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Perfect Italian Sausage Stuffed Mushrooms

Close-up of perfectly baked sausage stuffed mushrooms topped with melted cheese and parsley.
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Make these juicy cremini mushroom caps stuffed with savory Italian sausage, cream cheese, and Parmesan. They are a reliable party appetizer that bakes perfectly without getting soggy.

Ingredients

Scale
  • 24 large cremini mushrooms
  • 1 pound bulk Italian sausage (mild or hot)
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (optional, for texture)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Clean the mushrooms by gently wiping them with a damp cloth. Carefully remove the stems. Finely chop the mushroom stems and set them aside.
  3. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until it is fully browned. Drain off any excess grease.
  4. Add the chopped mushroom stems and minced garlic to the skillet with the sausage. Cook for 3 to 5 minutes until the stems are soft. Remove the skillet from the heat and let the mixture cool slightly.
  5. In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, parsley, and black pepper. Mix well until everything is evenly combined. If you want a less low-carb option, stir in the panko breadcrumbs now.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly. Place the filled mushrooms on your prepared baking sheet.
  7. Brush the tops of the stuffed mushrooms lightly with olive oil and sprinkle with a little extra Parmesan cheese.
  8. Bake for 20 to 25 minutes. For smaller mushrooms, check at 18 minutes. The filling should be hot throughout and lightly golden on top.
  9. Remove from the oven and let them rest for 5 minutes before serving. These make great holiday appetizer platters.

Notes

  • For make ahead stuffed mushrooms: You can prepare the filling up to 24 hours in advance and keep it refrigerated. Stuff the mushrooms just before baking.
  • If you are making air fryer stuffed mushrooms, arrange them in a single layer in the basket and cook at 350 degrees Fahrenheit for 10 to 12 minutes, checking for doneness.
  • To keep these low-carb, skip the panko breadcrumbs entirely. The cream cheese holds the filling together well.
  • These party finger foods hold their heat well for about 30 minutes if kept covered loosely on a serving platter.

Nutrition

Find it online: https://tasteportfolio.com/sausage-stuffed-mushrooms-perfect-food/