Sausage Stuffed Mushrooms are the perfect bite-sized appetizer for your next dinner party! They’re filled with Italian sausage, two cheeses, and baked to perfection with golden brown breadcrumbs on top. Ready in less than an hour, and easy to make ahead, too!
Whenever I’m entertaining, I always like to serve hearty appetizers like air fryer chicken wings or little smokies in the Crockpot, if I have a little more time I love making these crispy cream cheese rangoons, but these sausage stuffed mushrooms are currently my favorite. These savory mushroom caps are stuffed with spicy Italian sausage, cream cheese, Parmesan cheese, and plenty of flavor with breadcrumbs on top.
Plus, they can be easily made in advance for a low-stress party recipe. You can even freeze them for a quick snack when unexpected guests arrive! I promise they will be the hit of your next party no matter what else you serve.
Why You’ll Love this Recipe
- Sausage stuffed mushrooms are a hearty appetizer that’s filling enough for a whole meal!
- You only need a few basic ingredients to make these sausage stuffed mushrooms in less than an hour.
- This elegant hors d’oeuvre is a total crowdpleaser! It’s perfect for a fancy New Year’s Eve party and easy enough for a quick tailgate snack.
Here’s what you’ll need to make the best ever stuffed mushrooms:
- Mushrooms: Large white mushroom caps are the best option for these stuffed mushrooms. When you remove the stems, save them! They’re great for sauces and stir frys.
- Sausage: I use Italian sausage for my stuffed mushroom filling because it’s got all the spices with none of the work! You can use any sausage, from breakfast sausage to chorizo for this recipe.
- Cheese: Double the cheese for double the decadence! I use cream cheese and Parmesan cheese in the stuffed mushroom filling for the best flavor and consistency.
- Breadcrumbs: I didn’t always use breadcrumbs on my stuffed mushrooms, but it adds such a great crunchy, buttery element on top. I used Panko breadcrumbs for this recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Sausage Stuffed Mushrooms
Follow these steps for the best sausage stuffed mushrooms for your next party:
- Prep mushrooms. First, clean the mushrooms under running water with your hands, and pat them dry with paper towels. With a paring knife, remove the stems (but save them for another dish!) and spread out the mushroom caps on a parchment-lined baking sheet stem side up.
- Brown sausage. While the oven preheats, cook the sausage until no longer pink, crumbling it with a wooden spoon. Drain most of the grease, but leave about a tablespoon left.
- Sauté onions. Now, add the onions to the sausage and sauté for a few minutes until translucent.
- Add garlic. When the onion is almost cooked, add the garlic and cook until fragrant.
- Mix filling. Move the sausage mixture to a bowl, and add the cream cheese and Parmesan cheese. Combine thoroughly.
- Stuff mushrooms. Now, divide the stuffing between each mushroom. Use a small spoon to get the most filling into the mushrooms without spilling it.
- Mix breadcrumbs. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle them on the stuffed mushrooms.
- Bake stuffed mushrooms. Finally, bake the mushrooms for about 20 minutes until the mushrooms are fully cooked and the stuffing is brown and crusty. Garnish with a little parsley and serve!
Tips and Tricks
When you’re making food for a crowd, you have to nail it. Here’s the best tips I’ve learned about making sausage stuffed mushrooms:
- Use any sausage. I love the added flavor of Italian sausage, but any type will work! Be sure to brown it thoroughly and drain off most of the excess grease to keep them from getting soggy.
- Keep it keto. If you’re looking for a low-carb version, just skip the breadcrumbs! It adds an amazing crunch on top but isn’t required for an amazing appetizer.
- Dry your mushrooms. After washing the mushrooms, pat them dry with a paper towel. This helps remove any excess water that may be trapped in the caps.
- Stagger your baking. If you’re hosting a huge party, make a tray of mushrooms at a time, and keep rotating them out. This gives your guests hot and fresh stuffed mushrooms all night long! No cold mush for your guests.
- Add more herbs. I like a simple garnish of fresh parsley on my stuffed mushrooms. Can’t find any? Try green onions, chives, or thyme instead!
- Keep the stems. While you won’t be using the mushroom stems in this recipe, you can totally use them for another! Dice them up for a simple pasta dish or add them to your stir fry tomorrow night.
Frequently Asked Questions
Mushrooms are inherently dirty since they come straight from the ground! Wash mushrooms under low-pressure cold water, and rub your thumbs over the surface. This helps remove any trapped dirt. No brown spots means you’re on the right path!
Mushrooms contain a lot of water, so they can get soggy if not treated right. When washing your mushrooms, be sure not to soak them in water, as it can make your stuffed mushrooms soggy. Baking them in high heat usually helps reduce the moisture, too.
Absolutely! You can clean and stuff your mushrooms the morning of your party and leave them in the fridge. To make them even earlier, simply freeze them.
What to Serve with Stuffed Mushrooms
The best appetizers are always finger foods. There’s just something delicious about bite-sized foods you can pop in your mouth with ease.
Every party needs a dip, and this Instant Pot Buffalo Chicken Dip is the easiest and creamiest. It’s great for potlucks, game day, or movie night.
There’s no better simple appetizer than the classic tomato and basil bruschetta. If you’ve never made grilled bruschetta rubbed with garlic, you’re in for a treat!
Leave the oven alone with these jalapeño poppers in the air fryer! They’re a great vegetarian appetizer, plus they’re a little healthier than your restaurant go-to.
Storing and Making Ahead
Storing: Any sausage stuffed mushroom leftovers will last up to 5 days in the fridge. I always find myself popping one or two throughout the day when I find them! You can also freeze unbaked stuffed mushrooms. I wouldn’t recommend freezing already cooked mushrooms as they will become more mushy as they thaw.
Want to make stuffed mushrooms way ahead? Freeze them! Simply wash and stuff your mushrooms, but stop before you bake. Freeze them on a parchment-covered baking sheet for about 4 hours until solid, then transfer to a freezer-safe container. Frozen stuffed mushrooms are the perfect last-minute appetizer or quick dinner side dish.
Other Easy Party Snacks I Love
Now you’re ready for the big party with these sausage stuffed mushrooms. Make sure to Pin this recipe so more people can enjoy it too!
- 2 pounds large white mushrooms about 16-20 mushrooms
- 16 ounces ground Italian sausage
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 ounces cream cheese
- ¼ cup parmesan cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons fresh flat leaf parsley chopped, for garnish
- Prep the mushrooms: clean the mushrooms under running water with your hands, and pat them dry with paper towels. With a paring knife, remove the stems (but save them for another dish!) and spread out the mushroom caps on a parchment-lined baking sheet stem side up.
- Preheat the oven to 375°F/190°C.
- In a skillet, cook the sausage breaking it apart with a wooden spoon until it’s no longer pink. If there’s a lot of grease in the pan, drain it reserving about 1 tablespoon.
- Add the onion and cook for 3 minutes or until the onion is translucent.
- Add the garlic, and cook for 30 seconds. Remove from heat.
- Place the sausage in a bowl, add cream cheese and parmesan. Stir to combine.
- Divide the sausage mixture between the mushrooms.
- In a small bowl, combine the breadcrumbs with butter, and sprinkle over the mushrooms.
- Bake in the oven for 20 minutes or until the mushrooms are cooked through and the stuffing is browned and crusty.
- Garnish with parsley and serve on a platter.
- Italian pork sausage can be substituted with any ground meat.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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