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.
Easy Sausage Stuffed Mushrooms
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 Italian stuffed mushrooms it’s a bit hard to stop ordering them. These mushrooms for example are full of delicious Italian sausage, mozzarella cheese, garlic, breadcrumbs and more. And if you want them to have a bit of heat to them you can even use spicy Italian sausage.
There are a lot of recipes out there that are for cream cheese sausage stuffed mushrooms in place of using mozzarella but I prefer to use mozzarella because it holds it’s shape better, has better flavor and is more authentically Italian.
You can certainly use cream cheese in this recipe, but if you did I’d recommend cooking at a higher temperature for less time to avoid more of the cream cheese melting out of the mushrooms.
Stuffed Mushrooms from Ina Garten are also popular online, but instead of using cream cheese she is using mascarpone cheese and panko breadcrumbs instead of Italian breadcrumbs.
You can even make these sausage stuffed mushrooms low carb by adding in the stems minced really finely, then cooking down the mixture of the mushrooms and mixing it with a bit more of the cheese to hold the sausage together.
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.
If you’d like to make these sausage stuffed mushrooms with portabello mushrooms I’d recommend adding a bit more filler (like chopped bell peppers) as the sausage filling can be overwhelming.
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?
For an easy Italian meal you can also serve Ultimate Meat Lasagna or The Best Chicken Parmesan for a main course. Another great appetizer option you could serve with these mushrooms would be Italian Antipasto Skewers.
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 and offputting in texture.
How to lighten these stuffed mushrooms?
- Use turkey or chicken sausage in place of Italian sausage.
- Skip the breadcrumbs.
- Use less or light cheese. If using light cheese, light cream cheese is a good option.
- Add more chopped and sautéed vegetables to bulk up the sausage filling.
More easy appetizer recipes:
- Philly Cheesesteak Egg Rolls
- Chicken Fire Poppers – PS These are the PERFECT recipe to make with these mushrooms.
- Korean Ground Beef Egg Rolls
- Cheddar Bacon Ranch Pinwheels
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), the sausage and the onion to the skillet and cook until lightly browned.
- Remove the oil as best as you can from the pan.
- Add in the cheese, bread crumbs garlic and parsley and stir to combine.
- Scoop into each mushrooms making it into a rounded top.
Bake for 12-15 minutes and 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: 1g, Vitamin C: 1.2g, Calcium: 3.4g, Iron: 2.3g
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