Sausage stuffed mushrooms are a fan favorite, ready in 35 minutes, and easy to prep ahead. These juicy mushrooms are loaded with savory pork sausage and creamy, melty cheese in every bite.

cheesy Sausage Stuffed Mushrooms on a sheet pan

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What Is It: Large mushroom caps filled with a delicious sausage mixture made with cream cheese, Parmesan, and cheddar cheese.
Flavor: Garlicky and savory for a rich but balanced bite with a creamy, cheesy center and golden tops.
Serving Suggestions: Serve these warm on a food warming mat, or at room temp for grazing, making them perfect for game day, parties, or holiday trays.
Freezing: Freeze-filled, unbaked mushroom caps on a tray so they don’t stick together. It’s a quick bake-from-frozen appetizer that last-minute guests will appreciate!

Ingredients for Stuffed Mushrooms in a glass bowl

Ingredient Notes

Mushrooms: Large, firm white or brown Cremini or baby bella mushrooms with flat tops work best. Choose similarly sized caps so they bake evenly. Scoop a deeper well for more filling in each bite, but don’t go so thin that the caps crack.
Ground Pork Sausage/Italian Sausage: Mild, hot, or Italian sausage all work, choose based on your crowd. Make sure to drain it well for a creamy, not oily filling.
Cream Cheese: Use full-fat cream cheese for smooth, creamy, and delicious flavor. Allow to soften to room temperature for optimal blending.
Cheese: Use sharp cheddar for the best flavor and fresh Parmesan cheese for the best melt.

Favorite Variations

Mushroom Swap: You can use small mushrooms for bite-sized appetizers, but plan on making double the amount to use all the filling.
Sausage Swaps: Skip the sausage and increase the cream cheese to 6 ounces. Swap in cooked ham, crab, or shrimp, chopped fine so it stays scoopable.
Crunchy Topping: Sprinkle some bread crumbs or Panko crumbs mixed with butter on top for extra crunch.

uncooked sausage stuffed mushrooms on a pan

How to Cook Sausage Stuffed Mushrooms

Prep the mushrooms (full recipe below).
Brown sausage with add-ins, drain well, and let cool.
Mix up the cream cheese filling with the sausage mixture.
Fill, top, and bake until the tops are bubbly and the mushrooms tender.

Wipe clean with a soft-bristled brush or a damp paper towel to remove any dirt or debris. Trim the stem ends if they look dry.

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.

To make ahead, just fill the caps, cover, and refrigerate without baking for up to 24 hours. Then simply bake according to the recipe and serve.
To make further ahead, freeze the filled, unbaked mushrooms on a tray until solid. Then transfer them to a freezer container.
These can be baked from frozen according to the recipe. Just add 5 to 8 minutes to the baking time, and watch for bubbly tops.

Storing Leftovers

Store baked sausage-stuffed mushrooms in an airtight container for up to 4 days. Reheat in the oven at 350°F until hot so the tops stay crisp and the filling doesn’t get rubbery. Be careful not to recook the mushroom caps.

Leftover stuffed mushrooms freeze best before baking. Cooked mushrooms will soften when reheated.

Grab-and-Go Party Bites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

sausage stuffed mushroom on a baking dish

5 from 30 votes

Author Holly Nilsson

Sausage Stuffed Mushrooms

Author Holly Nilsson

Servings 24 mushrooms

Sausage stuffed mushrooms feature a creamy and garlicky sausage and cheese filling for a classic party appetizer.

Save Rate Print

Servings 24 mushrooms

Prep Time 15

Cook Time 28

Total Time 43

Equipment

Ingredients

▢ 24 medium mushrooms white or brown, or 48 small mushrooms
▢ 2 cloves garlic minced
▢ 8 ounces ground pork sausage or Italian sausage
▢ 2 tablespoons finely diced white onion or finely chopped green onion
▢ 4 ounces cream cheese softened
▢ ½ cup shredded cheddar cheese
▢ ¼ cup shredded Parmesan cheese
▢ chopped fresh 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. Thoroughly 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 30 votes

Nutrition Information

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

Course Appetizer, Party Food, Pork

Cuisine American

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