This delectable sausage stuffed mushrooms recipe will have you drooling before you even take your first bite! You may want to have a fork handy to retrieve all the bits that get away.
Quick and easy to put together, taking only about 45 minutes from beginning to end, and using only a handful of ingredients. Just look at that juicy goodness - you won't be able to eat just one!
Great as a side dish along with my Cast Iron Skillet Potatoes or Creamy Scalloped Potatoes or an appetizer for your next potluck or party along with my Cheese Ball with Bacon, Southern Deviled Eggs, or Cream Cheese Sausage Balls. Plan to make at least a double batch!
Even my two boys, who [say they] don't like mushrooms, said they were very good. They are very good eaters, BTW, are foodies in the making, and are my prime taste testers.
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💖 Why You'll Love These Stuffed Mushrooms
- Easy & Adaptable - This is an easy recipe for mushrooms stuffed with sausage - simple ingredients and step-by-step instructions and adaptable to include any type of ground sausage your family prefers. I have used mild breakfast sausage and also chorizo, which were both equally delicious.
- Tasty - Even my boys, who [say they] don't like mushrooms, enjoyed this recipe. Your party guests will surely enjoy them even more!
- Party Friendly - A great finger food, these stuffed mushrooms are easy to transport and serve at any gathering you're attending or hosting.
🥘 Ingredients
What You'll Need:
📖 Ingredient Notes / Variations
- Sausage: I used mild breakfast sausage, but I have also used spicier sausage like chorizo. Both ways the stuffed mushrooms turn out fabulous, so it's just your choice whether you use a spicy sausage or not. You can also used uncooked encased sausage as well - just remove the casing before cooking for this recipe.
- Mushrooms: I used cremini, but you can use the white ones just the same. You can also use the large portabello mushrooms if you want to make them single-serving sized. Use the size mushrooms you prefer depending on the occasion and way they will be served.
- Onion/bell pepper: I used a red onion, but you can certainly use white or yellow. Same with the bell pepper - use the color you prefer and have on hand - there is very little difference in the flavor.
(See recipe card below for ingredient quantities and full recipe instructions)
🔪 Step-By-Step Instructions
How to Make Stuffed Mushrooms:
Step 1: Preheat oven to 400. Rinse and gently scrub mushrooms. Gently remove stems, finely chop half of the stems, and set aside.
Step 2: Heat skillet to medium. Add sausage, mushroom stems, onion, and pepper, chopping sausage into small pieces with spoon or spatula.
Step 3: Saute 10 minutes or until onion is translucent and sausage is lightly browned (stirring, chopping, and mashing sausage to combine with veggies).
Step 4: Lower heat and add cream cheese in small spoonfuls, mashing and stirring in as cheese melts.
Step 5: When cheese is fully melted and blended in, remove from heat.
Step 6: Fill each mushroom cap with sausage mixture and place on oven-safe pan. Top with parmesan cheese and parsley flakes, lightly salt, and bake for 30 minutes or until browned, cheese is melty, and juice is flowing underneath mushrooms.
(Scroll down for full recipe and print capabilities)
💭 Expert Cooking Tips
- Don't throw away the mushroom stems. I like to add the mushroom stems to the filling mixture for added flavor (plus I don't want to waste them), but you will have extra stems. Save these to use in any way you might use chopped mushrooms - omelet filling, stir fry addition - use your imagination!
- Don't throw away extra sausage stuffing mix. You may have some sausage stuffing mix left over after filling each mushroom cap. Don't throw this out, as it can be used in a variety of ways. You can add it to a baked potato or use it as a dip for veggies, crackers, or chips. Or you could add it to an omelet. Use your imagination, but don't let it go to waste!
- This recipe for baked stuffed mushrooms is pretty customizable, so get creative and own it! (But I think the original is pretty fantastic, so you'll probably want to start with it.)
- Any leftover mushrooms keep well in the refrigerator for a few days - 3 at the most - and make a great breakfast (at least, I thought so)!
- It's also good to know that you can put these easy stuffed mushrooms together ahead of time and just pop them in the oven 20-30 minutes before needed.
🧐 Recipe FAQs
Yes, you can. Just use uncooked sausage, and if surrounded by casing, remove the casing before cooking.
Don't over wash them before stuffing and make sure to not cover them when baking. You can dry clean them with a soft brush to avoid excess water if you wish.
