This post may contain affiliate links. Read my disclosure policy.
Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.
We LOVE mushrooms around here. An entire “test batch” disappeared between my husband, my Mom and I. We wolfed them down mighty quick! 😉 They have amazing Italian flavor and are so satisfying.
P.S. To make the stuffed mushrooms gluten free, just omit the bread crumbs!
Want to know which tools we used to make this recipe? We have added our Amazon affiliate links in the instructions below.
Ingredients for Sausage Stuffed Mushrooms:
2 lbs (20 count) large white mushrooms
16oz ground mild Italian sausage
4 oz cream cheese, diced
1 garlic clove, minced
2 Tbsp finely chopped green onion or chives, plus more to garnish
2 Tbsp fresh parsley
1/4 cup parmesan cheese
1/4 cup panko bread crumbs (omit if gluten free)
How to make Sausage Stuffed Mushrooms:
1. Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper or silpat.
2. In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. No need to add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
3. Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives and stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
4. Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
5. Divide stuffing mixture evenly between prepared mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer sausage stuffed mushrooms to a serving platter and garnish with fresh parsley to serve.
Print-Friendly Sausage Stuffed Mushrooms Recipe:
Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer.
Servings: 20 stuffed mushrooms
Prevent your screen from going dark
-
Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.
-
In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don’t add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
-
Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
-
Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
-
Divide stuffing mixture between mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. Transfer to serving platter and garnish with fresh parsley to serve.
*Nutrition values are per mushroom. Recipe yields 20 stuffed mushrooms.
116kcal Calories2g Carbs5g Protein9g Fat
Nutrition Facts
Sausage Stuffed Mushrooms
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Stuffed Mushrooms? Check out all of our favorite mushroom recipes here.
P.S. What is your all-time favorite holiday appetizer? We are always looking for new ideas!
