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December 12, 2017

Sausage Stuffed Mushrooms Recipe

Name: Sausage Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs large white mushrooms ((20 count)); 16 oz ground mild Italian sausage; 4 oz cream cheese (diced); 1 garlic clove (minced); 2 Tbsp green onion or chives, finely chopped (plus more to garnish); 2 Tbsp fresh parsley; 1/4 cup parmesan cheese; 1/4 cup panko bread crumbs (omit if gluten free)

4.94 from 15 votes
58 comments

Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer. | natashaskitchen.com

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Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.

We LOVE mushrooms around here. An entire “test batch” disappeared between my husband, my Mom and I. We wolfed them down mighty quick! 😉 They have amazing Italian flavor and are so satisfying.

P.S. To make the stuffed mushrooms gluten free, just omit the bread crumbs!

Want to know which tools we used to make this recipe? We have added our Amazon affiliate links in the instructions below.

Ingredients for Sausage Stuffed Mushrooms:

2 lbs (20 count) large white mushrooms
16oz ground mild Italian sausage
4 oz cream cheese, diced
1 garlic clove, minced
2 Tbsp finely chopped green onion or chives, plus more to garnish
2 Tbsp fresh parsley
1/4 cup parmesan cheese
1/4 cup panko bread crumbs (omit if gluten free)

Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer. | natashaskitchen.com

How to make Sausage Stuffed Mushrooms:

1. Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper or silpat.

Four photos of mushrooms with the stems being removed

2. In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. No need to add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.

Two photos with meat being fried

3. Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives and stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.

Two photos with sausage stuffing for mushrooms being cooked

4. Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.

Two photos with sausage stuffing for mushrooms being cooked

5. Divide stuffing mixture evenly between prepared mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer sausage stuffed mushrooms to a serving platter and garnish with fresh parsley to serve.

Two photos of Sausage Stuffed Mushrooms on a baking pan

Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer. | natashaskitchen.com

Print-Friendly Sausage Stuffed Mushrooms Recipe:

Sausage Stuffed Mushrooms

4.94 from 15 votes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $14-$16

Keyword: Sausage Stuffed Mushrooms

Cuisine: American

Course: Appetizer, Side Dish

Calories: 116

Servings: 20 stuffed mushrooms

Ingredients

2 lbs large white mushrooms, (20 count)
16 oz ground mild Italian sausage
4 oz cream cheese, diced
1 garlic clove, minced
2 Tbsp green onion or chives, finely chopped , plus more to garnish
2 Tbsp fresh parsley
1/4 cup parmesan cheese
1/4 cup panko bread crumbs, omit if gluten free

US Customary - Metric

Instructions

Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.
In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve.

Recipe Notes

*Nutrition values are per mushroom. Recipe yields 20 stuffed mushrooms.

Nutrition Facts

Sausage Stuffed Mushrooms

Amount Per Serving

Calories 116 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 24mg8%

Sodium 212mg9%

Potassium 211mg6%

Carbohydrates 2g1%

Sugar 1g1%

Protein 5g10%

Vitamin A 125IU3%

Vitamin C 2.1mg3%

Calcium 28mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

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Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer. | natashaskitchen.com

Love Stuffed Mushrooms? Check out all of our favorite mushroom recipes here.

P.S. What is your all-time favorite holiday appetizer? We are always looking for new ideas!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.