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 to impress your guests.
EASY SAUSAGE STUFFED MUSHROOMS
Sausage Stuffed Mushrooms are one of those appetizers I grew up seeing in cookbooks but never got to actually experience until I was older and in an Italian restaurant. They don’t really scream “order me” on the menu, what with other delicious things like melted cheese dips and bruschetta as options.
Once you try these Italian stuffed mushrooms or any in a restaurant, though, it’s a bit hard to stop ordering them. These bite-sized savory delights are addicting, and when you dip them in marinara sauce, you get a mouthful of Italian flavor.
With this mushrooms recipe, you won’t have to wait for a night out to indulge on a restaurant favorite. They are easy to make and can be ready in less than 20 minutes. Whether it’s a night in, a potluck or a holiday party, they are a go-to recipe for me. We love them so much we sometimes make them as a main course, served with some homemade Marinara Sauce and pasta.
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.
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 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.
The thing that is great about Stuffed Mushrooms is how versatile they are. It is a dish that you can truly make your own. I have some variations listed below but the sky is the limit when it comes to stuffing mushroom caps.
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 for clients. They were a huge hit.
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.
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HOW TO MAKE EASY SAUSAGE STUFFED MUSHROOMS
- 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.
VARIATIONS ON SAUSAGE STUFFED MUSHROOMS
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT SAUSAGE 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? Turn this into a main dish by stuffing larger mushrooms and serving with a side like Easy Mashed Potatoes or Wild Rice.
- Can you freeze these Sausage Stuffed Mushrooms? No, I don’t recommend freezing mushrooms as it destroys the quality of the mushroom and once defrosted the mushrooms are slimy in texture.
HOW TO PREPARE MUSHROOMS FOR STUFFING
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.
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HOW TO STORE SAUSAGE STUFFED MUSHROOMS
- 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
Easy Sausage Stuffed Mushrooms
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees.
- Remove the stems and scrape out inside of the mushrooms using a spoon to make room for the filling.
In a large cast iron skillet add the scrapings from the mushroom (not the stems), sausage and onion to the skillet.
Cook until lightly browned.
- Remove the oil as best as 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.
Yield: 24 Servings, Amount per serving: 90 calories, Serving Size: 1 , Calories: 90g, Carbohydrates: 2g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 185mg, Potassium: 150mg, Vitamin A: 50g, Vitamin C: 1g, Calcium: 34g, Iron: 0.4g
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