Foolproof Sausage Stuffed Mushrooms with Cream Cheese
Make these easy Italian sausage stuffed mushrooms with cream cheese and parmesan for a party appetizer that stays juicy and never weeps. This recipe is designed to be made ahead.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: About 20 pieces
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound cremini mushrooms, stems removed and finely chopped
- 1 tablespoon olive oil
- 1 pound bulk 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 binding)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
- Wipe the mushroom caps clean with a damp cloth. Do not wash them under running water. Set the caps aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 to 7 minutes.
- 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 from the pan.
- Transfer the cooked sausage and stems to a medium bowl. Let it cool for 5 minutes.
- Add the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, parsley, and black pepper to the sausage mixture. Mix well until everything is fully combined. If you are using breadcrumbs for extra binding, mix them in now.
- Spoon the filling evenly into the mushroom caps, mounding it slightly.
- Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
- Bake for 20 to 25 minutes for medium-sized mushrooms, or until the filling is golden brown and the mushrooms are tender. For larger caps, bake closer to 28 minutes.
- Let the stuffed mushrooms rest for 5 minutes before serving.
Notes
- To make this a low-carb option, skip the panko breadcrumbs entirely. The cream cheese provides enough binding.
- You can prepare these Italian sausage stuffed mushrooms cream cheese style up to 24 hours ahead. Cover the assembled, unbaked mushrooms and refrigerate. Add about 5 minutes to the baking time if baking directly from the refrigerator.
- For easy cleanup, line your baking sheet with parchment paper.
- If you want to use an air fryer, cook at 350 degrees F for 10 to 12 minutes, checking for doneness.
Nutrition
- Serving Size: 1 mushroom
- Calories: 145
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 8
- Cholesterol: 40