Stuffed Mushrooms are a simple and elegant appetizer that will impress your guests at your next dinner party!
These mushroom caps are stuffed with tender ground sausage, crunchy green onions, rich cream cheese, and are sprinkled with parmesan cheese mixed with an Italian mixture and baked to perfection!
Hosting parties and starting your guests off with a delicious appetizer is the best beginning to a great night! Serve these tasty stuffed mushrooms with Savory Meatballs, Buffalo Chicken Stuffed Mini Bell Peppers and Turkey Jalapeño Poppers for a show stopping appetizer table that is always a huge hit at parties!
Easy Stuffed Mushrooms
It is fun to entertain friends and family with these easy Stuffed Mushrooms. They are simple to make and are always a crowd pleaser.
Assembling the mushrooms are easy and only takes a few minutes.
Don’t let the long instructions fool you, they are like that to insure your success. But really it is just a few simple steps:
- Prep the mushrooms
- Brown the sausage
- Mix the filling together and fill the mushroom caps
- Top with delicious cheese!
- Bake and enjoy
They bake evenly on the sheet pan and can be made in bulk to serve a crowd.
Even if you are not a mushroom fan, these Stuffed Mushrooms have all the flavor that even non-mushroom fans rave over these! Each mushroom cap is filled with a creamy mixture and topped with a cheesy goodness. These Stuffed Mushrooms won’t last long!
What are Stuffed Mushrooms?
Stuffed mushrooms are a dish prepared using edible mushrooms as its primary ingredient. There are a variety of fillings that can be used, and the dish is typically baked or broiled.
While it can be a main, it is often used as an appetizer for holiday parties or get togethers!
It can be served hot or at room temperature, and is sometimes served cold.
For my recipe, I love using white mushroom caps, but you can use baby bellas too. And I use a sausage and cream cheese mixture. There is a lot of room to play with flavors in this recipe, so taste as you go, and adjust to your preference.
How do you make Stuffed Mushrooms?
Ok, so we already covered the basics, but let’s take a closer look.
What do you need?
Mushrooms– Pick your favorite kind. I love White Mushrooms for this recipe. Clean them and prep them to be filled.
Ground Sausage– This is another place you have some fun. You will need to brown it ahead of time, but you could switch up the flavor profile with the sausage you choose. A homestyle is going to be different from a spicy or even a maple. I like spicy best.
Aromatics– This is the seasonings, garlic, and onions. All great ways to add flavor. And honestly, you can play with these flavors too. I use the stems (minus the tough parts) of the mushrooms to get more bulk, flavor, and reduce waste.
Cheese– For these mushrooms we use two kinds of cheese. Cream cheese and parmesan cheese. This adds creaminess and salty flavor. Delicious. If you want to be bold, feel free to add other cheese too!
Spices – black pepper, onion powder and cayenne pepper are the main players, season to your preference. The ground sausage is already cooked when you add these, and it has flavor, so taste as you go to get the seasoning right for you. But trust me it is well tested.
Topping– Panko and parmesan cheese with some Italian seasoning give these the perfect flavor and crunchy top!
Once you have them assembled, bake them until they are warmed through, the mushroom is tender, and the topping is golden and crunchy!
So you mix everything up. And top with a panko and parmesan topping.
Place all of the stuffed mushrooms on a baking sheet. Place them with room between each mushroom so they will bake evenly.
Bake until finished! Golden, and delicious.
What kind of mushrooms are best for Stuffed Mushrooms?
The best mushrooms for these stuffed mushrooms are white mushrooms, also called white button.
You can use baby bellas as well. The larger version, Portobello mushrooms, are too large, and would not work well.
How do you prepare the mushroom?
To prepare white button or crimini (baby bella) mushrooms for stuffing, wipe the caps with a damp paper towel to clean.
Twist the stems to remove them.
Chop the stems to use in the stuffing or discard them. Be sure to chop off the woody or tough textures if there are any parts that are not going to be good to consume.
How do you clean mushrooms?
It is okay to wash your mushrooms. But keep in mind that this delicate fungus is porous and will soak up water quite easily.
No one wants a soggy mushroom; its savory essence can get diluted and the texture can turn rubbery or slimy.
Instead, wet a paper towel, and wipe them down. Be very careful and use a light touch on them. They are delicate and will break easily.
Can you make Stuffed Mushrooms ahead of time?
Yes, you can!
These make for a perfect prepared appetizer.
Prepare them and place on a sheet pan. Cover the pan with plastic wrap and keep in the refrigerator up to 2 days.
Take out and bake according to directions.
You do not want to bake them ahead of time, as the topping will be soggy if you do that. And the water in the mushrooms will leak and they won’t be nearly as good.
However, if you make them and refrigerate until you are ready to bake them, they will turn out perfect. Just remember to let the filling come up to room temperature before baking or add a few extra minutes of baking time.
Here are more mushroom recipes for you to try!
- Fettuccine Alfredo with Chicken, Mushrooms and Broccoli
- Instant Pot Salisbury steaks with Mushroom Gravy
- Beef Stroganoff with Mushroom Ravioli
- Chicken Thighs with Rosemary Mushroom Cream Sauce
- Mushroom, Bacon and Parmesan Spaghetti
- 12 ounces ground sausage
- 24 whole fresh white mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 green onions chopped fine
- 1 (8 ouncpackage cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- ½ cup panko
- ½ cup parmesan cheese
- 1/2 tsp italian seasoning
- Brown ground sausage in a large skillet, over medium high heat, drain any oil, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a baking sheet with cooking spray.
- Clean mushrooms by rubbing them down with a damp paper towel.
- Carefully remove the stems, and cut off any tough ends. Discard any tough parts.
- Chop stems extremely fine to use in the filling.
- Remove sausage, from skillet, and place in a large mixing bowl, then in same skillet, heat olive oil over medium heat.
- Add garlic, green onions, and chopped mushroom stems to the skillet.
- Fry until any there isn’t a bunch of moisture left, but be careful not to burn the garlic.
- Set aside to cool.
- Once cooled, add to the bowl with the sausage, and stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
- Mixture should be very thick. Use a spoon to spoon it into a zip top bag, then cut the corner off the bag to fill the mushroom caps.
- Arrange the mushroom caps on prepared cookie sheet or mini muffin tin. Pipe filling into the cap.
- Mix together panko and parmesan topping, and carefully roll each mushroom cap with filling in it so it is topped.
- Spray top with cooking spray
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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lauren kelly says
Laura Reese says