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Sausage Stuffed Mushrooms

Total Time: 1 hour 20 mins ★★★★★ 14 Reviews Jump to Recipe

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An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.

PIN IT FOR LATER!

Appetizers are a favorite around here, and these Sausage Stuffed Mushrooms are right at the top of our list! Check out some other favorites, like this Baked Brie Recipe with Sun-Dried Tomatoes, this Queso Blanco, this Cheese Ball Recipe, or Homemade Egg Roll Recipe.

Sausage Stuffed Mushrooms Recipe

I am all about the appetizer recipes, especially at the end of the year. I’m making my list for our annual all-appetizers New Years Eve dinner menu, and these Sausage Stuffed Mushrooms usually make that list!

And these stuffed mushrooms – ladies and gentlemen – are a recipe that you want in your holiday arsenal. Believe me – you will make these and watch them disappear. And you will be the most popular person at the party. I’m not even kidding you.

The Secret to the BEST Stuffed Mushrooms

You might wonder why these are so good – the ingredients are quite basic, and probably not very different than a lot of stuffed mushroom recipes out there.  But I’m going to give you the big secret – and please don’t get grossed out because it totally makes a difference.

You don’t drain the fat from the sausage.

That sausage fat is the secret ingredient.  It’s what keeps these mushrooms moist and full of flavor.  If you take that out, you’ll end up with dry, run of the mill mushrooms.  Please just trust me on this one. I’ve had more than one (or a dozen) of these so I really know. 🙂

I have made this Sausage Stuffed Mushrooms recipe dozens of times now, and I don’t think I’ve ever been left with any at the end of the night!

How to make Sausage Stuffed Mushrooms

Ingredients

Sausage: I don’t know why, but the first time I made these, I used breakfast sausage (the kind that comes in the tube) and have continued to do that to this day. Italian sausage will work, as well, but it’s easy to get the breakfast sausage into small crumbles, and the flavor really does work well for this recipe.

Cream Cheese: I have only tested these using full fat cream cheese. I’m guessing reduced fat would work, but I have not tried it.

Parmesan Cheese: I like to use freshly grated Parmesan cheese.

Parsley: This adds a bit of freshness and herbiness. You could probably get away with skipping it if you don’t have it, but I personally wouldn’t skip it!

Sage: Most sausage (especially breakfast sausage) will have sage in it, so this really intensifies that flavor. Again, if you don’t have it, it wouldn’t be the end of the world to leave it out, but I love the flavor of the extra sage.

Mushrooms: I like to buy my mushrooms at Costco because they are bigger than the mushrooms at the grocery store. They are easier to fill, and easier to serve. Both small and large will work, though. The number of mushrooms you end up with from this recipe will depend on how big your mushrooms are.

Sausage and Cream Cheese Stuffed Mushrooms

How to Make Sausage Stuffed Mushrooms

COOK the sausage, breaking it up as it browns. Do not drain the grease from the sausage when it is done cooking.

COMBINE the cream cheese, Parmesan, parsley and sage in a large bowl.

ADD the cooked sausage, grease and all! Mix to combine.

STUFF the mushrooms by setting the cleaned mushrooms upside down and filling the cavity with the sausage filling.

BAKE the mushrooms until they are soft and the filling has browned on top. Let the mushrooms sit in the pan for 5-10 minutes once they are done baking to soak up any juices in the pan.

Best Sausage Stuffed Mushroom recipe

More Easy Appetizers

Southwest Egg Rolls
Slow Cooker Spinach Artichoke Dip
Sausage Stuffed Jalapenos
BLT Dip
Cucumber Dill Toasties

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Best Sausage Stuffed Mushroom recipe

Sausage Stuffed Mushrooms

★★★★★

4.8 from 14 reviews
  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 mins
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.

Scale

Ingredients

  • 16 oz sausage
  • 8 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon ground sage
  • 2 lbs mushrooms, stems removed and cleaned*

Instructions

  1. Preheat the oven to 400ºF.
  2. In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.
  3. In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined.
  4. Place the mushrooms, top side down, in a large baking dish. (You may need 2 baking dishes, depending on the size of the mushrooms.) Fill the center of each mushroom with a large scoop of the sausage mixture.
  5. Bake in the preheated oven for 40-45 minutes, until the mushrooms are softened and the filling is browned. (See tips below about baking time.)
  6. Let the mushrooms sit in the pan for 5-10 minutes to soak up any juices before serving.

Recipe Notes:

*I like to buy my mushrooms at Costco for these Stuffed Mushrooms because they are so big and are perfect for this appetizer.

The large mushrooms will take the 40 minutes to bake. If you are using smaller mushrooms (like the regular size at the grocery store), I would start checking on the around 20 minutes. The bake time will depend on the size of the mushrooms.

SUBSTITUTIONS: I have always used a tube of breakfast sausage for these mushrooms. Italian sausage should work, as well, if preferred.

MAKE AHEAD: The mushroom filling can be made up to 2 days in advance. If you’d like to make the filling and fill the mushrooms, you could do that the morning of, but I wouldn’t suggest storing the filled mushrooms for more than 24 hours. These are best baked before serving and served warm.

