These stuffed mushrooms are the perfect appetizer for game day or a party!

Mushrooms are stuffed with a cheesy sausage stuffing and baked until juicy and melty.

cheesy Sausage Stuffed Mushrooms on a sheet pan

Selecting Mushrooms for Stuffing

Choose smaller mushrooms for a single bite or medium-sized for a two-bite appetizer.

White button mushrooms or cremini mushrooms are smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!

How To Clean Mushrooms

Clean mushrooms with a soft-bristled brush or a damp paper towel to remove any dirt or debris.

They absorb water easily, so if you do rinse mushrooms, do it quickly and then dab them dry with a paper towel. This helps keep them from becoming soggy and watery.

Other ingredients needed for sausage stuffed mushrooms include:

  • Cheese: Cream cheese is the base for these mushrooms while cheddar cheese adds flavor.
  • Sausage: I use breakfast sausage, but you can swap in spicy Italian sausage if you’d like.
  • Flavor: Mushrooms and sausage add a lot of flavor to this recipe. I also add a little bit of onion, garlic, and Parmesan cheese for flavor.
Ingredients for Stuffed Mushrooms in a glass bowl

How To Make Sausage Stuffed Mushrooms

To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller, or a tomato corer to create a well in the center. Once the mushrooms are prepared, fill and bake!

  1. Sautee the diced stems, onion, sausage, and garlic in a pan per the recipe below.
  2. Combine the cream cheese, the mixed cheeses (reserve some for topping), & the sausage mixture in a bowl.
  3. Fill mushroom caps, sprinkle with cheese, & bake until melted & cooked through.

Prepare This Appetizer Ahead of Time

Make these sausage stuffed mushrooms up to days in advance. Cover in plastic wrap and store in the fridge. Bake as directed.

To freeze, prepare as directed and freeze them in a single layer before baking. Once frozen, transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 5 to 7 minutes to the cooking time.

Yummy Stuffed Mushroom Recipes

Did you make these Sausage Stuffed Mushrooms? Be sure to leave a rating and a comment below!

sheet pan with Sausage Stuffed Mushrooms
5 from 29 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sausage Stuffed Mushrooms

These Stuffed Mushrooms are filled with cheese & sausage and then baked until golden brown.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 mushrooms
buy hollys book

Ingredients  

  • 24 medium white or brown mushrooms or 48 small mushrooms
  • 2 cloves garlic minced
  • ½ pound sausage
  • 2 tablespoons white onion minced, or finely chopped green onoin
  • 4 ounces cream cheese softened
  • ½ cup shredded cheddar cheese
  • ¼ cup parmesan cheese shredded
  • parsley for garnish optional

Instructions 

  • Preheat oven to 400°F.
  • Wipe the mushrooms clean with a damp paper towel to remove any debris. Remove the stems.
  • Using a small spoon, scrape out the middle of the mushroom to make a well for the filling. Finely dice the stems and any bits that have been removed.
  • In a 10-inch skillet, cook the sausage, onion, garlic, and chopped mushroom stems over medium-high heat until no pink remains. Drain any fat and cool the sausage.
  • In a small bowl, mix cheddar and parmesan cheese. Reserve ¼ cup for topping.
  • In another bowl, mix the cream cheese, cheese mixture, cooled sausage, and ¼ teaspoon each salt and pepper. Fill each mushroom cap with the cream cheese filling.
  • Sprinkle the reserved cheese on top and bake for 18-20 minutes or until the cheese is melted and the mushrooms are cooked.

Notes

These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab, or shrimp.
If you’d prefer a crumb topping, combine the following:
  • 3 tablespoons Panko breadcrumbs
  • 1 tablespoon melted salted butter
  • 1 tablespoon grated parmesan cheese
5 from 29 votes

Nutrition Information

Serving: 1mushroom | Calories: 64 | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course, Party Food
Cuisine American
easy Sausage Stuffed Mushrooms on a sheet pan with a title
melty cheesy Sausage Stuffed Mushrooms with writing
Sausage Stuffed Mushrooms on a sheet pan and plated with a bite taken out with a title
close up of Sausage Stuffed Mushrooms with a title

Categories:

, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 29 votes (28 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This recipe has been a big hit with our neighbors and friends. Everyone asks for the recipe. I accidentally got Italian sausage and it was delicious. I always use a little extra Parmigiano reggiano…yum! I’m actually going to a friend’s on Saturday for a small dinner party and they asked if I could make them again.5 stars

  2. I’m wondering what kind of sausage you used for this recipe. There are so many varieties that it would be helpful to know which one you selected.

    1. Hi Judy, this recipe was made with ground pork sausage. Let us know how they turn out if you decide to make them!