These easy sausage stuffed mushrooms are the kind of appetizer everyone gravitates toward the moment they hit the table. Each bite is packed with savory Italian sausage, creamy cheese, and just enough garlic and herbs to keep things bold but balanced. They’re rich without being heavy, easy to prep, and ready in about 40 minutes, which makes them perfect for parties, holidays, game day spreads, or anytime you need a reliable crowd-pleaser.
What really makes these stuffed mushrooms stand out is the texture. The mushrooms bake up tender but sturdy, while the filling stays creamy, cheesy, and deeply savory. The combination of sausage and cream cheese creates a filling that’s flavorful and satisfying, while mozzarella adds that irresistible stretch that keeps people coming back for “just one more.”
Baby bella (cremini) mushrooms are the best choice for this recipe. They’re firmer and more flavorful than white button mushrooms, with a slightly earthy taste that pairs beautifully with the rich sausage filling. Look for mushrooms that are larger in size so they’re easier to stuff and hold plenty of filling. Many grocery stores even sell mushrooms specifically selected for stuffing, which can save you some sorting time. If needed, white button mushrooms work just fine, and portobello caps are a great option if you want a larger, more substantial appetizer.
Italian sausage brings most of the flavor here. Sweet Italian sausage is the classic choice, offering savory richness with well-balanced seasoning. If you can’t find ground sausage, links work perfectly—just remove the casing and crumble the meat finely as it cooks. For a little heat, hot Italian sausage is a great swap, and turkey or chicken sausage can be used if you want something a bit lighter without sacrificing flavor.
Cream cheese is the key ingredient that holds everything together. It acts as a binder, keeping the filling creamy and cohesive while preventing it from drying out in the oven. Full-fat cream cheese works best for both texture and flavor, and letting it soften before mixing ensures a smooth, evenly blended filling. Neufchâtel cheese or herbed cream cheese can be used for subtle flavor twists, and lactose-free cream cheese works well for dietary needs.
Mozzarella or Monterey Jack cheese adds a mild, melty element that softens the filling and gives it that stretchy, cheesy finish. These cheeses don’t overpower the sausage but instead complement it. If you want to change things up, Fontina brings extra creaminess, Gruyère adds depth, and white sharp cheddar gives a bolder bite.
Garlic and fresh herbs round everything out. Fresh garlic adds aroma and savory depth that cuts through the richness of the cheese and sausage, while parsley keeps the filling bright and fresh. Chives or green onions are great alternatives, and thyme or oregano can be used if you want a slightly more herb-forward flavor.
Altogether, these sausage stuffed mushrooms are simple, satisfying, and incredibly versatile. They’re easy enough for casual gatherings but flavorful enough to feel special, making them a dependable go-to appetizer you’ll want to make again and again.
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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