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
Video
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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.
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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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.
Hi Rachael! Hope you enjoy them!
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!
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!
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!
Hi Robin! So glad you enjoyed the recipe! Thank you for this kind review!
These were amazing!
Hi Robin! So glad you enjoyed the recipe! Thank you for this kind review!
Easy to make. Delicious and a big hit at the party !
Hi Tony! So glad you enjoyed the recipe! Thank you for this kind 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!
Hi Robin! So glad you enjoyed the stuffed mushrooms! Thank you for this kind review!
Hi Luci! So glad you enjoyed them! Thank you for your review!
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!
Hi Sheree! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Monica! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Thanks for the feedback!
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?
Hi Shirley! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Raisa! So glad you enjoyed the mushrooms!
I think some (lightly salted) garlic butter basted on the mushroom cap itself would give it more flavour.
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.
Hi Ricky! So glad you enjoyed the recipe! Thank you for this kind review!
I made these for a ladies lunch today, and they were a solid hit. Thanks for a great recipe!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
These are great! The cream cheese is key for a creamy and delicious filling. I added Worcestershire sauce instead of vinegar and it added some great flavor :)
I’m so happy that you enjoyed them, Melissa! Thank you for sharing this kind review!
These stuffed mushrooms are delicious and so easy to make! I really impressed my bosses with these tasty appetizers. I made mine keto friendly by using crushed pork grinds instead of bread crumbs. Thanks for sharing this recipe!!
I’m so happy that you enjoyed the recipe, Amanda! Thank you for sharing this kind review!
Tried the recipe for a get together was a hit and also very rich . Suggest a mild spice sausage I used organic which was good but could have used a little punch . Delicious none the less.
I’m so happy that you enjoyed it, Gail! Thank you for sharing this kind review!
Absolutely delicious!! I didn’t have Italian bread crumbs so I did plain and added Italian seasoning and they were perfect!
Hi Terry! So glad you enjoyed it! Thank you for this kind review!
These are amazing. I have made several times. At the end I add Boursin cheese on the top and add that little bit of extra.
Awesome recipe
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Renee! So glad you enjoy the recipe! Thank you for this kind review!
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!!
Hi Pab! I actually have the instructions written out under the Frequently Asked Questions! Hope this helps!
These were soooo good. My family devoured them. Thank you so much for this recipe.
Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Krystle! So glad you enjoyed the recipe! Thank you for this kind review!
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 ?
Hi Tiffany! I wouldn’t recommend stuffing them and refrigerating overnight.
Please put the amount of the ingredients at the beginning o& your recipes.
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!
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.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Leah! So glad you enjoyed the recipe! Thank you for this kind review!
I used big portobellos and made it a meal. The family loved it!
Hi Justin! So glad you enjoyed the recipe! Thank you for this kind review!
Is there an actual recipe??? All I get are pip ups and advertisements. Most impossible site I’ve visited
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!
Your recipe calls for 32 oz. If mushrooms/ how many mushrooms is that?
Hi Kari, this should get you 42 servings. Enjoy!
Tc Love them purchase your book I hope this recipe is in it was a big hit at my party.
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!
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.
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!
YUM! Happy Thanksgiving Sami!
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?
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.
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.
Glad you enjoyed it, Eliza!
Does the mear mixture have to be completely cooled before adding the cream cheese mixture?
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.
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.
Lauren, I’m so glad to hear it, thank you!
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.
Thanks for sharing, thank you!
Absolutely Delectable & Insanely Delicious!! Highly recommended Appetizer or even for small meal. I added chopped Bell Peppers to increase flavor & add some texture.
Glad to hear you enjoyed them Yolie!
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!
Yay, thank you Diane!
Hi Erin!
Thank you for the wonderful recipe! It sure hit the spot! It was creamy and delicious. I added a bit of cayenne to give it some extra spice. Perfect! Thank you again. I can hardly wait to try your other recipes!
Thank you Petra!
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.
These mushrooms turned out delicious! My husband said they stole the show! Thanks for sharing this recipe. I will definitely be making them again.
So glad to hear, Dana! Thank you!