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These Stuffed Mushrooms are cheesy, savory, and so delicious! Mushroom caps are stuffed full of cheese, sausage, onion, and more to create the most amazing flavor. This easy, cheesy sausage stuffed mushroom recipe is the perfect appetizer for holidays, game days, or any special occasion.
What’s in this Stuffed Mushrooms Recipe?
I stuffed mushroom caps with a cheesy sausage mixture and baked them to perfection. These savory, cheesy stuffed mushrooms are beyond delicious!
- Mushrooms: You’ll want what’s known as “stuffer mushrooms”. Cremini or white buttons have the perfect natural shape for stuffing.
- Olive Oil: Helps the mushroom caps cook without burning.
- Lemon Juice: Helps make the mushrooms juicy and delicious!
- Salt + Pepper: Enhances the natural flavor of the mushrooms.
- Sausage: I used hot pork sausage, but any kind will work. I think Italian sausage blends best with the flavors of this dish.
- Onion + Garlic: Add an earthy flavor to the stuffing.
- White Wine: Adds a touch of acidity and lightness to the stuffing.
- Cream Cheese: Makes the filling creamy and tangy.
- Goat Cheese: Makes the filling extra tangy!
- Herbs de Provence: A classic blend of herbs that adds a savory and light flavor.
- Egg Yolk: Helps bind the filling.
- Parmesan Cheese: Adds a salty and nutty flavor.
- Bread: Forms the base of the crumb topping. You could use breadcrumbs instead to save time.
- Fresh Herbs: Use whatever herbs you love to flavor the crumb topping.
- Butter: Helps bind the crumb topping and makes it crispy!
Pro Tip: Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”
Variations on Sausage Stuffed Mushrooms
I like getting larger mushroom caps so that they’re easy to stuff, but you can use smaller ones if you want something more bite-sized. Either way, they taste incredible!
You can put all kinds of things in your stuffed mushrooms. Get creative with the types of cheeses you use, add veggies, herbs, spices, pork, or chicken. The possibilities are endless, but cheese is the most important part if you ask me.
A “stuffer mushroom” is a mushroom that is the perfect size and shape for stuffing. Companies like Green Giant sell these types of mushrooms pre-packaged and ready to be stuffed, but you can prep just about any size mushroom for stuffing.
I like to simply wipe or brush the dirt off of my mushrooms to keep them from getting waterlogged, but a quick rinse and pat dry also works well.
I usually like to remove the gills to make more room for stuffing. You must remove the gills with portabello mushrooms, as they are woody and inedible.
Yes! If the mushrooms are overcooked, they will become tough and flavorless. Make sure to cook them for only 5-10 minutes after stuffing them!
As you can see in the recipe, we precook the mushrooms on top of a wire rack gill-side-down to drain out any excess moisture. Lightly patting the mushrooms dry before filling them can also help to remove residual moisture.
You should cook these mushrooms uncovered to help dry them out and crisp up the topping. Covered mushrooms will steam and turn soft.
Cooking damp mushrooms tends to make them turn rubbery in the oven, as does overcooking them. Make sure to pat your mushrooms dry at every stage, and do not overcook them once stuffed!
Another great thing about these sausage and cheese stuffed mushrooms is that you can easily prep them ahead of time. Make the sausage filling and the breadcrumb topping, then store them in separate containers and refrigerate. You can do this 2 or 3 days ahead of time, that way both are ready whenever you cook the mushrooms.
How to Store and Reheat
Once the mushrooms have been cooked, you can save any extras that are left over. Place the stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator. They will keep for up to 4 days. Reheat in a 350°F oven uncovered for 5-10 minutes, or until warmed through.
How to Freeze
If you’d like to freeze these mushrooms, I recommend doing so before baking them. Let the roasted mushrooms and filling cool to room temperature, then stuff the mushrooms and place them in a single layer on a lined baking sheet. Freeze until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding an extra 5-10 minutes to the final bake time.
Serving Suggestions
These stuffed mushrooms are the perfect appetizer to enjoy before dinner. For your entrée, consider mushroom stuffed chicken, baked Caesar chicken, chicken alfredo stuffed shells, Salisbury steak, beef ragu, or Parmesan spinach gnocchi.
