Cheesy Sausage Stuffed Mushrooms
The ultimate appetizer that’s always welcome! Our Cheesy Sausage Stuffed Mushrooms are an easy starter made with three cheeses, sausage, and fresh herbs for a delicious and popable start to a meal or party!
One of the most iconic appetizers is hands-down the beloved stuffed mushroom. Love ’em or hate ’em, you can’t deny not knowing ’em! Our Cheesy Sausage Stuffed Mushrooms is a recipe that’s been a long time coming and has been one that both my husband and mother have been requesting for a while now. Everyone in my house loved the recipe testing of this one, and I knew I got it right when my 9-year-old asked to take leftovers as lunch for school.
Ingredients Needed
- Mushrooms – We love whole crimini for stuffed mushrooms, but baby bellas or white button mushrooms are also great choices!
- Sausage – Mild Italian sausage is what we use, but a Hot Italian would also be delicious if you like a little extra heat.
- Cheese – Mozzarella, cream cheese, and bit of Parmesan for this 3 cheese blend.
- Panko Breadcrumbs – You can also use regular breadcrumbs, but they’ll help bind the stuffing and also absorb some of the moisture released from the mushrooms as they cook.
- Garlic and Onion – Diced small and sauteed up to be added into the stuffing mixture.
- Chicken Stock – Just a bit to deglaze the pan after the sausage is cooked to get up all of the flavor bombs in the pan! A dry white wine would also work great.
- Olive Oil, Herbs and Spices – To saute the pork and fresh parsley, dried (or fresh) rosemary, salt, and pepper to complement all of the other flavors.
Easy to Make
Prep Mushrooms
The first step is to clean, destem, and then finely chop up the mushroom stems.
Saute STuffing Mixture
Once the mushrooms are ready, it’s just a matter of sauteeing the pork, onion and garlic, mushroom stems, and panko breadcrumbs.
Deglaze the Pan
This is a very simple step that will add a TON of flavor! By using a little chicken stock (or a dry white wine), you can scrape up all of those cooked-on flavor bits from the pork.
Mix the Stuffing
Once it’s all cooked, mix it all together to prepare to stuff!
Stuff the Mushrooms!
Now the fun part, the stuffing! This recipe for our Cheesy Sausage Stuffed Mushrooms is for exactly that – STUFFED stuffed mushrooms. There’s no skimping on the filling for these, we pile them high!
Bake
Line them on a baking tray and then bake for 20 minutes, and done!
Cheesy Sausage Stuffed Mushrooms! So much delicious flavor packed into each little popable mushroom. These make such a delicious appetizer to any holiday meal, gathering, or just because!
These stuffed mushrooms have already been requested again by my family to be made for Thanksgiving, they loved them so much!
You Also May Like
- Cheesy Sausage Balls
- Butter Garlic Mushrooms
- Sweet Sesame Ginger Meatballs
- Vegan Mushroom Tapenade
- Baked Prosciutto Melon Cups
- Chimichurri Steak Crostini
Prepare in Advance!
This recipe does take some time to clean all of the mushrooms and then individually stuff them as well, but they are great to make in advance! You can make the filling up to a day in advance, and then also make the fully stuffed mushrooms a few hours in advance and just store in the fridge until you’re ready to bake.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Cheesy Sausage Stuffed Mushrooms
Ingredients
- 24 oz crimini mushrooms or button or baby bellas, about 45-47
- 1 tablespoon olive oil
- 1/2 lb ground sausage
- 1/4 cup chicken stock
- 3/4 cup panko breadcrumb
- 1/2 white onion diced
- 3 cloves garlic minced
- 6 oz cream cheese softened
- 1 cup mozzarella cheese shredded, 3.5 oz
- 1/4 cup parmesan cheese shredded, .5 oz
- 1 tablespoon fresh parsley minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried rosemary
Instructions
- Prep Mushrooms: Clean the mushrooms and remove the stems. Chop the stems finely into small pieces and set aside.
- Cook Pork: Heat a non stick saute pan over medium and then add the oil. Add the pork and saute, breaking up into small pieces as it cooks. Saute for about 5 minutes, and then remove from the pan and set aside to cool. The pork will finish cooking in the oven with the mushrooms. Deglaze the pan with the chicken stock, scraping up the cooked bits as it deglazes.
- Preheat Oven: Preheat oven to 375℉ and place rack in the middle.
- Saute Filling: Once most of the chicken stock has been cooked off, add the onion and garlic and saute for 1-2 minutes, stirring often. Add the finely chopped mushroom stems and saute another 2-3 minutes. Add the salt, pepper, rosemary, and parsley and mix well. Finaliy, add the panko breadcrumbs and saute for another 2 minutes.
- Mix Cheeses: Add the cream cheese to a large mixing bowl. Soften the cream cheese slightly by microwaving for 15-20 seconds. Add the mozzarella and parmesan and mix well.
- Mix Filling: Add the pork and sauteed mushroom stem filling to the bowl with the cheese and mix well, ensuring that it is all thoroughly mixed together.
- Stuff Mushrooms: Use a small spoon to add a little bit of the filling to the mushroom cap and gently press it down into the cap. Add another larger spoonful to top of the mushroom cap and gently press to shape it together in a small mound. Place on baking tray and repeat with the rest of the mushrooms and filling.
- Bake: Bake for 20 minutes.
- Serve and Enjoy: Garnish with more minced parsley and serve warm.
These were so good and a huge hit at a friendsgiving I went to! So savory and flavorful. Will definitely be making these again.
I love to hear it, Jen! Thanks so much for sharing!