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Creamy Stuffed Mushrooms with Sausage

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A cozy and easy appetizer featuring baby bella mushrooms stuffed with a creamy blend of Italian sausage, cream cheese, Parmesan, and mozzarella. Perfect for casual gatherings or a comforting snack.

Ingredients

Scale
  • 20–24 baby bella mushrooms (about 1 pound / 450g), stems removed and cleaned
  • Olive oil, for brushing
  • 8 ounces (225g) Italian sausage, casing removed (spicy or mild based on preference)
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) finely chopped fresh parsley (optional)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 cup (60g) shredded mozzarella
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme or Italian seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush the mushroom caps with olive oil. Set aside.
  2. Heat a skillet over medium heat and add the Italian sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through, no pink remaining.
  3. Stir in the finely diced shallot and minced garlic. Cook for another 2-3 minutes until fragrant and softened. Remove skillet from heat and let the mixture cool slightly.
  4. In a bowl, combine softened cream cheese, Parmesan, mozzarella, black pepper, and thyme or Italian seasoning. Once the sausage mixture has cooled enough to not melt the cheese, fold it into the cheese blend along with fresh parsley.
  5. Using a spoon or mini scoop, fill each mushroom cap generously with the sausage and cheese mixture. Arrange them on the prepared baking sheet, spaced evenly.
  6. Place the baking sheet in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden on top.
  7. Let the mushrooms cool for a few minutes before serving so the filling sets slightly. Serve warm.

Notes

Pat mushrooms dry before oiling to prevent sogginess. Do not overfill mushroom caps to avoid spilling and burning. Cook sausage thoroughly before mixing. Use softened cream cheese at room temperature for smooth blending. Space mushrooms evenly on baking sheet for even roasting. Leftovers keep well refrigerated for up to 3 days; reheat in oven at 350°F for 10-12 minutes. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: stuffed mushrooms, sausage appetizer, creamy stuffed mushrooms, easy appetizer, party food, Italian sausage, cheesy mushrooms

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