These sausage stuffed mushrooms are the ultimate party appetizer with tender mushrooms filled with zesty sausage, savory parmesan cheese, and fresh chopped rosemary. These are baked and browned to perfection in only 20 minutes!
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Better Than The Rest: Here's Why
✅ Rosemary–Sausage + Cream Cheese + Parmesan Combo - most stuffed mushroom recipes stick to the basics and don't add all of the ingredients that give these little appetizers such amazing flavor. I add fresh rosemary, which adds so much more. And, the blend of garlic, cream cheese, and Parmesan makes the filling even more creamy and super savory!
✅ Prep Them In Advance - You can start prepping the mushrooms earlier in the day and then refrigerate them until you are ready to pop them in the oven. We're talking HUGE timesaver here!
Sausage Stuffed Mushrooms: What To Know & Recipe Highlights
- Perfect Finger Food: These are perfect for any get-together, including game days, holidays, dinner parties, or a girl's wine night!
- Don't Use Powdered or Crumbled Parmesan Cheese. The anti-caking agents used in these types of packaged cheeses can lead to a gritty texture. Grating your own fresh block of parmesan will give you the best results, texture and flavor wise.
- Switch Up The Cheese - Instead of parmesan cheese, you can play with the textures and flavors a bit by substituting with Mozzarella Cheese, Gruyère Cheese, Goat Cheese, or even Mascarpone (try this one in place of the cream cheese)!
- To save time, you can make the cream cheese mixture up to 24 hours ahead of time, and stuff the mushrooms up to several hours before baking. Just keep them covered in the refrigerator, remove 20 minutes before baking, then bake as directed.
- Fresh Herbs - While rosemary is the perfect complement to this recipe, you can also use fresh parsley, thyme, chives, or freshly chopped green onions.
- Vegetarian and Vegan Option!! So, I have a really good friend who is vegan and I make these for her all the time for get togethers!! I use vegan sausage or Beyond Beef, vegan cream cheese, vegan parmesan, vegan butter and then stuff and bake them as normal. We're talking so amazingly delicious!!
🛒 Ingredients You'll Need
- Mushrooms: The perfect meaty texture to hold a cheesy sausage filling. Smaller mushrooms are perfect for one-bite appetizers. Use whole mushrooms. White button mushrooms and cremini mushrooms work best for this recipe. You can also use Portabellas if you want to serve these mushrooms as an entree. They're significantly larger, so keep in mind that the cooking time would need to be increased.
- Sausage: I use regular or seasoned pork sausage when making these stuffed mushrooms, but you can use chicken sausage, mild Italian sausage, or even just ground beef. If using links, just remove the casing and crumble the sausage before cooking.
- Breadcrumbs: For an added crunch, use panko breadcrumbs (that's my preference). They really help the filling bind together. Or, instead of regular plain breadcrumbs, try using Italian flavored breadcrumbs. Or, substitute the regular breadcrumbs for a gluten-free version.
- Parmesan cheese: Adds a sharp and nutty flavor to the mushrooms.
- Cream cheese: Provides a creamy texture and to help the filling blend and bind together.
- Butter: Use salted butter to make the breadcrumb topping. It holds everything together and browns the topping in the oven.
- Rosemary: Fresh rosemary adds an aromatic and earthy flavor to the filling.
- Garlic: Fresh minced garlic tastes best. Skip the jar version.
- Dried Italian seasoning: It's a blend of oregano, basil, thyme, rosemary, marjoram, and sage. And it provides the perfect seasoning mixture to every bite.
- Salt and pepper. I like to use sea salt and freshly cracked black pepper for the best flavor.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
🔪 Here's How To Make It
Step 1: Rinse the whole mushrooms in a colander. Using a paper towel, gently dry the whole mushrooms, ensuring any dirt is removed.
Step 2: Place several mushrooms on a cutting board. Hold one whole mushroom in one hand. Using the other hand, take a dull kitchen knife and gently twist the stem to separate it from the cap. The stem should come off relatively easily. Continue the process for the rest of the mushrooms, one at a time. Set aside.
Step 3: In a large skillet, cook the sausage over medium heat, breaking the sausage into small pieces as you stir it with a spatula until browned and fully cooked.
Step 4: Add in the cream cheese, ¼ cup of the Parmesan cheese, 3 of the minced garlic cloves, Italian seasoning, salt, and black pepper.
Step 5: Stir the mixture in the skillet until the cream cheese and Parmesan cheese melts and completely coats the sausage. Remove the skillet from the heat and set aside, allowing to cool for about 5 minutes.
Step 6: In a small bowl, combine the ½ cup of panko breadcrumbs, the remaining ¼ cup Parmesan, 2 Tablespoons butter, and the remaining 3 cloves of minced garlic
Step 7: Using a spoon, place a heaping amount of the sausage mixture into the cavity of each mushroom.
Step 8: Then, sprinkle the breadcrumb topping on top of the stuffed mushroom. Place the mushroom on the lined cookie sheet. Repeat this process until all the mushrooms are stuffed and topped.
