Easy Sausage Stuffed Mushrooms

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40 minutes

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These Easy Sausage Stuffed Mushrooms are filled with savory sausage, breadcrumbs, and plenty of melted cheese. They’re the perfect bite-size appetizer recipe for your next party or get-together!

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Originally posted April 2018 – Updated November 2023

Stuffed mushrooms with sausage and parsley.

Sausage-Stuffed Mushrooms Recipe

If you have never had sausage stuffed mushrooms, you are in for a real treat. This wonderful recipe is loaded with with sausage, onions and even more mushrooms. Baked until golden brown they come out of the oven warm and cheesy with the perfect hint of Italian flavor.

These stuffed mushrooms caps are the ultimate appetizer for any gathering. I love pairing them with other delicious appetizers like this Artichoke Dip or these Jalapeno Poppers.

The only problem with these mushrooms? You may have to make an extra batch because they disappear fast!

Stuffed mushrooms on a wooden cutting board.

Why We Love this Recipe

  • Simple ingredients: All you’ll need to make this stuffed mushroom recipe is some mushrooms, sausage, onion, garlic, cheese and breadcrumbs.
  • Perfect party appetizer: This is such an awesome recipe for Thanksgiving, holiday parties or any special occasion. Your guests will devour them!
  • Make ahead: This is great recipe for when you want to save a little time. You can cook and filling and stuff the caps. Place the uncooked mushrooms in the fridge for up to a day in advance.

Ingredients

Ingredients for stuffed mushrooms on a marble cutting board.
  • Baby portobello mushrooms (also called cremini mushrooms)
  • White onion diced
  • Minced garlic
  • Hot sausage (or any ground savory sausage you prefer)
  • Italian breadcrumbs
  • Shredded white cheddar cheese 
  • Chopped parsley for garnish-optional

*You can substitute white button mushrooms if necessary

For the full recipe, see the recipe card below.

How To Make Sausage Stuffed Mushrooms

Step 1. Preheat the oven to 350 degrees and spray baking sheet with cooking spray

Step 2. Slice the ends of the mushroom stems, then remove them from the mushrooms. Just give the stem a little twist or back and forth movement and it should pop right out. Set the mushroom caps aside and chop the stems into smaller pieces.

Step 3. Chop the onion and garlic. If you really want to make it easy (which I always do) just use prepared minced garlic instead.

A cutting board with mushrooms, onions and garlic on it.

Step 4. In a skillet, saute the onion and garlic until slightly tender. Add the mushroom stems and saute for another minute.

Step 5. Add the sausage to the onion, garlic and mushrooms and brown the sausage over medium heat. Remove from heat and drain if needed.

A skillet with mushrooms and meat in it.

Step 6. In a bowl, combine the spicy sausage and mushroom mixture, breadcrumbs and 1/2 cup of shredded cheese.

Step 7. Place mushrooms on a baking sheet and stuff them with the sausage mixture.

A baking sheet filled with stuffed mushrooms on a marble countertop.

Step 8. Bake the filled mushrooms on the middle rack in in the center of the oven for 12-14 minutes.

Tip: You may need to adjust the time, based on your oven. They need to bake until the mushroom are softened slightly.

Step 9. Remove from oven and sprinkle the remaining cheese over the top of the sausage filling. Bake the mushrooms 2-3 more minutes, until cheese is melted. Garnish with chopped parsley and serve hot.

Stuffed mushrooms on a baking sheet.

Stuffed Mushrooms Variations and Add-ins

  • Sausage: You can use any type pork sausage you like. Spicy Italian sausage or even mild breakfast sausage taste greats. Instead of sausage, you can use seasoned ground beef as well.
  • Breadcrumbs: If you can’t find Italian breadcrumbs you can use the plain kind and just sprinkle in some dried Italian seasoning. For a more crunchy filling you can Panko breadcrumbs. You can also make the mushrooms keto or low-carb friendly by using pork panko.
  • Types of cheese: You can make this recipe with other types of cheese. Parmesan cheese and mozzarella are both great choices. You can also use Pepper Jack, Colby or other melty cheeses.
  • Filling: If you like a creamy filling, you can make these stuffed mushrooms with cream cheese. Add about 1/3 of a block to the sausage and cheese mixture and bake.
Stuffed mushrooms on a plate with tongs

Tips for Buying and Storing Mushrooms

  • When buying mushrooms, make sure to look at the package closely. Avoid boxes that have mushrooms that appear slimy or have a lot of blemishes.
  • When you bring fresh mushrooms home, pop them out of the plastic wrapped box and inspect any that may need to be tossed. Place the mushrooms in a paper bag or on paper towels in the fridge. It helps them last longer when they’re cool.
  • Don’t seal fresh mushrooms in an airtight bag or container. It makes condensation, and they’ll go bad fast. Keep them in a breathable place in the fridge to keep them fresh.
  • Use a slightly damp paper towel to gently cleans mushrooms. Don’t wash them because they’ll soak up water and get soggy.
Stuffed mushrooms on a white plate with parsley.

