Print

Sausage Stuffed Cremini Mushrooms

Close-up of several golden brown Sausage stuffed mushrooms with cheesy, browned tops served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake juicy cremini mushrooms filled with Italian sausage, cream cheese, and Parmesan cheese. This recipe avoids sogginess and works well for make-ahead preparation.

Ingredients

Scale
  • 1 lb cremini mushrooms, stems removed and finely chopped
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (optional, for binding)
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean. Finely chop the removed stems and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up, until browned. Drain off excess grease.
  4. Add the chopped mushroom stems and minced garlic to the skillet. Cook until the moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
  5. In a medium bowl, combine the cooked sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, dried parsley, salt, and pepper. If using, mix in the breadcrumbs. Stir until well combined.
  6. Spoon the filling evenly into the mushroom caps, mounding slightly. Place the filled mushrooms on the prepared baking sheet.
  7. Sprinkle a little extra Parmesan cheese over the tops of the filled mushrooms.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown. (For smaller mushrooms, bake closer to 18 minutes; for larger, closer to 25 minutes.)
  9. Let the mushrooms rest for 5 minutes before serving.

Notes

  • To make this recipe lower in carbohydrates, omit the breadcrumbs entirely. The filling will hold together fine.
  • You can prepare the stuffed mushrooms completely, cover them, and refrigerate for up to 24 hours before baking. Add 5 minutes to the bake time if baking directly from the refrigerator.
  • These hold well on a warm platter for about an hour if serving at a party.

Nutrition

Find it online: https://flavorvista.com/sausage-stuffed-mushrooms-recipe/