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Home » Appetizers » Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Created: December 26, 2018 Updated: December 21, 2021 by Lyuba Brooke 19 Comments *This post may contain affiliate links. Read More...

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Stuffed Mushrooms is a classic appetizer to serve for any occasion. Be it a fancy New Year’s party or a football party, everyone always enjoys this simple appetizer. These stuffed mushrooms are made with a mixture of Italian sausage, cream cheese, Mozzarella cheese, and some garlic and parsley for more flavor.

 stuffed mushrooms on a serving platter

Sausage Stuffed Mushrooms

It’s been a really long time since my husband and I have gone to a New Year’s party. Little kids and New Year’s parties just don’t mix well and with my son especially. He could not care less about the whole ball dropping, midnight, new year hooplah. He wants to be in bed, sleeping just like he does every night.

For the last couple of years I’ve been asking him if he wants to stay up and watch the new year begin with us and he is just not into it. So I grab a bottle of champagne and make some tasty appetizers for two.

That is what’s perfect about making stuffed mushrooms because you can make them for 2 or for 20 and they are always very well received. The same recipe can make 8 mushrooms or it can make 16 simply by picking larger or smaller sized mushrooms.

For a bigger party, where it’s better to have hands free, you’ll want to serve smaller, one-bite stuffed mushrooms. For a more intimate party, like a family dinner, you can choose bigger sized mushrooms. Either way, the stuffing combined with the mushrooms is just heavenly.

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Sausage Stuffed Mushrooms uncooked in a baking dish

How to make stuffed mushrooms:

Making stuffed mushrooms is very simple and part of it can even be prepped ahead of time.

The whole process can be broken down to just preparing the mushrooms, preparing the stuffing, stuffing mushroom caps, and baking.

Start by washing the dirt off the mushrooms and gently popping the stems off the caps. Save the stems, you can use them in stuffing. (If you’re preparing the stuffing ahead of time, don’t worry about saving the stems.)

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.)

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

Stuff each mushroom cap with some of the filling, pressing it in gently and enough to have a dome on top.

Place mushroom caps in a lightly greased baking dish.

Sprinkle with a little more cheese and parsley on top and bake for 20-22 minutes. (Time will slightly depend on the size of mushrooms by 2-4 minutes.)

Sausage Stuffed Mushrooms cooked in a baking dish

Stuffed Mushrooms Recipe:

This recipe is for mushrooms stuffed with sausage and cream cheese mixture but there are many options to variate flavors. Sausage stuffed mushrooms can be done with spicy Italian sausage instead of sweet, and pepper Jack cheese can be substituted for Mozzarella. That will give a great spicy kick to the mushrooms.

Some veggies can also be added. Try dicing some yellow onion and bell pepper and cooking it along with sausage. Just strain off extra juices if any have accumulated.

Tip: Don’t worry if you ever have any stuffing leftover. It’s already cooked so it can be eaten with some crackers or veggies like a dip.

Stuffed Mushrooms Recipe baked in a casserole dish

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.

Place it in a container with a lid and refrigerate until ready to stuff and bake mushrooms.

Yes, mushrooms can be washed and stuffed ahead of time but I don’t really recommend it because mushrooms start to get soft and soggy. So unless you are preparing it just a few hours ahead, just prepare the stuffing.

Shelf life for mushrooms also gets shorter fast once they have been washed.

Sausage Stuffed Mushrooms on a serving plate

Some more appetizer recipes to try:

Bacon and Spinach Stuffed Mushrooms

Crab Stuffed Mushrooms

Classic Stuffed Mushrooms

Loaded Baked Potato Bites

Beef Taco Ring

Sausage Cream Cheese Dip

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PIN THIS RECIPE

Sausage Stuffed Mushrooms

These stuffed mushrooms are made with a mixture of Italian sausage, cream cheese, Mozzarella cheese, and some garlic and parsley for more flavor.
4.87 from 15 votes
Print SaveSaved! Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 296kcal
Author: Lyuba Brooke

Ingredients

  • 2 tbsp olive oil
  • 16 oz mushrooms baby bella or white
  • 12 oz sweet Italian sausage taken out of the casing
  • 6 oz cream cheese
  • 3 garlic cloves
  • 2 tbsp minced parsley
  • 1/2 cup shredded Mozzarella cheese
  • Salt
  • Fresh cracked black pepper
  • 1/4 cup shredded Mozzarella cheese for topping
  • 1 tbsp minced parsley for topping
US Customary - Metric

