the mushrooms ahead of time but I don’t recommend doing it too early because mushrooms start to get soft and soggy. I recommend stuffing the mushrooms the night before and cooking the next day. (At the most, 24 hours ahead of time.) Store them in the baking dish you plan to use but covered air-tight, in the refrigerator. Take cover off and add 3-5 minutes to bake time.

Expert Tip: Note that shelf life for mushrooms gets shorter fast once they have been washed.

Storing and Reheating Recommendations

Storing: Stuffed mushrooms keep very well as long as they are kept airtight and refrigerated.

• Refrigerate leftovers in a sealed container and store for up to 3 days.
• Avoid stacking, Keep them in a single layer to prevent the filling from getting pressed down and soggy.
• For best texture: Line the bottom of the container with a paper towel to absorb moisture.

Reheating: To maintain the creamy center and lightly crisp top, reheating method matters.

• Oven (Best Method): Reheat at 350°F for 8–10 minutes until warmed through.
• Air Fryer: Heat at 300°F for 4–6 minutes; this refreshes crispness well.
• Microwave (Fastest, but softens texture): Heat in 15–20 second intervals until warm.

Expert Tip: If mushrooms release liquid while reheating, simply drain the extra moisture before serving.

Can You Freeze Stuffed Mushrooms?

Yes, but it’s best to freeze before baking to maintain the texture, not after.

• Arrange stuffed, unbaked mushrooms on a tray and freeze until solid. (Set a timer for 2-3 hours!)
• Transfer to an airtight bag for up to 2 months.
• Bake from frozen at 350°F, adding 5-7 extra minutes as needed.

Variations To Try

Make is spicy – these stuffed mushrooms can be done with spicy Italian sausage instead of sweet, and pepper Jack cheese instead of Mozzarella. That will give a great spicy kick to the mushrooms. You can also add some crushed red pepper flakes.

Add some veggies – Try dicing some yellow onion and bell pepper and cooking it along with sausage. Just strain off extra juices if any have accumulated.

Turkey or chicken – use a different type of sausage like turkey sausage, or chicken sausage. You can even use chorizo and cook some bell peppers and onion with the sausage for a Mexican twist.

Cheesy Four-Blend Version – Try mixing Parmesan, Fontina, Gruyère and Mozzarella cheeses. This version tastes gourmet and melts perfectly.

Portobello Entrée Version – Use large portobello caps for a main dish (depending on size 3-5 of them). Bake 3–5 minutes longer until tender. Serve with a simple salad or garlic bread.

Frequently Asked Questions

How do I keep sausage stuffed mushrooms from getting soggy?

If you’re wondering about them getting soggy while baking, you have to remember that it’s not a big deal and won’t affect to finished mushrooms! Mushrooms release moisture when they are cooking since since you are baking and not searing the mushrooms, the liquid doesn’t evaporate fast enough. That is totally normal! Simply take them out of the baking dish and serve on a platter.

Do I need to cook the sausage completely before stuffing the mushrooms?

Yes! Cooking the sausage until browned and fully cooked ensures food safety, proper flavor development, and prevents excess fat in the filling.

What can I serve with sausage stuffed mushrooms?

They’re great as a stand-alone appetizer or part of a spread. Serve with a fresh green salad, charcuterie board, roasted vegetables, or even alongside pasta or steak for a full meal.

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Some More Stuffed Mushrooms Recipes To Try

If you love these Sausage Stuffed Mushrooms, you may also enjoy several of my other crowd-favorite appetizers. Try my Crab Stuffed Mushrooms for a seafood twist, or keep things classic with my simple Stuffed Mushrooms that pair well with almost any meal. For something a little heartier, the Bacon Spinach and Four Cheese Stuffed Mushrooms offer a rich, savory bite that’s perfect for holidays and special gatherings. And for the two classic appetizers in one, try my Spinach Artichoke Stuffed Mushrooms.

Originally published on Will Cook For Smiles in December 2018.