Sausage Stuffed Mushrooms are an addicting side dish to any meal and/or a disappearing party appetizer.

Button mushrooms are stuffed with crumbled original or Italian sausage, onion, and three kinds of cheese, then topped with buttery breadcrumbs and fresh chopped parsley. Note: Use gluten-free breadcrumbs to make this recipe gluten-free. If not dining gluten-free, simply swap in your favorite breadcrumbs.

Every bite is perfectly seasoned, creamy, buttery, and crisp. Yum!

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What makes Sausage Stuffed Mushrooms so delicious?

Mushroom lovers will agree with me that mushrooms are delicious on their own - slightly earthy, meaty, and brothy. But, stuffing a mushroom takes it over the top to Flavor Town. Browned and crumbled sausage meets three kinds of cheese (cream cheese, Parmesan, and Monterey or cheddar), onion, garlic, buttery breadcrumbs, and fresh chopped parsley. Not even the stems are wasted in this recipe. We chop those up and add them to the filling.

You can prep and assemble these mushrooms (uncooked) the day or morning before your party or gathering, then simply add the breadcrumb topping and pop in the oven when ready and serve.

Ingredients for Sausage Stuffed Mushrooms:

White button mushrooms, or brown mushrooms
Roll of original-flavored sausage. I use Bob Evans Original Pork Sausage Roll, 16 oz. You can also use sweet or mild Italian sausage.
Onion
Minced garlic
Cream cheese
Parmesan cheese
Monterey Jack cheese, or cheddar
Butter
Gluten-free breadcrumbs, or regular breadcrumbs
Fresh chopped parsley

How to make Sausage Stuffed Mushrooms:

Preheat oven to 375 F. Grease a large sheet pan with nonstick cooking spray, or place a square of parchment paper or a silicone baking mat. Set aside.

Wash the mushrooms and dry well. Remove the mushroom stems and set aside on a cutting board. Using a spoon, scrape out the mushroom gills and discard - these are not worth saving as they will create too much moisture. Set hollowed out mushrooms spaced apart on the prepared cookie sheet. Set aside.

Chop the mushroom stems, and set aside.

For the filling:

Melt 1 ½ tablespoon of butter in a frying pan over medium heat. Add in the onion and minced garlic, stirring frequently for 3 to 4 minutes, until softened. Scrape the mixture out into a large mixing bowl and set aside.

Add the chopped mushroom stems to the pan and cook until just softened, about 3 to 4 minutes. Drain any juices, then scrape out the mushrooms into the bowl with the onions and garlic.

Add in the sausage, crumbling it into smaller bits as it browns. Cook all the way through, about 5 to 6 minutes. Add the sausage to the bowl with the onions, garlic, and mushroom stems.

To the large bowl with the sausage mixture, add the cream cheese, Parmesan cheese, Monterey Jack cheese, and 4 tablespoons of fresh chopped parsley. Stir until completely combined.

Spoon the filling into each mushroom cap, packing it down with the back of a spoon to fit in as much as you can. If there's any extra filling, you can bake it in a small dish by itself for less time and eat it as a dip - a snack for the chef.

For the breadcrumb topping:

Add the remaining 3 tablespoons of butter to a small bowl, then microwave 30 seconds or so until melted. Stir in the breadcrumbs until moist. Season to taste with salt and pepper.

Sprinkle the breadcrumbs over the stuffed mushrooms. Alternatively, you can dip each mushroom into the breadcrumbs for them to adhere more evenly.
Bake for 20 minutes, or until the breadcrumbs are golden brown, the cheese is melted, and the mushrooms are tender. Sprinkle with additional fresh chopped parsley. Then, serve. If a lot of juices released from your mushrooms while baking, you may want to re-plate before adding the parsley and serving.

Enjoy!

Equipment

For this recipe, the only equipment you will need is a frying pan, mixing bowls, and a large cookie sheet. It's preferable to use parchment paper or a silicone baking mat for easy clean-up and no sticking potential.

Storage

Store sausage stuffed mushrooms in an airtight container in the refrigerator and eat within 2 to 3 days. For best results, reheat the mushrooms in the oven at 350 F for 10-12 minutes. You can also broil on Low the last 2 to 3 minutes to re-crisp the breadcrumbs.

Can I Prep Sausage Stuffed Mushrooms Ahead of Time?

Yes, you can! This recipe is fine to prep the day before or morning of a party or gathering. Simply prepare the mushrooms, the filling, and then stuff the mushrooms. Cover with plastic wrap and store in the refrigerator.

Once ready to bake, make the breadcrumb topping and coat the mushrooms with it. Bake, then serve! You may need to bake an additional 5 minutes or so if the mushrooms or the pan they're on is really cold when placed in the oven.

Notes

Prep this recipe the day before a party to cut down on preparation time. See above section for instructions on how to do so!
You can swap the Monterey Jack cheese in this recipe really for any of your favorites. I recommend keeping the cream cheese for its creamy texture - this helps the other ingredients combine into a mixture - and the Parmesan for its saltiness. Other great cheese additions would be cheddar, gruyere, white cheddar, Swiss, etc. If you are in the camp where you can't stand cream cheese, ricotta or mascarpone may be a good replacement.
Use gluten-free breadcrumbs to make this recipe gluten-free. If not dining gluten-free, simply swap in your favorite breadcrumbs.

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