Best Stuffed Mushrooms FAQs

How do I store leftover stuffed mushrooms?

You can store them in an airtight container for up to a couple of days.

How long can these mushrooms sit out?

They’ll need to go into the fridge after a couple of hours. This is especially the case if you’re making sausage stuffed mushrooms with cream cheese filling.

Can I make stuffed mushrooms with large portobello mushrooms?

Yes, in fact that’s an easy way to turn this sausage stuffed mushroom recipe from a delicious bite size food into dinner. Large portobello mushrooms stuffed with sausage make a great meal. Just factor in a little longer baking time for larger mushrooms.

Can these sausage stuffed mushrooms be made ahead of time?

One thing I love about this recipe is that you can prepare the mushrooms in the morning, cover and refrigerate them until just before guests arrive. Then all you have to do is pop them in the oven and serve. You can prep the mushroom, cook sausage and mix the filling a day in advance.

How many mushrooms per person should I plan for?

As a general guideline, you can plan for about 3-4 stuffed mushrooms per person if you are serving other appetizers with them or before a meal.

Stuffed mushrooms on a plate next to a glass of wine.

Other Delicious Appetizers

Three stuffed mushrooms on a white plate.
4.84 from 6 votes

Easy Sausage Stuffed Mushrooms


Course Appetizers/Party Foods
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
These Easy Sausage Stuffed Mushrooms, filled with a combination of savory sausage, breadcrumbs, and plenty of melted cheese, are the perfect bite-size appetizer for any occasion!

Equipment

Ingredients
 

  • 24 Baby portobello mushrooms
  • 2/3 cup White onion diced
  • 1 tsp Minced garlic
  • 8 oz Hot sausage
  • 2 tbsp Italian breadcrumbs
  • 3/4 cup Shredded white cheddar separated
  • Chopped parsley for garnish optional

Instructions

  • Preheat the oven to 350 degrees and spray baking sheet with cooking spray
  • Slice the ends of the mushroom stems, then remove them from the mushrooms. Just give the stem a little twist or back and forth movement and it should pop right out. Set the mushroom caps aside and chop the stems into smaller pieces.
    24 Baby portobello mushrooms
  • Chop the onion and garlic. If you really want to make it easy (which I always do) just use prepared minced garlic instead.
    2/3 cup White onion, 1 tsp Minced garlic
  • In a skillet, saute the onion and garlic until slightly tender. Add the mushroom stems and saute for another minute.
  • Combine the onion, garlic and mushrooms in the skillet with the sausage. Brown the sausage and remove from heat (drain if needed).
    8 oz Hot sausage
  • In a bowl, combine the spicy sausage and mushroom mixture, breadcrumbs and 1/2 cup of shredded cheese.
    2 tbsp Italian breadcrumbs, 3/4 cup Shredded white cheddar
  • Place mushrooms on a baking sheet and stuff them with the sausage mixture.
  • Bake the filled mushrooms on the middle rack in in the center of the oven for 12-14 minutes.
  • Remove from oven and sprinkle the remaining cheese over the top of the sausage filling. Bake the mushrooms 2-3 more minutes, until cheese is melted. Garnish with chopped parsley and serve hot.
    3/4 cup Shredded white cheddar, Chopped parsley for garnish

Notes

  • Stuff large portobello mushrooms to turn this into an easy weeknight meal.
  • You may need to adjust the time, based on your oven. Bake until the mushrooms are softened slightly.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 191mg | Potassium: 249mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.5mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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4.84 from 6 votes (6 ratings without comment)

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2 Comments

  1. My wife always makes stuffed peppers so I know she’ll love this recipe! It looks like there’s so much flavor. Thank you!

    1. Yes…they have tons of flavor and I think she’ll really enjoy them! Thanks so much for sharing these with her 🙂

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