Sausage Stuffed Mushrooms Recipe
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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
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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.
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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.
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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.
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Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
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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.
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I use this recipe to fill portobello mushrooms. Delicious. Thanks Natasha!
Oh yum! I bet that’s so good! Thank you so much for sharing that with me!
Made these stuff mushrooms to bring to my nephews graduation party. Huge hit, they all went. I paired it with this dipping saw that was also a big hit. Will definitely be making this again.
Dipping Sauce
1/2 cup mayonnaise
2 teaspoons Grey Poupon Dijon mustard
1 teaspoon white vinegar
2 teaspoons horseradish
1/2 teaspoon granulated sugar
Thanks for sharing that with us, Mary Jane. We appreciate the dipping recipe!
If I make these a day ahead of time will they still be good? Or are they better fresh?
Hi Liz, these are the prettiest when they are made fresh. They taste good reheated but the look isn’t the same.
This recipe was a hit! Everyone loved it. So easy to make.
Love it! Thanks for your good comments and feedback, Christine.
I made them with Jimmy Dean Breakfast sausage and Omg, they were soooo tasty!!!
Sounds great! Thanks for your wonderful feedback, Patty.
Can you use Pork Panko instead of Bread crumbs? If so, how much Pork Panko would be used in this recipe?
Hi Mellie, I haven’t tested that with pork panko to advise, If you experiment I would love to know how you like that.
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.
Isn’t it so good! I’m so glad you all enjoyed this recipe!
SO GOOD!! We used lg bella caps and grilled them. AMAYZING!!!
That’s so great! It sounds like you have a new favorite!
I love this recipe! I’m using Beyond Hot Italian sausage for the sausage, and it is amazing!!!
It’s Super Bowl Sunday!!!!!
I hope you loved this recipe! That’s a great idea serving it for the super bowl!
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!!
Yum! That’s a great idea to use it over pasta! Thank you for that awesome feedback, Amber!
These stuffed mushrooms are the best! I couldn’t stop eating the sausage filling. Definitely a keeper.
That’s so great! It sounds like you have a new favorite!
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.
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.
Just to let you know, for your stuffed mushrooms, you can use gluten free panko.
Thank you so much for sharing that with me.
Can you stuff them the night before and bake them the next day?
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!
These are amazing! No need for the bread crumbs! Thank you!!
You’re welcome! I’m so glad you enjoyed that!
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
Thank you so much for sharing that with us!
Can I replace he cream cheese with something else?
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 😀.
These are fantastic as they are but I saw her comment about using something else besides cream cheese. No, I’m still going to use cream cheese but I’m going to add fresh mozzerella on top before I bake them. I haven’t done it yet but am adding this mushroom recipe for Thanksgiving this year! I’ll try out this “modification” on myself before the day. I’ll let you know.
Hi Natasha! I was wondering if you have froze these and then cooked them later. Do think they would still turn out as great?
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.
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.
That’s a great idea! Thank you for that feedback!
Can I leave out the bread crumbs?
Hi Cj, I think they would still work well without the crumbs.
feel hungry reading this recipe
That’s the exact reaction I was looking for!
Great recipe!!
Everyone loved them! I will definitely be making these again and again.
I’m happy to hear that Halina! Thanks so much for sharing!
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!
I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review Luda!
omg i made these stuffed Mushrooms and they were fantastic !!!!! Thank you very much !!!!!!
You’re welcome! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Hi! Can you make these a day before and just bake them the next day?
Cant wait to try these!
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 😬
Love all your recipes, and enjoy making them.
I’m glad to hear you are enjoying the recipes! Thanks for following Marie!
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?
Search “stuffed mushrooms” in the top right search bar and all of our stuffed mushrooms will pop up 🙂
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!
You’re welcome Sabrina! I hope you love it!
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.
I’m glad you find that helpful Laura! I hope you love the recipe, please let me know what you think!
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 🙂
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!! 🙂