These sausage stuffed mushrooms pack juicy mushroom caps with creamy Italian sausage, cream cheese, and Parmesan, then finish under the broiler for crispy, golden tops. They’re fast, make-ahead friendly, and perfect as an easy stuffed mushroom appetizer for holidays or game day.
Why You’ll Love These Sausage Stuffed Mushrooms
Cooked sausage and a creamy sauce stuffed into smaller mushrooms for the perfect bite- what’s not to love!
- Short ingredient list, big flavor – With a relatively short ingredient list, you’ll be pleasantly surprised at the big flavor packed into these little bites.
- Creamy center + crisp crumb finish – The creamy inside and crispy tops of these mushrooms make for the perfect texture mash up.
- Bite sized – There’s nothing I love more than bite-sized hors d’oeuvres so that I’m able to try more than one!
Ingredients
It only takes a few ingredients to make the creamy sausage filling needed for these sausage stuffed mushrooms! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Mushrooms – Make sure the stems are removed, we only need the mushroom caps for this recipe. White button mushrooms or cremini mushrooms are my favorite to use.
- Italian sausage
- Cream cheese
- Pimentos
- Parmesan cheese
- Coarse kosher salt
- Ground black pepper
- Seasoned bread crumbs
- Parsley
Variations
There are plenty of different ways to make this sausage stuffed mushroom recipe your own. Here are a few suggestions.
- Alfredo Twist: After baking try drizzling your mushrooms with a spoon of warm Alfredo before serving.
- Herby: You can add 1–2 tablespoons of minced parsley or basil to the filling for extra flavor.
- Low-carb topping: If you’re trying to cut back on carbs, swap the breadcrumbs for grated Parmesan only.
- Different cheeses: Sub part of cream cheese with ricotta or mascarpone for lighter texture. You can swap the parmesan for any cheese you’d like as well.
Frequently Asked Questions
Yes—use cooked and crumbled sausage so the filling sets properly and caps don’t leak grease.
It really depends on what else you will be serving. But I usually plan 2–3 mushrooms per guest for appetizers.
Sure! You can use gluten-free breadcrumbs or omit them altogether and finish with extra Parmesan.
More Cheesy Appetizers
Whether for parties or holidays, appetizers are always a hit! Here are some of our favorites.
Sausage Stuffed Mushrooms Recipe
Ingredients
- 24 medium white mushrooms
- 1 cup Italian sausage , cooked and crumbled
- 4 ounces cream cheese , softened
- 2 tablespoons pimentos , drained and blotted dry
- 2 tablespoons parmesan cheese , finely shredded
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons seasoned bread crumbs
- parsley , finely minced for garnish
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment or aluminum foil. Set aside.
- Snap the stems off 24 medium white mushrooms, wipe with a damp paper towel to remove any dirt. Place the caps, well side up, on the prepared baking sheet.
- In a medium bowl, combine the 1 cup Italian sausage, 4 ounces cream cheese, 2 tablespoons pimentos , 2 tablespoons parmesan cheese, 1/4 teaspoon coarse kosher salt and 1/4 teaspoon ground black pepper .
- Spoon the sausage mixture into mushroom caps. Top each evenly with the 2 tablespoons seasoned bread crumbs.
- Bake for 10-12 minutes and then turn the oven to broil for 1 minutes or until the tops start to brown. Mushrooms should be soft, but still retain their structure.
- Remove and top with minced parsley. Serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Store Sausage-Stuffed Mushrooms
You can store any leftovers in an airtight container. They will stay in the refrigerator for 3-4 days.Can I Freeze These Mushrooms?
You can freeze these jalapeno stuffed mushrooms as well, just make sure to do so before baking them,Nutrition
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.