Sausage-Stuffed Mushrooms
These sausage-stuffed mushrooms combine Italian sausage, cream cheese, and mozzarella in tender mushroom caps for an irresistible party appetizer. Ready in just 45 minutes, they feature a creamy, savory filling with a golden crispy top that makes them disappear from the appetizer tray faster than any other dish. Perfect for make-ahead preparation and naturally low-carb.
Ingredients
- 24 medium-sized cremini mushrooms also called baby bella
- 1/2 pound Italian sausage casings removed
- 4 oz cream cheese softened
- 1/2 cup shredded mozzarella plus 2 tablespoons for topping
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped (plus more for garnish)
- 1 tablespoon olive oil
- 1 small shallot finely diced
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1/4 cup Italian-seasoned breadcrumbs optional, omit for gluten-free
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easier cleanup.
- Prepare the mushrooms by gently removing the stems (reserve them!) and wiping the caps clean with a damp paper towel. Don't wash mushrooms under running water—they'll absorb it like tiny sponges and become waterlogged.
- Finely chop the mushroom stems. These add flavor and help stretch the filling. No waste here!
- Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems and shallot, cooking until softened, about 3-4 minutes.
- Add the Italian sausage to the skillet, breaking it into small crumbles as it cooks. Cook until no pink remains, about 5-7 minutes.
- Stir in the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
- Remove from heat and let cool slightly for about 5 minutes. Nobody wants a filling that's too hot to handle.
- In a mixing bowl, combine the softened cream cheese, 1/2 cup mozzarella, Parmesan, chopped parsley, and the slightly cooled sausage mixture. Season with salt and black pepper to taste, keeping in mind that the sausage and cheeses already contain salt.
- Arrange the mushroom caps cavity-side up on the prepared baking sheet. If they wobble, slice a tiny bit off the rounded bottom to create a flat surface—stable mushrooms make for easier filling and serving.
- Stuff each mushroom cap generously with the sausage and cheese mixture, slightly mounding the filling.
- In a small bowl, mix the remaining 2 tablespoons of mozzarella with the breadcrumbs (if using). Sprinkle this mixture over the stuffed mushrooms for a crispy top.
- Bake for 18-20 minutes until the mushrooms are tender and the tops are golden brown and slightly crispy.
- Let cool for 5 minutes before serving. Garnish with additional fresh parsley for color and a burst of freshness.
Notes
- For make-ahead convenience, prepare the stuffed mushrooms up to the baking step, cover and refrigerate for up to 24 hours, then bake just before serving.
- If you prefer larger portions, use portobello mushrooms instead and increase the baking time by about 5-7 minutes.
- The filling can be made a day ahead and stored in the refrigerator, just bring it to room temperature before stuffing the mushrooms so it's easier to work with.
- For a spicier version, use hot Italian sausage or increase the red pepper flakes.
- These reheat surprisingly well in a 350°F oven for about 10 minutes if you happen to have leftovers (which, let's be honest, is rare).