Instructions

  • Preheat the oven to 350.
  • Wash mushrooms and carefully take off the stems. Toss mushroom caps lightly in olive oil and set aside. (Save stems.)
  • Preheat a medium cooking pan over medium heat, add a little oil and cook sausage, breaking it apart as much as possible.
  • Dice mushroom stems and add them to the sausage about half way through cooking.  Cook until sausage is done. 
  • In a mixing bowl, combine cooked sausage, cream cheese, pressed garlic, parsley, salt, pepper, and Mozzarella cheese and mix until all is evenly incorporated.
  • Stuff each mushroom cap with some of the filling, pressing it in gently and add enough to have a dome on top.
  • Place mushroom caps in a lightly greased baking dish.
  • Sprinkle with a little more cheese and parsley on top and bake for 20-22 minutes. (Time will slightly depend on the size of mushrooms by 2-4 minutes.)

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 296kcal | Carbohydrates: 3g | Protein: 11g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 448mg | Potassium: 332mg | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 4.3mg | Calcium: 87mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Sausage Stuffed Mushrooms collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

61.0K shares

Filed Under: Appetizers, Gluten Free, New Year's, Popular Posts, Super Bowl Recipes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Mary says

    November 24, 2022 at 10:47 am

    5 stars
    We had these for our “Sunday” thanksgiving dinner. Everyone loved them – there were none left. I heated the extra stuffing mix, and we had that as a spread for our baguettes.

    Reply
    • LyubaB says

      November 25, 2022 at 11:15 am

      That is a great idea! I am so glad everyone loved the recipe!

      Reply
  2. flagle game says

    October 21, 2022 at 7:59 am

    5 stars
    Any recipe that includes mushrooms is automatically a winner in my book. Wow, that’s tasty and tasty.

    Reply
    • LyubaB says

      October 24, 2022 at 8:40 am

      I completely agree! I love mushrooms! 🙂

      Reply
  3. Marcia says

    October 8, 2022 at 4:03 pm

    5 stars
    I haven’t tried this just yet but the recipe sounds fabulous. Can these be made ahead of time?

    Reply
    • LyubaB says

      October 10, 2022 at 1:34 pm

      Hi Marcia,

      These can be prepared ahead of time and then baked right before, I wouldn’t bake them and then reheat them.

      Reply
      • LyubaB says

        October 24, 2022 at 9:20 am

        Yes, you could do them the night before you plan on making them but I wouldn’t do it any sooner because they will get mushy.

        Reply
  4. LyubaB says

    December 17, 2020 at 12:39 pm

    I wouldn’t recommend that because the cream cheese texture isn’t the same after being frozen and mushrooms will get soggy. You could make the filling ahead of time and leave it in the refrigerator until you are ready to fill the mushrooms. You could also fill the mushrooms the night before you plan on making them but I wouldn’t do it any sooner because they will get mushy.

    Reply
  5. Jeannie says

    December 10, 2020 at 3:33 pm

    Can these be assembled and frozen before baking?

    Reply
  6. Greta says

    December 27, 2019 at 9:26 am

    5 stars
    Love them!

    Reply
    • LyubaB says

      December 30, 2019 at 10:09 am

      Thanks, Greta 🙂

      Reply
  7. Morgan says

    July 9, 2019 at 8:03 pm

    5 stars
    Made these for a family gathering, and even my father-in-law, who hates mushrooms, but loves cheese and sausage, liked them! A great appetizer or potluck dish!

    Reply
  8. AdrianeC says

    March 19, 2019 at 10:50 am

    5 stars
    I have made these twice and taken them to people’s houses for an appetizer and everyone love them and needed the recipe. I can’t eat pork sausage so I made them with turkey sausage and they were still delicious. Thanks for the great recipe!

    Reply
    • lyuba says

      March 30, 2019 at 11:16 am

      Wonderful! Thank you so much, Adriane!

      Reply
  9. Trish says

    January 1, 2019 at 1:47 pm

    5 stars
    Outstanding!! Made these for New Year’s Eve, everyone loved them…will make again:)

    Reply
    • lyuba says

      January 10, 2019 at 3:09 pm

      I am SO happy to hear that, Trish!
      Thank you 🙂

      Reply
  10. Himalayansalt says

    December 27, 2018 at 2:25 am

    5 stars
    These look so delicious. Thanks for the recipe.

    Reply
  11. Carla says

    December 26, 2018 at 10:24 pm

    5 stars
    They were so fab!

    Reply
    • lyuba says

      December 29, 2018 at 12:06 pm

      Thanks, Carla!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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