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Juicy Italian Sausage Stuffed Mushrooms

A close-up of seven baked Sausage stuffed mushrooms with golden-brown, cheesy topping served on a white plate.
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Make these Italian sausage stuffed mushrooms with cream cheese and parmesan for a perfect, non-soggy party appetizer. They are great for holiday appetizer platters.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed and finely chopped
  • 1 pound bulk Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems; set the caps aside.
  3. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
  4. Transfer the cooked sausage to a mixing bowl. Add the chopped mushroom stems, softened cream cheese, Parmesan cheese, panko breadcrumbs (if using), minced garlic, parsley, Italian seasoning, salt, and pepper. Mix everything well until fully combined. This is your stuffing mixture.
  5. Spoon the stuffing mixture evenly into the mushroom caps, mounding it slightly on top.
  6. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the tops of each mushroom.
  7. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown. For air fryer stuffed mushrooms, cook at 350 degrees F for 10-12 minutes.
  8. Let the stuffed mushrooms cool slightly before serving as bite size party bites.

Notes

  • To make these low-carb, simply omit the panko breadcrumbs. The cream cheese helps keep the filling moist.
  • You can prepare the filling up to one day ahead. Store the filling in the refrigerator and stuff the mushrooms just before baking.
  • If you are making these for a large crowd, you can bake them up to an hour ahead. Keep them warm in a 200 degree F oven until serving time.
  • For a garlic herb stuffed mushroom flavor boost, add 1/2 teaspoon of dried oregano to the filling mixture.

Nutrition

Find it online: https://recipesfleet.com/sausage-stuffed-mushrooms-recipe-easy-party-bites/