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A white plate filled with golden brown stuffed mushrooms, generously packed with a creamy mixture of Italian sausage, cream cheese, garlic, and herbs. The tops are crisped with melted parmesan cheese and crunchy panko breadcrumbs. The plate sits on a white marble countertop, with fresh parsley and chopped chives sprinkled for garnish.

Sausage Stuffed Mushroom Recipe

These sausage-stuffed mushrooms are packed with rich, savory flavors, creamy cheese, and a crispy topping. Perfect as a party appetizer or snack, they’re easy to make and absolutely irresistible!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian- American
Servings 20
Calories 116 kcal

Equipment

  • Baking sheet
  • Mixing bowl
  • Skillet
  • Spoon (for stuffing)
  • Knife and cutting board

Ingredients
  

  • 2 lbs large white mushrooms (20 count)
  • 16 oz ground mild Italian sausage
  • 4 oz cream cheese diced
  • 1 garlic clove minced
  • 2 Tbsp green onion or chives finely chopped , plus more to garnish
  • 2 Tbsp fresh parsley
  • 1/4 cup parmesan cheese
  • 1/4 cup panko bread crumbs omit if gluten free

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Clean the mushrooms, remove the stems, and hollow them out slightly for more stuffing space.
    A group of fresh white mushrooms on a wooden cutting board, with stems removed and caps slightly hollowed out to create more space for stuffing. A sharp knife rests beside the mushrooms, showing the preparation process. The scene is clean and simple, focusing on the fresh ingredients.
  • In a skillet over medium heat, cook the Italian sausage until browned, then drain excess grease.
    A black skillet sits on a white marble countertop with Italian sausage sizzling over medium heat. The sausage is broken into small crumbles and browned evenly, releasing flavorful oils. A wooden spatula rests in the skillet, ready to stir the meat, ensuring it cooks thoroughly before mixing with other ingredients.
  • Add cream cheese, garlic, green onions, and parsley to the skillet, mixing until creamy.
    A black skillet on a white marble countertop containing browned Italian sausage mixed with soft, melting cream cheese, minced garlic, chopped green onions, and fresh parsley. A wooden spatula is stirring the mixture, making it creamy and well-blended, ready for stuffing into the mushrooms.
  • Stuff each mushroom cap generously with the sausage mixture and place them on the baking sheet.
    Hollowed-out mushroom caps are placed on a parchment-lined baking sheet, each generously filled with a creamy sausage and cheese mixture. A small spoon is being used to scoop and press the filling neatly inside each mushroom. The stuffed mushrooms are arranged evenly for a perfectly baked result.
  • Sprinkle parmesan cheese and panko breadcrumbs over the top for a crispy finish.
    A baking sheet filled with stuffed mushrooms, now topped with a layer of grated parmesan cheese and crispy panko breadcrumbs. A small spoon sprinkles the toppings evenly over each mushroom, ensuring a golden, crunchy finish after baking. The setup is minimal, keeping the focus on the ingredients.
  • Bake for 18-20 minutes until golden brown and the mushrooms are tender.
    A parchment-lined baking sheet inside a preheated oven, with stuffed mushrooms baking to a golden perfection. The cheese is melting, and the breadcrumbs are crisping up, adding a deliciously crunchy texture. The warm oven light highlights the sizzling cheese and browned sausage mixture.
  • Garnish with extra chopped chives and serve warm!
    A white plate filled with golden brown stuffed mushrooms, generously packed with a creamy mixture of Italian sausage, cream cheese, garlic, and herbs. The tops are crisped with melted parmesan cheese and crunchy panko breadcrumbs. The plate sits on a white marble countertop, with fresh parsley and chopped chives sprinkled for garnish.