Print

Juicy Italian Sausage Stuffed Mushrooms for Your Party

A plate of perfectly baked sausage stuffed mushrooms topped with melted cheese and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy, flavorful Italian sausage stuffed mushrooms with cream cheese and Parmesan. They are perfect party finger foods that bake up beautifully without getting soggy.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 1 pound bulk Italian sausage (mild or hot)
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup panko breadcrumbs (optional, for binding)
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Chop the removed stems finely and set aside.
  3. In a large skillet over medium heat, cook the Italian sausage, breaking it up as it cooks, until it is browned completely. Drain off any excess grease.
  4. Add the chopped mushroom stems and onion to the skillet. Cook until the vegetables soften, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
  5. In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, parsley, salt, and pepper. If you are using breadcrumbs for a firmer filling, mix them in now. Stir everything together until well combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly on top.
  7. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
  9. Let them cool for a few minutes before serving as bite size party bites.

Notes

  • For a low-carb option, skip the panko breadcrumbs entirely. The filling will hold together fine.
  • You can prepare these italian sausage stuffed mushrooms cream cheese filling up to 24 hours ahead. Cover and refrigerate the assembled mushrooms, then add 5 minutes to the bake time.
  • If you want to air fryer stuffed mushrooms, cook them at 350 degrees F for 10 to 12 minutes, checking for doneness.
  • These hold well on a warm holiday appetizer platter for about an hour.

Nutrition

Find it online: https://cookerykings.com/sausage-stuffed-mushrooms/