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Juicy Italian Sausage Stuffed Mushrooms with Cream Cheese

Close-up of several baked sausage stuffed mushrooms with golden, cheesy tops served on a white rectangular platter.
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Make these flavorful, bite-size party bites featuring savory Italian sausage, cream cheese, and Parmesan baked in cremini mushroom caps. They are perfect for your holiday appetizer platter.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Remove the stems and finely chop the stems; set the caps aside.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and brown slightly, about 5 minutes.
  4. Add the Italian sausage to the skillet. Break it up with a spoon and cook until it is fully browned. Drain off any excess grease.
  5. Transfer the sausage and stem mixture to a bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, Parmesan cheese, minced garlic, parsley, and black pepper to the sausage mixture. Mix well until everything is combined. If you want a slightly firmer filling, mix in the panko breadcrumbs now.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
  9. Bake for 20 to 25 minutes, or until the filling is hot throughout and the tops are lightly golden brown.

Notes

  • For make ahead stuffed mushrooms, prepare the filling and stuff the caps up to 24 hours in advance. Cover and refrigerate. Add about 5 minutes to the baking time if baking directly from the refrigerator.
  • If you skip the breadcrumbs, these become a great low-carb option for your party finger foods.
  • To prevent weeping or sogginess, make sure you cook the moisture out of the chopped mushroom stems before mixing them into the filling.
  • For air fryer stuffed mushrooms, cook at 350 degrees Fahrenheit for 10 to 12 minutes, checking for doneness.

Nutrition

Find it online: https://tastytribune.com/sausage-stuffed-mushrooms-recipe/