This stuffed mushrooms recipe is ground sausage, cream cheese, and onion all stuffed and baked into fresh mushroom caps. The result is a warm savory side with little effort. Tender baby Bella mushroom caps filled with creamy sausage stuffing make an excellent appetizer for all occasions!
How to make Stuffed Mushrooms
First, clean and prepare your mushrooms. I simply wipe them down with a damp paper towel removing all dirt. Then I crack and remove the stems. You can rinse them but then you would have to wait for them to dry completely or worry about extra moisture getting trap in the mushroom caps. Extra moisture leads to soggy mushrooms and that’s not good.
Second, prepare your ground sausage. Choosing your flavor of sausage with this stuffed mushrooms recipe really can play a big part in your end dish. We like to use mild ground breakfast sausage. The kids love it and keeps everyone happy. You can use a spicy sausage to give your stuffed mushrooms some kick. Or swapping out the mild sausage for Italian sausage will add some kick and a bit of sweetness too. Once you have your sausage, brown it until it’s no longer pink. Do NOT drain the fat from it. This is the secret. By not draining the fat, you are packing tons of flavor into every bite of these stuffed mushrooms.
Third, we are ready to make the filling! In the skillet with the ground sausage, add the softened cream cheese, onion, parmesan cheese, and parsley. Combine well. Then scoop the filling into a ziplock bag, cut the corner, and start filling your baby Bella mushrooms. Take your caps and fill the cavity where the stem used to be making sure to almost overfill each top with the mixture. We love these stuffed mushrooms with a large dollop of filling. Then place each cap in a 9×13 baking dish. You will need two 9×13 baking dishes for this recipe.
Lastly, bake these sausage and cream cheese stuffed mushrooms for 40 minutes at 400 degrees Fahrenheit. Look for the mushroom caps to brown and darken as well as the filling to slightly brown. Remove and let sit for a few minutes. Serve warm. Enjoy!!
Sausage and Cream Cheese Stuffed Mushrooms Notes:
The filling to this sausage and cream cheese stuffed mushroom recipe can double as a dip if you have extra filling. It tastes divine over buttered crackers or spread on some toasted french bread. It’s a great way to please non-mushroom lovers and not waste food. Win, win!!
This recipe is meant to feed a crowd. If you just need a sampling of stuffed mushrooms or just enough for a date night appetizer, half this recipe.
Let us not forget these guys are great for any occasion and you can make them ahead. Which is perfect for a busy host! Just mix and fill the mushrooms ahead of time, refrigerate and bake right before guests arrive. You will need to add about 10 minutes to your baking time if they are cold from the refrigerator. You can also make them in a crockpot. Simply bake for about 2-3 hours on low and switch to warm. Lastly, you can bake them over the campfire in a roasting pan or cast-iron skillet covered with foil and cook for about 20-30 mins. Cooking times vary so just make sure that the mushrooms are heated through and filling and caps are slightly browning. Yum! However you make these sausage and cream cheese stuffed mushrooms, they are a foolproof and delicious appetizer!
More Great Appetizers
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Sausage and Cream cheese Stuffed Mushrooms
Ingredients
- 2 pounds baby bella mushrooms cleaned, stems removed
- 16 ounce ground sausage
- 8 ounce cream cheese softened
- ¼ cup grated Parmesaon cheese
- ¼ cup onion finely minced
- ½ tablespoon parsely flakes
Instructions
- Clean and prepare your mushroom caps. Wipe away dirt with a damp paper towel and remove stems.
- Brown the sausage with minced onion in a skillet until no longer pink and cooked through. Do not drain!
- Add cream cheese, parsley, and onion to the sausage and mix well until cheese is completely dissolved.
- Line the mushrooms in a baking dish tops side down and holes exposed close together. I used two 9×13 baking dishes. Fill each mushroom with a large dollop of the cream cheese mixture.
- Bake at 400 degrees Fareihet for 40 mins or until the mixture is browned as well as the mushroom caps darkened and browned.
- Let sit for 5 minutes and serve warm. Garnish with a sprinkle of parmesan cheese and finely chopped fresh parsley. Enjoy!
Fantastic recipe – easy and delicious! Thank you so much for sharing!!
These are excellent! I used half mild, half hot sausage, added a couple Tbs of fresh Parmesan and a few of the stems chopped to the mix. Definitely making for company in the future!