I’m on a savory snack kick and today’s stuffed mushrooms with sausage and cream cheese are filling enough to be a meal. Don’t say I didn’t warn you!
Make these for a holiday party, as an appetizer for a family gathering or a treat to wow your coworkers. However you enjoy them, this may be one of your new favorite appetizer recipes!
Why I Love Stuffed Mushrooms
- Two-bite snack
- Savory appetizer
- Great for parties
- Easy recipe
Serve as a side dish with some pizza pasta or along with other finger foods like these bacon crackers or mini cheese balls.
Ingredients Needed
A good stuffed mushroom recipe is only as good as its filling and these are loaded with yummy flavors.
Here’s what you need:
- 16 ounces whole white button mushrooms
- 2 tablespoons olive oil
- ¼ cup white onion, diced small
- 2 tablespoons white cooking wine
- 4 ounces ground spicy Italian sausage
- 8 ounces cream cheese, softened
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 teaspoon fresh garlic, minced
- ½ cup Panko bread crumbs
- ¼ teaspoon salt
- 1 tablespoon fresh chopped parsley
How to Make Sausage Stuffed Mushrooms
Below are the steps to show a visual guide to making this easy recipe. You can also print or save the full ingredients and instructions using the recipe card at the end of this post.
First, heat oven to 375°F and prepare a rimmed baking sheet by lining it with aluminum foil or parchment paper. Set aside.
Clean fresh mushrooms by wiping the tops with a damp paper towel. Then remove the stems and set them aside. Don’t throw them away! We will use the diced mushroom stems in the filling.
Place mushroom caps upside down on the prepared baking sheet.
Make the filling starting with the diced onions.
In a large skillet, heat the olive oil over medium heat.
Add the onions to the pan and cook for 4-5 minutes, stirring occasionally, until they become translucent.
While the onions are cooking, dice the removed mushroom stems and stir them into the frying pan with the onions and continue cooking until the mushrooms are softened.
Pour in the white wine and cook for 1 more minute.
Then add the ground Italian sausage and break it up into pieces. Brown sausage over medium-high heat.
Drain excess grease from the cooked sausage mixture and transfer to a large mixing bowl.
Stir in cream cheese, onion powder, salt, pepper, and grated Parmesan to the bowl and mix until well combined.
Now we will create the breaded topping.
Return the skillet to the stove and add butter.
Once melted, add minced garlic and cook for 1 minute, taking care not to burn it.
Then add Panko breadcrumbs and continue to stir until they start to brown a bit.
When the breadcrumbs are browned and buttery, remove from heat and stir in the fresh chopped parsley.
Fill and Bake
Use a small spoon or piping bag to add about a tablespoon of the filling into each mushroom, then turn them over and gently dip them into the garlicky breadcrumb topping.
Return the filled and topped mushrooms to the baking sheet, then place them into the oven to bake.
Cook for 12-15 minutes, or until they are softened and golden browned on top, and serve warm.
Variations
This stuffed mushrooms recipe is full of flavor. That said, have fun with it! There are so many ways to enjoy this snack, even for breakfast.
Here are a few ideas to try:
- Try baby bella mushrooms or even portobello mushrooms if desired. Increase the amount of filling to 2 tablespoons if using portobellos.
- Use your favorite Italian style sausage, like ground chicken sausage, pork sausage, beef or turkey.
- If you can’t find uncased ground Italian sausage, remove the casing and cook as directed in the recipe above.
- These mushrooms can be made vegetarian! Simply omit the spicy sausage and use the leftover mushroom stems in the filling. Feel free to add Italian seasoning, green onion, and other spices to replace the flavor of the sausage stuffing.
- Use breakfast sausage and cheddar cheese filling to make these into a delicious breakfast with eggs.
Storage Tips
Store leftover mushrooms in a single layer inside an airtight container and refrigerate for 1-2 days for best tasting results. Reheat in the oven or microwave.
You can also prepare the day before by following all the steps prior to baking. Cover and refrigerate your pan. Then, when ready to bake, remove from the fridge and place in the heated oven.
Print the Recipe
I hope you love this easy appetizer recipe! Feel free to print or save the recipe below.
Creamy Italian Sausage Stuffed Mushrooms
Be sure to check out my tips and tricks in the post. Scroll up to read!
Ingredients
- 16 ounces whole white button mushrooms about 12 full caps (remove and dice the stems)
For the Filling:
- 2 tablespoons olive oil
- ¼ cup white onion diced small
- 2 tablespoons white cooking wine
- 4 ounces ground spicy Italian sausage
- 8 ounces cream cheese softened
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
For the Bread Crumb Topping
- 1 tablespoon unsalted butter
- 1 teaspoon fresh garlic minced
- ½ cup Panko bread crumbs
- ¼ teaspoon salt
- 1 tablespoon fresh chopped parsley
Instructions
- First, heat oven to 375°F and prepare a rimmed baking sheet by lining it with aluminum foil or parchment paper. Set aside.
- Clean fresh mushrooms by wiping the tops with a damp paper towel. Then remove the stems and set them aside. Don’t throw them away! We will use the diced mushroom stems in the filling.
- Place mushroom caps upside down on the prepared baking sheet.
- Now we will make the filling starting with the diced onions.
- In a large skillet, heat the olive oil over medium heat.
- Add the onions to the pan and cook for 4-5 minutes, stirring occasionally, until they become translucent.
- While the onions are cooking, dice the removed mushroom stems and stir them into the frying pan with the onions and continue cooking until the mushrooms are softened.
- Pour in the white wine and cook for 1 more minute. Then add the ground Italian sausage and break it up into pieces. Brown sausage over medium-high heat.
- Drain excess grease from the cooked sausage mixture and transfer to a large mixing bowl.
- Stir in cream cheese, onion powder, salt, pepper, and grated Parmesan to the bowl and mix until well combined.
- Now we will create the breaded topping.
- Return the skillet to the stove and add butter.
- Once melted, add minced garlic and cook for 1 minute, taking care not to burn it. Then add Panko breadcrumbs and continue to stir until they start to brown a bit.
- When the breadcrumbs are browned and buttery, remove from heat and stir in the fresh chopped parsley.
- Use a small spoon or piping bag to add about a tablespoon of the filling into each mushroom, then turn them over and gently dip them into the garlicky breadcrumb topping.
- Return the filled and topped mushrooms to the baking sheet, then place them into the oven to bake.
- Cook for 12-15 minutes, or until they are softened and golden browned on top, and serve warm. Enjoy!
Notes
Nutrition
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.