Cheesy Sausage Stuffed Mushrooms
Cheesy Sausage Stuffed Mushrooms are the ultimate bite-sized appetizer. Tender mushroom caps loaded with sausage, cream cheese, and mozzarella, baked until golden and irresistible. Perfect for holidays, game day, or whenever you need a crowd pleasing snack that vanishes fast.
Servings: 24
Calories: 66kcal
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.
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.
Nutrition
Serving: 1mushroom | Calories: 66kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 115mg | Potassium: 36mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.2mg
