An easy and crowd pleasing appetizer – these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.
Appetizers are a favorite around here, and these Sausage Stuffed Mushrooms are right at the top of our list! Check out some other favorites, like this Baked Brie Recipe with Sun-Dried Tomatoes, this Queso Blanco, this Cheese Ball Recipe, or Homemade Egg Roll Recipe.
I am all about the appetizer recipes, especially at the end of the year. I’m making my list for our annual all-appetizers New Years Eve dinner menu, and these Sausage Stuffed Mushrooms usually make that list!
And these stuffed mushrooms – ladies and gentlemen – are a recipe that you want in your holiday arsenal. Believe me – you will make these and watch them disappear. And you will be the most popular person at the party. I’m not even kidding you.
The Secret to the BEST Stuffed Mushrooms
You might wonder why these are so good – the ingredients are quite basic, and probably not very different than a lot of stuffed mushroom recipes out there. But I’m going to give you the big secret – and please don’t get grossed out because it totally makes a difference.
You don’t drain the fat from the sausage.
That sausage fat is the secret ingredient. It’s what keeps these mushrooms moist and full of flavor. If you take that out, you’ll end up with dry, run of the mill mushrooms. Please just trust me on this one. I’ve had more than one (or a dozen) of these so I really know. 🙂
I have made this Sausage Stuffed Mushrooms recipe dozens of times now, and I don’t think I’ve ever been left with any at the end of the night!
Ingredients
Sausage: I don’t know why, but the first time I made these, I used breakfast sausage (the kind that comes in the tube) and have continued to do that to this day. Italian sausage will work, as well, but it’s easy to get the breakfast sausage into small crumbles, and the flavor really does work well for this recipe.
Cream Cheese: I have only tested these using full fat cream cheese. I’m guessing reduced fat would work, but I have not tried it.
Parmesan Cheese: I like to use freshly grated Parmesan cheese.
Parsley: This adds a bit of freshness and herbiness. You could probably get away with skipping it if you don’t have it, but I personally wouldn’t skip it!
Sage: Most sausage (especially breakfast sausage) will have sage in it, so this really intensifies that flavor. Again, if you don’t have it, it wouldn’t be the end of the world to leave it out, but I love the flavor of the extra sage.
Mushrooms: I like to buy my mushrooms at Costco because they are bigger than the mushrooms at the grocery store. They are easier to fill, and easier to serve. Both small and large will work, though. The number of mushrooms you end up with from this recipe will depend on how big your mushrooms are.
How to Make Sausage Stuffed Mushrooms
COOK the sausage, breaking it up as it browns. Do not drain the grease from the sausage when it is done cooking.
COMBINE the cream cheese, Parmesan, parsley and sage in a large bowl.
ADD the cooked sausage, grease and all! Mix to combine.
STUFF the mushrooms by setting the cleaned mushrooms upside down and filling the cavity with the sausage filling.
BAKE the mushrooms until they are soft and the filling has browned on top. Let the mushrooms sit in the pan for 5-10 minutes once they are done baking to soak up any juices in the pan.
More Easy Appetizers
Southwest Egg Rolls
Slow Cooker Spinach Artichoke Dip
Sausage Stuffed Jalapenos
BLT Dip
Cucumber Dill Toasties
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Sausage Stuffed Mushrooms
Ingredients
- 16 oz sausage
- 8 oz cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon ground sage
- 2 lbs mushrooms stems removed and cleaned*
Instructions
- Preheat the oven to 400ºF.
- In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.
- In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined.
- Place the mushrooms, top side down, in a large baking dish. (You may need 2 baking dishes, depending on the size of the mushrooms.) Fill the center of each mushroom with a large scoop of the sausage mixture.
- Bake in the preheated oven for 40-45 minutes, until the mushrooms are softened and the filling is browned. (See tips below about baking time.)
- Let the mushrooms sit in the pan for 5-10 minutes to soak up any juices before serving.
Kelly E. says
My MIL mentioned having sausage stuffed mushrooms once, and it sounded so good. I found this recipe and it did not disappoint! I loved every bite. Thanks for sharing!
Jason says
These are sooooo Good! I spice mine up with JD spicy sausage, and people go crazy over that extra zip.
Don W says
Made this with large Portobello caps, Italian sausage and subbed Italian seasoning for the sage. Chopped the stems and sauteed with onions and garlic.
Absolutely delish! Planning a dinner with these and a salad, bread and wine.
Judith says
We really enjoyed. I made them for an entree with a salad. They were really good. Thank you. Yes
Jackie says
I love this but tweaked a little. Used hot sausage and cream cheese with onions and chives. Yum!,
Brittney says
I add worshister sauce in mine
Graham says
What a great appetizer! Nothing better than watching the Seahawks & enjoying these shrooms!
debbie stack says
Graham I agree I just wish were eating these fabulous mushrooms watching the Seahawks in the Superbowl tomorrow
Delhi says
This looks delicious, and I will be making them for my upcoming housewarming party!
Always love reading your recipes for inspiration.
Elaine says
I made these for Thanksgiving, and they were a hit! I’m making them again for a holiday dinner party tomorrow, but I’d love to be able to do everything the day before, refrigerate the uncooked pre-stuffed mushrooms, and then pop them in the oven right before dinner. Would it turn out the same if I did it this way?
Deborah says
@Elaine, sorry I didn’t get to your comment sooner! I haven’t tried making them ahead of time, so I’m not sure how they would work. Please let me know if you did try so I will know for future reference!
kristy says
I’m definitely adding sausage to my stuffed mushroom recipe and I will make sure to add the sausage fat too. Wow!!!! We usually make these when we have friends over and always on Christmas Eve. I can’t wait now!
Sasha says
Gorgeous! And appetizers are definitely my favorite thing to make for Thanksgiving. I mean the turkey is cool too, but it’s the appetizers where you really get to have fun.
Mushrooms Canada says
These are definitely going on my holiday menu! YUM! Thanks for sharing these wonderful little appetizers.
-Shannon
Magsie says
Oh my gosh. I’m totally making this for dinner tonight.
Kelley {mountain mama cooks} says
I’m not afraid of a little sausage fat! These look amazing and that cheese didn’t last long in my house. I ate it with sliced apples and peanut butter for days in a row until it was gone. So darn good.
Anita Soupir says
I love all things mushroom, and couldn’t live without cheese, either. One of my favorites is Pecorino Romano, which is a staple in my house. I have to confess though, I have never heard of this one. I’ll be looking for it. In the meantime, this is a recipe after my own heart, so I will be making it soon.
Thanks for sharing!
baker street says
I’ve tried so many stuffed mushroom recipes but never with sausages! This one is up next. 🙂