Cheesy Sausage Stuffed Mushrooms are bite sized, savory little flavor bombs loaded with sausage, garlic, cream cheese, and mozzarella.
One Bite and They’re Gone
Some appetizers show up with manners. A little cheese ball here, some celery sticks over there. These stuffed mushrooms? They stomp through the door in muddy boots and steal the spotlight like they own the place.
We’re talking sausage browned up just right, cream cheese that makes the filling silkier than Grandma’s Sunday gravy, and enough melted mozzarella to make you forget whatever diet you pretended to be on. They’re hearty, they’re a little over the top, and they’ll vanish faster than chickens running when you shake a bag of corn.
Why You’ll Love These Cheesy Sausage Stuffed Mushrooms
- One-bite wonders: These little mushrooms pack sausage, cheese, and flavor into a single bite. No knife, no fork, just straight from platter to mouth.
- Easy crowd pleaser: You don’t need a Michelin star to pull these off. If you can stir, scoop, and bake, you’re set.
- Farmhouse cozy: Sausage, cream cheese, mozzarella. It’s the kind of comfort food that makes you want to kick off your boots and stay awhile.
- Customizable: Want it spicy? Use hot Italian sausage. Prefer mild? Go gentle. They’re bossy looking, but they play nice with tweaks.
- Make-ahead friendly: Assemble them ahead, refrigerate, then bake when guests roll in. That way you can look calm and collected while secretly winning appetizer of the year.
Before You Start: Tips & Ingredients
- Mushrooms: White button or cremini both work great here. Cremini have a little more flavor, but use whatever you can grab at the store without breaking into a trot. Don’t soak them in water. Mushrooms are like sponges, and unless you want them to steam instead of roast, just wipe with a damp paper towel.
- Sausage: Italian sausage brings all the flavor without you lifting a finger. Hot for a kick, mild for the faint of heart. Make sure you remove the casing. Otherwise, you’ll be trying to mash filling together with rubber bands. Not fun.
- Cheeses: Cream cheese is the glue that holds everything together. Room temperature is best so you don’t end up with a lumpy mess. Mozzarella and Parmesan? That’s your gooey, melty, salty punch. If you only have one or the other, it’ll still work, but together they’re unstoppable.
- Seasonings & Extras: A sprinkle of Italian seasoning keeps things classic. Feel free to toss in a pinch of red pepper flakes if you’re feeling feisty. Fresh parsley is more than just garnish. It brightens things up so you’re not eating a sausage cheese bomb without any contrast.
- Pro tip: You can stuff these little guys a few hours in advance, keep them covered in the fridge, then bake when ready. That way you’re not panicking with sausage grease on your shirt five minutes before guests show up.
Serving Suggestions
- Perfect with a glass of red wine and your best gossip.
- Line them up on a game day snack tray and watch them vanish before kickoff.
- Serve with toothpicks and pretend you’re hosting a five star farm party.
- Stack a few on a plate and call it dinner, no one’s going to argue.
- Bring them to a potluck and earn “most popular guest” without even trying.
Frequently Asked Questions
Yes, and you should. Stuff the mushrooms earlier in the day, pop them in the fridge, then bake when you’re ready. That way you look calm and collected when company shows up instead of smelling like sausage grease.
Not really. Mushrooms hold water like a sponge, and freezing makes them sad and soggy. Bake them fresh and eat them fresh.
Italian sausage is the winner here. Spicy if you want some kick, mild if you don’t. Breakfast sausage works too in a pinch.
Yes. Without it the filling won’t hold together and you’ll basically have a mushroom topped with loose sausage crumbles. That’s not an appetizer, that’s chaos.
Don’t wash mushrooms under running water. Wipe them clean with a damp towel. And don’t overbake, or they’ll release too much liquid.
You’d better. These disappear faster than gossip in a small town. Two trays minimum if you’re feeding a crowd.
Try These Recipes Next
- Coconut Cream Pie Bars
- One-Pot Swedish Meatball Stroganoff
- Ham & Cheese Croissant Egg Bake
- Brown Sugar Cinnamon Swirl Pancakes
- Mongolian Beef Noodles
Cheesy Sausage Stuffed Mushrooms
Ingredients
- 24 medium white or cremini mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- ½ pound Italian sausage, mild or spicy, casings removed
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- ½ teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel, remove stems, and finely chop the stems for the filling. Arrange mushroom caps on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium heat. Add sausage and chopped mushroom stems. Cook until sausage is browned, about 5–6 minutes, breaking it up as it cooks. Add garlic and cook 30 seconds more. Drain excess fat if needed.
- In a bowl, combine cooked sausage mixture with cream cheese, mozzarella, Parmesan, parsley, and Italian seasoning. Mix until well blended. Season with salt and pepper to taste.
- Spoon filling into mushroom caps, mounding slightly. Sprinkle with extra Parmesan if you like.
- Bake for 18–20 minutes, until mushrooms are tender and tops are golden brown. Garnish with extra parsley and serve warm.
Recipe Notes
- Mushrooms: Cremini give a deeper flavor, but white button mushrooms work just fine. Don’t wash them under running water, just wipe with a damp towel so they don’t turn soggy.
- Sausage: Hot or mild Italian sausage works best. Remove casings before cooking or you’ll be fighting rubber bands in your skillet.
- Cheese combo: Cream cheese holds everything together, mozzarella melts beautifully, and Parmesan adds that salty punch. Don’t skip the trio.
- Make ahead: Stuff mushrooms, refrigerate covered, then bake when ready to serve. They taste best fresh out of the oven.
- Batch size: Double the recipe if you’ve got a crowd. These disappear quicker than you can set them down.
- Leftovers: If by some miracle there are any, store them in the fridge up to 2 days. Reheat in the oven so they stay crisp.
Leave a Reply