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These Stuffed Mushrooms with sausage and cream cheese are the ultimate party appetizer, juicy, meaty, and perfectly bite-sized. This easy stuffed mushrooms recipe takes simple ingredients and turns them into something irresistible, whether you’re serving them for a holiday spread or a casual get-together.
Each mushroom is filled with a creamy, flavorful mix of sausage, herbs, and cheese that melts beautifully in the oven. Even people who swear they don’t like mushrooms can’t resist these sausage stuffed mushrooms because they’re that good.
What Makes This Recipe So Good
These Stuffed Mushrooms hit every craving in one bite: creamy, cheesy, and full of savory sausage flavor. The filling is rich but perfectly balanced, with cream cheese and sour cream creating a melt-in-your-mouth texture that pairs beautifully with the juicy mushroom caps.
What makes this stuffed mushrooms recipe stand out is its simplicity. You don’t need fancy ingredients or complicated steps, yet the result tastes like something straight off a restaurant menu. Whether you’re serving them as sausage stuffed mushrooms for a dinner party or a quick snack, they disappear fast every single time.
What Goes Into Stuffed Mushrooms
These Stuffed Mushrooms combine juicy mushrooms, creamy cheese, and flavorful sausage for an easy yet impressive appetizer.
- White Mushrooms: Large white mushrooms are ideal for stuffing since they hold their shape beautifully and soak up all that savory flavor from the filling.
- Italian Sausage: Sweet Italian sausage brings depth and richness to these sausage stuffed mushrooms, balancing the creaminess with a little spice and savory punch.
- Cream Cheese: The secret to that irresistible creamy center. It melts into the sausage mixture and creates a smooth, rich texture you’ll love.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty finish that ties everything together and helps create that golden, slightly crisp top.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Stuffed Mushroom
- Preheat and Prep: Preheat the oven to 375°F (175°C) and lightly grease two large baking sheets with cooking oil spray. Finely chop the mushroom stems and set them aside.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the sausage and cook for 8 to 10 minutes, breaking it apart with a wooden spoon until browned.
- Deglaze with Wine: Pour in the wine and cook until it reduces by half and is mostly absorbed into the sausage for added flavor.
- Add the Stems: Stir in the chopped mushroom stems and cook for another 3 minutes until tender and slightly browned.
- Make it Creamy: Mix in the panko, then add the cream cheese and sour cream. Stir until the mixture turns smooth, creamy, and well combined.
- Season and Finish: Add the scallions, garlic, salt, and pepper, and cook for 2 to 3 minutes. Remove from heat and stir in half the Parmesan cheese and parsley.
- Stuff the Mushrooms: Spoon the sausage mixture generously into each mushroom cap. Arrange them on the baking sheets in a single layer and drizzle with the remaining olive oil.
- Bake and Broil: Bake for 20 minutes until the stuffing is golden, then sprinkle with the remaining Parmesan. Continue baking for 15 minutes or broil for 2 minutes for a crispy, bubbling top.
These Stuffed Mushrooms pair beautifully with cozy, flavorful dishes that make any meal feel complete. Serve them alongside Beef and Pumpkin Shepherd’s Pie for the ultimate comfort combo, or add a bowl of Creamy Roasted Tomato Basil Soup to balance the richness of the creamy sausage filling with a hint of freshness.
If you’re keeping things casual, Garlic Cheese Bread is always a crowd favorite. It’s simple, cheesy, and perfect for soaking up every last bit of that delicious filling, a little indulgence that makes your spread impossible to resist.
Tips For Making Stuffed Mushrooms
- Go for large white or cremini mushrooms. They hold their shape beautifully and are sturdy enough for plenty of filling.
- Don’t overfill the caps. It’s tempting, I know, but too much filling can make them soggy or cause them to tip over in the oven.
- Let the sausage brown properly before mixing it in. That golden color adds so much flavor and makes a big difference.
- Use room temperature cream cheese so it blends in smoothly and gives you that dreamy, creamy texture.
Recipe FAQ’s
Stuffed mushrooms are best enjoyed fresh, but you can freeze them before baking. Arrange them on a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen and add a few extra minutes to the cooking time.
Large white mushrooms or cremini mushrooms are ideal. They hold their shape well and have the perfect bite-sized shape for stuffing.
Avoid overfilling them and make sure your filling isn’t too wet. A quick pre-bake of the empty caps for 5 minutes also helps release extra moisture.
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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.
Thank you Karina! I always lives your receipies, and what what always surprised me the most, how they detailed and smart!! Some advises I even know, but they are from my grandma, or from many many years cooking experience, and normally people..or ignor them, or thinking they not important and do not sare them..but You akways pay attention to every single thing, and this is amazing. Your recepies- always “works”, always the best! Thank you so much!
But what I do about the mushrooms!! In addition…
Number 1: I always cut them a little bit around. So, that “area”, where we put staffing I make a little bigger, so they can “hold” more. Plus, that “left over mushrooms” I use for staffing as well, I add them to the mix
Number 2: I do NOT WASH them at all, but just wipe them with the wet paper towel, because its true..mushrooms can be very saggy if you wash them.
Number 3: One the best combinations I tried, for staffed mushrooms is: part of the mushrooms, that I cut, I fried a little bit with a chooped white onion, then I add a couple hard boile eggs( chop them small), crab meat ( not the real crab meat, just a crab stick?), little bit if garlick, shreded cheese( any kind, muxed italian the best), and a little bit if mayo. Mix all this, staff the mashrooms and bake it on a “grill” level them for 15 min, just to melted cheese and get that goldish brown crisp.
Whatever you have left from that staffing is AMAZING to put on a piece of bred and make it grilled sandwich. Is amazing! So, no “left over”. Tried! I am sure you will love it.
Also, sometimes I do even more simple. Just a part of the mashrooms itself, no fried, chop them small, cheese, garlic and a little bit if mayo. All mix. Staff and bake for 15 min. Also great! Bon Appetite!❤
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.
Do you use a pound of sausage?
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?
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!
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!
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!
Do you have the nutritional Value for the low-carb version?
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!
The stuffed mushrooms are wonderful. Thank you for the recipe.
Of course! I am so glad that you loved it!!
You have the most delicious looking recipes. I enjoy your site very much. Thank you.
You’re very welcome Carol! Thank you!
Can I use portabella mushrooms.
When do you add the sour cream? I assume when you add the cream cheese but didnt see it on the recipe card. Thanks!
Hi Justin! I’m So sorry. Yes, the sour cream is added in with the cream cheese.