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Step 9: Place the baking sheet in the oven and bake for 20 minutes or until the tops are golden brown.
Step 10: Remove the baking sheet from the oven and allow the mushrooms to cool for about 5 minutes before serving. Sprinkle with freshly minced parsley for a beautiful pop of freshness and enjoy!
🙋🏼 Top Questions I Get Asked About This Recipe
If your mushrooms have visible dirt on them (like most mushrooms do), it's a good idea to give them a good wash first. Instead of running them under water, dampen a paper towel and gently wash away any dirt or debris.
Yes - using a spoon to gently remove the gills from the inside of the mushroom will leave more room for stuffing.
Expert Tips
- Another Method For Removing The Mushroom Stems: Another way to do it is to use your fingers and apply a gentle rocking motion back and forth until the stems loosen. From there, you can either pull them out or you can use a small spoon to scoop out the stem from the cap.
- For less mess, hold your mushroom over each bowl as you add the sausage mixture and then the breadcrumb topping. You'll waste less and keep your workspace clean.
- Don't waste the mushroom stems! Instead of tossing them out, toss them in a paper bag in the refrigerator for a day, then add them to a pan of oven roasted vegetables.
- To store leftovers, place them in an airtight container in the refrigerator for up to 3 days.
- To reheat, just place them back on a baking sheet and bake for 5-10 minutes (or until warmed all the way through) in an oven that's been preheated to 350°F.
🍜 More Appetizers You Need To Try!
If you tried these sausage stuffed mushrooms or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Sausage Stuffed Mushrooms
Equipment
- 1 cookie sheet
- parchment paper
- Mixing bowl
- measuring cups and spoons
Ingredients
- 2 lbs whole white mushrooms, (about 35)
- 1 lb sausage
- 4 ounces cream cheese
- 1-2 sprigs fresh rosemary, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 6 garlic cloves, minced and divided
- ½ cup Parmesan cheese, divided
- ½ cup panko breadcrumbs
- 2 Tablespoons unsalted butter, melted
- ¼ teaspoon black pepper
Instructions
Preparing The Mushrooms
- Preheat the oven to 375°F. Line a baking sheet with Parchment paper. Set aside.
- Rinse the whole mushrooms in a colander. Using a paper towel, gently dry all the whole mushrooms, ensuring any dirt is removed.
- Place several mushrooms on a cutting board. Hold one whole mushroom in one hand. Using the other hand, take a dull kitchen knife and gently twist the stem to separate it from the cap. The stem should come off relatively easily. Continue the process for the rest of the mushrooms, one at a time. Set aside.
To Make The Sausage Stuffing
- In a large skillet, cook the sausage over medium heat ensuring to break the sausage into small pieces, until browned and fully cooked.
- Add in the 4 ounces of cream cheese, ¼ cup of Parmesan, 3 of the minced garlic cloves, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
- Stir together in the skillet until the cream cheese and Parmesan cheese melt and completely coat the sausage. Remove the skillet from the heat and set aside, allowing them to cool for about 5 minutes.
To Make The Topping & Stuffing The Mushrooms
- In a large skillet, cook the sausage over medium heat ensuring to break the sausage into small pieces, until browned and fully cooked.
- Using a spoon, put a heaping amount of the sausage mixture into the cavity of each mushroom.
- From there, sprinkle the breadcrumb topping on top of the stuffed mushroom. Place the mushroom on the lined cookie sheet.
- Repeat this process until all the mushrooms are stuffed and topped.
- Place the baking sheet in the oven and bake for 20 minutes, until the tops are golden brown.
- Remove the baking sheet from the oven and let them cool for 5 minutes before serving. Enjoy!
Notes
-
- Avoid powdered or crumbled parmesan cheese. The anti-caking agents used in these products can lead to a gritty texture. Grating your own parmesan will give you the best results.
-
- Another Method For Removing The Mushroom Stems: Another way to do it is to use your fingers and apply a gentle rocking motion back and forth until the stems loosen. From there, you can either pull them out or you can use a small spoon to scoop out the stem from the cap.
-
- For less mess, hold your mushroom over each bowl as you add the sausage mixture and then the breadcrumb topping. You'll waste less and keep your workspace clean.
-
- To save time, you can make the cream cheese mixture up to 24 hours ahead of time, and stuff the mushrooms up to a few hours before baking. Just keep them covered in the refrigerator, remove 20 minutes before baking, then bake as directed.
-
- To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on a baking sheet and bake for 5-10 minutes (or until warmed through) in an oven that's been preheated to 350°F.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Luke Ratford
Absolutely delicious! So easy to make and packed with flavour. The sausage and cheesy filling is a perfect combo, these disappeared fast at our party! ⭐️⭐️⭐️⭐️⭐️
Amanda Mason
Oh yeah!!! I'm so glad to hear this! Same thing happens to me every single time I take these to a get together - people RAVE about how good these are and they dont last long!!