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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
Servings: 20
Course: Appetizer
Cuisine: Italian- American
Calories: 116
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.