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Sausage Stuffed Mushrooms will forever remind me of my Grandma Dorothy. No matter how many she made (it seemed to me like hundreds) our family devoured them all.

Easy sausage stuffed mushrooms with breadcrumbs

Stuffed mushrooms are that kind of appetizer.

However many you make, that’s how many people will eat (as Crab Stuffed Mushrooms can attest)!

Today’s creamy sausage stuffed mushrooms recipe is my rendition of my Grandma Dorothy’s famous original.

  • Stuffed mushrooms with sausage feature ground Italian turkey sausage (of course, you can use regular sausage like Grandma did if you prefer), plenty of grated Parmesan, and the key ingredient to any good holiday spread, cream cheese.
  • I’ve added a few of my own twists to this recipe, such as sherry vinegar to make the sausage cream cheese filling pop.
Sausage stuffed mushrooms with herbs

I admired my grandma deeply for her independent thinking and ambition (more of a rarity for her generation), so I like to think she’d approve of my tinkering.

Feel free to use this recipe as a starting point, then make them your own too!

Sausage stuffed mushrooms served on a wooden tray

5 Star Review

“These were the hit of the holidays this year! I made them for Thanksgiving, Christmas Eve and Christmas Day. I even used the leftover filling to make a killer omelette the day after Christmas. Thank you for a totally awesome recipe!”

— Robin —

How to Make Sausage Stuffed Mushrooms

This recipe leans heavier on the sausage than the breadcrumbs, which is one of the things I adore about it.

  • More sausage means more bang-for-your-buck with each bite—these are sausage stuffed mushrooms after all. (Plus, if you have someone looking for sausage stuffed mushrooms keto edition at your party, you can send them this way).
  • A touch of cream cheese gives them the right amount of richness without filling everyone up before the meal.

Sausage stuffed mushrooms with cream cheese are one of the best appetizer recipes to make in advance.

I have plenty of do-ahead tips for you below.

Cream cheese sausage stuffed mushrooms

The Ingredients

  • Cremini Mushrooms. While I love Cheesy Mushroom Puff Pastry Bites, nothing pleases a crowd quite like stuffed mushrooms do. Cremini (also called baby bella) mushrooms are firmer and more flavorful than white button mushrooms. They have an almost meaty flavor, which makes them irresistible.

Mushroom Swap

If your grocery store only has portobello mushrooms available, you can make sausage stuffed portobello mushrooms instead. Prep and stuff the mushrooms as directed. Since they’re much larger, the portobello mushrooms may need just a few minutes longer in the oven.

  • Italian Sausage. Italian turkey or chicken sausage adds subtle Italian flavor and delicious protein to the mushrooms.

Substitution Tip

You can use sweet or spicy Italian sausage in this recipe. If I am doubling the recipe for a big crowd, I typically like to make some spicy sausage stuffed mushrooms and some sweet sausage stuffed mushrooms to accommodate everyone’s tastes.

  • Vinegar. Gives the filling acidity and pop. Both red wine vinegar and sherry vinegar will work well here.
  • Green Onions. Adds a little crunch and freshness.
  • Breadcrumbs. Italian seasoned bread crumbs are scrumptious in this filling. The Italian seasoning gives you a head start on flavor. I find regular breadcrumbs work better for binding the stuffed mushrooms than Panko breadcrumbs.

Homemade Breadcrumbs

While not necessary, if you like you can make your own breadcrumbs to use in this recipe instead. Cut several slices of bread into 1-inch cubes. Pulse the cubes in your food processor until crumbs form. Toast in a 350 degree F oven until golden, about 10 to 15 minutes, stirring every 5 minutes.

  • Cream Cheese. The secret to the dreamy, creamy filling.
  • Parmesan Cheese. Salty, cheesy goodness that tastes right at home with the Italian flavors.

Ingredient Note

The best cheese for stuffed mushrooms is a combo. Use one melty, creamy cheese (such as cream cheese) and one hard, nutty cheese (the Parmesan).

You also can add your favorite cheese (try gruyere!) in place of part of the cream cheese as long as it is melty.

  • Egg Yolk. Helps give the filling structure and set in the oven.

