An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.
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.
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!
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.
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.
More Easy Appetizers
Southwest Egg Rolls
Slow Cooker Spinach Artichoke Dip
Sausage Stuffed Jalapenos
BLT Dip
Cucumber Dill Toasties
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Sausage Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 mins
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
Description
An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.
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
- Preheat the oven to 400ºF.
- In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.
- In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined.
- 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.
- 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.)
- 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
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??
★★★★
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.
Cindy Davis says
This recipe was awesome!Will be making it again tomorrow!
★★★★★
Debbie says
does anyone put mozzarella on top .
Dawn says
I did a mozzarella n provolone Sprinkle on top when 5 minutes were left.
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
★★★
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.
Sheldon says
I make it with ground Hot Italian sausage for a little extra kick. Any left over filling is great on Ritz crackers.
★★★★★
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!
★★★★★
Eileen Particelli says
Can you freeze these mushrooms? Would like to make a head of time.
Deborah says
I haven’t tried, but I think they would be fine as long as they are frozen before they are baked.
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
★★★★★
Kathy Donnelly says
The mixture was very runny. It is still baking so I’m hoping it will “plump” up. I’ll let you know
Kathy says
My mistake! I misread and used 2 lb. sausage.
Nancy chan says
Can I bake the mushrooms with fillings in the air fryer
Deborah says
I haven’t tried these in an air fryer, so I’m not sure, but I’m guessing they would work!
dawn says
I made these in my air fryer 390 degrees for 5 minutes then checked and 3 more minutes. they were delicious.
★★★★★
Karen says
Can you cook the sausage and stuff the mushrooms ahead of time then take out if fridge to bake them later?
Deborah says
Yes! You may need to bake them a little longer since they will start out cold, but that will work.
Ken McNeil says
My family truly loved them and my son is doing this recipe today for the Browns /Steelers Garm 👏👍💥💥
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!
★★★★★
Jason says
These are sooooo Good! I spice mine up with JD spicy sausage, and people go crazy over that extra zip.
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.
Judith says
We really enjoyed. I made them for an entree with a salad. They were really good. Thank you. Yes
★★★★★
Jackie says
I love this but tweaked a little. Used hot sausage and cream cheese with onions and chives. Yum!,
★★★★★
Brittney says
I add worshister sauce in mine
★★★★★
Graham says
What a great appetizer! Nothing better than watching the Seahawks & enjoying these shrooms!
★★★★★
debbie stack says
Graham I agree I just wish were eating these fabulous mushrooms watching the Seahawks in the Superbowl tomorrow
★★★★★
Delhi says
This looks delicious, and I will be making them for my upcoming housewarming party!
Always love reading your recipes for inspiration.
★★★★★
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?
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!
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!
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.
Mushrooms Canada says
These are definitely going on my holiday menu! YUM! Thanks for sharing these wonderful little appetizers.
-Shannon
Magsie says
Oh my gosh. I’m totally making this for dinner tonight.
Kelley {mountain mama cooks} says
I’m not afraid of a little sausage fat! These look amazing and that cheese didn’t last long in my house. I ate it with sliced apples and peanut butter for days in a row until it was gone. So darn good.
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!
baker street says
I’ve tried so many stuffed mushroom recipes but never with sausages! This one is up next. 🙂
Ali | Gimme Some Oven says
Mmmm…I love it when sausage fat is the secret ingredient. 🙂
Anna @ hiddenponies says
Your picture of that cheese…I love it. I also love appies season!
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
Joanne says
My parents always made stuffed mushrooms with sausage for holiday appetizers…the best!
Carrian says
ohhhhh!! My mom’s all time favorite app!
amanda @ fake ginger says
I *have* to make these soon! They look incredible!
Kari@Loaves and Dishes says
I love that you just used a few flavor packed ingredients to make these yummy mushrooms!
Laura (Tutti Dolci) says
I love stuffed mushrooms, these look incredible!
Chung-Ah | Damn Delicious says
I LOVE mushrooms! And you know that anything “stuffed” is a plus in my book! I can’t wait to make this at my next dinner party – the guests will be so impressed!
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.
Emily says
And now I want these for breakfast. Thanks a lot. 😉
Deborah says
@Emily, believe me – if I had any left over, I would have eaten them for breakfast!!
Matt mmWine Horbund says
We make stuffed mushrooms every year for Thanksgiving. We’ll give this recipe a go! Sausage and Mushroom, I’m sipping Pinot Noir with that!
Deborah says
@Matt mmWine Horbund, these would make the perfect addition to any Thanksgiving meal!
Heather of Kitchen Concoctions says
I am a ‘late bloomer’ when it comes to mushrooms, only starting to like them a couple of years ago. Maybe it was cuz I was never served them with cheese, sausage and sausage grease! ; ) Must make these soon!
Deborah says
@Heather of Kitchen Concoctions, I’m so glad you changed your ways, because you’d totally be missing out without these mushrooms in your life!
Bev @ Bev Cooks says
Favorite. Food. In. Life. Ever.
Deborah says
@Bev @ Bev Cooks, you are my kind of girl!! 🙂
shelly (cookies and cups) says
I love stuffed mushrooms. and that cheese…oh my!
Deborah says
@shelly (cookies and cups), that cheese is seriously life changing!!
Colleen @ What's Baking in the Barbershop?! says
I LOVE mushrooms. A few people have told me I’m weird b/c of how much I love mushrooms. 🙂 Always love to see new, yummy recipes with them like this! Such a great appeitzer for the holidays!
Deborah says
@Colleen @ What’s Baking in the Barbershop?!, I am a mushroom lover as well. I could eat them every day!!