Stuffed Mushrooms with Italian Sausage

These stuffed mushrooms with Italian sausage are savory, cheesy, and completely addictive. Juicy mushroom caps hold a rich, herbed sausage filling that tastes like an Italian restaurant appetizer — but they’re easy to make at home. Tested twice: once with pork sausage, once with turkey sausage — both came out deliciously juicy, with turkey slightly lighter and just as flavorful.

Ingredients

Serves: 6 (makes about 20 mushrooms) | Prep: 15 min | Cook: 25 min | Total: 40 min

• 20 large white or cremini mushrooms, stems removed and chopped
• ½ lb (225 g) Italian sausage (or turkey sausage)
• 2 cloves garlic, minced
• ¼ cup (25 g) finely chopped onion
• ½ cup (60 g) cream cheese, softened
• ¼ cup (25 g) grated Parmesan cheese
• ¼ cup (15 g) breadcrumbs
• 1 tbsp olive oil
• 1 tbsp chopped parsley (plus more for garnish)
• Salt and black pepper, to taste

Swaps & Notes

Step-By-Step Instructions

1. Prep mushrooms & filling:
   Preheat oven to 375°F (190°C). Brush mushrooms clean and remove stems. Finely chop stems. Heat olive oil in a skillet over medium heat; cook sausage 5–6 minutes until browned. Add chopped stems, onion, and garlic; sauté 3–4 minutes until soft. Remove from heat.
2. Mix & fill:
   Stir in cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper until creamy. Spoon mixture into mushroom caps, pressing gently to fill. Arrange on a parchment-lined baking sheet.
3. Bake & serve:
   Bake 20–25 minutes until tops are golden and mushrooms tender. Garnish with extra parsley and serve warm.

Pro Tips & Variations

• Use cremini mushrooms for more flavor than white buttons.
• To prevent soggy caps, bake on a rack set over the baking sheet.
• Add crushed red pepper or a dash of Italian seasoning for a kick.
• Mix in chopped spinach or sun-dried tomatoes for color and texture.
• Double the batch — they disappear fast!

Serving Suggestions

• Serve as a hot appetizer with toothpicks for easy eating.
• Pair with marinara sauce for dipping.
• Add to an antipasto platter with olives and cheese cubes.

Storage & Reheating

Refrigerate: Up to 3 days in an airtight container.
Freeze: Up to 1 month; reheat directly from frozen.
Reheat: Bake at 350°F (175°C) for 10 minutes (15 if frozen) until hot.
Food safety: Reheat to 165°F (74°C) before serving.

Troubleshooting

• Watery mushrooms: Bake unfilled caps for 5 minutes first to release moisture.
• Dry filling: Add 1 tbsp olive oil or cream cheese to moisten.
• Filling falls out: Overstuffed caps — fill just to the rim, not over.

FAQs

Q1: Can I make these stuffed mushrooms ahead of time?
A1: Yes! Stuff and refrigerate up to 24 hours ahead. Bake just before serving.

Q2: Can I use portobello mushrooms?
A2: Yes. Use 4–6 medium portobellos for entrée-sized portions; increase bake time to 30 minutes.

Q3: How can I make these lighter?
A3: Use turkey sausage and light cream cheese for the same creamy flavor with fewer calories.

Nutrition (per 3 mushrooms)

Calories: 190; Protein: 11g; Carbs: 5g; Fat: 13g

Stuffed Mushrooms with Italian Sausage

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• Author: mixturarecipes
• Total Time: 40
• Yield: 6 servings (about 20 mushrooms) 1x
• Diet: Gluten-free, Low-carb

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Description

Savory stuffed mushrooms filled with a rich herbed sausage mixture, easy to make and perfect as an appetizer.

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Ingredients

Scale 1x2x3x

• 20 large white or cremini mushrooms, stems removed and chopped
• ½ lb (225 g) Italian sausage (or turkey sausage)
• 2 cloves garlic, minced
• ¼ cup (25 g) finely chopped onion
• ½ cup (60 g) cream cheese, softened
• ¼ cup (25 g) grated Parmesan cheese
• ¼ cup (15 g) breadcrumbs
• 1 tbsp olive oil
• 1 tbsp chopped parsley (plus more for garnish)
• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Brush mushrooms clean and remove stems. Finely chop stems.
2. Heat olive oil in a skillet over medium heat; cook sausage 5–6 minutes until browned. Add chopped stems, onion, and garlic; sauté 3–4 minutes until soft. Remove from heat.
3. Stir in cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper until creamy.
4. Spoon mixture into mushroom caps, pressing gently to fill. Arrange on a parchment-lined baking sheet.
5. Bake for 20–25 minutes until tops are golden and mushrooms tender. Garnish with extra parsley and serve warm.

Notes

For healthier options, use turkey sausage and light cream cheese. Can prep filling ahead and refrigerate.

• Prep Time: 15
• Cook Time: 25
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 3 mushrooms
• Calories: 190
• Sugar: 1g
• Sodium: 300mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 30mg

Keywords: stuffed mushrooms, appetizers, Italian sausage, party food