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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.
Let me show you how to make them!
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.
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.
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.
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.
STEP #3: Drizzle the tops with olive oil and bake.
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.
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.
If you loved this Sausage Stuffed Mushrooms Recipe, check out these other recipes for mushroom lovers:
For more Easy Party Appetizers, check out these!
Note: The recipe was originally posted in 2010. It was updated with new tips, photos and nutrition facts in 2020.
Preheat oven to 350 degrees.
In a bowl combine Italian sausage, 1/4 cup of Parmesan cheese, parsley, and garlic. Mix well.
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.
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.
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
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