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Sausage Stuffed Mushrooms Recipe

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.

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

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

4.87 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 kcal
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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
  5. 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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!

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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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christine Bailey
    November 15, 2020

    This recipe was a hit! Everyone loved it. So easy to make.

    Reply

    • Natasha's Kitchen
      November 16, 2020

      Love it! Thanks for your good comments and feedback, Christine.

      Reply

  • Patty
    November 10, 2020

    I made them with Jimmy Dean Breakfast sausage and Omg, they were soooo tasty!!!

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Sounds great! Thanks for your wonderful feedback, Patty.

      Reply

  • Mellie
    September 30, 2020

    Can you use Pork Panko instead of Bread crumbs? If so, how much Pork Panko would be used in this recipe?

    Reply

    • Natashas Kitchen
      September 30, 2020

      Hi Mellie, I haven’t tested that with pork panko to advise, If you experiment I would love to know how you like that.

      Reply

  • Robin
    July 11, 2020

    Excellent recipe!! It was a crowd pleaser for sure. I followed your recipe to the T. I made these up the day before and cooked when ready.

    Reply

    • Natashas Kitchen
      July 11, 2020

      Isn’t it so good! I’m so glad you all enjoyed this recipe!

      Reply

  • Krissy Martin
    April 30, 2020

    SO GOOD!! We used lg bella caps and grilled them. AMAYZING!!!

    Reply

    • Natashas Kitchen
      April 30, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Paula Cera
    February 2, 2020

    I love this recipe! I’m using Beyond Hot Italian sausage for the sausage, and it is amazing!!!
    It’s Super Bowl Sunday!!!!!

    Reply

    • Natashas Kitchen
      February 3, 2020

      I hope you loved this recipe! That’s a great idea serving it for the super bowl!

      Reply

  • Amber B
    January 27, 2020

    Made these for a Christmas PotLuck!! They were a hit!! Gonna try again but stuff some Portabella Mushrooms!!
    PS I had a lot of filling left over used it over some pasta … Yummy too!!

    Reply

    • Natashas Kitchen
      January 27, 2020

      Yum! That’s a great idea to use it over pasta! Thank you for that awesome feedback, Amber!

      Reply

  • Lisa
    January 20, 2020

    These stuffed mushrooms are the best! I couldn’t stop eating the sausage filling. Definitely a keeper.

    Reply

    • Natashas Kitchen
      January 20, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • patty Jones wright
    December 10, 2019

    I am looking for a batter coated deep fried stuffed mushroom recipe. I think it is stuffed with cream cheese, green onions and I don’t know what else. not sure what the batter is.

    Reply

    • Natasha
      December 10, 2019

      That sounds amazing and I’ve tried something like that at a restaurant before. I don’t have one like it currently posted but if I come up with something in the future, I will be sure to share it.

      Reply

  • Gail
    November 19, 2019

    Just to let you know, for your stuffed mushrooms, you can use gluten free panko.

    Reply

    • Natashas Kitchen
      November 19, 2019

      Thank you so much for sharing that with me.

      Reply

  • Terri
    January 9, 2019

    Can you stuff them the night before and bake them the next day?

    Reply

    • Natashas Kitchen
      January 9, 2019

      Hi Terri, you could completely assemble these before baking and then cover with plastic wrap and refrigerate until ready to bake the next day. You might add an extra minute or two to the baking time since they will be chilled. I hope you love them!

      Reply

      • Mary
        November 25, 2019

        These are amazing! No need for the bread crumbs! Thank you!!

        Reply

        • Natashas Kitchen
          November 25, 2019

          You’re welcome! I’m so glad you enjoyed that!

          Reply

  • Yelena
    December 27, 2018

    Great recipe, I also like to cook chopped up stems and use them in the stuffing, that way I’m not wasting the stems and it adds more flavor

    Reply

    • Natashas Kitchen
      December 28, 2018

      Thank you so much for sharing that with us!

      Reply

  • Maria
    January 31, 2018

    Can I replace he cream cheese with something else?

    Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Maria, I haven’t tried any other substitutions so its difficult to give a recommendation for something else. If you try something different, please share the results 😀.