STORE: Store any leftovers in the refrigerator for 3 days. You can reheat in the microwave for a few seconds.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 286
  • Sugar: 3 g
  • Sodium: 601 mg
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 15 g
  • Cholesterol: 69 mg

Keywords: sausage stuffed mushrooms

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Comments

  1. Dawn says

    I doubled this meat mixture, thinking it wouldn’t be enough for the amount of mushrooms I had. Now I have leftover meat n cheese mixture. Any idea what I can use it for??

    ★★★★

    Reply

    • Deborah says

      Hi Dawn – You could eat it as a dip (just heat it up) with crackers or chips. Or use it to stuff jalapenos or mini peppers for a twist on jalapeno poppers.

      Reply

  4. Caree says

    The filling was just okay but the cooking time was way off! I was making these for a party. I stuffed them and popped them in the oven as directed at 400 and set a timer for 40 minutes. They came out a burnt mess. The topping was hard and the mushrooms were burned and tasted nasty. I won’t make these again

    ★★★

    Reply

    • Deborah says

      Hi Caree, I’m so sorry the mushrooms burned! I always make these with large mushrooms, but the bake time will depend on the size of the mushrooms. I have updated the recipe card and included a note about the bake time if you decided to give them another try.

      Reply

  5. Sheldon says

    I make it with ground Hot Italian sausage for a little extra kick. Any left over filling is great on Ritz crackers.

    ★★★★★

    Reply

  6. Casey says

    Love these. Finally a yummy stuffed mushroom recipe for someone who’s allergic to seafood. I like to chop up a jalapeño and add it to the mix if I’m feeling sassy. I also put a quarter slice of Swiss cheese on top of each mushroom with about 5 min of cooking time left. It’s great because it melts and kind of holds the top together. Thank you!

    ★★★★★

    Reply

  8. dawn says

    I love this recipe very much. In fact I make a little more stuffing and mixed it in scrambled eggs next morning. Mmm good. Thanks

    ★★★★★

    Reply

  12. Ken McNeil says

    My family truly loved them and my son is doing this recipe today for the Browns /Steelers Garm 👏👍💥💥

    Reply

  13. Kelly E. says

    My MIL mentioned having sausage stuffed mushrooms once, and it sounded so good. I found this recipe and it did not disappoint! I loved every bite. Thanks for sharing!

    ★★★★★

    Reply

  15. Don W says

    Made this with large Portobello caps, Italian sausage and subbed Italian seasoning for the sage. Chopped the stems and sauteed with onions and garlic.
    Absolutely delish! Planning a dinner with these and a salad, bread and wine.

    Reply

  17. Jackie says

    I love this but tweaked a little. Used hot sausage and cream cheese with onions and chives. Yum!,

    ★★★★★

    Reply

    • debbie stack says

      Graham I agree I just wish were eating these fabulous mushrooms watching the Seahawks in the Superbowl tomorrow

      ★★★★★

      Reply

  20. Delhi says

    This looks delicious, and I will be making them for my upcoming housewarming party!
    Always love reading your recipes for inspiration.

    ★★★★★

    Reply

  21. Elaine says

    I made these for Thanksgiving, and they were a hit! I’m making them again for a holiday dinner party tomorrow, but I’d love to be able to do everything the day before, refrigerate the uncooked pre-stuffed mushrooms, and then pop them in the oven right before dinner. Would it turn out the same if I did it this way?

    Reply

    • Deborah says

      @Elaine, sorry I didn’t get to your comment sooner! I haven’t tried making them ahead of time, so I’m not sure how they would work. Please let me know if you did try so I will know for future reference!

      Reply

  22. kristy says

    I’m definitely adding sausage to my stuffed mushroom recipe and I will make sure to add the sausage fat too. Wow!!!! We usually make these when we have friends over and always on Christmas Eve. I can’t wait now!

    Reply

  23. Sasha says

    Gorgeous! And appetizers are definitely my favorite thing to make for Thanksgiving. I mean the turkey is cool too, but it’s the appetizers where you really get to have fun.

    Reply

  27. Anita Soupir says

    I love all things mushroom, and couldn’t live without cheese, either. One of my favorites is Pecorino Romano, which is a staple in my house. I have to confess though, I have never heard of this one. I’ll be looking for it. In the meantime, this is a recipe after my own heart, so I will be making it soon.

    Thanks for sharing!

    Reply

  31. Anita Soupir says

    This recipe looks and sounds amazing! I love anything with mushrooms, and couldn’t live without cheese either. One of my favorite cheeses is Pecorino Romano. It is a staple in my house. I must confess, though, I have never heard of this cheese, but will be on the lookout for it now. Thanks for sharing!

    Anita

    Reply

  38. Lana @ Never Enough Thyme says

    This reminds me somewhat of an old stuffed mushroom recipe I used to make for parties. I need to find that one and do it again – it was so good! And you’re so right about the fat from the sausage. It surely does keep the finished mushrooms nice and moist.

    Reply