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Juicy Italian Sausage Stuffed Mushrooms

Close-up of perfectly baked sausage stuffed mushrooms with a golden, crispy topping and melted cheese.
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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 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

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 set the caps aside. Finely chop the removed stems.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 to 7 minutes.
  4. Add the Italian sausage to the skillet. Cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
  5. Transfer the cooked sausage and stems to a mixing bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, garlic, Italian seasoning, and black pepper to the sausage mixture. Mix well until everything is combined. If you want a slightly firmer filling, stir in the panko breadcrumbs now.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with a little extra Parmesan cheese.
  9. Bake for 20 to 25 minutes for medium-sized cremini mushrooms, or until the filling is golden brown and the mushrooms are tender.
  10. Garnish with fresh parsley before serving.

Notes

  • For a low-carb option, skip the panko breadcrumbs entirely. The filling will still hold together well.
  • You can prepare these make ahead stuffed mushrooms up to 24 hours in advance. Cover and refrigerate them, then add about 5 to 10 minutes to the bake time if baking straight from the refrigerator.
  • If you are using an air fryer stuffed mushrooms setting, cook at 350 degrees F for 10 to 12 minutes, checking for doneness.
  • These party finger foods hold well on a warm platter for about an hour.

Nutrition

Find it online: https://savoryskies.com/sausage-stuffed-mushrooms-recipe/