Stuffed Mushrooms Recipe
Equipment
- Baking Sheet
- Food Processor
Ingredients
For the Mushrooms
- 24 "stuffer mushrooms” cremini or white
- ¼ cup olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For the Hot Sausage Stuffing
- ¼ pound hot pork sausage
- ½ cup minced onion
- 3 cloves garlic minced
- ¼ cup dry white wine not cooking wine
- Reserved minced mushroom stems
- 3 ounces cream cheese softened (⅜ brick)
- 3 ounces goat cheese softened
- ½ teaspoon herbs de Provence
- 1 egg yolk
- 3 tablespoons freshly grated Parmesan cheese
For the Crumb Topping
- 4 slices hearty sandwich bread white or wheat, roughly torn
- 1 teaspoon chopped fresh herbs — thyme, parsley, tarragon, or chervil
- 2 tablespoons unsalted butter melted (¼ stick)
Instructions
For the Mushrooms
- Preheat oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with aluminum foil. Set a wire rack inside (or across the top of) the baking sheet.
- Wipe or wash off the mushrooms with cold water. Gently wiggle and pop out the stems. Reserve both parts and pat the mushroom caps and stems dry with a paper towel.24 "stuffer mushrooms”
- Finely dice the mushroom stems and set aside to use in the sausage stuffing.
- In a large bowl, toss the mushroom caps with oil, lemon juice, salt and pepper. Set the mushrooms, gill-side up, on the rack.¼ cup olive oil, 1 teaspoon lemon juice, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Set the tray of mushrooms in the oven and roast for 15-20 minutes, or until juices release. Turn the mushrooms over and roast for an additional 5-10 minutes, or until the mushrooms have browned.
- Remove the baking sheet from the oven and turn the mushrooms gill-side-up.
- While the mushrooms cool, make the stuffing.
For the Hot Sausage Stuffing
- Place the sausage in a large skillet set over medium heat. Brown and crumble the sausage. Transfer the sausage to a paper towel-lined plate and remove all but 2 tablespoons of rendered fat from the skillet.¼ pound hot pork sausage
- Reduce the heat to medium-low and add the onions and sauté until the onion is translucent. Add the garlic and cook for an additional 15 seconds, stirring continuously.½ cup minced onion, 3 cloves garlic
- Pour in the wine to deglaze the pan and allow the liquid to evaporate.¼ cup dry white wine
- Add the minced mushroom stems and cook for 2 minutes, stirring continuously. Salt and pepper to taste.Reserved minced mushroom stems
- Transfer the onion/mushroom mixture to the sausage to cool.
- In a medium bowl, whisk together the cream cheese, goat cheese, herbs de Provence, and egg yolk.3 ounces cream cheese, 3 ounces goat cheese, ½ teaspoon herbs de Provence, 1 egg yolk
- Add the Parmesan cheese and whisk until incorporated.3 tablespoons freshly grated Parmesan cheese
- Add cooled sausage/onion/mushroom mixture, stir well, and refrigerate 15 minutes to firm a little.
For the Topping
- Pulse the bread and herbs in a food processor to make coarse crumbs. Drizzle the melted butter over the crumbs and pulse 2-3 times. Set aside.4 slices hearty sandwich bread, 1 teaspoon chopped fresh herbs, 2 tablespoons unsalted butter
For Assembly
- Mound the sausage stuffing into the mushrooms, sprinkle with Crumb Topping and place back on the rimmed baking sheet (with the wire rack).
- Bake until hot throughout and topping is golden, about 5-10 minutes.
- Cool 4-5 minutes before serving.
Becky’s Tips
- Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”
- I used hot pork sausage, but any kind will work. I think Italian sausage blends best with the flavors of this dish.
- You can use breadcrumbs instead of bread for the topping if you don’t have a food processor.
- Lightly pat the mushrooms dry before filling them to help remove residual moisture.
- The breadcrumb topping and the mushroom stuffing mixtures can be made up to 3 days ahead. Place in separate airtight containers and refrigerate.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
