Recipe for Stuffed Mushrooms With Cream Cheese and Sausage

Sausage Stuffed Mushrooms will forever remind me of my Grandma Dorothy. No matter how many she made (it seemed to me like hundreds) our family devoured them all.

Easy sausage stuffed mushrooms with breadcrumbs

Stuffed mushrooms are that kind of appetizer.

However many you make, that's how many people will eat!

Today's creamy sausage stuffed mushrooms are my rendition of my Grandma Dorothy's famous originals.

They feature ground Italian turkey sausage (of course, you can use regular sausage like Grandma did if you prefer), plenty of grated Parmesan, and the key ingredient to any good holiday spread, cream cheese.
I've added a few of my own twists to this recipe, such as sherry vinegar to make the sausage cream cheese filling pop.

I admired my grandma deeply for her independent thinking and ambition (more of a rarity for her generation), so I like to think she'd approve of my tinkering.

Feel free to use this recipe as a starting point, then make them your own too!

Sausage stuffed mushrooms served on a wooden tray

How to Make Sausage Stuffed Mushrooms

This recipe leans heavier on the sausage than the breadcrumbs, which is one of the things I adore about it.

More sausage means more bang-for-your-buck with each bite—these are sausage stuffed mushrooms after all. (Plus, if you have someone looking for sausage stuffed mushrooms keto edition at your party, you can send them this way).
A touch of cream cheese gives them the right amount of richness without filling everyone up before the meal.

Sausage stuffed mushrooms with cream cheese are one of the best appetizer recipes to make in advance.

I have plenty of do-ahead tips for you below.

The Ingredients

Baby Bella Mushrooms. While I love Cheesy Mushroom Puff Pastry Bites, nothing pleases a crowd quite like stuffed mushrooms do. Baby bella mushrooms are firmer and more flavorful than their white mushroom counterparts. They have an almost meaty flavor, which makes them irresistible.

Mushroom Swap

If your grocery store only has portobello mushrooms available, you can make sausage stuffed portobello mushrooms instead. Prep and stuff the mushrooms as directed. Since they're much larger, the portobello mushrooms may need just a few minutes longer in the oven.

Italian Sausage. Italian turkey or chicken sausage adds subtle Italian flavor and delicious protein to the mushrooms.

Substitution Tip

You can use sweet or spicy Italian sausage in this recipe. If I am doubling the recipe for a big crowd, I typically like to make some spicy sausage stuffed mushrooms and some sweet sausage stuffed mushrooms to accommodate everyone's tastes.

Vinegar. Gives the filling acidity and pop. Both red wine vinegar and sherry vinegar will work well here.
Green Onions. Adds a little crunch and freshness.
Breacrumbs. Italian seasoned breadcrumbs are scrumptious in this filling. The Italian seasoning gives you a head start on flavor.
Cream Cheese. The secret to the dreamy, creamy filling.
Parmesan Cheese. Salty, cheesy goodness that tastes right at home with the Italian flavors.
Egg Yolk. Helps give the filling structure and set in the oven.

The Directions

Wipe the outsides of the mushrooms. Remove and chop the stems.

Brown the sausage, breaking it into small pieces.

Sausage, mushrooms, and spices in a skillet

Stir in the mushroom stems, vinegar, salt, and pepper.

Filling for sausage stuffed mushrooms in a pan

Add the green onion, garlic, and breadcrumbs.

Stir the cream cheese, egg, and Parmesan together in a bowl.

Filling for a delicious appetizer in a bowl

Incorporate the sausage mixture.

An easy stuffed mushroom appetizer in a baking dish

Spoon filling into each mushroom cap. Place the stuffed mushrooms in a baking dish.

Sausage stuffed mushrooms in a baking dish

Bake at 350 degrees F for 20 minutes. Let cool, then top with fresh parsley and ENJOY!

