These Sausages Stuffed Mushrooms are a delicious appetizer that everyone will love! Filled with savory sausage and cheese then seasoned with garlic and herbs your guests will love these surprisingly easy to make mushrooms!
How to make Sausage Stuffed Mushrooms: (scroll down for full recipe)
- Cremini Mushrooms
- Italian Sausage
- Cream Cheese
- Parmesan Cheese
- Panko Breadcrumbs
- White Wine
- Onion Powder
- Olive Oil
- Unsalted Butter
- Salt and Pepper
- Mixing Bowl
- Measuring Spoon
- Sharp Knife
- Non-stick Cooking Spray
Preheat your oven to 375°F. Cover a baking sheet with aluminum foil and spray with non-stick spray.
Gently clean the mushrooms by wiping the tops and stems off with a damp paper towel.
Remove the stems of the mushrooms and dice them small pieces.
Place the mushroom caps upside down on the prepared baking sheet.
Dice the onion into small pieces and set it aside.
Remove the sausage from any casings in advance to make the cooking process easier.
For the Filling:
Heat the olive oil in a large skillet over medium high heat.
Add the diced onions to the pan and cook for 4-5 minutes, stirring occasionally, until translucent.
When the onions become soft and translucent add the mushroom stems to the skillet continue cooking until the mushroom stems become soft.
Pour in the white wine and continue cooking for 1 minute.
Add in the ground Italian sausage and break it up into pieces. Cook until the sausage is browned.
Drain any excess fat from the sausage mixture. Then transfer drained sausage the mixture into a mixing bowl.
Add the cream cheese, onion powder, salt, pepper, and grated Parmesan to the bowl and stir to combine.
Set the sausage mixture aside while you prepare the topping.
For the Topping:
Return the skillet to the stove and melt the butter.
When the butter is melted, add the garlic and cook for 1 minute stirring constantly to prevent burning.
Add the Panko breadcrumbs and cook, stirring frequently, until they start to become browned.
When the breadcrumbs are browned and buttery, remove from heat and stir in the fresh chopped parsley.
To Assemble the Mushrooms:
Spoon about a tablespoon of the filling into each mushroom.
Then cover the filling with the prepared breadcrumbs.
Bake the mushrooms for 12-15 minutes, or until they are softened and golden browned on top, then serve.
Substitutions and Variations:
Swap the Cremini Mushrooms for Baby Bella mushrooms. Either will work for this recipe.
Use the sausage of your choice. Hot or Sweet Italian Sausage are the traditional choices but you can use chicken sausage or even breakfast sausage if you prefer.
The white wine can be exchanged for white cooking wine or chicken broth. I think the wine adds amazing flavor but if you don’t have wine or don’t consume alcohol chicken broth is a good alternative.
Make it cheesy. Swap the 1/4 cup grated Parmesan for 2 tablespoons grated parmesan and 2 tablespoons Mozzarella. Or use a 1/4 cup of your favorite cheese.
My Notes and Tips:
I recommend prepping the ingredients in advance. Dicing the onion and mushroom stems and if necessary removing the sausage from the casing before beginning the cooking process will make it so much easier as you cook.
If your mushrooms are not golden brown at the end of the baking time place them under the broiler for a one to two minutes. Watch them closely to prevent burning.
Use a metal spoon to scoop the filling in the mushrooms. Using a large wooden spoon or even silicone spatula to fill the mushrooms will be difficult because they will be too large.
Refrigerator: Store in an air tight container for up to three days.
Reheat: in in a 375°F until warmed through or in the microwave in 30 second increments until warm.
Freezer: To freeze Stuffed Mushrooms follow the directions as listed stopping for placing them in the oven. Place the sheet pan in the freezer and flash freeze for 3 hours. Then transfer into a freezer safe zip top bag for up to three months. Place the mushrooms in the fridge overnight to thaw. Then bake as directed.
Happy Cooking Y’all!