Cheesy Sausage Stuffed Mushrooms
There’s something irresistible about bite-sized appetizers that pack big flavor—and these Cheesy Sausage Stuffed Mushrooms do just that! They’re savory, creamy, and just the right amount of indulgent, making them a hit at every gathering.
Whenever we host family get-togethers, these mushrooms are the first to disappear from the table. The combination of juicy mushroom caps, seasoned sausage, and gooey melted cheese makes them downright addictive. Plus, they’re surprisingly easy to prepare, which is perfect for busy schedules!
Whether you’re hosting a holiday party, a casual game night, or just need a delicious appetizer, these stuffed mushrooms are guaranteed to impress your guests. I can’t wait for you to try them and see just how quickly they’ll become your go-to appetizer recipe!
Questions I Often Get Asked About This Recipe
Q: Can I make these stuffed mushrooms ahead of time?
A: Absolutely! You can prepare the stuffing and fill the mushrooms up to 24 hours in advance. Just cover and refrigerate them until you’re ready to bake.
Q: What type of sausage works best?
A: Italian sausage is my favorite because it’s flavorful, but you can use any variety—spicy, mild, or even chicken sausage.
Q: Can I make this recipe vegetarian?
A: Yes! Swap out the sausage for sautéed spinach, sun-dried tomatoes, or finely chopped artichokes for a delicious meat-free version.
Q: What’s the best way to clean mushrooms?
A: Wipe them gently with a damp paper towel or a mushroom brush to remove dirt. Avoid soaking them in water as they’ll absorb too much moisture.
Q: How do I keep the mushrooms from getting soggy?
A: Make sure to remove the stems and bake the mushroom caps for a few minutes before stuffing them. This helps to release excess moisture and keeps the filling from becoming watery.
What You Need to Make Cheesy Sausage Stuffed Mushrooms
Ingredients:
- 20–24 large white or cremini mushrooms, stems removed
- ½ pound Italian sausage, casings removed
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil, for drizzling
How to Make Cheesy Sausage Stuffed Mushrooms
- Prep the Mushrooms: Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems, setting them aside for later use. Lightly drizzle the mushroom caps with olive oil and arrange them on a baking sheet.
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and cooked through, breaking it up into crumbles. Add the minced garlic and sauté for another minute until fragrant.
- Make the Filling: Chop the mushroom stems finely and add them to the skillet. Cook for 2–3 minutes until softened. Remove from heat and stir in the cream cheese, Parmesan, mozzarella, breadcrumbs, parsley, Italian seasoning, salt, and pepper. Mix until creamy and well combined.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing slightly to pack it in. Top with a sprinkle of extra Parmesan or mozzarella if desired.
- Bake: Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
- Serve: Garnish with additional chopped parsley and serve warm.
Tips for Perfect Stuffed Mushrooms
- Use Fresh Mushrooms: Look for mushrooms that are firm, plump, and free of blemishes. Avoid ones that feel slimy or have soft spots.
- Drain Excess Liquid: Pre-baking the mushroom caps for 5 minutes before stuffing helps release moisture and prevents sogginess.
- Add Spice: For a kick, try using spicy Italian sausage or adding a pinch of red pepper flakes to the filling.
- Experiment with Cheese: Swap out the mozzarella for cheddar or Gruyère for a different flavor profile.
- Make It Fancy: Add a sprinkle of crispy bacon or panko breadcrumbs on top for extra texture.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made these for a holiday party, and they were gone in minutes! Everyone kept asking for the recipe.” – Jennifer
⭐️⭐️⭐️⭐️⭐️ “I loved how easy these were to make! The sausage and cheese combo is amazing, and I’ll definitely be making them again.” – Mark
⭐️⭐️⭐️⭐️⭐️ “I prepped these the night before, and they baked perfectly the next day. Such a great time-saver for parties!” – Linda
⭐️⭐️⭐️⭐️ “We made a vegetarian version with spinach and artichokes, and it was just as delicious. Highly recommend this recipe!” – Sarah
⭐️⭐️⭐️⭐️⭐️ “The flavors in these mushrooms are incredible! Perfect appetizer for any occasion.” – Emily
Printable Recipe
Cheesy Sausage Stuffed Mushrooms
These Cheesy Sausage Stuffed Mushrooms are the perfect party appetizer—savory, creamy, and packed with flavor! Easy to make and always a crowd-pleaser, they’re great for any occasion.
Ingredients
- 20–24 large white or cremini mushrooms, stems removed
- ½ pound Italian sausage, casings removed
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
Prep the Mushrooms:
- Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems, setting them aside for later use. Lightly drizzle the mushroom caps with olive oil and arrange them on a baking sheet.
Cook the Sausage:
- In a skillet over medium heat, cook the sausage until browned and cooked through, breaking it up into crumbles. Add the minced garlic and sauté for another minute until fragrant.
Make the Filling:
- Chop the mushroom stems finely and add them to the skillet. Cook for 2–3 minutes until softened. Remove from heat and stir in the cream cheese, Parmesan, mozzarella, breadcrumbs, parsley, Italian seasoning, salt, and pepper. Mix until creamy and well combined.
Stuff the Mushrooms:
- Spoon the filling into each mushroom cap, pressing slightly to pack it in. Top with a sprinkle of extra Parmesan or mozzarella if desired.
Bake:
- Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
Serve:
- Garnish with additional chopped parsley and serve warm.
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If You Enjoyed This Recipe, Please Share!
If you loved these Cheesy Sausage Stuffed Mushrooms, I’d be so grateful if you shared the recipe with your friends and family! Post a picture on social media, tag me, and let me know how they turned out for you. Whether it’s a holiday party or a casual gathering, these stuffed mushrooms are guaranteed to be a hit—so don’t forget to save and share this recipe for future inspiration!
