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Juicy Italian Sausage Stuffed Mushrooms for Your Party

Two golden-brown Sausage stuffed mushrooms in the foreground, garnished with parsley, served on a white platter.
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Make these easy, flavorful cremini mushrooms stuffed with Italian sausage, cream cheese, and Parmesan. They are perfect for holiday appetizer platters and hold up well.

Ingredients

Scale
  • 24 large cremini mushrooms
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a baking sheet.
  2. Clean the mushrooms by wiping them with a damp paper towel. Gently remove the stems and finely chop the stems. Set the caps aside.
  3. In a large skillet over medium heat, cook the Italian sausage and the chopped mushroom stems, breaking up the meat with a spoon, until the sausage is fully browned. Drain off any excess grease.
  4. Transfer the sausage mixture to a medium bowl. Let it cool for about 5 minutes.
  5. Add the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, parsley, salt, and pepper to the sausage mixture. If you want a slightly firmer filling, stir in the panko breadcrumbs now. Mix everything until it is well combined.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly on top.
  7. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown.
  9. Let the stuffed mushrooms cool slightly before serving as party finger foods.

Notes

  • For a low-carb option, skip the panko breadcrumbs entirely. The filling will still hold together well.
  • You can prepare these italian sausage stuffed mushrooms cream cheese style up to 24 hours ahead. Cover them and refrigerate before baking. Add about 5 minutes to the bake time if baking directly from the refrigerator.
  • If you are using very large portobello caps instead of cremini, you may need to increase the bake time to 30 minutes.
  • These hold well on a warm platter for about an hour, making them great for potluck appetizers.

Nutrition

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