Stuffed Mushrooms stuffed with sausage and cheese and browned til the tops are crispy.

We are big fans of appetizers that you can make ahead. These sausage stuffed mushrooms are perfect because you can make them one day ahead and then just bake them when you’re ready to serve. They’re always the first appetizers to disappear.

Ingredients for sausage stuffed mushrooms:

18-20 mushrooms stems removed and saved (2 8oz. packages)
3 tablespoons butter, divided
1/2 cup onion, diced fine
1/2 teaspoon garlic minced
1 pound mild Italian sausage, casings removed
4oz. cream cheese, softened
1/4 cup parmesan cheese grated
1/2 cup mozzarella cheese grated
1/4 cup Italian flat leaf parsley, chopped and divided.
1/3 cup Italian breadcrumbs or Panko breadcrumbs
cooking spray

How to make sausage stuffed mushrooms?

Preheat oven to 375 F.
Spray a sheet pan with cooking spray.
Place the mushroom tops upside down on the sheet pan. They will all be different sizes so arrange them with similar sized mushroom tops.
Chop up all the mushroom stems into small pieces.
In a medium sized skillet set to medium high heat brown the sausage breaking it up into small pieces as you cook it.
Remove cooked sausage to a plate lined with paper towels to catch excess grease.
In the same pan melt 1 tablespoon of butter and add the diced onion and cook until translucent. Add in the chopped mushroom stems. Cook the mushroom stems and the onions together. Add the cooked and crumbled sausage back into the pan. Add the minced garlic. Toss and cook mixture until well combined.
Move mixture to a heat proof bowl.
Add the grated parmesan cheese, grated mozzarella cheese and some of the chopped parsley.
Stir mixture until well combined.
Spoon the mixture into the mushroom tops. Or you can use your fingers to add the mixture to each mushroom top to press the mixture into each mushroom.
Melt the remaining butter in the microwave. Add it to the breadcrumbs and stir to combine the two together.
Sprinkle the breadcrumbs over each stuffed mushroom.
Bake for 20 minutes or until the tops of the mushrooms are browned and the mushrooms are cooked through.
Garnish with a little sprinkle of chopped parsley. Serve warm.

What kind of mushrooms can you use for stuffed mushrooms?

We used baby Bellas (like Portabella mushrooms, but they’re smaller…that’s why they are called baby bellas), but you can also use white button mushrooms or Cremini mushrooms. The smaller mushrooms are better for feeding a crowd, but if you had a fancy dinner party for a few, you could try using larger Portobella mushrooms and you could cut them in half for each couple.

How to clean the dirt off mushrooms?

To clean mushrooms, you can use a damp paper towel to gently rub the dirt off. We prefer this method over rinsing them because it’s important to make sure they are completely dry before stuffing them.

What kind of cheese do you use for stuffed mushrooms?

The cream cheese in this recipe helps to hold the filling together. We also love parmesan cheese in the filling, and the mozzarella cheese melts really well as the mushrooms are baked.

Tips for making stuffed mushrooms:

chop up the mushroom stems and add them too the filling
Try swapping the browned sausage with cooked crumbled bacon
If you can’t find flat leaf Italian parsley, you can use regular parsley, green onions or chives in it’s place.
You can easily leave out the sausage if you want these to be vegetarian and you can leave off the breadcrumbs to make it gluten free.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are a great make ahead appetizer for parties.

Servings 6

Author Kami | NoBiggie.net

Ingredients

18-20 mushrooms, stems removed and saved (2 8oz. packages)
3 tablespoons butter divided
1/2 cup onion diced fine
1/2 teaspoon garlic minced
1 pound mild Italian sausage casings removed
4 oz. cream cheese softened
1/4 cup parmesan cheese grated
1/2 cup mozzarella cheese grated
1/4 cup Italian flat leaf parsley chopped and divided
1/3 cup Italian breadcrumbs or Panko breadcrumbs
cooking spray

Instructions

Preheat oven to 375 F.
Spray a sheet pan with cooking spray.
Place the mushroom tops upside down on the sheet pan. They will all be different sizes so arrange them with similar sized mushroom tops.
Chop up all the mushroom stems into small pieces.
In a medium sized skillet set to medium high heat brown the sausage breaking it up into small pieces as you cook it.
Move the cooked sausage to a plate lined with paper towels to catch excess grease.
In the same pan melt 1 tablespoon of butter and add the diced onion and cook until translucent. Add in the chopped mushroom stems. Cook the mushroom stems and the onions together. Add the cooked and crumbled sausage back into the pan. Add the minced garlic. Toss and cook mixture until well combined.
Move mixture to a heat proof bowl.
Add the grated parmesan cheese, grated mozzarella cheese and some of the chopped parsley.
Stir mixture until well combined.
Spoon the mixture into the mushroom tops. Or you can use your fingers to add the mixture to each mushroom top to press the mixture into each mushroom in the shape of a little mound.
Melt the remaining butter in the microwave. Add it to the breadcrumbs and stir to combine the two together.
Sprinkle the breadcrumbs over each stuffed mushroom.
Bake stuffed mushrooms for 20 minutes or until the tops of the mushrooms are browned and the mushrooms are cooked through.
Garnish with a little sprinkle of chopped parsley. Serve warm.