Sausage Stuffed Mushrooms - Laurens Latest

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This Stuffed mushrooms with sausage are hearty and cheesy filled with a delicious sausage and two types of cheese. Topped with a panko herb mix and baked to golden, bubbly perfection. Fancy enough for a dinner party, but will also fly off your casual party table. Want another stuffed mushroom option? Try my delicious enchilada stuffed mushrooms.

Bite of sausage stuffed mushrooms on plate

What are Sausage Stuffed Mushrooms?

Stuffed mushrooms are a delicious and hearty appetizer or side dish made by removing the stems from the mushroom caps and stuffing them with a mix of ingredients such as ground beef (like sausage), breadcrumbs, cheese, herbs and spices. The filled caps are then baked or grilled until the filling is hot and the mushrooms are tender.

Best mushrooms for stuffing

For this recipe I used baby portabellas, also known as cremini mushrooms. They’re smaller mushrooms and hold about 2-3 teaspoons of filling – perfect for a party appetizer! You can use regular mushrooms too, but the Baby Bellas have more flavor in my opinion.

If you want to use larger mushrooms, I would use regular Portobello mushrooms. They are big, meaty and tasty. Enough to become your own appetizer or side dish!

Boiled sausage-stuffed mushrooms on baking sheet

How to make Sausage Stuffed Mushrooms

For full recipe details, including required ingredients and measurements, see the printable recipe card below.

Preheat the oven + prepare the casserole dish

Preheat oven. Spray a casserole dish or a rimmed baking sheet non-stick spray.

Clean + prepare mushroom caps

Clean Mushrooms with a damp cloth or paper towel. Using a paring knife, cut off only the very ends of the mushroom stalks where they are hard and woody. Squeeze out the remaining mushroom stalk and finely dice. Put aside.

Not all recipes call for you to add the stalks to the filling mix, but I find they add great texture and flavor and it’s a shame to just throw them away!

Make sausage mix

Brown in a large skillet diced onion and Sausage. break apart Sausage as it cooks into very fine crumbs towards the end of the cooking process. Brown very good for ultimate taste!

Add diced mushroom stalks and garlic add to the sausage mixture and sauté a few minutes until the mushroom stalks are soft and the garlic is fragrant.

Remove from stove. Add to Herbs and Spices, Cream Cheese, Parmesan Cheese and Panko bread crumbs and stir to combine.

Woman stirs sausage and onion in the pan

Cooked sausage and onion in pan with wooden spoon

Note: Since sausage is usually already very salty, this recipe doesn’t need any additional salt but feel free to salt to taste.

Fill mushroom caps

Fill in each mushroom cap with a heaping amount of sausage stuffing Press down firmly with a spoon to compact and smooth the mushroom filling.

Cooked sausage stuffed mushrooms ingredients in pan with wooden spoon

woman placing stuffing in mushroom with spoon

Note: This batch made 24 medium to small mushrooms, but that all depends on the size of your mushrooms. If you find you have extra filling, you can simply bake this with your mushrooms – it’s even delicious on its own!

Bake until golden brown

Place in a casserole dish or rimmed baking sheet. Bake at 350°F for 20 minutes or until golden brown and bubbly. Garnish with freshly chopped parsley and enjoy hot!

Raw sausage stuffed mushrooms on baking sheet

What to serve with stuffed mushrooms

Depending on the size and ingredients used, stuffed mushrooms can be served as a starter, side dish or main course. Some popular side dishes for stuffed mushrooms include:

Grilled or roasted meats, such as chicken or steak
A green salad – wedge lettuce, caprese salad, or Italian pasta salad would be awesome!
Grilled or roasted vegetables such as asparagus, zucchini or peppers
pasta or rice
Bread or Crispy Buns – Toasted whole wheat bread, garlic bread, or Craigo’s breadsticks would be good options.
A light sauce or dip like marinara, aioli, or ranch dressing
Other appetizers to create an app table for your next party

Woman's hand picks up cooked mushrooms stuffed with sausage on the plate

Save stuffed mushrooms

For storage in the refrigerator – Place them in the fridge in an airtight container. Proper storage can keep them up to 3 days fresh.

To warm up – It is best to bake or microwave the mushrooms until warmed through to avoid drying out or overcooking the filling.

Freeze – Place them in a single layer on a baking sheet and freeze until set. Then transfer them to an airtight, freezer-safe container and freeze them for up to 3 months. For reheating, baking or microwave frozen.

Do you love stuffed mushrooms? Try these recipes!

Make these for your next get-together with friends! If you try this recipe I would appreciate it if you would rate it with stars and let me know what you think in the comments! The printable recipe card is below. Have a great weekend, friends! 🙂

Stuffed mushrooms with sausage

These Sausage Stuffed Mushrooms are stuffed with a delicious sausage, two cheeses, panko, and a herb mix, and baked until golden. Fancy enough for a dinner party, but will also fly off your casual party table.

instructions

Preheat oven to 350°F and spray a casserole dish or rimmed baking sheet with nonstick spray.
Clean mushrooms with a damp cloth.
Using a paring knife, cut off only the very ends of the mushroom stalks where they are hard and woody.
Squeeze out the remaining mushroom stalk and finely dice. Put aside.
Sauté the diced onions and sausages in a large pan. Towards the end of the cooking process, crumble the meat very finely. Brown very good for ultimate taste!
Add diced mushroom stalks and garlic add to the sausage mixture and sauté a few minutes until the mushroom stalks are soft and the garlic is fragrant.
Remove from stove. Add to Herbs and Spices, Cream Cheese, Parmesan Cheese and Panko bread crumbs and stir to combine.
Fill each mushroom cap with a heaping amount of sausage filling and press firmly with a spoon to press the filling into the mushroom and smooth it out.
Place in a casserole dish or rimmed baking sheet. Bake at 350°F for 20 minutes or until golden and bubbly.
Garnish with freshly chopped parsley and enjoy hot!

Remarks

Since sausage is usually already very salty, this recipe doesn’t need any additional salt.

This batch made 24 medium to small mushrooms, but that all depends on the size of your mushrooms.

nutrition

Course: appetizer, side dish

Keyword: mushrooms stuffed with sausage, stuffed mushrooms

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