These sausage stuffed mushrooms are a crowd-pleasing appetizer that’s full of rich, savory flavor. Each bite is warm, cheesy, and perfectly seasoned, making them a go-to choice for parties, holidays, or any special occasion.
This classic starter is easy to prepare and always impresses. With their irresistible taste and satisfying texture, they’re sure to disappear from the platter in no time.
Sausage Stuffed Mushrooms
These sausage stuffed mushrooms are a crowd-pleasing appetizer that’s full of rich, savory flavor. Each bite is warm, cheesy, and perfectly seasoned, making them a go-to choice for parties, holidays, or any special occasion.
Ingredients
- 2 tbsp olive oil
- 2 tbsp olive oil
- 16 oz mushrooms baby bella or white
- 16 oz mushrooms baby bella or white
- 12 oz sweet Italian sausage taken out of the casing
- 12 oz sweet Italian sausage taken out of the casing
- 6 oz cream cheese
- 6 oz cream cheese
- 3 garlic cloves
- 3 garlic cloves
- 2 tbsp minced parsley
- 2 tbsp minced parsley
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Mozzarella cheese
- Salt
- Salt
- Fresh cracked black pepper
- Fresh cracked black pepper
- 1/4 cup shredded Mozzarella cheese for topping
- 1/4 cup shredded Mozzarella cheese for topping
- 1 tbsp minced parsley for topping
- 1 tbsp minced parsley for topping
Instructions
Step-By-Step Instructions
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Notes
Make Ahead:
- Stuffing: Cook sausage until done, breaking it apart as much as possible and mix all the ingredients for stuffing. Make sure it’s not too hot. Place it in a food storage container with a lid and refrigerate for a day or two until ready to stuff and bake mushrooms.
- Mushrooms with stuffing: I don’t recommend doing it too early because mushrooms start to get soft and soggy. I recommend stuffing the mushrooms the night before and cooking the next day. Store them in the baking dish you plan to use but covered air-tight, in the refrigerator.
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