These sausage and cream cheese stuffed mushrooms pair well with my Garlic Butter Chicken Pasta or my London Broil Crockpot recipe. Any chicken, beef, or pork dish will pair nicely with these mushrooms. If eating these stuffed mushrooms as a main course, you can simply add Cornbread and a side salad for a delicious light meal.
I like to lightly wash my mushrooms before stuffing, as they usually have a bit of dirt on them. You can lightly scrap with a knife or use a soft brush to clean them off without water. Either way, try not to soak them with water, as this added water will tend to make the mushrooms soggy.
🍤 More Appetizer Recipes
If you tried this Sausage Stuffed Mushrooms recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📋 Recipe
Sausage Stuffed Mushrooms Recipe
Ingredients
- 2 pounds mushrooms (about 32 medium sized)
- ½ pound ground sausage
- 4 ounces cream cheese
- ½ cup bell pepper (red), finely chopped
- 1 cup onion finely chopped
- parmesan cheese grated (to top)
- salt lightly sprinkled on each mushroom
- parsley (to top - optional)
Instructions
- Preheat oven to 400.
- Rinse and gently scrub mushrooms. Gently remove stems, finely chop half of the stems, and set aside.
- Heat skillet to medium. Add sausage, mushroom stems, onion, and pepper, chopping sausage into small pieces with spoon or spatula.
- Saute 10 minutes or until onion is translucent and sausage is lightly browned (stirring, chopping, and mashing sausage to combine with veggies).
- Lower heat and add cream cheese in small spoonfuls, mashing and stirring in as cheese melts.
- When cheese is fully melted and blended in, remove from heat.
- Fill each mushroom cap with sausage mixture and place on oven-safe pan (cookie sheet, casserole dish, or iron skillet). No oil should be needed.
- Top with parmesan cheese and parsley flakes, lightly salt, and bake for 30 minutes or until browned, cheese is melty, and juice is flowing underneath mushrooms.
Notes
- Don't throw away the extra mushroom stems. Save these to use in any way you might use chopped mushrooms.
- Don't throw away extra sausage stuffing mix. You may have some sausage stuffing mix left over after filling each mushroom cap. Don't throw this out, as it can be used in a variety of ways.
- Any leftover mushrooms keep well in the refrigerator for a few days - 3 at the most - and make a great breakfast (at least, I thought so)!
- It's also good to know that you can put these easy stuffed mushrooms together ahead of time and just pop them in the oven 20-30 minutes before needed.
Lynne C Murphy says
I love how this recipe encourages the use of the stem.
Kathy says
I am making these now. I used less onion and cream cheese and omitted the peppers ( I don't like peppers much ) but I think they will still be awesome.
Cyndy says
My husband loves Chorizo so I am always on the lookout for a fresh idea. These are amazing!
Sally says
Chorizo is so good ... we love the spice of it! Thanks for stopping by, Cyndy!
Sara Welch says
Love stuffed mushrooms and this recipe is no exception! Looking forward to enjoying these later this week; looks delicious!
Sally says
I love them too, Sara! Hope you and your family love them as much as we do!
Julie says
So very tasty! Thanks for sharing!
Sally says
Thanks Julie!
Katie Crenshaw | A Fork's Tale says
Chorizo and mushrooms are a brilliant flavor combination. I could eat the whole batch all to myself. I can't wait to make these for my next dinner party.
Sally says
Yes indeed, Katie! Totally agree ... I can eat a whole slew of them myself!
Brian Jones says
They look superb, I reckon they would work wonderfully scaled up and stuffed into larger portobello shrooms for lunch or supper too.
Sally says
That's a great idea, Brian! Would truly be a main entree with the larger mushrooms!
Veena Azmanov says
This is surely a unique and amazing recipe. Love the presentation and looks delicious.
Sally says
They are truly drool worthy! Thanks for stopping by Veena!
Alexandra says
Stuffed mushrooms are always a good idea! And I adore chorizo - what a delicious combination of flavours this is 🙂
Sally says
I agree! Thanks Alexandra!
Tracy says
Yup, I'm drooling. Chorizo? Genius. I can't wait to bring these to my next party! Talk about a show stopper!
Sally says
I believe they'll be a hit, Tracy!
Krissy Allori says
Absolutely delicious! The sausage is so good in these.
Sally says
Yes, it is - thanks Krissy!