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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!
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. They also make a perfect starter or side dish for Steamed Mussels, soaking up that garlicky white wine broth like a dream.
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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Stuffed Mushrooms
Ingredients
- 20 – 24 white mushrooms extra-large, 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 green onions or finely chopped scallions, I use 3 stalks – green and white parts
- 3 large cloves garlic minced, or 4 small-medium cloves
- 1/4 teaspoon kosher salt
- 1 pinch ground black pepper
- 1/4 cup Panko breadcrumbs or regular breadcrumbs – optional. Leave out for low carb mushrooms.
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 3/4 cup parmesan cheese freshly grated
- 2 tablespoons fresh parsley finely chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- 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.
- 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.
- Bake for 20 minutes, until the stuffing is browned and crusty.
- Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
- Broil in the last 2 minutes to make the topping a little crispy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these stuffed mushrooms several times. Our family and friends have so enjoyed them. I’m making them again Friday to take to a ladies luncheon. . Thanks for such an easy and successful recipe.
These are GREAT even with out the sausage. I have made these several times already and had to leave a review, which I rarely do.
I’ll be making these tomorrow night for my family back home in NY. Leaving early Christmas morning to celebrate the joys and tastes of the Holidays. Merry Christmas to all!