The Directions

  1. Wipe the outsides of the mushrooms. Remove and chop the stems (or you can discard the stems, but why waste them?).
Sausage being browned in a skillet
  1. Brown the sausage over medium-high heat, breaking it into small pieces with a wooden spoon.
Sausage, mushrooms, and spices in a skillet
  1. Stir in the chopped mushroom stems, vinegar, salt, and pepper.
Filling for sausage stuffed mushrooms in a pan
  1. Add the green onion, garlic, and breadcrumbs.
Cream cheese and Parmesan in a bowl
  1. Stir the cream cheese, egg, and Parmesan together in a bowl.
Filling for a delicious appetizer in a bowl
  1. Incorporate the sausage mixture.
An easy stuffed mushroom appetizer in a baking dish
  1. Spoon filling into the mushroom cavities. Place the stuffed mushrooms in a baking dish or rimmed baking sheet with the cavity side up. You can line with parchment paper for easy clean up, but it’s not strictly necessary.
Sausage stuffed mushrooms in a baking dish
  1. Bake at 350 degrees F for 20 minutes. Let cool, then top with fresh parsley and ENJOY!

5 Star Review

“These were soooo good. My family devoured them. Thank you so much for this recipe.”

— Tina Guenard —

Make-Ahead Tips for Easy Entertaining

  • To Make Ahead. If you’d like to get a head start on your sausage stuffed mushrooms, here are a few tips:
    • Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you’d like to finish the recipe.
    • The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
    • Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you’re ready to bake.
  • To Store. Refrigerate mushrooms in an airtight storage container for up to 3 days.
  • To Reheat. The best way to reheat leftover stuffed mushrooms is in the oven. Place the mushrooms in a baking dish in the oven at 350 degrees F. In a pinch, you can rewarm in the microwave.

Leftover Ideas

Leftover sausage stuffed mushrooms are never a thing in my family, BUT if you find yourself in the lucky position of having some, here are a few suggestions:

  • Dice up the mushrooms and toss them into a pasta dish like Garlic Pasta.
  • They would also be scrumptious mixed in with farro or couscous.
  • Take pizza night up a notch by using diced stuffed mushrooms as a topping (my Whole Wheat Pizza Dough is a delicious base).
Two plates with sausage stuffed mushrooms

What to Serve with Sausage Stuffed Mushrooms

  • Baking Dish. This beautiful baking dish has plenty of room for the stuffed mushrooms.
  • Non-Stick Skillet. Perfect for browning the sausage.
  • Mixing Bowls. With nine different bowl sizes, this set will help you prepare any recipe.

Pulling these sausage stuffed mushrooms warm from the oven and sharing them with friends brought me back to my grandma’s joyful, generous kitchen.

I hope they become a part of your treasured holiday memories too.

Frequently Asked Questions

Why Are My Sausage Stuffed Mushrooms Soggy?

Since the mushrooms are not cooked prior to stuffing, they will give off liquid as they bake (cooking is a way to get water out of stuffed mushrooms), but they should not be soggy once they are transferred to a serving plate. If they are still soggy once removed from the pan, they are likely over-baked.

How Many Mushrooms Should I Make Per Person?

While it greatly depends on how many different appetizers you are serving, I’d recommend planning for about 2-3 mushrooms per person.

If you end up with leftovers (lucky you!), check out my leftover ideas in the blog post above.

How Can I Adjust the Recipe for Different Diets?

For those who are dairy-free, you can make sausage stuffed mushrooms no cheese. Swap the cream cheese for dairy-free, tofu-based cream cheese, and use nutritional yeast instead of Parmesan.

To make gluten free stuffed mushrooms, use gluten free breadcrumbs.

Am I Supposed to Wash Mushrooms?

Mushrooms should not be washed with water, as it will make them mushy. Instead, use a damp paper towel to remove dirt, and gently wipe them clean.

Can I Freeze Stuffed Mushrooms?

Yes. While the texture is not as ideal, because the mushrooms soften considerably, it is possible. Prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a parchment-lined baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes as needed.

Sausage Stuffed Mushrooms

4.94 from 32 votes
Creamy sausage stuffed mushrooms will be the most popular appetizer at your next party. Make this recipe in advance for easy entertaining!

Prep: 10 minutes
Cook: 32 minutes
Total: 47 minutes

Servings: 42 mushrooms

Ingredients
  

  • 32 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian turkey or chicken sausage sweet or hot
  • 1/2 tablespoon sherry vinegar or red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 green onions finely chopped
  • 2 cloves garlic minced
  • 1/4 cup Italian seasoned breadcrumbs
  • 4 ounces reduced-fat cream cheese softened to room temperature
  • 1 large egg yolk
  • 2/3 cup finely grated Parmesan cheese
  • Chopped fresh parsley

Instructions
 

  • Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop stems. Set the caps aside.
  • Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
  • To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
  • Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
  • In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
  • Fold in the sausage mixture.
  • With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
  • Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
  • Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

