These Cream Cheese and Sausage Stuffed Mushrooms are your go-to appetizer for any party, gathering or holiday feast! Packed with flavorful ingredients like savory pork sausage, cream cheese, and aromatic herbs; these mouthwatering stuffed mushrooms are sure to please. Whether you’re hosting a casual get-together or hosting dinner party, these delectable bites are sure to disappear in a flash.
This incredible appetizer idea is a great addition to your Thanksgiving Dinner Menu! This recipe will yield 18-20 medium-sized mushrooms, or 24 small-sized mushrooms.
Ingredients for Cream Cheese and Sausage Stuffed Mushrooms
- Mushrooms: Cremini (Baby Bella) or button mushrooms are best for stuffing. For a larger stuffed mushroom, use Portobellos.
- Pork Sausage: Easily substitute the pork sausage with hot or mild Italian sausage, chicken or turkey sausage, or vegan/vegetarian sausage crumbles
- White Wine: Chicken or vegetable broth can be used in replacement of the wine.
- Breadcrumbs: Panko breadcrumbs, crushed crackers or even almond meal (for Gluten-Free Stuffed Mushrooms) are great alternatives.
- Cream Cheese & Parmesan Cheese: Ricotta cheese, goat cheese, brie, vegan cream cheese for dairy-free alternatives, nutritional yeast for a vegan Parmesan-like flavor, can all be great substitutions.
- Herbs: In addition to fresh parsley, fresh thyme, fresh rosemary or even basil will work well in this stuffed mushroom recipe.
How to Make Stuffed Mushrooms
The beauty of these Sausage Stuffed Mushrooms lies not only in their incredible taste, but also in their versatility and ease of preparation:
- Begin by gently cleaning the mushrooms with a damp paper towel. Remove the stems and scrape just a bit out of the inside with a spoon. Chop the stems and pieces and set them aside.
- Heat olive oil in a pan over medium heat. Add the sausage and start browning it, breaking it up as it cooks. Once almost browned, add in the shallots, minced garlic, chopped mushroom pieces, bread crumbs, and white wine. Season with salt and pepper. Allow the mixture to soften for a few minutes.
- In a bowl, combine the softened cream cheese, Parmesan cheese, and fresh parsley. Pour in the sausage mushroom mixture and mix well.
- Preheat the oven to 400°F (200°C). Fill the center of each mushroom with the prepared filling and top with more filling to create a mound.
- Place the filled mushrooms on a lightly oiled baking sheet or cast iron pan. Bake for 20 minutes, or until the mushrooms have softened, and the filling is golden brown. For an extra crispiness, broil for an additional minute or two.
- Serve on a platter garnished with fresh chopped parsley.
Tips to Making Sausage and Cheese Stuffed Mushrooms
- Selecting Mushrooms: Choose firm, fresh mushrooms for the best results. If using larger mushrooms like portabella, ensure they are evenly sized for consistent cooking.
- Prepping Mushrooms: Gently clean the mushrooms with a damp paper towel instead of washing them. Removing excess moisture helps in better browning while baking.
- Sausage: You can try different types of sausage like spicy, sweet, or smoked for varied flavors.
- Filling: Ensure the mushroom caps are evenly filled with the sausage and cheese mixture. Overfilling can cause spillage during baking.
- Seasoning: Experiment with additional seasonings or herbs like thyme, rosemary, or smoked paprika to tailor the flavors to your liking.
- Bake: Arrange the stuffed mushrooms on a baking sheet or in a cast-iron pan. Ensure they are placed in a single layer for even cooking. Lightly oiling the baking surface prevents sticking.
- Broiling for Crispiness: If desired, broil the stuffed mushrooms for the last minute or two to achieve a crispy, golden top for added texture and flavor.
- Storage and Reheating: If you have leftovers of this incredible mushroom appetizer, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain their texture rather than using the microwave, which might make them soggy.
- Freezing: Freeze unbaked mushrooms for up to 1 month.
More Mushroom Recipes to Love
Print
Cream Cheese and Sausage Stuffed Mushrooms
- Total Time: 30 minutes
- Yield: 20 mushrooms 1x
Description
These Cream Cheese and Sausage Stuffed Mushrooms are your go-to appetizer for any party, gathering or holiday feast! Make extra, because they will be gone in a flash!
Ingredients
- 18–20 cremini (baby bella) or button mushrooms
- 1 pound pork sausage
- 2-ounces fresh baby spinach, chopped
- 1/2 teaspoon crushed red pepper (optional)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small shallot, minced
- 2 tablespoons white wine
- 1/2 teaspoon black pepper
- 1/4 cup seasoned bread crumbs
- 1 block softened cream cheese
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Begin by gently cleaning the mushrooms with a damp paper towel. Remove the stems and scrape just a bit out of the inside with a spoon. Chop the stems and pieces and set them aside.
- Heat olive oil in a pan over medium heat. Add the sausage and start browning it, breaking it up as it cooks. Once almost browned, add in the shallots, minced garlic, chopped mushroom pieces, chopped spinach and bread crumbs, and white wine. Season with salt and pepper. Allow the mixture to soften for a few minutes.
- In a bowl, combine the softened cream cheese, Parmesan cheese, and fresh parsley. Pour in the sausage mushroom mixture and mix well.
- Preheat the oven to 400°F (200°C). Fill the center of each mushroom with the prepared filling and top with more filling to create a mound.
- Place the filled mushrooms on a lightly oiled baking sheet or cast-iron pan. Bake for 20 minutes, or until the mushrooms have softened, and the filling is golden brown. For an extra crispiness, broil for an additional minute or two.
- Serve immediately and ENJOY!
Notes
- Clean the mushrooms with a damp paper towel. Avoid washing the mushrooms as they can soak up too much water and become soggy when baking.
- Experiment with different types of sausage, or leave out for vegetarian stuffed mushrooms.
- Add your favorite seasonings or fresh herbs.
- Generously fill the mushrooms, trying not to overfill and causing the mushrooms to fall when baking.
- Chicken or vegetable stock can be used instead of wine.
- Easily replace the breadcrumbs with a gluten-free option.
- Use vegan, dairy-free cheese or nutritional yeast in replacement of the cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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