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Ultimate Flavorful Italian Sausage Stuffed Mushrooms with Cream Cheese

A close-up of several baked sausage stuffed mushrooms with golden, crispy tops, served on a white platter.
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Make these savory, crowd-pleasing Italian sausage stuffed mushrooms for your next party. This recipe uses cream cheese and Parmesan to create a rich filling that stays juicy and avoids sogginess. They are perfect make-ahead appetizers.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage (mild or hot)
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Prepare the mushroom caps: Gently wipe the mushroom caps clean. If the stems are removed, finely chop the stems and set them aside.
  3. Sauté the sausage: Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  4. Cook the stems: Add the chopped mushroom stems and minced garlic to the skillet with the sausage. Cook for 3 to 5 minutes until the stems soften. Remove the skillet from the heat and let the mixture cool slightly.
  5. Make the filling: In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs (if using), parsley, salt, and pepper. Mix well until everything is evenly combined. This mixture should be thick.
  6. Stuff the mushrooms: Spoon the filling evenly into the mushroom caps, mounding it slightly. Place the stuffed mushrooms onto the prepared baking sheet.
  7. Bake: Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is lightly golden brown on top.
  8. Finish and serve: Sprinkle a little extra Parmesan cheese over the tops during the last 5 minutes of baking. Let them cool for a few minutes before serving as a perfect party finger food.

Notes

  • To prevent soggy results, make sure to cook down the moisture from the mushroom stems before mixing them into the filling.
  • You can prepare the filling up to 24 hours ahead of time. Store it covered in the refrigerator and stuff the mushrooms just before baking.
  • For a low-carb option, omit the panko breadcrumbs entirely.

Nutrition

Find it online: https://hearthbite.com/sausage-stuffed-mushrooms-recipe-easy-party-food/