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Foolproof Italian Sausage Stuffed Mushrooms with Cream Cheese

Four perfectly baked sausage stuffed mushrooms with a golden, cheesy, browned topping served on a white platter.
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Make savory, never-soggy sausage stuffed mushrooms perfect for your next party. This recipe uses Italian sausage, cream cheese, and Parmesan for a rich, crowd-pleasing appetizer that you can prepare ahead of time.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 1/4 cup panko breadcrumbs (optional, for low-carb omit)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 minutes.
  4. Add the Italian sausage to the skillet. Break it up with a spoon and cook until browned through. Drain off any excess grease.
  5. Transfer the sausage mixture to a medium bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, breadcrumbs (if using), parsley, and black pepper to the sausage mixture. Mix well until everything is fully combined into a thick filling.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops lightly with extra Parmesan cheese.
  9. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
  10. Let the sausage stuffed mushrooms cool for a few minutes before serving as a party finger food.

Notes

  • To prevent watery mushrooms, gently wipe them clean instead of washing them. You can also lightly bake the empty caps for 5 minutes before stuffing to release initial moisture.
  • For a low-carb stuffed mushrooms option, simply omit the panko breadcrumbs from the filling mixture.
  • You can assemble these make ahead appetizers up to 24 hours in advance. Cover them tightly and refrigerate. Add about 5 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://mdlatdmm.com/sausage-stuffed-mushrooms-recipe-easy-appetizer/