Stuffed mushrooms with Italian sausage are a savory, bite-sized delight, perfect as an appetizer or party treat. These mushrooms are filled with a rich blend of seasoned sausage, cream cheese, and herbs, delivering a burst of flavor in every bite.
Why You’ll Love This Recipe
- Crowd-Pleaser: Perfect for gatherings, these stuffed mushrooms are always a hit.
- Quick and Easy: Simple to prepare yet impressive in presentation.
- Customizable: Adapt the filling to suit your taste preferences or dietary needs.
- Flavor-Packed: The combination of Italian sausage, garlic, and cheese creates an irresistible taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Button or cremini mushrooms
- Italian sausage (mild or spicy)
- Cream cheese
- Parmesan cheese, grated
- Garlic, minced
- Parsley or other fresh herbs, chopped
- Olive oil
- Salt and pepper
Directions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems, creating a cavity for the filling. Chop the stems finely and set aside.
- Cook the Sausage: In a skillet, cook the Italian sausage until browned and fully cooked. Drain excess fat.
- Make the Filling: In the same skillet, sauté the chopped mushroom stems and garlic in olive oil until tender. Mix with the cooked sausage, cream cheese, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, slightly overfilling them. Arrange them on a baking sheet.
- Bake: Bake for 20-25 minutes or until the mushrooms are tender and the tops are golden.
- Serve: Allow to cool slightly before serving warm.
Servings and Timing
- Servings: This recipe makes about 20 stuffed mushrooms, serving 6-8 people as an appetizer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Replace the sausage with sautéed spinach or chopped walnuts for a meat-free version.
- Cheese Variations: Swap Parmesan with Pecorino Romano or add mozzarella for a melty finish.
- Herb Swap: Experiment with thyme, basil, or chives instead of parsley.
- Spicy Kick: Use hot Italian sausage or add a pinch of red pepper flakes to the filling.
Storage/Reheating
- Storage: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through. Avoid microwaving, as it may make the mushrooms soggy.
FAQs
How do I clean mushrooms properly?
Wipe them with a damp paper towel or use a mushroom brush. Avoid soaking them, as they absorb water.
Can I make these stuffed mushrooms ahead of time?
Yes, prepare and stuff the mushrooms in advance, then bake them just before serving.
Can I use pre-cooked sausage?
Yes, pre-cooked sausage works. Just crumble it finely before mixing it with the other ingredients.
What type of mushrooms work best?
Button or cremini mushrooms are ideal due to their size and sturdy caps.
Can I freeze stuffed mushrooms?
It’s best to freeze them before baking. Once stuffed, arrange them on a baking sheet, freeze, and then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cook time.
What’s the best way to remove the stems?
Gently twist and pull the stem from the cap. Use a spoon to clean out any remaining bits if needed.
Can I use a food processor for the filling?
Yes, a food processor can finely chop the mushroom stems and sausage for a smoother filling.
Can I substitute cream cheese?
Soft goat cheese or ricotta can be used as alternatives to cream cheese.
What can I serve with stuffed mushrooms?
Pair them with a crisp salad or a charcuterie board for a well-rounded appetizer spread.
Can I double the recipe?
Absolutely! Simply scale the ingredients proportionally and bake in batches if necessary.
Conclusion
Stuffed mushrooms with Italian sausage are a versatile and delicious appetizer that’s sure to impress. Easy to prepare and bursting with flavor, they’re perfect for entertaining or as a special treat for your family. With endless customization options, this recipe can be tailored to your preferences and dietary needs. Give these savory bites a try—you won’t be disappointed!
PrintStuffed Mushrooms with Italian Sausage
These delicious stuffed mushrooms are filled with a savory mixture of Italian sausage, breadcrumbs, and Parmesan cheese, then baked to golden perfection. Perfect as an appetizer or a side dish, they’re easy to prepare and sure to impress guests!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushrooms (4 servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Ingredients
- 16 large white or cremini mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casing removed
- 1/4 cup onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs (plain or Italian style)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons cream cheese, softened
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly spray a baking sheet or dish with non-stick cooking spray.
- Prepare mushrooms:Â Clean mushrooms with a damp paper towel, remove stems, and finely chop the stems. Set mushroom caps aside.
- Cook sausage:Â Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove and set aside.
- Sauté vegetables: In the same skillet, add onion, garlic, and chopped mushroom stems. Sauté for 3–4 minutes until softened.
- Combine filling: In a mixing bowl, combine cooked sausage, sautéed vegetables, breadcrumbs, Parmesan, parsley, cream cheese, and a pinch of salt and pepper. Mix until well combined.
- Stuff mushrooms:Â Fill each mushroom cap generously with the sausage mixture, pressing gently to secure the filling.
- Bake: Arrange stuffed mushrooms on the prepared baking sheet. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish and serve:Â Sprinkle with extra parsley and serve warm.
Notes
- For a spicier kick, use hot Italian sausage.
- Swap out cream cheese for ricotta if preferred.
- Make ahead: Prepare the filling in advance and assemble right before baking.