Cheesy Sausage-Stuffed Mushrooms Recipe

If you’re on the hunt for a delightful appetizer that blends hearty flavors with a creamy, cheesy finish, then this Cheesy Sausage-Stuffed Mushrooms Recipe is exactly what you need. Juicy Italian sausage, smooth cream cheese, and earthy mushrooms come together in a bite-sized treat that’s perfect for any gathering or cozy night in.

Why You Should Make This Recipe

Irresistibly flavorful: The combination of savory sausage with creamy cheeses creates a mouthwatering depth of taste you just can’t resist.
Simple but impressive: This recipe uses straightforward ingredients yet delivers a dish that feels elegant and special.
Perfect party pleaser: Finger food made fancy — stuffed mushrooms always steal the show whether at parties or family dinners.
Customizable and versatile: You can easily swap sausage types or add herbs to tailor the flavor exactly to your liking.

Ingredients & Substitutions

Don’t let the short list fool you—each ingredient in the Cheesy Sausage-Stuffed Mushrooms Recipe plays a crucial role in creating the perfect balance of taste, texture, and aroma. From the hearty sausage to the fresh parsley, every element contributes to a cozy and rich appetizer.

• Baby bell or cremini mushrooms: These varieties offer a great size and earthy flavor that’s ideal for stuffing and baking.
• Italian sausage: Feel free to choose spicy or mild according to your preference for a bit of personalized heat.
• Cream cheese: Provides luscious creaminess that binds the filling together and adds a silky texture.
• Parmesan cheese: Adds an unmistakable sharp, nutty flavor that enhances every bite.
• Fresh parsley: A burst of color and freshness that brightens the richness of the dish.
• Onion and garlic: These aromatics build an inviting base of savoriness that complements the sausage wonderfully.
• Olive oil: Used for cooking and greasing, it helps bring everything together with smoothness and a subtle fruity note.

How to Make Cheesy Sausage-Stuffed Mushrooms Recipe

Step 1: Prepare Your Mushrooms

Begin by preheating your oven to 400°F and greasing a baking sheet with some olive oil or non-stick spray. Carefully remove the stems from your mushrooms and chop those stems finely — they’ll add extra flavor and texture to the stuffing, so don’t toss them out! Hollow out the caps gently, creating a perfect little bowl ready to be filled.

Step 2: Cook the Sausage and Vegetables

Heat olive oil in a skillet over medium-high heat, then crumble in your sausage after removing any casings. Cook it until it’s beautifully browned, breaking it up as it cooks for that perfect crumbly texture. Next, toss in the chopped onion, mushroom stems, and minced garlic, sautéing everything until the onions soften and the mixture smells heavenly—this builds the heart and soul of the filling.

Step 3: Mix the Filling

Transfer your sausage mixture into a mixing bowl and let it cool just a bit so that when you add the cream cheese, it blends smoothly without melting completely. Stir in cream cheese, grated parmesan, chopped parsley, and season with salt and pepper. Mix thoroughly until your filling is rich, creamy, and perfectly balanced.

Step 4: Stuff and Bake

Spoon the luscious filling into each mushroom cap, distributing it evenly and mounding it slightly. Arrange them on your baking sheet, then slide them into the preheated oven. Bake for 20 to 25 minutes until they turn golden and bubbly on top, signaling that irresistible melty cheese and savory sausage goodness are ready to enjoy.

How to Serve Cheesy Sausage-Stuffed Mushrooms Recipe

Garnishes

A sprinkle of fresh chopped parsley brightens these mushrooms up beautifully and adds a lovely pop of color. For an added flavor boost, you could drizzle a bit of high-quality olive oil or even a squeeze of fresh lemon juice to cut through the richness.

Side Dishes

This Cheesy Sausage-Stuffed Mushrooms Recipe pairs wonderfully with light sides like a crisp green salad or roasted vegetables. For a heartier meal, consider serving alongside garlic bread or creamy polenta to soak up every bit of that cheesy, savory filling.

