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.
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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.
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!
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.
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.
- Italian Sausage. Italian turkey or chicken sausage adds subtle Italian flavor and delicious protein to the mushrooms.
- 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.
- Cream Cheese. The secret to the dreamy, creamy filling.
- Parmesan Cheese. Salty, cheesy goodness that tastes right at home with the Italian flavors.
- Egg Yolk. Helps give the filling structure and set in the oven.
The Directions
- Wipe the outsides of the mushrooms. Remove and chop the stems (or you can discard the stems, but why waste them?).
- Brown the sausage over medium-high heat, breaking it into small pieces with a wooden spoon.
- Stir in the chopped mushroom stems, vinegar, salt, and pepper.
- Add the green onion, garlic, and breadcrumbs.
- Stir the cream cheese, egg, and Parmesan together in a bowl.
- Incorporate the sausage mixture.
- 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.
- 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).
What to Serve with Sausage Stuffed Mushrooms
Recommended Tools to Make this Recipe
- 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
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.
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.
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.
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.
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
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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
- ½ tablespoon sherry vinegar or red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 green onions finely chopped
- 2 cloves garlic minced
- ¼ cup Italian seasoned breadcrumbs
- 4 ounces reduced-fat cream cheese softened to room temperature
- 1 large egg yolk
- ⅔ 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
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Oh my golly these are DELICIOUS. Used button mushrooms from Costco. Cant think of anythingp i would change. You reading, you gotta make.
Glad you enjoyed it, Eva!
We absolutely loved it! They were made for a party that we attended and the first of many items on the buffet to go. We are foodies and these were the most delicious of recipes for stuffed mushrooms that we tried.
So happy to hear, thank you Linda!
Make these every year for Thanksgiving. Just made them tonight ahead of serving them tomorrow and they are just the absolute best. I take the casing off the sausage before cooking to make it easier to crumble. Other than that no changes and it’s a huge hit every year!!
So glad to hear! Thank you Nicole!
We absolutely loved it!
Great to hear, Donna! Thank you!
I’ve made this recipe several times now (including yesterday) and it’s always a hit! I’ve used chorizo and regular sausage and both recipes were delicious. I’m always asked for the recipe so I forward a link to my friends.
So great to hear! Thank you Val!
I made these for our Christmas Eve get together with my family about 4 years ago. These were a hit! In fact, they are requested every year now. Delicious!
Makes me so happy to hear, thank you Krystle!
Delicious!! I made these for a small Christmas party and did 1/2 mushrooms and 1/2 of those sweet mini bell peppers. They were a really big hit!! Chopped up one of the bell peppers same way you chop the mushroom stems for the stuffing and also did turkey sausage instead of pork, just personal preference.
So great to hear, thank you Jordan!
Delicious recipe – huge hit at the party! I subbed Jimmy Dean (regular) pork sausage and full-fat cream cheese, but I’m sure it’s great either way. Red wine vinegar added a great tang, too. Thank you!
Great to hear, thank you Nicole!
I have made this recipe dozens of times and it’s always a hit. Today I did it for the first time dairy and gluten free by substituting cream cheese with dairy free bourdsain and using gf Italian bread crumbs. It’s not as good as the original way but it’s still fantastic! Highly recommend!
So glad you enjoyed it, Jennifer! Thanks for the feedback on making it dairy/gluten free.