Go Back
Golden sausage stuffed mushrooms topped with crispy Parmesan crumbs and fresh parsley on a white serving platter

Sausage Stuffed Mushrooms

Bite-size mushroom caps filled with Italian sausage, cream cheese, garlic and Parmesan, then baked under a crispy panko topping. A perfect make-ahead holiday appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 mushrooms
Course: Appetizer
Cuisine: American, Italian
Calories: 67
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 24 large cremini or white stuffing mushrooms about 1 1/2 pounds (680 g)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
Filling
  • 8 ounces Italian sausage casings removed (225 g)
  • 1 medium shallot finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 4 ounces cream cheese softened (113 g)
  • 1/3 cup Parmesan cheese finely grated, divided (30 g)
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 1/4 teaspoon black pepper
Topping
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon unsalted butter melted

Method
 

  1. Heat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment.
  2. Remove the mushroom stems, finely chop them and set aside. Brush the caps with olive oil, sprinkle with salt and bake gill side down for 10 minutes. Flip and drain any liquid.
  3. Cook the sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked to 160°F (71°C), 6 to 8 minutes. Transfer to a bowl, leaving about 1 tablespoon fat in the pan.
  4. Add the chopped stems and shallot to the skillet and cook 4 to 5 minutes until dry. Stir in the garlic and thyme for 30 seconds.
  5. Add the stem mixture, cream cheese, half the Parmesan, parsley and pepper to the sausage and mix well.
  6. Fill each mushroom cap with a heaping tablespoon of filling.
  7. Toss the panko with the melted butter and remaining Parmesan and press a little onto each mushroom.
  8. Bake 18 to 20 minutes until golden and hot. Garnish with parsley and serve warm.

Notes

Make ahead: Stuff pre-baked caps up to 24 hours ahead and refrigerate; add topping and 3 to 5 extra minutes of baking.
Serving size: Nutrition is calculated per stuffed mushroom; plan on 2 to 3 per guest.
Nutrition is an estimate and will vary with the sausage brand you use.