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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.

Plated Sausage Stuffed Mushrooms garnished with parsley.

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 these Sausage Stuffed Mushrooms 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 and they have been absolutely amazing and ones that we keep coming back to!

Some of my other favorite appetizers that we have on our site include: Baked Brie with Walnut and Honey, Easy Deviled Eggs and Roasted Shrimp Cocktail.

Overhead close up of finished Sausage Stuffed Mushrooms on wooden board.

WHY THIS RECIPE WORKS:

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

INGREDIENTS NEEDED (FULL RECIPE BELOW):

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

Ingredients needed to make Sausage Stuffed Mushrooms.

HOW TO MAKE SAUSAGE STUFFED MUSHROOMS:

  1. Preheat the oven to 350°F. 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.
  2. 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.
  3. 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.
  4. Put the softened cream cheese in a medium-sized bowl and mix in the egg with an electric hand mixer until smooth. 
  5. Add the cooked sausage and cooked mushroom stems. Add in the mozzarella and parmesan and mix so everything combines. 
  6. Stuff the mushroom caps, allowing a heaping amount on top. Place on a sheet tray filling side up.
  7. Bake for 20-25 minutes, until slightly golden brown on top. Garnish with parsley if desired, serve immediately.
Step by step photos on how to make Sausage Stuffed Mushrooms.

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 your mushrooms cap 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 in this recipe – 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 Sausage Stuffed 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.

Hand holding one Sausage Stuffed Mushroom.

HOW TO STORE:

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.

TIPS AND TRICKS:

  • You can double this recipe easily to serve more people.
  • Use your favorite type of shredded cheese, we use mozzarella.
  • If you want to drain your moisture before baking see my notes above on how to keep them from becoming soggy.
  • These can be frozen, see my tips above on how to do that.
  • Make sure you clean and wash your mushrooms before using.
Bite taken out of one Sausage Stuffed Mushroom on wooden platter by parsley.

Looking for that perfect appetizer that a whole crowd can enjoy? Then you absolutely need to make these Sausage Stuffed Mushrooms! Easy and super tasty!

If you like this recipe you might also like:

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!

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5 from 2 votes

Sausage Stuffed Mushrooms

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
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.
Servings 4

Ingredients
  

Instructions

  • Preheat the oven to 350°F. 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.
  • 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.
  • 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.
  • Put the softened cream cheese in a medium-sized bowl and mix in the egg with an electric hand mixer until smooth.
  • Add the cooked sausage and cooked mushroom stems. Add in the mozzarella and parmesan and mix so everything combines.
  • Stuff the mushroom caps, allowing a heaping amount on top. Place on a sheet tray filling side up.
  • Bake for 20-25 minutes, until slightly golden brown on top. Garnish with parsley if desired, serve immediately.

Notes

  1. You can double this recipe easily to serve more people.
  2. Use your favorite type of shredded cheese, we use mozzarella.
  3. If you want to drain your moisture before baking see my notes above on how to keep them from becoming soggy.
  4. These can be frozen, see my tips above on how to do that.
  5. Make sure you clean and wash your mushrooms before using.

Nutrition

Calories: 382kcal | Carbohydrates: 6g | Protein: 18g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 581mg | Potassium: 716mg | Fiber: 1g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg
Nutrition Disclaimer
Course Appetizer
Cuisine American

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5 from 2 votes (2 ratings without comment)

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13 Comments

  1. This is the first time I have seen cream cheese stuffed mushrooms with beef! I’ve only ever seem them with cheese mixtures. Looks yummy!

  2. I love stuffed mushroom, never tried using cream cheese though. Sounds good, I pinned and will certainly give this a try!

  3. These are LOW CARB! What a treat. Hope to try them sometime. I also like the fact that you use ground beef rather than sausage. Looks yummmmmmmmm!

  4. These look great! Thanks for linking up for Friday Favorites. I’m featuring you this week!

  5. I LOVE stuffed mushrooms! Pinning these for later 🙂 Thanks for linking up to Let’s Get Real!

  6. Hi Dana! These look so good. Like most, I am familiar with sausage stuffed mushrooms. These with the added cheese will certainly be divine. Mushrooms are so good for building up our immune system. Who says I can’t have mine with beef and cheese? Not I! I am going to make these tonight.

  7. I found you on the Thrifty Thursday link up and I’m so glad I did! These look delicious. I love that they don’t have bread crumbs, since we eat gluten-free in my home. Can’t wait to try them.

  8. These look great…I love stuffed mushrooms and the stuffing ingredients for this are a great combo!

  9. These look great! I need a few ingredients, but I will be making these. My family loves mushrooms.

  10. Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

  11. Hi there! Wanted to let you know that I really enjoyed your recipe, hello football party, and have chosen it as one of my favorites from last week’s Saturday Spotlight blog hop. I’m getting the features organized for the next party and YOU will be featured. Thanks so much for linking up, and I’m looking forward to seeing what you have to share next time. Also, I’m making a special announcement at tomorrows party, it’s all about new beginnings for the new year. 🙂

  12. i wish my crohns allowed me to eat mushrooms. i so miss them and my mouth is watering looking at this recipe. thanks for linking up to the all things pretty party.

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