These sausage stuffed mushrooms are a tasty treat! Each big mushroom cap is filled with a flavorful mix of sausage, cheese, and herbs that is hard to resist.
They’re great for parties, or just because you want something special. I love how easy they are to make, and I’m always surprised by how quickly they disappear!
Key Ingredients & Substitutions
Mushrooms: I recommend using large cremini or white button mushrooms for the best size and flavor. If you’re looking for a fun change, portobello mushrooms work too; just cook them a bit longer.
Italian Sausage: You can choose mild or spicy sausage depending on your preference. If you’re avoiding pork, chicken or turkey sausage makes a great substitute, maintaining the dish’s flavor without the fat.
Breadcrumbs: Fresh breadcrumbs add a nice texture, but dry breadcrumbs work well in a pinch. For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
Cream Cheese: Softened cream cheese keeps the stuffing creamy and delicious. If you prefer a lighter option, substitute with Greek yogurt, though it will have a slightly different taste.
How Do I Get the Sausage Filling Just Right?
Creating a perfectly balanced sausage filling is key to these mushrooms. Start by ensuring the sausage is cooked fully without burning the garlic and onion.
- Heat the olive oil and add the chopped mushroom stems, onion, and garlic. Sauté on medium heat for about 3-4 minutes until softened.
- When you add sausage, break it apart and cook until brown, about 5-7 minutes. This allows it to crumble nicely and mix well with the other ingredients.
- Once mixed with breadcrumbs and cheese, have a taste! Adjust seasoning with salt and pepper to suit your preference before stuffing the mushrooms.
These tips will help you achieve a wonderfully filling mix that complements the mushrooms perfectly!
How to Make Sausage Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffing:
- 20 large cremini or white button mushrooms
- 1/2 pound Italian sausage (mild or spicy), casing removed
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
For the Filling:
- 1/4 cup breadcrumbs (preferably fresh)
- 1/4 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of cooking time. Total, you’ll need about 40-45 minutes to have these delicious stuffed mushrooms ready!
Step-by-Step Instructions:
1. Prepping the Mushrooms:
Start by preheating your oven to 375°F (190°C). Take a damp cloth and gently wipe the mushrooms clean. Carefully remove the stems and set the caps aside. Don’t forget to chop the stems finely as we’ll use them in the filling!
2. Cooking the Filling:
In a skillet, heat up the olive oil over medium heat. Add the chopped mushroom stems, onion, and minced garlic. Sauté everything for about 3-4 minutes until they are softened and fragrant.
3. Adding the Sausage:
Now it’s time to add the Italian sausage to your skillet. Use a spoon to break the sausage apart as it cooks. Continue to cook until it’s browned and no longer pink inside, which should take about 5-7 minutes.
4. Mixing the Filling:
Take the skillet off the heat, and stir in the breadcrumbs, grated Parmesan cheese, softened cream cheese, and chopped parsley. Mix everything together well. Add a pinch of salt and pepper to taste, adjusting to your liking!
5. Stuffing the Mushrooms:
Grab your mushroom caps and scoop generous amounts of the filling into each cap, pressing slightly to mound the mixture nicely.
6. Baking:
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased. Bake them in the preheated oven for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
7. Finishing Touches:
Once they’re out of the oven, let them cool slightly before serving. Garnish with extra chopped parsley for a bright touch. Enjoy these flavorful sausage stuffed mushrooms warm as a fantastic appetizer or party snack!
Now you’re ready to impress your family and friends with this delicious treat!
Can I Use Different Types of Sausage?
Absolutely! You can switch out the Italian sausage for chicken or turkey sausage for a lighter option. If you prefer a vegetarian version, use a plant-based sausage or skip the sausage entirely and add extra veggies!
How Can I Make These Ahead of Time?
You can prepare the filling ahead of time and stuff the mushrooms, then cover and refrigerate them for up to 24 hours before baking. Just be sure to let them sit at room temperature for about 15 minutes before popping them in the oven.
What’s the Best Way to Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them, but the oven helps maintain their texture!
Can I Freeze These Stuffed Mushrooms?
Yes! You can freeze the stuffed mushrooms before baking. Arrange them on a baking sheet to freeze individually, then transfer to an airtight container. They’ll keep for up to 3 months. When ready to bake, just add a few extra minutes to the cooking time if baking from frozen.
