Sausage Stuffed Mushrooms
Posted: 11/07/24
Updated: 04/03/25
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Pass a good time (and some good food) with these party-ready sausage stuffed mushrooms! Greet your guests with a tray of savory, creamy, bite-sized hors d’oeuvres that feel elegant and elevated, but are super easy to make. You might want to be ready with a second tray, though. They disappear fast!
Why We Love This Recipe
- Sausage stuffed mushrooms are so simple and sooooo delicious. Because it’s so delicious, it’s especially good that it’s so simple! This is one of those “you can’t eat just one” dishes, so be ready with a backup tray if you’re feeding a lot of people.
- They’re filled with savory, earthy flavors, between the mushrooms, the Italian pork sausage, the cream cheese blended with parmesan, the onions and garlic, and the touch of parsley at the end. Since the mushroom caps are hollowed out and then filled with the sausage mixture, you’ll get all of those flavors in every bite!
Chef’s Tips
- Clean your mushrooms well before getting started. You can use a small, soft brush to remove any surface dirt, then wipe the mushrooms with a wet paper towel or dish towel. Avoid submerging the mushrooms in water. They’re like little sponges and they will absorb liquid!
- The easiest way to fill the mushroom caps is to use a disher or cookie scoop with a release handle! It’ll cut down on mess, and it’ll help you fill each mushroom cap consistently. The amount of filling you can use will just depend on the size of the mushrooms, but we were able to fill each of ours with about 2 tablespoons of the sausage mixture.
- Baby bella mushrooms, or cremini mushrooms, are (in my opinion) the best and easiest mushrooms for a dish like this. You’ll want to use the largest ones you can find so they’re easy to fill. If you can’t get your hands on decent baby bella mushrooms, you can use white or brown portobello mushrooms, but because they’re larger, you’ll probably need more filling and to bake them longer.
More Party-Perfect Recipes for Your Next Get-Together
- Crab Stuffed Mushrooms
- Beer Cheese Dip
- Perfect Shrimp Cocktail with Homemade Sauce
- Cream Cheese Sausage Balls
- Crockpot Spinach Artichoke Dip
- Memphis-Style Cheese and Sausage Plate
- Apple Cider Sangria
- Loaded Baked Potato Dip
- Glazed Pecans
- Chicken Bacon Ranch Sliders
- Crockpot Baked Brie Dip
- Perfect Boiled Artichokes (with 3 Dipping Sauces)
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Sausage Stuffed Mushrooms
Party-perfect stuffed mushrooms are a delicious appetizer or passed hors d'oeuvre for any special dinner or elevated dinner party.
stuffed mushroom caps
Ingredients
For the Mushrooms
- 24 large whole baby bella mushrooms cleaned, patted dry
For the Sausage Filling
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- ½ cup diced onion
- 1 pound ground sausage
- 4 ounces full-fat cream cheese at room temperature
- 1 large egg
- ½ cup shredded parmesan or grated parmesan
- ½ teaspoon garlic powder
- salt to taste
- freshly ground black pepper to taste
Serving Suggestions (All Optional)
- chopped fresh parsley
Equipment
- Cutting board
- Sharp knife
- small spoon
- large sheet pan
- Oven
- stovetop
- Large skillet
- large wooden spoon
- medium mixing bowl
- Silicone spatula
- scoop with release handle
- serving tray
Instructions
To Prepare the Mushrooms
- Working one by one, cute or pull stems out of each mushroom. After removing stems, use small spoon to gently scrape gills out of mushroom caps, allowing more room for filling. Place hollowed mushroom cap top down on sheet pan.
- Repeat process until all 24 large whole baby bella mushrooms have been prepared. Set pan aside.
To Make the Sausage Filling
- Preheat oven to 350° Fahrenheit.
- Place skillet on stovetop over medium heat. When pan is warm, add 1 tablespoon unsalted butter. Melt butter completely.
- Add 1 tablespoon minced garlic and ½ cup diced onion. Stir to incorporate ingredients, then sauté garlic and onion approximately 5 minutes or until onions are translucent, stirring occasionally.
- When onions have softened, add 1 pound ground sausage to skillet. Cook sausage, breaking sausage into small pieces with wooden spoon, approximately 8 to 10 minutes or until sausage is completely crumbled and no longer pink.
- When sausage is fully cooked, remove skillet from heat and set aside.
- Add 4 ounces full-fat cream cheese, 1 large egg, ½ cup shredded parmesan, ½ teaspoon garlic powder, salt, and freshly ground black pepper to medium mixing bowl. Stir ingredients together until well combined.
- Transfer sausage, onions, and garlic to mixing bowl. Stir all ingredients together until fully incorporated.
To Assemble the Stuffed Mushrooms
- Using scoop with release handle, scoop sausage filling into each mushroom cap, filling caps with approximately 2 tablespoons of filling each. Pack filling into caps evenly to keep mushrooms upright.
- Place filled mushrooms on sheet pan in single layer, touching if needed but not stacked or overlapping.
To Bake and Serve the Stuffed Mushrooms
- When all mushroom caps have been filled, place sheet pan of stuffed mushrooms in preheated oven. Bake mushrooms 12 to 15 minutes or until mushrooms are browned and filling is heated through.
- Remove sheet pan from oven. Transfer mushroom caps to serving tray and set aside to rest 3 to 5 minutes.
- After 3 to 5 minutes, sprinkle chopped fresh parsley over tops of sausage stuffed mushrooms. Serve mushrooms warm.
Notes
- Leftovers: Let mushrooms cool completely, then place mushrooms in airtight container and refrigerate. Consume within 4 days. Reheat mushrooms in oven at 350° Fahrenheit, baking until mushrooms and filling are warmed through.
Nutrition Information
Serving: 1 stuffed mushroom | Calories: 96kcal | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.1g | Total Carbs: 2g | Fiber: 0.2g | Sugar: 1g | Net Carbs: 1.8g | Vitamin C: 0.5mg | Cholesterol: 29mg | Sodium: 176mg | Potassium: 148mg | Calcium: 36mg | Iron: 0.4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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