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Last Updated on February 24, 2022 by Aimee
My Sausage Stuffed Mushrooms are filled with sweet Italian sausage, onions and two types of cheese. They are then baked until golden and tender. These mushrooms are an easy party appetizer that can be prepared ahead of time!
These are, in my opinion, the perfect appetizer to serve at any get together. They are so simple to make and incredibly tasty. Let me show you how to make them.
Ingredients you’ll need to make this recipe:
- 1 Ingredients you’ll need to make this recipe:
- 2 What mushrooms are best for stuffing?
- 3 How do you clean mushrooms?
- 4 How to make Sausage Stuffed Mushrooms
- 5 Can you make sausage stuffed mushrooms in advance?
- 6 Interested in more delicious appetizers? Click here…
- 7 Sausage Stuffed Mushrooms Recipe
- Cremini Mushrooms, stems removed and wiped clean
- Sweet (or Mild) Italian Sausage, casings removed
- Parmesan Cheese
- Mozzarella Cheese (or other shredded cheese, such as Monterey Jack or a blend)
- Panko Breadcrumbs
- and Non-Stick Vegetable Cooking Spray
What mushrooms are best for stuffing?
Brown Cremini mushrooms are the best choice here and most grocery stores sell a larger size called “stuffing mushrooms”. As you can see from mine below, they aren’t all large so if you can find loose Cremini’s in a bin to choose from or a package with more consistency, that would be best. This just allows them to all cook at the same rate.
How do you clean mushrooms?
Remove the stem and wipe the mushrooms clean with a cloth or paper towel. You can dampen it, but never run the mushrooms under water to rinse. They’ll just absorb it and you’ll end up with soggy mushrooms.
How to make Sausage Stuffed Mushrooms
Save those stems! I trim the ends but reserve the softer parts of the stems, dice them and add them to my sausage mixture to saute. They just add to the flavor.
Break up the sausage as it cooks. You’ll want small pieces so it fits nicely into the mushrooms.
I previously cooked the minced onion and garlic in butter and set aside. Add to the cooked sausage and stir to combine.
I am using two types of cheese. A shredded mozzarella and a grated parmesan. Both melt better if you do the shredding/grating yourself. The bagged varieties contain anti-caking agents which prevent our cheese from melting smoothly.
Line the mushrooms into a pan and using a small scoop or tablespoon, stuff the mushrooms until all of the filling has been used.
Can you make sausage stuffed mushrooms in advance?
Yes and I highly recommend it, especially if you are expecting guests. Make them right up to this point, but cover and refrigerate until ready to bake.
Once baked, they take on this golden color. Use a sharp knife to test the mushrooms for tenderness. Allow these to cool just slightly before serving…that filling is really hot at this point.
Did you make my Sausage Stuffed Mushrooms Recipe? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂
Interested in more delicious appetizers? Click here…
Sausage Stuffed Mushrooms Recipe
- 1 Oven Safe Baking Dish
FOR THE MUSHROOMS:
- 14-16 Cremini Mushrooms stems removed (and RESERVED) and wiped clean
- 1 tbsp Butter melted
- 1/4 c Onion minced
- 1/4 tsp Garlic minced
- 2 links Sweet Italian Sausage casings removed
- 2 tbsp Parmesan grated
- 1/4 c Mozzarella shredded
- Reserved Mushroom Stems finely diced
- 1 tbsp Parsley copped
- Salt & Pepper to taste
FOR THE TOPPING:
- 1 1/2 tsp Butter melted
- 3 tbsp Panko Breadcrumbs
- 1 tbsp Parsley chopped
- Preheat oven to 375 degrees and spray an oven safe baking dish with non-stick cooking spray.
- Remove the stems from the mushrooms and wipe clean with a damp paper towel. RESERVE THE STEMS! Place in your prepared baking dish and set aside.
- Melt 1 tbsp of butter in a medium saute pan and add onion. Cook until the onions are translucent. Add garlic and cook for 1 minute or until fragrant.
- Remove the casings from the sausage and add to the pan, cooking until done. Use the spatula to break the sausage into small pieces, adding the finely diced mushroom stems.
- Place the above mixture into a bowl and allow to cook slightly.
- Add the parmesan, mozzarella and 2 tbsp of parsley. Stir to combine.
- Using a small scoop or spoon, divide the mixture evenly between the mushrooms. There is enough filling for 12-14 mushrooms, depending on size.
- Now melt the remaining butter and stir in parsley and panko breadcrumbs just until moistened. Top each mushroom with the mixture until you've used it all.
- Bake for 20-25 minutes or until golden and the mushrooms tender. I used a sharp knife to test them.
- Serve warm.