Description
Crave-worthy sausage stuffed mushrooms that combine rich umami mushrooms with a savory, cheesy sausage filling. Perfect as a holiday appetizer or weekend snack that everyone will love.
Ingredients
20 medium-sized cremini (or white) mushrooms
1/2 pound Italian sausage (hot or sweet)
4 oz cream cheese (room temperature)
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1/3 cup panko breadcrumbs
2 cloves garlic (minced)
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Olive oil (for drizzling)
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a reusable non-stick baking mat.
2. Clean mushrooms with a damp paper towel. Gently twist off stems and set caps aside.
3. Heat a skillet over medium heat. Cook sausage until browned, breaking it into crumbles with a wooden spatula.
4. Add minced garlic in the last minute of cooking. Remove from heat.
5. In a bowl, mix sausage, cream cheese, mozzarella, and Parmesan. Stir until creamy.
6. Season with pepper and parsley. Taste and adjust salt only if needed.
7. Spoon mixture into each mushroom cap. Top with a pinch of panko and a drizzle of olive oil.
8. Bake for 10–12 minutes, until tops are golden. Let cool for 3 minutes before serving.
Notes
Try baby bella mushrooms for a meatier texture.
Swap cream cheese with goat cheese for a tangy twist.
Make ahead and bake just before guests arrive.
Use turkey sausage and Greek yogurt for a lighter option.
Add smoked paprika, sun-dried tomatoes, or gochujang for fun variations.
Freeze unbaked for easy prep ahead; bake straight from frozen.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 120
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
Keywords: stuffed mushrooms, sausage appetizers, holiday snacks, easy party food