Sausage Stuffed Mushrooms Recipe

4.91 from 20 votes

These stuffed mushrooms are made with a mixture of Italian sausage, cream cheese, Mozzarella cheese, and some garlic and parsley for more flavor.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 296kcal

Preheat the oven to 350℉.
Wash mushrooms in cold water quickly and pat them dry. 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.)

Make Ahead:

Stuffing: 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.
Mushrooms with stuffing: 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. Store them in the baking dish you plan to use but covered air-tight, in the refrigerator.