Video

Notes

  • TO MAKE AHEAD: If you’d like to get a head start on your sausage stuffed mushrooms, here are a few tips:
    • Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you’d like to finish the recipe.
    • Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed.
    • The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
    • Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you’re ready to bake.
  • TO STORE: Refrigerate mushrooms in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Nutrition

Serving: 1(of 42)Calories: 42kcalCarbohydrates: 2gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 4mgCalcium: 31mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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79 Comments

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  1. So easy and fast in the airfryer.
    Used 2 large Portobello’s and cut the 1x recipe in half and came out AMAZING.
    I did switch out regular cream cheese for onion and chive flavor.
    This could easily be a main dish when using the large one’s.
    This will definitely be in my rotation!5 stars

  2. Hi, I scrolled through all the wonderful reviews but was looking for one that froze the uncooked stuffed mushrooms and then cooked them the day of the event . I will trust you Erin if you tried this and the taste and texture is the same as assembling them the day of the event. Please let me know! thank you!!

  3. This is the second year in a row that I have made these for our family Christmas get together. They are a hit! Thank you so much for a wonderful recipe!5 stars

  4. I noticed that the notes you said you can prepare these 6 hours in advanced if you don’t plan on cooking right away … would it be okay to do all the steps and put in fridge over night before cooking ?

    1. Hi Grace! There is a “jump to recipe” button at the top of each post that takes you right to the recipe. Hope that helps!

  5. Delicious! I was able to fill 5 portobello mushrooms. I ate them along side pasta arrabiatta and Caesar salad. Heated the leftover mushrooms at 350 for about 10 minutes. Will make again for sure.5 stars

  6. So good! This is an easy but fancy appetizer to share with friends and family. I added more cream cheese and used garlic butter in place of olive oil and garlic. Worked well for me and made a ton!5 stars

    1. I’m truly sorry for any inconvenience the ads caused you, Ted. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! For the popup you can simple click/tap anywhere on the screen and it will disappear. Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    1. Hi Linda! So glad you enjoyed the recipe! The recipe in my cookbook are exclusive to the book but you can access this one at any time! Enjoy!

    2. So glad to hear you liked the recipe! My cookbook actually has all new recipes that aren’t already on my website for free, but I know you’ll love the cookbook’s recipes too! If you want to save the sausage stuffed mushrooms recipe, you can create a free account on my website to save it (along with all of your other favorites) anytime.

  7. Haven’t eaten them yet-already know this will be a hit because I added spicy sausage, hot pepper flakes and a dash of cayenne… I want the men in my family to feel wide awake this Thanksgiving!5 stars

  8. So I’m not a mushroom person, I find the texture slimy and therefore it makes me gag, but the group of people we were having over, I thought loved them. I was wrong! Anyway as I was making the stuffing, I had to give it a try and even though the stems were included it was actually really amazing! I thought they were going to be the hit of the party. Unfortunately five people tasted them, and no one wanted to include them in their to go plate. I don’t understand what I did wrong?5 stars

    1. Danielle, it sounds like you did them just right! I’m guessing maybe there was a lot of food at the party? I know I also don’t usually take appetizers to go after a big meal just because I’m usually so full. Maybe you just don’t have a mushroom group? If you loved the flavor, that’s what matters. I’m sorry your group didn’t go gaga the way our friends and family do.

  9. Very tasty! Made these with pork Italian sausage (what I had on hand at the time), so I omitted the olive oil for browning the meat. And I agree: regular bread crumbs work better for stuffed mushrooms than panko. Thank you for sharing the recipe. I will make these again.5 stars

    1. Hi! I’m not sure what you mean by the “mear” mixture, but the sausage should be at least room temperature so you don’t curdle the egg.

  10. Served as an appetizer for Christmas. Delicious! Added a little red chili flake for some kick but otherwise made recipe as written and it was perfect. Will definitely make again! Would also make a great main dish in a large portobello.5 stars

  11. Excellent recipe. I have made these a couple of times now and they are delicious. If you like to experiment with the recipe (I do), here is a couple of variations that you might want to try. 1) Sprinkle the finished product with some Cayenne pepper for that fun kick. 2) Add some soy sauce to the mixture. It adds some salty flavor and a touch of Asian.5 stars

  12. Absolutely Delectable & Insanely Delicious!! Highly recommended Appetizer or even for small meal. I added chopped Bell Peppers to increase flavor & add some texture.5 stars

  13. I have now made these three times and each time they’re a hit! I’ve substituted Italian pork sausage both times, although I’m sure it is equally great with Italian turkey or chicken sausage. It is now my new “go-to” appetizer for parties!5 stars

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