Sausage Stuffed Mushrooms with Cream Cheese

If you are looking for a perfectly easy appetizer that can serve a crowd, you need to make these Sausage Stuffed Mushrooms! Tasty, creamy, juicy, and absolutely delicious.

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When it comes to Stuffed Mushrooms, nothing compares. I know not everyone is a huge mushroom lover, but we are and these Sausage Stuffed Mushrooms are hands down my favorite.

They are super simple to put together, you can have them on your table in no time! Plus you can make as many as you want, we always go a little overboard because we love them.

These are one of the appetizers that we make most often during parties and game days because everyone that we have served them to always asks us to make them!

I am completely okay with that because I could eat a whole batch myself, no shame at all here for that. You will understand once you make them, I promise!

There are minimal ingredients in this Sausage Stuffed Mushrooms recipe so that is another part that I love, I don’t have to find all these ingredients just to make a simple dish.

But in no way of the lack of ingredients make these any less tasty. I have said it before and I will say it again, some of the easiest recipes are the tastiest. 

I will stand by that statement forever! Because I’ve had and made some very minimal ingredient recipes (like these sausage stuffed mushrooms) and they have been absolutely amazing and ones that we keep coming back to!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE SAUSAGE STUFFED MUSHROOMS:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• HOW DO I MAKE MY MUSHROOMS LESS SOGGY?
• WHAT IS THE BEST CHEESE TO USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Sausage Stuffed Mushrooms with Cream Cheese

1. With minimal ingredients, these come together quickly and easily.
2. You can double the batch, trust me you’ll want to!
3. You can adapt this mushroom recipe to your flavor preference.

• Baby bella mushrooms
• Ground Pork sausage
• Unsalted butter
• Cream cheese
• Egg
• Mozzarella cheese
• Parmesan cheese
• Parsley for garnish, optional

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1. Preheat the oven to 350°F.
2. Using a damp cloth or paper towel. Brush off the dirt from the mushrooms. Pop off the stems from the caps and chop the stems finely, set aside.
3. Brown the sausage in a skillet over medium heat, breaking it up into fine crumbles until there is no pink left, drain on a paper-towel-lined plate.
4. Melt the butter in the skillet and add in the chopped mushroom stems and cook for 2-4 minutes until softened, take off the heat and set aside.
5. Put the softened cream cheese in a medium-sized bowl and mix in the egg with an electric hand mixer until smooth. 
6. Add the cooked sausage and cooked mushroom stems.
7. Add in the mozzarella and parmesan and mix so everything combines. 
8. Stuff the mushroom caps with a small spoon, allowing a heaping amount on top. Place on a prepared baking sheet filling side up.
9. Bake for 20-25 minutes, until slightly golden brown on top. Garnish with parsley if desired, serve immediately.

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HOW DO I MAKE MY MUSHROOMS LESS SOGGY?

Depending on your mushrooms, they do release water when baking that can make them soggy.

If you want to take an extra step to ensure that this does not happen you can do that.

What you will want to do is place mushroom caps side down in a skillet and heat them on low for about 10 minutes and the water will be released into the pan and you can drain it off and continue on with your recipe!

WHAT IS THE BEST CHEESE TO USE?

This is a personal preference, we use 3 cheeses for the creamy sausage filling – cream cheese, mozzarella, and parmesan.

Usually, cream cheese and parmesan are used in all Stuffed Mushrooms.

We like the flavor of the mozzarella with these stuff mushrooms but you can really use any of your favorites. Some examples are cheddar, Monterey jack, Colby jack, pepper jack, etc.

Use what you will like and what you think anyone else will like.

Most cheeses will taste just fine when using them in this recipe. This is one of the best appetizer recipes!

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ANY ADDITIONS?

This is one party appetizer that I can’t do without.

That ground park sausage tastes amazing with the tender mushrooms. It’s a classic appetizer for a reason!

Enhance your earthy mushrooms with these delicious add-ins:

• Bell pepper for a pop of color and crunch.
• Small yellow onion to add sweetness and depth.
• Worcestershire sauce for a savory kick.
• Garlic clove to boost the savory flavor.
• Panko breadcrumbs for extra crunch on top.
• Fresh parsley for a fresh, herbaceous garnish.
• Hot sauce if you like a bit of heat.
• White wine to add a subtle richness.
• Black pepper for extra spice.
• Grated cheddar cheese for a cheesy twist.

ANY SUBSTITUTIONS?

Of course there are different ways to do this.

To find your own favorite ways, you have to try things! There is so much flavor here.

• Olive oil instead of butter for a healthier fat option.
• Ground turkey instead of pork sausage for a leaner protein.
• Cream cheese with Greek yogurt for a lighter filling.
• Portobello mushrooms instead of baby bella for a meatier texture.
• Spicy Italian sausage for a kick of heat.
• Panko crumbs instead of breadcrumbs for a crispier topping.

These can be stored in an airtight container in the refrigerator for up to 4-5 days. You can reheat in the oven at a low temperature until heated through.

These can also be frozen, you will want to freeze before baking so this makes a great make-ahead appetizer.

To do that layer your stuffed mushrooms on a baking sheet and freeze for about an hour.

Once frozen, place in a freezer container separated by parchment paper and they should keep in the freezer for up to 3 months.

To bake, let defrost in the refrigerator overnight and then bake as directed.

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Looking for that perfect appetizer that’s a huge hit with the whole crowd?

Then you absolutely need to make these Sausage Stuffed Mushrooms! Easy and super tasty!

If you’ve tried these SAUSAGE STUFFED MUSHROOMS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!