These Italian Sausage Stuffed Mushrooms are a quick and easy hot appetizer. Sure to disappear fast!
These Italian Sausage Stuffed Mushrooms are always a huge hit! This recipe is pretty simple and best of all delicious! Each cap is stuffed with Italian sausage, cream cheese, breadcrumbs, onions and garlic, and of course Parmesan cheese. Perfect little bites!
The filling options for mushrooms are endless. This combination is my favorite so far. You can use white or Cremini mushrooms but they will darken as they bake as well as shrink.
Try these babies the next time you have friends over! This is a perfect make-ahead appetizer, then just pop them in the oven.
Looking for another tasty appetizer that's quick and easy to throw together? Check out my Bacon Jalapeno Cheese Ball.
This recipe can be easily halved if you don't have a large crowd to feed. Or you can just pop the unused filling into the freezer for your next mushroom craving.
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Italian Sausage Stuffed Mushrooms
Ingredients
- 24 large whole fresh mushrooms
- 8 ounces hot Italian sausage or mild
- 3 garlic cloves minced
- 1/2 small onion diced about 1/3 cup
- 1 8- ounce package of cream cheese softened
- 1/4 cup Parmesan cheese
- 1/4 cup Italian Panko bread crumbs plus more for topping
- Fresh chopped parsley
Instructions
- Preheat oven to 400 degrees
- Remove stems and dice them up and set aside. Gently wipe mushrooms clean with a damp paper towel.
- In a large skillet on medium heat, cook sausage, and onion until sausage is no longer pink drain grease and add mushrooms stems and garlic and cook another minute. Remove and let cool.
- In a medium bowl add cream cheese, Parmesan cheese bread crumbs. Add in sausage mixture and mix until combined.
- Spoon mixture into mushroom caps and place on a baking sheet or oven safe dish. Sprinkle with more Panko bread crumbs. Don't overcrowd the pan/dish or the mushrooms will end up steaming.
- Bake for approximately 15-20 minutes. Or until the mushrooms are tender and the stuffing is golden. Sprinkle fresh chopped parsley on top and serve!
In your recipe you didn’t say what kind of mushrooms you used
Also plz make ink darker when you make a comment
I have been making a recipe very similar to these for years. They are absolutely amazing. I usually chop up the stems and Saute them with the onion and garlic. I add a 1/4 cup Marsala wine and let it cook off. They are probably one of my favorite dishes to serve.
Fantastic Julie!
These were delicious. I have never made stuffed mushrooms before. Always intimidated me for some reason well not anymore
I usually grab the white button mushrooms but Cremini also works fine, they just come out darker.
What kind of mushrooms do you prefer?
Yay Rowan! So happy you loved them, its always my go to holiday appetizer 🙂
These were delicious! I did cut the cream cheese down by half, used a mix of sweet and hot sausage and topped them with panko bread crumbs mixed with some melted butter. This is my new go to recipe! They also freeze well (precooked), for an easy future side dish/snack, add the panko just before cooking from frozen. Thank you!
Yay glad you liked it Carol 🙂
Excellent recipe
Do not use as much cream cheese.