Easy Sausage Stuffed Mushrooms

24 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Easy Sausage Stuffed Mushrooms made with pork sausage, parmesan cheese, garlic and breadcrumbs are a restaurant favorite made at home in 15 minutes. A perfect Italian appetizer with no fuss.

Keep your guests wondering if you ordered take-out or used to work at their favorite Italian restaurant with these Sausage Stuffed Mushrooms. We have even more Italian inspired Appetizer Recipes like Sausage Balls and Sausage Rolls to impress your guests.

Sausage Stuffed Mushrooms


Stuffed Mushrooms are one of the most classic and popular holiday appetizers throughout the years. Yes, you can stuff your mushrooms with cream cheese and breadcrumbs too, but using sausage is the ultimate holiday 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. 

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.

Make Them Ahead

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.

The thing that is great about Stuffed Mushrooms is how versatile they are. We have some variations listed below but the sky is the limit when it comes to stuffing mushroom caps.

Italian Sausage Stuffed Mushroom Appetizer


Tips for Stuffed Mushrooms:

  • 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 these sausage stuffed mushrooms 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. We’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.

How to Prepare Mushrooms:

Make sure to clean your mushroom caps before filling.

  • To clean mushrooms: 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.
  • To cut mushrooms: 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.
  • Leftover mushroom parts: 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.



  • Preheat oven to 350 degrees.
  • Remove the stems and scrape out the inside of the mushrooms using a spoon to make room for the filling.
  • In a large cast iron skillet, add the scrapings from the mushrooms (not the stems), sausage, and onion to the skilled.
  • Cook until lightly browned.
  • Remove the oil as best you can from the pan.
  • Add in the cheese, bread crumbs, garlic, and parsley. Stir to combine.
  • Scoop mixture into each mushroom, making it into a rounded top.
  • Bake for 12-15 minutes.
  • Garnish with additional parsley, if desired.


  • 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. Substitute veggie crumbles to make Vegetarian stuffed mushrooms.
  • 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.
Tray of Italian Stuffed Mushrooms


  • Can you bake the mushrooms with raw sausage? 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.
  • What to serve with sausage stuffed mushrooms? These appetizers are a classic hit, try serving them with Pigs in a Blanket or Cocktail Meatballs.
  • Can you freeze these Sausage Stuffed Mushrooms? No, we 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.


With this mushrooms recipe, you won’t have to wait for a night out at your favorite Italian restaurant or go to a holiday party to indulge on a restaurant favorite. They are easy to make and can be ready in less than 20 minutes. 


  • 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

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Easy Sausage Stuffed Mushrooms

Easy Sausage Stuffed Mushrooms made with pork sausage, parmesan cheese, garlic and breadcrumbs are a quick holiday appetizer made at home in 15 minutes.
Yield 24 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Serving: 1g | Calories: 90kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 185mg | Potassium: 150mg | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.4mg
Sausage Stuffed Mushrooms collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This is a delicious appetizer! I love the flavors you have combined. I never would have thought I could make this at home.

  2. 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..

  3. I love these as-is (divine!) but I also like the options to lighten them up. I’m sure these goodies disappear fast!

  4. How about using a rack inside a shallow baking pan or baking sheet. The picture looks like they are swimming in grease!