Sausage Stuffed Mushrooms are stuffed mushroom caps with creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must make for your next party!
Party on with these stuffed mushrooms! If you love a good mushroom try these Buttery Herb Sautéed Mushrooms, Southwest Sausage and Egg Stuffed Portobello Mushrooms or Garlic Balsamic Mushroom to add to your next meal.
Sausage Stuffed Mushroom Caps
We recently went to a get together and I was introduced to these AMAZING sausage stuffed mushrooms.
Ok so I am going to be honest with you on this one. I am not a huge mushroom fan.
I like them if they are cooked with something but I wouldn’t eat them by themselves.
I decided to try one at the party and I couldn’t get enough of them!! I had to share the recipe with you today!
The flavor is out of this world good. And they are the perfect size to just pop into your mouth.
The mushrooms seem like they are meant to be stuffed because the stems just pop off so easily.
And what better way to stuff a mushroom than with cheesy creamy goodness?
What you need to make sausage stuffed mushroom caps
The mixture that you make to stuff these little mushrooms is amazing.
You use the stems from the mushrooms combined with onions, garlic, sausage, cream cheese, and grated parmesan cheese.
The flavor is seriously to die for! I couldn’t even believe how much I loved them!
You have to make them for your next party! They will be a huge hit!
- White Button Mushrooms: rounded mushrooms with a flat bottom are best for stuffing and being able to bake on their own without falling over.
- Hot Pork Sausage: we love a little spice in our pork and this adds that subtle heat within the mixture.
- Olive Oil: adds flavoring and helps
- Onion: finely diced for added crunch and flavoring.
- Garlic: Finely Minced
- Cream Cheese: softened and makes it a creamy mixture.
- Egg Yolk: helps with binding the mixture and helps bake it too.
- Parmesan Cheese: grated and added to the mixture for a rich cheese flavor.
- Fresh parsley: finely chopped and garnished on top.
- Salt And Pepper: a dash to taste!
How to make sausage stuffed mushroom caps
These mushrooms come together so simply and only take minutes to sauté and stuff.
Each bite is thick, rich and creamy with SO much flavor.
Baking the mushrooms add a perfect crisp top to them for that added texture of crunch.
Together these mushrooms have all the sweet, spicy and savory ingredients that you will fall in love with.
Have these as a side dish, appetizer or part of a main meal and watch them disappear as quick as you made them!
- Prepare the mushrooms: Pop off the stems to the mushrooms and chop them finely. Set aside.
- Sauté the stuffing: In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
- Mix together: In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
- Stuff and fill the mushrooms: Stuff each mushroom with the mixture making a small mound on the top.
- Bake the mushrooms: Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.
What are the benefits to eating mushrooms
Mushrooms are packed with nutritional value.
They are low in calories, are great sources of fiber and protein.
They also provide many important nutrients that are good for your overall health.
Taking care of mushrooms
I prefer to use white button mushrooms for stuffing mushrooms with.
They have a mild flavor that mixes well with the sausage and cheese stuffing.
If you can, try to find mushrooms that are roughly the same size. This will help ensure that they cook evenly.
- Removing the mushroom stems: You will need to remove the stem before you can start adding in the mixture to stuff the mushrooms with. Gently wiggle the stem back and forth with your fingers while you are twisting the stem slightly. The mushroom stem will easily pop right out. After you remove the stem of the mushroom and use a spoon to scoop any dirt out from the mushroom
- Washing mushrooms: before stuffing your mushrooms it is best to properly clean and wash them. Use a wet paper towel and gently rub the tops and sides of each mushroom. Make sure not to run or soak them in water for too long. They are porous and can fall apart if they get too wet.
Tips for making sausage stuffed mushroom caps
Simple changes can add even more flavoring to these mushrooms.
Make them your own but chaining up your sausage and even seasonings for more spice.
These are a creamy, savory stuffed mushroom that has all the flavoring your next party needs!
- Sausage comes in a variety and you can use any type that you prefer. I usually like a little spicer for our family but you can use a milder sausage.
- You can substitute the parsley for chives, thyme or green onions for other varieties of seasoning.
- For added texture you can add panko crumbs or sprinkled parmesan cheese.
Storing Sausage Stuffed Mushroom Caps
If you are preparing for a dinner party or simply to add to a dinner plate these mushrooms are great to make ahead and be prepared for.
We love having these as an appetizer or fancy up our steak dinner with our stuffed mushrooms.
Here are some quick and easy ways to get ahead and have them prepared or ready for your next meal.
- Making stuffing mixture ahead: make and prepare your stuffing mixture and place in an airtight container. You can refrigerate this mixture up to 3 days until your are ready to stuff your mushrooms. You will want to warm it up before stuffing your mushrooms to bake.
- Making stuffed mushrooms ahead: make and prepare your stuffing mixture and follow the instructions for stuffing your mushrooms. Place your mushrooms on a greased pan prepared to enter the oven. Loosely cover the mushrooms with a sprayed plastic or aluminum wrap. Store in the refrigerator for 5 to 6 hours until you are ready to bake or store in the freezer up to 1 month.
- Warming up: Let the mushrooms sit in the refrigerator to warm up and bake in the oven for best results. You may need to adjust your temperature according to your how fast or slow your mushroom are reheating.
More mushroom recipes to choose from:
- One Pot Creamy Parmesan Chicken with Mushroom Rice
- How to Make the BEST Mushroom Risotto
- Salsa Verde Beef and Mushroom Enchiladas
- Creamy Shrimp and Mushroom Pasta
- Creamy Garlic Steak Bites with Mushrooms
Sausage Stuffed Mushrooms
- 24 ounce White Button Mushrooms
- 1/2 pound Hot Pork Sausage
- 2 Tablespoons Olive Oil
- 1/4 cup Onion Diced
- 4 cloves Garlic Finely Minced
- 8 ounce Cream Cheese softened
- 1 whole Egg Yolk
- 1 cup Parmesan Cheese Grated
- 2 Tablespoons fresh parsley finely chopped
- Salt And Pepper to taste
- Pop off the stems to the mushrooms and chop them finely. Set aside. In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
- In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
- Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.
Updated on September 28, 2019
Original on December 22, 2015