      Reply

  • Madeline
    January 29, 2018

    Hi Natasha! I was wondering if you have froze these and then cooked them later. Do think they would still turn out as great?

    Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Madeline, I have refrigerated them prepped and then baked but thawed frozen mushrooms are usually pretty soft and juicy afterwards and I’m not sure that they will have the correct texture and may just juice out in the oven. Again, I haven’t tested it but that is my guess.

      Reply

      • Dave
        December 13, 2019

        One helpful tip for any stuffed mushrooms: you can bake the mushrooms stem-side down at 400F for ~10-12 minutes to release the juices ahead of time, making the final product a much firmer mushroom. Should help them freeze a little better? But frozen mushrooms are generally not great, in my experience.

        Reply

        • Natashas Kitchen
          December 13, 2019

          That’s a great idea! Thank you for that feedback!

          Reply

  • Cj
    January 9, 2018

    Can I leave out the bread crumbs?

    Reply

    • Natasha
      natashaskitchen
      January 9, 2018

      Hi Cj, I think they would still work well without the crumbs.

      Reply

  • resep reina
    January 8, 2018

    feel hungry reading this recipe

    Reply

    • Natasha's Kitchen
      January 8, 2018

      That’s the exact reaction I was looking for!

      Reply

  • Halina
    January 2, 2018

    Great recipe!!
    Everyone loved them! I will definitely be making these again and again.

    Reply

    • Natasha's Kitchen
      January 2, 2018

      I’m happy to hear that Halina! Thanks so much for sharing!

      Reply

  • Luda Gubarik
    December 28, 2017

    I made these for our Christmas dinner and it was such a big hit with the family. Was told that these stuffed mushrooms taste better than the expensive stuffed mushrooms at restaurants. Keep those recipes coming, love it!

    Reply

    • Natasha's Kitchen
      December 29, 2017

      I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review Luda!

      Reply

  • Fritz
    December 23, 2017

    omg i made these stuffed Mushrooms and they were fantastic !!!!! Thank you very much !!!!!!

    Reply

    • Natasha's Kitchen
      December 23, 2017

      You’re welcome! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!

      Reply

  • Olya
    December 22, 2017

    Hi! Can you make these a day before and just bake them the next day?
    Cant wait to try these!

    Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Olya, yes you can prep them day before and just keep covered in the fridge. I would bake them a little longer since you are putting chilled mushrooms in the oven. Merry Christmas 😬

      Reply

  • Marie Shemain
    December 20, 2017

    Love all your recipes, and enjoy making them.

    Reply

    • Natasha's Kitchen
      December 20, 2017

      I’m glad to hear you are enjoying the recipes! Thanks for following Marie!

      Reply

  • Dana K.
    December 19, 2017

    Thanks for this recipe. I will try it soon. Also I’m looking for another stuffed mushrooms recipe that you have. I couldn’t find it. Do you still have it?

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Search “stuffed mushrooms” in the top right search bar and all of our stuffed mushrooms will pop up 🙂

      Reply

  • sabrina
    December 14, 2017

    wonderful recipe! I’ve usually seen this type of recipe with a dough of some kind, so mushrooms are a nice tweak and much preferred, thank you for this recipe!

    Reply

    • Natasha's Kitchen
      December 14, 2017

      You’re welcome Sabrina! I hope you love it!

      Reply

  • Laura ~ Raise Your Garden
    December 14, 2017

    These looks absolutely fabulous! Browned and glowing, yum, yum, yum! I really appreciate how you put the “cost to make” in here. That is so important! I see lots of recipes on blogs and by the time I add up the cost of buying new ingredients that I don’t usually use, I could have eaten out for the same price. Bleh.

    Reply

    • Natasha's Kitchen
      December 14, 2017

      I’m glad you find that helpful Laura! I hope you love the recipe, please let me know what you think!

      Reply

  • Jenny
    December 13, 2017

    This looks like a great appetizer for a party! Do you think this could be a make ahead recipe? If so what parts and how would you prep it ahead of time. Thanks 🙂

    Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Jenny, you could completely assemble these before baking and then cover with plastic wrap and refrigerate until ready to bake the next day. You might add an extra minute or two to the baking time since they will be chilled. I hope you love them!! 🙂

      Reply

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