Creative Ways to Present

Try serving these mushrooms on a rustic wooden board alongside fresh herb sprigs for that cozy, inviting vibe. Or place them in mini cupcake liners to keep each bite tidy and easy to grab during parties — perfect for impressing guests with minimal fuss.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to 3 to 4 days. This helps maintain their flavor and texture without drying out.

Freezing

You can freeze the Cheesy Sausage-Stuffed Mushrooms Recipe before baking by wrapping them tightly and storing them for up to 3 months. However, note that once baked, these mushrooms don’t freeze as well because the texture changes and they can become soggy.

Reheating

To reheat, pop the mushrooms in the oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving if possible, to keep the mushrooms from getting rubbery or the cheese separating.

FAQs

Final Thoughts

There’s just something so comforting and satisfying about these Cheesy Sausage-Stuffed Mushrooms — from their melty cheese to the perfect sausage seasoning. Whether you’re treating yourself or sharing with friends, this recipe is guaranteed to become a favorite. Give it a try, and watch these little bites disappear instantly!

Cheesy Sausage-Stuffed Mushrooms Recipe

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• Author: Susan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 18 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

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Description

This delicious Stuffed Mushroom Recipe features tender baby bell or cremini mushrooms filled with a savory mixture of Italian sausage, sautéed mushroom stems, onions, garlic, and creamy cheeses. Baked to golden perfection and garnished with fresh parsley, these mushrooms make a perfect appetizer or party snack that’s flavorful and easy to prepare.

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Ingredients

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Vegetables & Mushrooms

• 18 baby bell or cremini mushrooms
• ¼ cup onion, chopped
• 2 tbsp fresh parsley, chopped, plus extra for garnish
• 1 tbsp garlic, minced

Meat

• ½ lb Italian sausage

Dairy

• ½ cup cream cheese, softened
• ¼ cup freshly grated parmesan cheese

Oils & Seasonings

• 1 tbsp olive oil
• Salt and black pepper to taste

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil or non-stick cooking spray to prevent sticking during baking.
2. Prepare Mushrooms: Remove the stems from each mushroom carefully. Finely chop the stems and set them aside. Hollow out the mushroom caps gently, using a melon baller or teaspoon, creating space for the stuffing.
3. Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Remove casings from the Italian sausage and add the meat to the skillet. Break it up using a wooden spoon and cook until fully browned and cooked through, about 5 to 6 minutes.
4. Sauté Aromatics and Mushroom Stems: To the same skillet with cooked sausage, add the chopped onion, chopped mushroom stems, and minced garlic. Cook together until the onion softens and the mixture becomes fragrant, approximately 3 minutes.
5. Mix Filling: Transfer the cooked sausage mixture to a mixing bowl and allow it to cool slightly. Stir in the softened cream cheese, grated parmesan cheese, chopped parsley, and season with salt and black pepper. Mix thoroughly until all ingredients are well combined into a creamy filling.
6. Stuff Mushrooms: Arrange the hollowed mushroom caps on the prepared baking sheet. Spoon the sausage and cheese filling evenly into each mushroom cap, ensuring they are generously stuffed.
7. Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for 20 to 25 minutes, or until they are golden brown on top and cooked through.
8. Garnish and Serve: Remove the stuffed mushrooms from the oven and sprinkle with additional chopped fresh parsley for a pop of color and freshness. Serve warm.

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Notes

• When washing mushrooms, avoid immersing them fully in water as this can cause sogginess; instead, wipe with a damp cloth.
• The easiest way to hollow out mushrooms for filling is by using a melon baller.
• You can hollow out mushrooms a week in advance and store them in a paper bag inside the refrigerator.
• Feel free to use any type of sausage you prefer, such as spicy Italian or breakfast sausage.
• To store leftovers, place the stuffed mushrooms in an airtight container and refrigerate for up to 3 to 4 days.
• To reheat, bake the stuffed mushrooms in an oven preheated to 350°F (175°C) for 10-15 minutes until warmed through; do not thaw before reheating.
• Freeze unbaked stuffed mushrooms for up to 3 months in an airtight container; baked stuffed mushrooms do not freeze well and lose texture.