Sausage Stuffed Mushrooms with Cream Cheese are the ultimate delicious appetiser for any occasion!
Not only are these stuffed mushroom SUPER delicious, this simple recipe makes mushrooms taste so good! Even non-mushroom lovers LOVE these Sausage Stuffed Mushrooms in a cream cheese dip!
Juicy and meaty on the outside, while creamy and full of flavour on the inside, WITH LOW CARB options!
STUFFED MUSHROOMS
I’m not kidding when I say these are FILLED with a mouthwatering and unique flavour. The flavours in the cream cheese dip alone will stimulate all of your senses. A touch of garlic, a hint of white wine, slice green onion. YES! Perfect flavours!
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HOW TO MAKE STUFFED MUSHROOMS
- Try to find white mushrooms big enough to hold the stuffing. Keep in mind mushrooms will reduce in size quite a bit, so the bigger you find them, the better!
- White or brown mushrooms can be used in this recipe.
- Wash and pat your mushrooms dry with sheets of paper towel. Drying is important as it will reduce the amount of liquid released while baking.
- Once you have them all stuffed, use a baking sheet or dish with sides so any liquid released does not get leaked in your oven.
- Make sure they are in single layer, NOT piled on top of each other, when they go in the oven. You want them to cook evenly.
What can you stuff mushrooms with?
- You can use mild, hot or sweet Italian sausage. You could also use chicken, OR YOUR favourite sausage in these! Just remove the casings and break them up to crumble them while frying.
- White wine can be substituted with broth, or just leave it out completely. Having said that, the wine adds incredible flavour!
- Garlic. Add MORE if you like!
- Green onions
- Cream cheese and sour cream make these stuffed mushrooms ever so creamy!
- Parmesan cheese: you can substitute parmesan with Gouda, mozzarella, or another cheese you like.
- For a low carb option, leave out the breadcrumbs all together! You could substitute them with almond meal, but it is not necessary.
- If you find you have left over stuffing mixture, use it to stuff mini bell peppers OR serve with crackers!
How Long Do You Cook Stuffed Mushrooms?
Cook them (or bake them) for 20 minutes, or until beginning to brown, then I like to sprinkle extra parmesan on top before baking for a further 10-15 minutes, until the cheese is nice and melty.
Also, I broiled these for an extra 2 minutes to get those crispy golden edges!
Stuffed Mushrooms Recipe
These stuffed mushrooms are just incredible! With every bite, you get the crunch on the outside thanks to broiling the parmesan, then the soft and creamy inside, PLUS the added juicy texture of that fleshy and meaty mushroom.
Good luck getting them out to your guests without trying one first! It won’t happen.
Looking for more mushroom recipes? Try these!
Cream of Mushroom Soup
Garlic Mushrooms
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Garlic Mushroom Chicken Thighs
Pork Chops With Mushroom Sauce
Need More Appetizer Ideas?
Mongolian Glazed Meatballs
Crispy Buffalo Chicken Wings (BAKED)
Crispy Baked Shrimp Scampi
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Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!
- 20 - 24 extra-large white mushrooms, washed, dried with paper towel and stems removed
- 3 tablespoons olive oil divided
- 250 grams sweet Italian sausage casings removed
- 1/4 cup dry white wine
- 1/4 cup finely chopped scallions or green onions, (I use 3 stalks -- green and white parts)
- 3 large cloves garlic, minced (or 4 small-medium cloves)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup Panko breadcrumbs, (or regular breadcrumbs) -- OPTIONAL! Leave out for low carb mushrooms
- 1/2 cup (125 grams) cream cheese
- 1/2 cup (125 grams) sour cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
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Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
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Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
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Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
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Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
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Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
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Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
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Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
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Bake for 20 minutes, until the stuffing is browned and crusty.
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Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
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Broil in the last 2 minutes to make the topping a little crispy.
ORIGINALLY PUBLISHED DECEMBER 27, 2017.
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Amelia Brady says
These are THE BEST!!! They were absolutely delicious. We make appetizers for Christmas Eve as we have a big meal Christmas Day. My husband and I made them together. They were gone within the hour. So good. Definitely a keeper.
Lars |Malbrecht says
Just a question! I have served these before freshly made and they are beautiful and well received by guests. Is it possible to make them in advance and either refrigerate them before/after cooking. also im transporting a whole bunch of them to a party in a couple of days can I make them, keep them warm in a slow cooker after they are baked and then transport them in the slow cooker for further warming upon arrival at the event?
Karina says
Hello Lars,
I am so glad that you like these and that you guests did as well. It should work out just fine to do either of the options that you proposed and they should still taste great. Thanks so much for following me!
Ariel says
This recipe was so wonderful for me and my friends. I made it for Thanksgiving because I currently live in Korea and they don’t really have any turkey here, so I made the mushrooms as a substitute and my friends fell in love with it! I have always wanted to make stuffed mushrooms and this was the perfect recipe. Thank you so much Karina!
Kayleigh Duggan says
These were REALLY good! I used hot sausage instead of links with the casings removed. They did render a LOT of liquid so what I did was cut a small hole in the parchment paper when I took them out to add the parmesan and lifted the paper up so the liquid drained out. I got rid of the liquid then put them back in and they were absolutely perfect. Great gameday appetizer!
Leona says
Do you have the nutritional Value for the low-carb version?
Karina says
I like to use myfitnesspal.com to look up any nutritional information. Hope that helps and you are able to find the answers you are needing. Thanks so much for following along with me!
Terri says
The stuffed mushrooms are wonderful. Thank you for the recipe.
Karina says
Of course! I am so glad that you loved it!!
Carol Poulson says
You have the most delicious looking recipes. I enjoy your site very much. Thank you.
Karina says
You’re very welcome Carol! Thank you!
Patti Gardner says
Can I use portabella mushrooms.
Justin says
When do you add the sour cream? I assume when you add the cream cheese but didnt see it on the recipe card. Thanks!
Karina says
Hi Justin! I’m So sorry. Yes, the sour cream is added in with the cream cheese.