These sausage stuffed mushrooms are a tasty little treat! The juicy sausage mixed with cream cheese and herbs fills each mushroom cap, making them super flavorful and easy to eat.
They’re perfect for parties or just a cozy night in. I love serving them warm; it’s hard to eat just one! Who can resist that cheesy goodness? 🍄
Key Ingredients & Substitutions
Mushrooms: Large cremini or white mushrooms work best for stuffing since they hold their shape. If you can’t find these, portobello mushrooms are a great alternative, though you’ll need to adjust the cooking time since they’re larger.
Italian Sausage: I love using a mix of mild and spicy sausage for a kick of flavor. If you’re looking for a healthier option, turkey or chicken sausage can be a good substitute, just check that it’s flavorful enough!
Cream Cheese: This adds richness to the filling. If you prefer a lower fat option, consider using light cream cheese or ricotta for a different texture and flavor.
Breadcrumbs: Panko breadcrumbs are my favorite for their crunchy texture. However, regular breadcrumbs will also work, or you could use crushed crackers for a unique twist.
How Do You Ensure the Perfect Sausage Filling?
Getting the sausage filling just right is key to delicious stuffed mushrooms. Follow these tips for perfect results:
- Cook the sausage until browned and crumbled to get that rich flavor. Make sure to drain any excess grease for a lighter filling.
- Chop the mushroom stems finely; this helps them blend into the filling well without any large bits.
- Let the mixture cool a bit before adding cream cheese; this helps it blend better and keeps it from melting too much.
Mix everything until it’s well combined, but don’t overdo it; you want a nice chunky filling!
How to Make Sausage Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 20 large cremini or white mushrooms, stems removed
- 12 oz (340g) Italian sausage (mild or spicy, casings removed)
- 4 oz (115g) cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried Italian seasoning or oregano
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 25 minutes to bake. So, in total, you’re looking at around 40 minutes from start to finish. Perfect for a quick appetizer that will impress your guests!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems, setting the caps aside for stuffing. Finely chop the stems and keep them for the filling.
3. Cook the Sausage:
In a skillet over medium heat, add the olive oil. Once hot, add the sausage after removing it from its casing. Cook for about 5-7 minutes, breaking it up with a spoon until it’s browned and cooked through.
4. Add Flavor:
Throw in the chopped mushroom stems and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the mushroom stems have softened and everything smells delicious!
5. Mix the Filling:
Remove the skillet from heat and let the mixture cool slightly. In a separate bowl, combine the softened cream cheese, Parmesan cheese, breadcrumbs, parsley, salt, black pepper, and Italian seasoning. Once the sausage mixture has cooled down, mix it in until everything is well combined.
6. Stuff the Mushrooms:
Generously spoon the sausage filling into each mushroom cap. Press lightly to ensure the filling is packed well and mounded on top—don’t be shy with it!
7. Bake:
Arrange the stuffed mushrooms on your prepared baking sheet and pop them in the oven. Bake for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
8. Serve and Enjoy:
Once out of the oven, let them cool slightly. Garnish with some extra chopped parsley, then serve warm. Your guests (and you!) will love these savory little bites!
These savory sausage stuffed mushrooms are a hit at any gathering. Serve them up and watch them disappear! Enjoy!
Can I Use Different Types of Sausage?
Absolutely! You can use any ground sausage you prefer, such as turkey or chicken sausage for a lighter option, or even a flavored sausage for an extra kick. Just make sure it’s fully cooked and well-seasoned!
Can I Prepare These Stuffed Mushrooms in Advance?
Yes! You can prepare the stuffed mushrooms up until the baking step, cover them tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just pop them in the oven straight from the fridge—may need an extra few minutes of baking time.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or you can use the microwave for a quicker option!
What Are Some Good Vegetarian Substitutes for This Recipe?
If you want a vegetarian version, consider using sautéed vegetables like bell peppers, zucchini, and spinach mixed with cream cheese and breadcrumbs for the stuffing. Alternatively, some people enjoy using a mix of beans or lentils for added texture and protein.
