These sausage stuffed mushrooms are the best we have tried yet! The filling is delicate and flavorful and pairs perfectly with its tender mushroom base. Stuffed mushrooms are a great option for special occasions because they are elegant without being super difficult. You can prep the filling ahead of time and keep it chilled for several days before stuffing the mushrooms if desired.
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The Best Sausage Stuffed Mushrooms
Ingredients
- 2 lb. large mushrooms 32 oz.
- 1/2 pound loose sausage 8 oz.
- 1 tablespoon fresh, minced parsley *See note
- 2 large garlic cloves minced
- 1/4 cup finely diced onions
- salt and pepper to taste
- 4 oz. cream cheese softened
- 1/2 cup grated parmesan cheese
- 1/4 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 large egg
- 1/4 cup milk or as needed
Instructions
Preheat oven to 375 degrees (F).
- Wash a de-stem the mushrooms. Discard half of the stems and finely dice the remaining stems. Grease 2, 13 by 9-inch baking dishes with olive oil or cooking spray and place the mushrooms inside.
- In a large non-stick frying pan, brown sausage along with the mushroom stems, diced onion and minced garlic. Stir in minced parsley and season to taste with salt and pepper. Allow to cool slightly.
- In a medium sized mixing bowl, use a handheld mixer to combine softened cream cheese with parmesan, breadcrumbs, Italian seasoning and egg. Add the sausage mixture and continue mixing on med-high speed until well combined and only small crumbles remain. Add milk as needed to loosen the filling. *The filling should have a fine, delicate texture while being stiff enough to hold its shape in the oven.
- Using a teaspoon, fill the mushrooms until nicely rounded on the tops. Bake the stuffed mushrooms in the preheated oven for 20-30 minutes until the mushrooms are fork tender. If desired, the mushrooms can be broiled during the last few minutes of baking to brown the tops. Allow to cool slightly, then enjoy!
Notes
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Additional appetizer recipes you may enjoy:
- Cucumber Dill Party Sandwiches
- Pigs in a Pretzel Blanket (with Amish soft pretzel dough)
- Crab Stuffed Mushrooms
- Seafood Cheeseball
- Seafood Roll-ups
- Crockpot Buffalo Dip
- Chicken Bacon Ranch Roll-ups
Ingredients you will need for these sausage stuffed mushrooms: large stuffing mushrooms (Cremini or Portabella work best), loose ground sausage, fresh or dried parsley, garlic cloves, onion, salt and pepper, cream cheese, grated parmesan cheese (the powder type), breadcrumbs (I prefer Italian), Italian seasoning, egg and milk.
Can I reduce the ingredients?
Yes, you can but you will also reduce some of the flavor. If you are not a fan of garlic or onion, they could be omitted. You can also substitute 1 teaspoon of garlic powder for the freshly minced garlic. I do not recommend reducing the amounts of breadcrumbs, egg, cream cheese, or parmesan as these are the base and binders of the filling. You could omit the Italian seasoning if desired.
Step 1: Wash a de-stem the mushrooms. Discard half of the stems and finely dice the remaining stems. Grease 2, 13 by 9-inch baking dishes with olive oil or cooking spray and place the mushrooms inside.
Best mushrooms to use for stuffing:
I honestly just used the biggest Baby Bella (Cremini) I could find at our local supermarket (which is sadly limited in small town America). Cremini or Portobello mushrooms are the preferred mushrooms to use for stuffing.
Step 2: In a large non-stick frying pan, brown sausage along with the mushroom stems, diced onion and minced garlic. Stir in minced parsley and season to taste with salt and pepper. Allow to cool slightly.
Step 3: In a medium sized mixing bowl, use a handheld mixer to combine softened cream cheese with parmesan, breadcrumbs, Italian seasoning and egg. Add the sausage mixture and continue mixing with a handheld mixer on med-high speed until everything is fine and only small crumbles remain. Add milk as needed to loosen up the filling.
Note: Do not add too much milk because the filling should be stiff enough to keep from spreading in the oven. You will want a smooth filling that is easy to work with when stuffing the mushrooms but not runny or overly wet.
Step 4: Using a teaspoon, fill the mushrooms until nicely rounded on the tops (the filling should be stiff enough to hold its shape while baking).
Step 4 continued: Bake the stuffed mushrooms in the preheated oven for 20-30 minutes until the mushrooms are fork tender. If desired, the mushrooms can be broiled during the last few minutes of baking to brown the tops. Allow to cool slightly, then serve and enjoy!
Storage notes:
Leftovers can be kept in an airtight container in the refrigerator for several days and reheated in the microwave or oven. You can freeze stuffed mushrooms but need to allow them to cool completely to reduce condensation before freezing. I would recommend serving these while fresh and prepping the filling a day or two ahead of time instead of freezing baked mushrooms before an event.
Thank you for stopping by. This week I have been finding inspiration from Colossians chapter 3. So many great verses in one chapter! Colossians chapter 3 verse 1 especially speaks to me as we enter a year with an unstable economy and war in the Middle East. Blessings on your day! -Marilyn Stoltzfus Peight
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