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The Best Sausage and Cream Cheese Stuffed Mushrooms

A plate of freshly baked sausage stuffed mushrooms recipe, topped with bubbly, melted orange cheddar cheese.
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Make these easy, crowd-pleasing stuffed mushrooms using sausage and cream cheese. This recipe delivers rich flavor and is perfect for parties or a quick appetizer.

Ingredients

Scale
  • 1 pound white button mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 1/2 pound bulk Italian sausage, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems.
  3. In a medium bowl, combine the softened cream cheese, cooked sausage, chopped mushroom stems, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until the filling is uniform.
  4. Spoon the filling mixture evenly into the mushroom caps, mounding it slightly.
  5. Place the filled mushrooms on the prepared baking sheet. If using, sprinkle the tops lightly with breadcrumbs.
  6. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  7. Remove from the oven and let cool slightly before serving.

Notes

  • You can prepare the filling up to one day ahead. Store it covered in the refrigerator and stuff the mushrooms just before baking.
  • For a Boursin substitute, use 4 ounces of cream cheese mixed with 4 ounces of Boursin cheese.
  • If you want a richer flavor, use spicy Italian sausage instead of mild.

Nutrition

Find it online: https://dishicious.com/stuffed-mushrooms-recipe-sausage-cream-cheese/