These Sausage Stuffed Mushrooms are the ultimate crowd-pleaser, perfect for holiday gatherings, game day spreads, or any occasion that calls for bite-sized comfort food. (The showstopper at Thanksgiving in our house, that's for sure!) Juicy mushrooms are packed with a flavorful mixture of savory sausage, cream cheese, breadcrumbs, and herbs, then baked until golden and bubbling. Not only are they incredibly easy to make, but they also bring a burst of flavor to your appetizer table. Whether you're hosting a party or simply craving a delicious snack, these stuffed mushrooms are guaranteed to disappear fast!
There are a about a million ways to prepare stuffed mushrooms, my favorite way is with sausage, herbs, panko breadcrumbs, and a bunch of cheese! Let's get into it!
What ingredients are necessary for making Sausage Stuffed Mushrooms?
Please refer to the recipe card for precise measurements.
- mushrooms
- olive oil
- sweet onion, minced
- garlic
- crushed red pepper
- dried thyme
- fresh sage
- sausage
- cream cheese
- Parmesan cheese
- truffle salt & black pepper
- Panko breadcrumbs
- Parmesan cheese
- lemon zest
- smoked paprika
- parsley
Is there any equipment necessary for making Sausage Stuffed Mushrooms?
- baking sheet
- large mixing bowl
- piping bag, tip, and coupler
How to Prepare Sausage Stuffed Mushrooms:
Please refer to the recipe card for precise measurements.
Preheat the oven to 375°.
Start with washing the mushrooms and removing the stems. Place the caps onto a baking sheet.
Remove the woody, tough ends from the mushroom stems and discard. Chop remaining stems very fine.
In a pan over medium-high heat, cook the sausage, remove, drain, and set aside.
In the same pan, add the olive oil and cook the minced onions until they are translucent (a couple minutes).
Add in the mushroom stems and cook until soft (about 2 minutes).
Add in garlic and cook until fragrant (about a minute).
Add in the crushed red pepper, thyme, and fresh sage.
Add the sausage back to the pan, stir and add in the softened cream cheese and Parmesan.
Season with salt and pepper and set aside.
Drizzle olive oil over the mushroom caps and lightly sprinkle with truffle salt, pipe or spoon the sausage mixture into each cap.
In a small bowl, combine the panko, Parmesan, lemon zest, paprika, and parsley. Sprinkle over the top of each mushroom cap.
Bake in the oven for 15 - 20 minutes. Serve immediately.
Prepping Sausage Stuffed Mushrooms in Advance:
To prepare stuffed mushrooms ahead of time, you first need to decide how far ahead you are working.
If you are preparing the night before or morning of (for an afternoon of evening event), I recommend baking the caps upside down on a sheet pan at 350° for 5 - 10 minutes to dry them out a bit. Stuff them with the filling, then store them covered in the refrigerator until you are ready to cook. Bring them as close to room temp as possible, and them bake as directed.
If you are preparing days in advance, stuff the mushrooms raw, fill them with the cooled filling, and them freeze. Bake directly from frozen.
Storage:
Stuffed mushrooms are best eaten day of, but you can store them in the refrigerator for up to 4 days in an airtight container afterward.
Reheating:
Stuffed mushrooms can be reheated individually in the microwave for 30 seconds - 3 minutes, until the filling is soft. Alternatively, you can reheat a larger portion on a sheet pan for 10 - 15 minutes at 375°.
If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Classic Deviled Eggs
- My Mom's Southern Sweet Potatoes
- Classic Green Bean Casserole
- 3 Cheese Baked Mac & Cheese
- Fluffy Dinner Rolls with Honey and Rosemary
- Cheesy Sweet Corn Casserole
- Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved this Sausage Stuffed Mushroom recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Sausage Stuffed Mushrooms
Ingredients
- 16 oz mushrooms
- 1 tablespoon olive oil
- ¼ cup sweet onion, minced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 1 teaspoon dried thyme
- 2 tablespoon fresh sage
- 4 oz sausage
- 4 oz cream cheese, softened
- 2 tablespoon Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon olive oil
- 1 teaspoon truffle salt
- ½ cup panko breadcrumbs
- 2 tablespoon Parmesan cheese
- 1 tablespoon lemon zest
- ½ teaspoon smoked paprika
- 2 teaspoon dried parsley (or 1 teaspoon fresh)
Instructions
- Preheat the oven to 375°.
- Start with washing the mushrooms and removing the stems. Place the caps onto a baking sheet.
- Remove the woody, tough ends from the mushroom stems and discard. Chop remaining stems very fine.
- In a pan over medium-high heat, cook the sausage, remove, drain, and set aside.
- In the same pan, add the olive oil and cook the minced onions until they are translucent (a couple minutes).
- Add in the mushroom stems and cook until soft (about 2 minutes).
- Add in garlic and cook until fragrant (about a minute).
- Add in the crushed red pepper, thyme, and fresh sage.
- Add the sausage back to the pan, stir and add in the softened cream cheese and Parmesan.
- Season with salt and pepper and set aside.
- Drizzle olive oil over the mushroom caps and lightly sprinkle with truffle salt, pipe or spoon the sausage mixture into each cap.
- In a small bowl, combine the panko, Parmesan, lemon zest, paprika, and parsley. Sprinkle over the top of each mushroom cap.
- Bake in the oven for 15 - 20 minutes. Serve immediately.
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