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Stuffed Mushroom Caps with Sausage

Stuffed Mushroom Caps with Sausage


  • Author: Ava McKenney
  • Total Time: 40 minutes
  • Yield: 16 stuffed mushrooms 1x

Description

These Stuffed Mushroom Caps with Sausage are the ultimate crowd-pleasing appetizer. Juicy mushroom caps are filled with a savory blend of sausage, breadcrumbs, cheese, and herbs, then baked to golden perfection. Quick to prepare and bursting with flavor, they’re ideal for parties, holiday gatherings, or as a satisfying snack!


Ingredients

Scale
  • 16 large white or cremini mushrooms
  • 1/2 pound Italian sausage (mild or spicy)
  • 1/3 cup breadcrumbs (Panko or seasoned)
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese (plus extra for garnish)
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley or thyme, chopped
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Clean the mushrooms with a damp paper towel. Remove and finely chop the stems.
  3. In a skillet, cook the sausage over medium heat, crumbling it as it cooks, until browned. Drain excess grease.
  4. Add the garlic and chopped mushroom stems to the skillet. Cook for 2-3 minutes, then remove from heat.
  5. In a mixing bowl, combine the sausage mixture, cream cheese, breadcrumbs, Parmesan cheese, and fresh herbs. Mix until well combined.
  6. Arrange the mushroom caps on the prepared baking sheet, cavity side up. Fill each cap with the sausage mixture, mounding it slightly.
  7. Drizzle olive oil over the stuffed mushrooms. Bake for 20-25 minutes, or until the mushrooms are tender, and the tops are golden.
  8. Remove from the oven, let cool slightly, and garnish with extra Parmesan or fresh herbs if desired. Serve warm.

Notes

  • For extra crunch, sprinkle chopped walnuts or breadcrumbs on top before baking.
  • Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat in a 350°F (175°C) oven until warmed through.
  • Experiment with fillings by adding chopped spinach, sun-dried tomatoes, or swapping Parmesan for cheddar cheese.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes