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Italian Sausage Stuffed Mushrooms with Cream Cheese

Six golden-brown sausage stuffed mushrooms with melted, browned cheese topping, served on a white plate.
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Make these easy, flavorful Italian sausage stuffed mushrooms for your next gathering. They bake up perfectly without weeping, making them a reliable party appetizer.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed
  • 1 pound mild or hot Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 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. Wipe the mushroom caps clean with a damp cloth. Gently remove and finely chop the stems.
  3. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add the chopped mushroom stems and onion to the skillet. Cook until the onion is soft, about 5 minutes. Add the minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, parsley, salt, and pepper. If you want a slightly firmer filling, mix in the panko breadcrumbs now.
  6. Spoon the filling evenly into the mushroom caps, mounding it slightly. Place the stuffed mushrooms on the prepared baking sheet.
  7. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown. For smaller mushrooms, check at 18 minutes.
  8. Sprinkle a little extra Parmesan cheese over the tops during the last 5 minutes of baking.
  9. Serve warm as a perfect party finger food.

Notes

  • To make these low-carb, simply omit the panko breadcrumbs from the filling mixture.
  • You can prepare these make ahead stuffed mushrooms up to 24 hours in advance. Cover them tightly and refrigerate before baking. Add 5 minutes to the bake time if baking directly from the refrigerator.
  • For air fryer stuffed mushrooms, cook at 350 degrees F for 10 to 12 minutes, checking frequently.
  • If you are making these for a holiday appetizer platter, they hold well at room temperature for about one hour after baking.

Nutrition

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