Make-Ahead Tips for Easy Entertaining

To Make Ahead. If you'd like to get a head start on your sausage stuffed mushrooms, here are a few tips:
- Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airitght freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you'd like to finish the recipe.
- Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed.
- The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
- Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you're ready to bake.
To Store. Refrigerate mushrooms in an airtight storage container for up to 3 days.
To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Leftover Ideas

Leftover sausage stuffed mushrooms are never a thing in my family, BUT if you find yourself in the lucky position of having some, here are a few suggestions:

Dice up the mushrooms and toss them into a pasta dish like Garlic Pasta.
They would also be scrumptious mixed in with farro or couscous.
Take pizza night up a notch by using diced stuffed mushrooms as a topping (my Whole Wheat Pizza Dough is a delicious base).

Two plates with sausage stuffed mushrooms

What to Serve with Stuffed Mushrooms

Appetizers

Spinach Puffs

45 mins

Appetizers

Cream Cheese Ball

1 hr 30 mins

Recommended Tools to Make this Recipe

Baking Dish. This beautiful baking dish has plenty of room for the stuffed mushrooms.
Non-Stick Skillet. Perfect for browning the sausage.
Mixing Bowls. With nine different bowl sizes, this set will help you prepare any recipe.

The Best Baking Dish

Beautiful, high-quality, and incredibly useful. This baking dish works like a dream for appetizers, casseroles, pastas, and so much more.

Easy sausage stuffed mushrooms with breadcrumbs

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Pulling these sausage stuffed mushrooms warm from the oven and sharing them with friends brought me back to my grandma's joyful, generous kitchen.

I hope they become a part of your treasured holiday memories too.

Frequently Asked Questions

Why Are My Sausage Stuffed Mushrooms Soggy?

Since the mushrooms are not cooked prior to stuffing, they will give off liquid as they bake (cooking is a way to get water out of stuffed mushrooms), but they should not be soggy once they are transferred to a serving plate. If they are still soggy once removed from the pan, they are likely over-baked.

How Many Mushrooms Should I Make Per Person?

While it greatly depends on how many different appetizers you are serving, I'd recommend planning for about 2-3 mushrooms per person.

If you end up with leftovers (lucky you!), check out my leftover ideas in the blog post above.

How Can I Adjust the Recipe for Different Diets?

For those who are dairy-free, you can make sausage stuffed mushrooms no cheese. Swap the cream cheese for dairy-free, tofu-based cream cheese, and use nutritional yeast instead of Parmesan.

To make gluten free stuffed mushrooms, use gluten free breadcrumbs.

32 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)
1 tablespoon extra virgin olive oil
1 pound Italian turkey or chicken sausage sweet or hot
1/2 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 green onions finely chopped
2 cloves garlic minced
1/4 cup Italian seasoned breadcrumbs
4 ounces reduced-fat cream cheese softened to room temperature
1 large egg yolk
2/3 cup finely grated Parmesan cheese
Chopped fresh parsley

Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.
Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
Fold in the sausage mixture.
With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

TO MAKE AHEAD: If you'd like to get a head start on your sausage stuffed mushrooms, here are a few tips:
- Up to 3 months in advance, brown the sausage as directed in the recipe. Let cool completely, then freeze it in an airtight freezer-safe storage container or ziptop bag. Let the sausage thaw overnight in the refrigerator 1 day before you'd like to finish the recipe.
- Up to 3 months in advance, prepare the recipe as directed up until the baking step. Space the unbaked stuffed mushrooms out on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight freezer-safe storage container. Bake directly from frozen as directed, adding a few extra minutes if needed.
- The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.
- Up to 6 hours in advance, prepare the recipe as directed up until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you're ready to bake.
TO STORE: Refrigerate mushrooms in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Serving: 1 (of 42) Calories: 42 kcal Carbohydrates: 2 g Protein: 3 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 13 mg Potassium: 133 mg Fiber: 1 g Sugar: 1 g Vitamin A: 63 IU Vitamin C: 4 mg Calcium: 31 mg Iron: 1 mg

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