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

Pin this recipe on Pinterest to save for later

Pin It!

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 originals.

  • They 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

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 breadcrumbs 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).

  • 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.
Sausage being browned in a skillet
  1. Brown the sausage, breaking it into small pieces.
Sausage, mushrooms, and spices in a skillet
  1. Stir in the 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 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!

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 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.

The Best Baking Dish

Beautiful, high-quality, and incredibly useful. This baking dish works like a dream for appetizers, casseroles, pastas, and so much more.

Easy sausage stuffed mushrooms with breadcrumbs

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the 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 paper towel to 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.

Easy sausage stuffed mushrooms with breadcrumbs

Sausage Stuffed Mushrooms

4.72 from 14 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 mins
Cook: 32 mins
Total: 47 mins

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 the 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.

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

More Easy and Tasty Appetizers

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating




29 Comments

Leave a comment

  1. I love making stuffed mushrooms! Yours look delicious. I love how versatile stuffed mushrooms can be, one time we even made a crab/shrimp version. My go-to uses Italian sausage too, and the version I make for my sister uses ground turkey like yours…She’s currently on the autoimmune protocol diet to figure out some allergies and so we tried them with shredded chicken (to avoid the fennel and onion in the sausage) and non-dairy cream cheese and they actually turned out really good! Love a great dish that can be changed up so easily.5 stars

  2. Hi Erin,
    Planning to make these for Thanksgiving next week and prepare them the day before. Just to clarify, I should make the filling, assemble, and cook the mushrooms the day before then just reheat day of? Do you think they would taste better if I just made the filling the day before and then assembled and baked the day of? Thanks so much for your expert advice!

    1. Hi Kristin! I think they taste great either way they are prepared! I haven’t tested this out but you could try to make the filling ahead of time and assemble the day of. If you decide to experiment, let me know how it goes!

  3. Made these exactly according to the recipe for Thanksgiving appetizer today and they were a HUGE hit! Thank you so much for the awesome recipe!5 stars

  4. 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!5 stars

  5. They were pretty good. When I make them again I’ll add more seasoning to boost flavor and the mushrooms were a bit dry. Although I cooked the proper amount of time, I wonder if they needed additional cooking?3 stars

    1. I think some (lightly salted) garlic butter basted on the mushroom cap itself would give it more flavour.4 stars

  6. Made your recipe for New Years Eve just for my husband and I. Loved it! Unfortunatly my mushrooms were small and I have quite a bit of filling left over. Guess I will be forced to buy more mushrooms for tonights alfredo noodles topped with sausage stuffed mushrooms. You rock!5 stars

  7. These were so good and such a hit. I halved the recipe because it was for just me and my husband. I thought we’d have them as appetizers for NYE dinner and save the leftovers for today when the kids were home. Husband and I decided we had enough food so I saved the stuffing in one container and the mushroom caps in another and made them today.5 stars

  8. Forgot to add that I used regular sausage like your grandma used to because that’s what I had on hand. I searched recipes for sausage stuffed mushrooms because I had mushrooms and sausage that I needed to use and I had all the ingredients on hand for yours leftover from cooking for Christmas. I’m glad I went with your recipe because it had the perfect blend of ingredients.5 stars

  9. Delicious! My changes: Used 24 large white mushrooms, used ground Sweet Italian sausage, used red wine vinegar , doubled the garlic and used regular cream cheese. No doubt more calories, but soooooo good, who cares?5 stars

  10. Delicious mushrooms!
    I do think the prep time needs to be updated – takes longer than 10 minutes to wash the mushrooms, remove all the caps, dice the stems, garlic, green onion etc.
    Other than that, it’s very tasty, thanks for the awesome recipe.4 stars

  11. I was in grocery store shopping and the mushrooms that looked really nice so I just started thinking I’ll stuff them but didn’t have a plan. I grabbed some green onions walked around thinking got some hot Italian sausage and some cheese. I cook abs get creative myself and I know I have other things at home I can add. I looked at recipes on line and picked this. Must say I’m glad I did. I used shredded mozzarella, cream cheese and grated Romano and everyone loved them. Made them twice in to weeks. A good tip I learned about cooking sausage for this like this is cook in water just for a few minutes take out slice the skin down one side and it peels right off wear rubber gloves breaks up really easy don’t have to keep chopping it, works really good.5 stars