Des

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Sausage Stuffed Mushrooms

 Mushroom caps stuffed with Italian sausage, garlic and Parmesan cheese. This easy, crowd pleasing appetizer is loaded with flavor for one perfect, juicy bite! 

If you are looking for a hearty one bite appetizer to serve at your next get together look no further than this Sausage Stuffed Mushrooms Recipe. The mushrooms are loaded with Italian Sausage and baked to perfection. They are crazy easy to make and always a crowd pleaser.

Sausage stuffed mushrooms in a white casserole dish.

Let me show you how to make them!

What ingredients do you need?

MUSHROOMS: I prefer to use cremini mushrooms. They have a more earthy flavor than your standard white button mushrooms. You might see them labeled in the grocery store as “baby bella” or “baby portabello” mushrooms.

ITALIAN SAUSAGE: This recipe calls for sweet (or mild) Italian sausage because that is more crowd friendly. However, if you like a little heat substituting Hot Italian Sausage is totally O.K.

PARMESAN CHEESE: A general rule in my kitchen when it comes to Parmesan (or any cheese for that matter) is: use the fresh stuff and grate it yourself. There are a few exceptions like my Garlic Dill Pretzel Bites but it’s rare! Freshly grated just works so much better in most recipes.

shredded parmesan cheese on a cutting board

GARLIC: 2 – 3 cloves minced fine will be just enough to add a garlic flavor but not overpower the filling.

FRESH ITALIAN FLAT LEAF PARSLEY: This is a pretty earthy dish, adding parsley will brighten the flavors a bit. Not to mention, a sprinkle after the mushrooms are done baking will add a bright pop of color.

Mushrooms stuffed with raw sausage in a white casserole dish with a striped napkin.

STEPS FOR MAKING SAUSAGE STUFFED MUSHROOMS:

STEP #1: Mushrooms soak up liquid like a sponge. For this reason, when cleaning and prepping the mushrooms make sure that you use a damp cloth or paper towel to gently clean the mushrooms. Then gently remove the stems by pushing down and twisting the stem.

Mushroom caps in a white casserole dish with a striped towel and cutting board.

DES’ TIP: Save the mushroom stems for use in soups, sautes or stuffings. You can even chop them up fine and add them to this stuffing if you like! 

STEP #2: Make the filling by combining sausage, parmesan, parsley and garlic in a bowl. Because of the fat in the sausage, there are no breadcrumbs or egg in this recipe. Everything holds together nicely.

Sausage stuffing ingredients in a clear bowl on a yellow cutting board with a striped towel and mushroom caps.

STEP #3: Drizzle the tops with olive oil and bake.

Drizzling olive oil over a stuffed mushroom in a white dish.

STEP #4: After they have baked for about 15 minutes, remove the mushrooms from the oven and sprinkle with more parmesan cheese. Then broil just until the tops are brown and crispy. Sprinkle with parsley and serve immediately.

DES’ TIP: If you’d like to prep these ahead of time simply stop after you stuff the mushrooms, cover and refrigerate until you are ready to cook. 

Hand holding a sausage stuffed mushroom

These stuffed mushrooms also reheat very well! I made them for dinner one night and then had them for lunch again the next day with a green salad. All you have to do to reheat them is place them in aluminum foil (or a covered baking dish) and cook at 350 for 20 minutes or so until they are warmed through.

Inside of a sausage stuffed mushroom with a white plate.

If you loved this Sausage Stuffed Mushrooms Recipe, check out these other recipes for mushroom lovers:

Air Fryer Mushrooms 

Steak with Red Wine Mushrooms

Garlic Rice Stuffed Mushrooms

Asparagus and Mushroom Risotto

Penne with Mushrooms and Bacon from Lemon Tree Dwelling

For more Easy Party Appetizers, check out these!

Creamy Ranch Dip 

Dill Pickle Keto Chicken Wings

Zucchini Cakes

Baked Feta Dip

Note: The recipe was originally posted in 2010. It was updated with new tips, photos and nutrition facts in 2020.

