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Sausage Stuffed Mushrooms are stuffed mushroom caps filled with a creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must-make for your next party!
Party on with these stuffed mushrooms! If you love a good mushroom try these Buttery Herb Sautéed Mushrooms, Southwest Sausage and Egg Stuffed Portobello Mushrooms or Garlic Balsamic Mushrooms to complement your next meal with.
Sausage Stuffed Mushroom Recipe
These stuffed sausage stuffed mushrooms are a game-changer when it comes to appetizers. They’re an amazing combination of white button mushrooms, hot pork sausage, and a rich cream cheese filling. The mushrooms are carefully prepared by popping off the stems, chopping them finely, and then stuffing each cap with a mixture of browned sausage, sautéed onion, garlic, and a creamy blend of cream cheese, egg yolk, Parmesan cheese, and fresh parsley. The result is bite-sized, flavor-packed goodness.
The mushrooms themselves are nice and tender, while the sausage brings a kick of spice. And let’s not forget the creamy filling to make things rich and irresistible! This dish is not only delicious but also easy to prepare, so it’s the perfect choice for a party appetizer. They’ll be disappearing from the serving tray before you know it!
The mixture that you make to stuff these little mushrooms is amazing. You use the stems from the mushrooms combined with onions, garlic, sausage, cream cheese, and grated parmesan cheese. The flavor is seriously to die for! I couldn’t even believe how much I loved them! You have to make them for your next party! They’ll be a huge hit.
- White Button Mushrooms: Rounded mushrooms with a flat bottom are best for stuffing and being able to bake on their own without falling over.
- Hot Pork Sausage: I love a little spice, and this adds that subtle heat within the mixture. You can always use regular sausage or Italian sausage if you don’t want your stuffed mushrooms to have any heat.
- Olive Oil: For cooking the vegetables in and adding flavor.
- Onion: Finely diced for texture and savory flavor in each bite.
- Garlic: Finely minced here as well. Fresh garlic is best!
- Cream Cheese: To make that creamy filling mixture. I recommend using softened, room temperature cream cheese so everything mixes together smoothly.
- Egg Yolk: Holds the mixture together.
- Parmesan Cheese: Grated and added to the cream cheese mixture for a rich, cheesy flavor.
- Fresh Parsley: Finely chopped and added as a garnish.
- Salt and Pepper: Add to taste!
What Type of Mushroom is Best?
I prefer to use white button mushrooms for stuffing mushrooms with. They have a mild flavor that mixes well with the sausage and cheese stuffing. If you can, try to find mushrooms that are roughly the same size. This will help ensure that they cook evenly.
Preparing Your Mushrooms
- Removing the Mushroom Stems: You will need to remove the stem before you can start adding in the mixture to stuff the mushrooms with. Gently wiggle the stem back and forth with your fingers while you are twisting the stem slightly. The mushroom stem will easily pop right out. After you remove the stem of the mushroom and use a spoon to scoop any dirt out from the mushroom
- Washing the Mushrooms: Before stuffing your mushrooms it is best to properly clean and wash them. Use a wet paper towel and gently rub the tops and sides of each mushroom. Make sure not to run or soak them in water for too long. They are porous and can fall apart if they get too wet.
How to Make Sausage Stuffed Mushroom Caps
These sausage stuffed mushrooms come together so easily and only take minutes to sauté and stuff. Each bite is thick, rich and creamy with SO much flavor. Have these as a side dish or appetizer and watch them disappear as quick as you made them!
- Prepare Mushrooms, Cook Sausage and Vegetables: Pop off the stems to the mushrooms and then chop them finely. Then set aside. In a medium skillet brown the sausage and drain. Set aside so it can cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Then set aside to cool.
- Cream Cheese Filling: In a medium sized bowl add cream cheese and egg yolk. Then stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
- Stuff and Bake: Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.
Tips and Variations
Simple tips so your sausage stuffed mushrooms taste even better! These creamy, savory stuffed mushrooms are just what your next party needs!
- Swap Out the Sausage: There are so many different types of sausage, and you can use any kind that you prefer! I usually like a little spicier for my family but a milder sausage will work just as well. You can also use turkey sausage instead for something a little bit leaner.
- For Garnish: You can substitute the parsley for chives, thyme or green onions as a finishing touch to add a little extra flavor.
- Add Some Texture: For added texture you can top your stuffed mushrooms with panko crumbs or grated parmesan cheese.
Storing Stuffed Mushrooms and Making Them in Advance
If you are preparing for a dinner party these mushrooms are great to make ahead. My family loves having these as an appetizer or to fancy up a steak dinner. Here are some quick and easy ways to store leftovers or have them prepared and ready for your next meal.
- Making the Stuffing Mixture Ahead: Make and prepare your stuffing mixture and place in an airtight container. You can refrigerate this mixture up to 3 days until your are ready to stuff your mushrooms. You will want to warm it up before stuffing your mushrooms to bake.
- Making Stuffed Mushrooms Ahead: Prepare your stuffing mixture and then follow the instructions for stuffing your mushrooms. Place your mushrooms on a greased pan that’s ready to go in the oven. Loosely cover the mushrooms with tin foil or plastic wrap. Store in the refrigerator for 5 to 6 hours until you are ready to bake or keep in the freezer up to 1 month. Thaw overnight in the fridge before you bake them.
- Storing Cooked, Stuffed Mushrooms: Leftover mushrooms can be stored in an airtight container in the fridge for 2-3 days. I recommend reheating them in the oven so they retain their tasty texture. 10-15 minutes at 350 degrees Fahrenheit should do the trick!
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Pop off the stems to the mushrooms and chop them finely. Set aside. In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.
Updated on November 15, 2023
Originally posted on December 22, 2015
Calories: 64kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 18mgSodium: 129mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 79IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.