Print

Easy Creamy Italian Sausage Stuffed Mushrooms

A close-up of several golden brown sausage stuffed mushrooms with a crispy, cheesy topping served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these savory and cheesy Italian sausage stuffed mushrooms. They are simple to prepare, bake quickly, and make a perfect crowd-pleasing party appetizer.

Ingredients

Scale
  • 1 pound large white or cremini mushrooms, stems removed
  • 1 pound bulk Italian sausage (mild or hot)
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems. Set the caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 minutes.
  4. Add the bulk Italian sausage to the skillet. Break the sausage apart with a spoon and cook until it is fully browned. Drain off any excess grease.
  5. Remove the skillet from the heat. Stir in the softened cream cheese, Parmesan cheese, and chopped parsley until the mixture is well combined and creamy. Season with salt and pepper.
  6. Use a small spoon to fill each mushroom cap generously with the sausage mixture. Mound the filling slightly.
  7. Place the stuffed mushrooms on the prepared baking sheet.
  8. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown on top.
  9. Serve immediately as a hot appetizer.

Notes

  • For make-ahead preparation, stuff the mushrooms up to 24 hours in advance. Cover them tightly and refrigerate. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a less rich flavor, substitute half of the cream cheese with plain Greek yogurt, though the texture will be less firm.
  • Use the mushroom stems in the filling to prevent waste and add more earthy flavor to your sausage stuffed mushrooms.

Nutrition

Find it online: https://kitchenslang.com/sausage-stuffed-mushrooms-recipe/