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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)
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.
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.
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.
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 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.
Print-Friendly Sausage Stuffed Mushrooms Recipe:
Sausage 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
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
I loved these. I’ve been on a mushroom kick lately and have been trying different recipes. These are definitely the best out of the recipes I’ve tried so far. The only thing different I had to do was use dried parsley because I didn’t have fresh.
Can you use whipped cream cheese instead?
Hi Katie! Whipped cream cheese tends to break down more quickly, and it can turn grainy or watery. You can definitely try it, I just can’t guarantee that it will work as well.
I love these mushrooms, and they’re a favorite of my hubby’s. We’ve done them exactly according to the recipe, and also tried varying the sausage type. I’m an older reader/cook, and don’t know exactly where best to place these additional words of praise, so I’ll just include them here. You have some of the best recipes on the web! They’re correct in every detail, simple to follow, and result in wonderful flavors and textures. My mother taught what, years ago, was called “home economics”, and she had me in the kitchen in preschool! Certainly, I’m no professional, but I do love variety and often seek new recipes on the web. Yours have never yet disappointed. Many thanks!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words, Karen. I am smiling big reading your comment and so motivated to keep creating! Be blessed!
I finally figured out that using a pastry blender is a good way to get the sausage ground up into small enough chunks.
Great idea, Leslie!
This has become a favorite annual tradition at Thanksgiving! As the kitchen is very busy, could just the filling be made ahead and frozen, then thawed, mushrooms stuffed and baked per recipe?
Hi Donna, I imagine that will be just fine. I hope you’ll enjoy the recipe!
I use Portobello mushrooms for their texture and larger size. Add chopped Italian parsley in the mixture. In addition I omit the cream cheese and mix in additional Parmesan cheese.
Make yourself a dry Martini.
Thank you so much for sharing that with me, Stephen! I’m so glad you enjoyed this stuffed mushroom recipe.
hello Natasha, you may not see this as its the day before thanksgiving. I was thinking of making the stuffing today andassembling tomorrow does that work?
Hi Rachael! I think that would be fine.