Sausage Stuffed Mushrooms Recipe

Serves 6 Prep Time: Cook Time:
5 based on 7 reviews

Ingredients:

  • 1/2 pound ground Italian sausage
  • 1/4 cup plus 2 tablespoons freshly shredded parmesan cheese
  • 1/4 cup fresh chopped Italian parsley
  • 3 cloves garlic, minced
  • 12 - 16 cremini mushrooms, cleaned and stems removed
  • 2 tablespoons extra virgin olive oil

Instructions

1

Preheat oven to 350 degrees.

2

In a bowl combine Italian sausage, 1/4 cup of Parmesan cheese, parsley, and garlic. Mix well.

3

Spoon a tablespoon or so of the mixture into each mushroom. Place mushrooms on a baking sheet. Drizzle lightly with olive oil. Cook for 15 - 20 minutes or until meat is cooked through.

4

Remove mushrooms from oven. Sprinkle with remaining cheese. Return to oven and turn on the broiler. Broil until the cheese is melted and slightly golden. About 1 minute. Serve hot.

Notes

Enjoy!

Nutrition information

Calories: 261 , Total Fat: 21.1g , Saturated Fat: 7.9g , Cholesterol: 51mg , Sodium: 515mg , Carbohydrates: 2.9g , Fiber: 0.4g , Sugar: 1g , Protein: 16.4g

Leave a Comment

  • Reply
    Sandra
    July 9, 2020 at 8:51 am

    Definitely making this again! So easy and delish!

  • Reply
    Cathy
    July 8, 2020 at 7:08 am

    These have the best flavor!!

  • Reply
    Toni
    July 7, 2020 at 3:46 pm

    This was a huge hit at my house! Everyone loved it!

  • Reply
    Catalina
    July 7, 2020 at 8:23 am

    What a great idea for a party or for a finger food movie evening!

  • Reply
    Daniela
    July 7, 2020 at 12:45 am

    This recipe sounds really delicious! Never came to my mind to stuff mushrooms with Italian sausage but surely will try.

  • Reply
    Sara Welch
    July 6, 2020 at 6:47 pm

    Little bites of heaven! Tried these with dinner tonight and everyone loved them-even my picky eaters!

  • Reply
    Jen
    July 6, 2020 at 2:07 pm

    We made these for the 4th and they did not disappoint! My husband and I were fighting over the last one.

  • Reply
    Fun and Fearless in Beantown
    December 7, 2010 at 6:06 am

    I love stuffed mushrooms but like it spicy…so I add cayenne, red pepper flakes and spicy sausage!

  • Reply
    Denise Michaels @ Adventurous Foodie
    December 6, 2010 at 1:34 pm

    It’s been awhile – but I’ve made stuffed mushrooms like this numerous times in the past. They’re always a winner on any hors d’ouevre tray and “sell out” fast. The pungent, fatty flavors of the sausage and the cheese are amazing. And something we would think of as far too rich in a main dish entree is just perfect when it’s two bites like this.

    One thing I do a little differently is mince the mushroom stems very tiny (not if they’re dried out and woody) and saute them with the filling and everything else. Also, a little milk or cream (just a tablespoon or two) will help the filling mixture hold together when you stuff the mushroom cap and bake ’em off.

  • Reply
    StephenC
    December 6, 2010 at 8:24 am

    I’ve never made stuffed mushrooms. Don’t know why. I love everything about them and everything about your stuffing. Bookmarked it.

  • Reply
    Roxan
    December 6, 2010 at 8:10 am

    It’s funny, as you have begun to love mushrooms, for some reason my love for them seems to be fading. I hope this is just a phase though, because mushrooms are one of the few veggies/ produce items (i guess I can’t really call it a veggie?) that my husband will happily eat. These stuffed mushrooms look amazing, by the way. I’ve made stuffed mushrooms before and they were so haphazardly thrown together compared to yours. Beautiful.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.