Stuffed mushrooms are one of my favorite appetizers. I always find myself with more than one on my plate. This version of stuffed mushrooms with sausage have become my new favorite!
I know that mushrooms are one of those foods that fall into the absolutely love it or absolutely hate it category. I fall into the “I absolutely love it” column and I am absolutely head over heels for stuffed mushrooms.
Talk about a bite-sized appetizer that I love to make for parties around the holidays. If you love regular stuffed mushrooms, I know you’re going to adore these Alfredo Sausage Stuffed Mushrooms!
I make stuffed mushrooms in a variety of ways. Sometimes just with a cream cheese filling, sometimes mushrooms stuffed with sausage and cream cheese, sometimes with jalapenos.
Occasionally, I turn to a larger mushroom and make portabella mushrooms into mini-pizzas.
All quick, easy and delicious ways to eat stuffed mushrooms. For this recipe, in particular, I decided to go beyond the basics with this recipe.
How to Stuff Mushrooms
I like to use crimini mushrooms aka baby bellas for this recipe. They are a sturdy mushroom with great color and a bit of heft to hold in the deliciousness. I also like them for their more pronounced mushroom flavor.
If you don’t have cremini mushrooms available, white button mushrooms are also a great choice. As long as they have a great cap with a decent well for fixing’s you are in great shape.
As you may have guessed, these Alfredo Sausage Stuffed Mushrooms are made with a base of alfredo sauce. However, don’t let that trick you into thinking these are difficult to make.
Instead of using jarred alfredo sauce, I made my own with heavy cream, parmesan cheese, and some spices. It’s a shortcut on a true alfredo sauce that I would make for pasta but is quick, easy and flavorful.
I use Italian sausage in this recipe because it provides more flavor than other types of sausage and I like that the slight spice pairs nicely with the creamy alfredo sauce.
I plan on serving these Alfredo Sausage Stuffed Mushrooms at upcoming holiday parties as an appetizer. I’m slightly addicted to them, definitely prepare several for each guest, and know that they will be a hit.
These are best served warm so they’re an appetizer you’ll want to finish up just before serving but they’re so easy to whip together that these stuffed mushrooms with sausage are an easy last minute appetizer.
Since you like this recipe, you may like these other easy stuffed mushrooms recipes:
- Stuffed Portabella Mushrooms
- Creamy Jalapeno Stuffed Mushrooms
- Portabella Pizzas
- Crab Stuffed Mushrooms
Stuffed mushrooms are the perfect party appetizer recipe. Make them ahead and then just pop in the oven to bake when ready. They also freeze fairly well after being cooked.
Alfredo Sausage Stuffed Mushrooms
- 24 medium mushrooms
- 2 ounces Italian sausage (about 1 link) , cooked and crumbled
- 2 tablespoons roasted red pepper , blotted dry and minced
- 2 tablespoons heavy cream
- 2 tablespoons parmesan cheese , finely shredded
- Dash of fine sea salt
- Dash of ground white pepper
- parsley , finely minced for garnish
- Preheat oven to 350 degrees.
- Snap stems off mushroom caps, wipe with a damp paper towel to remove any residual dirt.
- Place mushroom caps on an aluminum foil lined baking sheet.
- In a small saucepan, heat heavy cream with parmesan cheese, whisking well until cheese melts. Add cooked and crumbled sausage, minced roasted red pepper, fine sea salt and ground white pepper.
- Spoon sausage mixture into mushroom caps.
- Bake for 10 minutes.
- Remove and top with minced parsley. Serve.
- If you’ve tried this recipe, come back and let us know how it was!
I haven’t tried your recipe although it sounds yummy. A tip I do is bake the empty mushroom caps with the cap side up for a bit to let some of the water they retain drain out, leaving a more intense mushroom flavor. Enjoying your recipes!
Thanks, Patty! I’ve heard of some folks doing this!
These stuffed mushrooms are so good!
Yum! These were a nice twist on our regular stuffed mushroom recipes.