Sausage Stuffed Mushrooms Recipe

Party on with these stuffed mushrooms! If you love a good mushroom try these Buttery Herb Sautéed Mushrooms, Southwest Sausage and Egg Stuffed Portobello Mushrooms or Garlic Balsamic Mushrooms to complement your next meal with.

Sausage Stuffed Mushroom Recipe

These stuffed sausage stuffed mushrooms are a game-changer when it comes to appetizers. They’re an amazing combination of white button mushrooms, hot pork sausage, and a rich cream cheese filling. The mushrooms are carefully prepared by popping off the stems, chopping them finely, and then stuffing each cap with a mixture of browned sausage, sautéed onion, garlic, and a creamy blend of cream cheese, egg yolk, Parmesan cheese, and fresh parsley. The result is bite-sized, flavor-packed goodness. The mushrooms themselves are nice and tender, while the sausage brings a kick of spice. And let’s not forget the creamy filling to make things rich and irresistible! This dish is not only delicious but also easy to prepare, so it’s the perfect choice for a party appetizer. They’ll be disappearing from the serving tray before you know it!

Ingredient List

The mixture that you make to stuff these little mushrooms is amazing. You use the stems from the mushrooms combined with onions, garlic, sausage, cream cheese, and grated parmesan cheese. The flavor is seriously to die for! I couldn’t even believe how much I loved them! You have to make them for your next party! They’ll be a huge hit.

White Button Mushrooms: Rounded mushrooms with a flat bottom are best for stuffing and being able to bake on their own without falling over. Hot Pork Sausage: I love a little spice, and this adds that subtle heat within the mixture. You can always use regular sausage or Italian sausage if you don’t want your stuffed mushrooms to have any heat. Olive Oil: For cooking the vegetables in and adding flavor. Onion: Finely diced for texture and savory flavor in each bite. Garlic: Finely minced here as well. Fresh garlic is best! Cream Cheese: To make that creamy filling mixture. I recommend using softened, room temperature cream cheese so everything mixes together smoothly. Egg Yolk: Holds the mixture together. Parmesan Cheese: Grated and added to the cream cheese mixture for a rich, cheesy flavor. Fresh Parsley: Finely chopped and added as a garnish. Salt and Pepper: Add to taste!

How to Make Sausage Stuffed Mushroom Caps

These sausage stuffed mushrooms come together so easily and only take minutes to sauté and stuff. Each bite is thick, rich and creamy with SO much flavor. Have these as a side dish or appetizer and watch them disappear as quick as you made them!

Swap Out the Sausage: There are so many different types of sausage, and you can use any kind that you prefer! I usually like a little spicier for my family but a milder sausage will work just as well. You can also use turkey sausage instead for something a little bit leaner. For Garnish: You can substitute the parsley for chives, thyme or green onions as a finishing touch to add a little extra flavor. Add Some Texture: For added texture you can top your stuffed mushrooms with panko crumbs or grated parmesan cheese.

Making the Stuffing Mixture Ahead: Make and prepare your stuffing mixture and place in an airtight container. You can refrigerate this mixture up to 3 days until your are ready to stuff your mushrooms. You will want to warm it up before stuffing your mushrooms to bake. Making Stuffed Mushrooms Ahead: Prepare your stuffing mixture and then follow the instructions for stuffing your mushrooms. Place your mushrooms on a greased pan that’s ready to go in the oven. Loosely cover the mushrooms with tin foil or plastic wrap. Store in the refrigerator for 5 to 6 hours until you are ready to bake or keep in the freezer up to 1 month. Thaw overnight in the fridge before you bake them. Storing Cooked, Stuffed Mushrooms: Leftover mushrooms can be stored in an airtight container in the fridge for 2-3 days. I recommend reheating them in the oven so they retain their tasty texture. 10-15 minutes at 350 degrees Fahrenheit should do the trick!