Sausage Stuffed Mushrooms
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If you’re looking for a crowd-pleasing appetizer that’s easy to make and packed with flavor, today’s recipe for Sausage Stuffed Mushrooms is a must-try. These savory bites are delicious any time of year, but they’re especially perfect for March Madness gatherings—easy to prep, easy to serve, and guaranteed to disappear fast. I first tasted them during my recent trip to Wisconsin, where I had the chance to sample a few recipes from Johnsonville Sausage, and this one instantly stood out.
As someone who’s a huge mushroom fan, I can confidently say you can never go wrong with a good stuffed mushroom. This recipe is wonderfully simple, taking about 40 minutes from start to finish, and the results are pure comfort food. The creamy sausage filling strikes a delicious balance between creamy, cheesy goodness and the bold, savory kick of Italian sausage. If you’re into heat, feel free to swap in hot sausage for an extra punch—but for me, the mild version was just right. Whether you’re hosting a party or just want a cozy appetizer for dinner, these stuffed mushrooms are a flavorful win.
Mushrooms are like little sponges—they absorb water easily, which can make them soggy when cooked. Instead of soaking them to clean them, gently wipe each mushroom with a damp paper towel or soft brush to remove dirt. If your mushrooms are especially dirty, you can give them a quick rinse under cold water. Just do this right before cooking, and pat them dry immediately with a clean towel.
Ingredients for Sausage Stuffed Mushrooms
- FRESH MUSHROOMS
- ITALIAN MILD SAUSAGE LINKS
- DRY BREAD CRUMBS
- CREAM CHEESE
- FRESH PARSLEY
- LEMON JUICE
- GARLIC CLOVES
- PARMESAN CHEESE
Instructions for Sausage Stuffed Mushrooms
Preheat the Oven – Set your oven to 400°F and line a baking sheet with foil for easy cleanup.
Prep the Mushrooms – Gently remove the stems from 48 large fresh mushrooms and discard them. Arrange the caps on your prepared baking sheet and set aside.
Cook the Sausage – Remove the casings from 19 oz. of Johnsonville Italian sausage. In a medium skillet over medium heat, cook and crumble the sausage until it’s no longer pink and lightly browned. Drain off any excess grease.
Mix the Filling – In a small bowl, stir together:
- cream cheese
- fresh parsley
- lemon juice
- garlic
Combine & Fill – Add the cooked sausage and ½ cup dry breadcrumbs to the cream cheese mixture. Stir until fully combined. Spoon the stuffing into each mushroom cap, pressing gently to mound it slightly.
Top & Bake – Sprinkle each stuffed mushroom with ¼ cup grated Parmesan cheese. Bake for 14–16 minutes, or until the mushrooms are tender and the tops are lightly golden.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prep the filling and stuff the mushrooms up to 24 hours in advance. Just cover and refrigerate until ready to bake.
Can I freeze sausage stuffed mushrooms?
It’s best to freeze the filling only, as mushrooms can become soggy when thawed. Prep fresh mushrooms when you’re ready to bake for best texture.
What kind of mushrooms work best?
Cremini mushrooms (baby bella) or white button mushrooms are ideal—they’re sturdy and hold up well during baking.
How do I know when they’re done baking?
Look for tender mushroom caps, golden tops, and a bit of juice pooling on the baking sheet.
Can I use hot sausage instead of mild?
Absolutely! Hot Italian sausage adds a spicy kick. You can also mix mild and hot for a balanced flavor.
What cheese works best in the filling?
Cream cheese gives a creamy base, while Parmesan adds sharpness. You can also try Mozzarella, Romano, or mascarpone for different flavor profiles.
How many mushrooms should I plan per person?
Plan for 2–3 stuffed mushrooms per adult, depending on what other appetizers are served.
FOR MORE RECIPES LIKE THIS, TRY:
Sausage Stuffed Mushrooms
Real Mom Kitchen
Equipment
Ingredients
- 48 fresh mushrooms large
- 19.76 oz pkg Italian mild sausage links
- ½ cup dry bread crumbs
- 8 oz pkg cream cheese, softened
- 2 Tbsp fresh parsley finely chopped
- 1 Tbsp lemon juice
- 3 garlic cloves minced
- ¼ cup Parmesan cheese grated
Instructions
- Preheat oven to 400ºF.
- Remove mushroom stems and discard; set caps aside. Place mushroom caps on foil-lined baking sheets; set aside.
- Remove sausage casings. In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
- Remove from heat. Stir in bread crumbs and set aside.
- In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
- Combine cream cheese mixture and sausage.
- Fill each cap with sausage and cream cheese mixture. Sprinkle with Parmesan cheese.
- Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
