Stuffed mushrooms with Italian sausage are a savory, bite-sized appetizer that’s perfect for parties, holidays, or any special occasion. These mushrooms are packed with flavorful sausage, herbs, and a cheesy breadcrumb topping, making them a crowd-pleaser that’s easy to prepare.
Why You’ll Love This Recipe
- Bursting with Flavor: Italian sausage adds a rich, savory depth to the filling.
- Perfect for Entertaining: Bite-sized and easy to serve, they’re an ideal appetizer for gatherings.
- Customizable: Adjust the ingredients to suit your taste preferences or dietary needs.
- Make-Ahead Friendly: Prep in advance and bake just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Button or cremini mushrooms
- Italian sausage (mild or spicy)
- Cream cheese, softened
- Garlic, minced
- Parmesan cheese, grated
- Breadcrumbs
- Fresh parsley or basil, chopped (for garnish)
- Olive oil
- Salt and pepper to taste
Directions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set them aside. Arrange the mushroom caps on a baking sheet, cavity side up.
- Cook the Sausage: Heat a skillet over medium heat and cook the Italian sausage, breaking it into small pieces, until browned. Add the chopped mushroom stems and garlic, cooking until softened. Remove from heat and let cool slightly.
- Make the Filling: In a bowl, combine the sausage mixture with cream cheese, half the Parmesan cheese, and breadcrumbs. Mix until well combined. Season with salt and pepper to taste.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, mounding slightly. Sprinkle the remaining Parmesan cheese over the top.
- Bake: Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden.
- Garnish and Serve: Garnish with fresh parsley or basil before serving. Serve warm.
Servings and Timing
- Servings: Makes about 20-25 stuffed mushrooms
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 40 minutes
Variations
- Vegetarian Option: Replace the sausage with sautéed spinach, onions, and chopped walnuts for a hearty vegetarian filling.
- Cheesy Upgrade: Add shredded mozzarella or fontina to the filling for extra cheesiness.
- Spicy Twist: Use hot Italian sausage or add a pinch of red pepper flakes to the filling for some heat.
- Gluten-Free: Use gluten-free breadcrumbs or omit them altogether.
- Panko Topping: Swap traditional breadcrumbs for panko for a crunchier topping.
Storage/Reheating
- Storage: Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave for 1-2 minutes.
- Freezing: Freeze uncooked stuffed mushrooms on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Bake from frozen, adding an additional 5-10 minutes to the cooking time.
FAQs
Can I use other types of mushrooms?
Yes, cremini or baby bella mushrooms work wonderfully, as do larger portobello mushrooms for a main-course version.
Do I need to precook the mushrooms?
No, the mushrooms cook perfectly in the oven along with the filling.
Can I make these ahead of time?
Yes, assemble the stuffed mushrooms and refrigerate them, covered, for up to 24 hours before baking.
What kind of sausage works best?
Italian sausage (mild or spicy) is ideal, but breakfast sausage or chorizo can also be used for different flavor profiles.
How do I prevent the mushrooms from becoming soggy?
Avoid overfilling the mushrooms and ensure the filling isn’t overly wet. Baking at the proper temperature helps them cook evenly.
Can I use pre-grated Parmesan cheese?
Yes, but freshly grated Parmesan adds better flavor and texture.
What pairs well with stuffed mushrooms?
They’re excellent served with a fresh salad, roasted vegetables, or alongside a charcuterie board.
Can I omit the breadcrumbs?
Yes, you can skip breadcrumbs for a low-carb option or substitute them with crushed nuts for texture.
How do I know when the mushrooms are done?
The mushrooms should be tender and the filling golden brown on top when fully cooked.
Are these good for freezing after baking?
Freezing after baking isn’t recommended as the texture of the mushrooms may change. Freeze them uncooked for the best results.
Conclusion
Stuffed Mushrooms with Italian Sausage are a flavorful and versatile appetizer that’s easy to make and always a hit. With their savory filling and customizable toppings, they’re perfect for any occasion. Serve them fresh from the oven and watch them disappear in no time!
Print
Stuffed Mushrooms with Italian Sausage
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Description
These Stuffed Mushrooms with Italian Sausage are a savory and satisfying appetizer. Filled with a flavorful mixture of sausage, cream cheese, breadcrumbs, and Parmesan, they’re perfect for parties, holidays, or any occasion where you want a crowd-pleasing dish.
Ingredients
- 20 large white or cremini mushrooms, stems removed and reserved
- 1 tbsp olive oil
- 1/2 lb Italian sausage (mild or hot), casing removed if necessary
- 3 garlic cloves, minced
- 4 oz cream cheese, softened
- 1/4 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Cooking spray or additional olive oil
Instructions
Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Clean the mushrooms with a damp paper towel and remove the stems. Chop the stems finely and set aside.
Cook the Filling:
- Heat the olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5–7 minutes.
- Add the chopped mushroom stems and garlic to the skillet. Cook for another 2–3 minutes, or until softened. Remove from heat.
Mix the Filling:
- In a mixing bowl, combine the cooked sausage mixture, cream cheese, breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, and pepper. Mix well until creamy and combined.
Stuff the Mushrooms:
- Use a small spoon to fill each mushroom cap generously with the sausage mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake:
- Lightly spray or drizzle the mushrooms with olive oil. Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve:
- Garnish with additional parsley and serve warm.
Notes
- Make Ahead: Assemble the mushrooms up to 1 day in advance and refrigerate. Bake just before serving.
- Dairy-Free Option: Replace the cream cheese and Parmesan with dairy-free alternatives or omit the cheese altogether.
- Add Crunch: Sprinkle the tops with panko breadcrumbs for an extra crispy finish.