Easy Sausage Stuffed Mushrooms are a restaurant favorite made at home in 15 minutes. A perfect appetizer with no fuss and all flavor!
Keep your guests wondering if you ordered take-out or used to work at an Italian restaurant with these stuffed mushrooms. For even more Italian inspired Appetizer Recipes try my Sausage Balls and Sausage Rolls to impress your guests!
Sabrina’s Easy Sausage Stuffed Mushrooms Recipe
Stuffed Mushrooms are one of the most classic and popular appetizers throughout the years. Yes, you can stuff your mushrooms with cream cheese and breadcrumbs too, but using sausage is the ultimate indulgence. These make a great party appetizer since they are quick to make, bite-sized, and fit on a toothpick. They can easily go from casual snack to fancy hors d’oeuvres by plating them and garnishing with finely diced green onions or parsley.
Recipe Card
Ingredients
- 24 large crimini mushrooms , stems removed
- 1 pound Italian sausage , removed from casing
- 1 yellow onion , diced
- 1 cup shredded Mozzarella cheese
- 1/4 cup Italian bread crumbs
- 1 clove garlic , minced
- 1 tablespoon fresh parsley , minced
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking dish with vegetable oil spray.
- Remove the stems and scoop out inside of the mushrooms using a small spoon (this helps to make room for the filling).
- In a large skillet add the scooped filling of the mushrooms (discard the stems), sausage and onion to the skillet.
- Cook until lightly browned, stirring occasionally for 6-8 minutes.
- Drain any excess fat.
- Stir in the cheese, bread crumbs, garlic, and parsley.
- Scoop mixture into each mushroom, making it into a rounded top.
- Bake for 12-15 minutes.
Nutrition
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Chef’s Note
Wipe each mushroom with a damp cloth or paper towel. You can also lightly rinse your mushrooms, just don’t soak them or keep them under water too long. Take a knife and gently remove the stems. Next, using your fingers or a spoon, remove the insides of the mushroom carefully so you don’t break the sides. Keep the stems and the gills (the inside part of the mushroom cap). You can add them to your sausage mixture or save them for another recipe like homemade veggie broth.
Table of contents
About this Recipe
Easy Sausage Stuffed Mushrooms are a little bit of joy in every bite! The stuffing in these mushrooms is mix of delicious Italian sausage, mozzarella cheese, garlic, breadcrumbs and more. If you want them to have a bit of heat to them you can even use spicy Italian sausage. These bite-sized savory delights are addicting, and when you dip them in marinara sauce, you get a mouthful of Italian flavor that everyone will love!
Can this be made ahead of time?
You can make your mushrooms ahead of time, storing them for up to 2 days fully assembled but not baked. When you are ready to serve, bake for 12-15 minutes or until warmed through.
Recipe Tips & Tricks
- There are a lot of recipes out there for cream cheese sausage stuffed mushrooms in place of using mozzarella. I prefer to use mozzarella because it holds it’s shape better, has better flavor, and is more authentically Italian. If you use cream cheese, cook at a higher temperature to avoid the cream cheese from melting out.
- If you’d like to make this recipe with portobello mushrooms I’d recommend adding a bit more filler (like chopped bell peppers) as the sausage filling can be overwhelming.
- You don’t even have to use Italian Sausage or seasonings if you prefer a more classic variety. I’ve used classic breakfast sausage, onions, breadcrumbs, a bit of sage and shredded cheddar cheese for a quick and easy “breakfast” style stuffed mushroom in the past.
Pairing Suggestions
These appetizers are a classic hit that you can serve at any party or get together. Try serving them with other delicious appetizers like Pigs In A Blanket, Bacon Jalapeno Popper, and Fried Mozzarella Sticks.
How to Store
- Serve: Serve this dish for up to 2 hours at room temperature before storing or discarding.
- Store: You can store these mushrooms for up to 3 days in the fridge. Place in a single layer on a plate and cover tightly. Reheat in the oven.
- Freeze: I don’t recommend freezing your stuffed mushrooms, they will not be the same once defrosted
Frequent Questions
Yes, you can. I’d leave out the onion but include the other ingredients and cook for 18-20 minutes. The sausage will have the consistency more along the lines of a meatball, but it would cut out the prep of cooking the sausage first.
No, I don’t recommend freezing if it’s fully cooked. If you want to cut down on preparation time before a party, make the filling and refrigerate or freeze that. The mushrooms should be handled fresh just before baking.
Variations
- Meat: You can use ground turkey or chicken sausage in place of Italian sausage to lighten up this dish or if you just don’t care for pork. I’ve also shared Vegetarian Stuffed Mushrooms if you want a non-meat version.
- Veggies: Mince some veggies like red peppers or carrots and sauté with your stuffing mixture. Garnish with scallions or parsley.
- Cheese: Switch up the cheese in this stuffed mushrooms recipe with mascarpone, cream cheese, or a sharp cheddar. Sprinkle the tops with Parmesan cheese.
- Mushrooms: I used crimini mushrooms in this recipe, however you can use Baby Bella mushrooms, portobello mushrooms or button mushrooms.
- Low-Carb: Make these sausage stuffed mushrooms low carb by ditching the bread crumbs and adding in the stems minced really finely. Cook down the mixture of the mushrooms and mix it with some Parmesan and a bit more of the mozzarella to hold the sausage together.
Related Recipes
More Meatball Recipes to Try!
Photos Used In Previous Posts
Sausage stuffed mushrooms?? Sign me up! These look so delicious! 🙂
Thanks, Matt!
This is a delicious appetizer! I love the flavors you have combined. I never would have thought I could make this at home.
You’ll be party ready in no time.
Have a few mushroom fans in my family! Need to make this recipe for them!
Enjoy!
Okay, these look SO good! My husband is going to love them!
Made this easy stuffed mushrooms for a ornament party and it was a hit!! I was asked for receipt twice so far!!! If in a big hurry to make this, buy the pre cut mined garlic and onions for quicker prep time!! Oh!! Def. don’t forget to drain off liquid after browning meat and mixture.. made a difference..
Thanks for dropping by to let me know! I’m so glad everyone enjoyed it!
These were so good!! Made them with the antipasto skewers. Thanks for another great recipe.
I’m so glad you enjoyed it! Thanks for the 5 stars!
Looks like it will be a huge hit at parties!
Definitely!
I can’t resist a good stuffed mushroom! 🙂 Looks tasty.
They’re so good!!
Love this for dinner! i love changing up dinner!
I love these as-is (divine!) but I also like the options to lighten them up. I’m sure these goodies disappear fast!
Thanks Patricia!
I could make an entire meal out of these little bites!
Totally agree!
My husband would love, LOVE these stuffed mushrooms!! They are amaaazing!!
How about using a rack inside a shallow baking pan or baking sheet. The picture looks like they are swimming in grease!
You can definitely do it that way if you prefer 🙂