Italian Sausage Stuffed Mushrooms
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Italian Sausage Stuffed Mushrooms topped with an Italian seasoned bread crumb… like come on! These are totally the perfect appetizer, game day food, barbecue food, easy snack… you catch my drift 😄
I hope you like mushrooms because if you don’t it’s probably safe to say you won’t be particularly fond of this recipe. I mean, it IS stuffed mushrooms after all.
I for one, quite enjoy mushrooms. Last year I made a breakfast sausage stuffed portobello mushroom recipe (super delish BTW), and since then I’ve been “team mushrooms” all the way.
But let’s be serious, who can resist sausage? I can’t. That’s a given.
Here’s proof: Sausage dip, sausage and tortellini soup, deconstructed pizza casserole, baked ziti, lasagna soup, Zuppa Toscana… I can go on and on. It’s very obvious sausage is my favorite meat. (Sorry, not sorry). 💛
Only a few ingredients needed for this recipe. Aside from the mushrooms and sausage I’m guessing you’ll have the others on hand.
- White whole mushrooms – I use just the regular white mushrooms. One’s you’ll find at every single grocery store. I don’t use crimini mushrooms for this. I have tasted crimini mushrooms and I like them. Haven’t tried them on this recipe though.
- Salt & pepper – for seasoning.
- Olive oil – for cooking the onion.
- Onion – I used a yellow onion, but you can use a sweet onion if that’s what you have on hand. The onion should be diced (err on the side of finely diced rather than chopped).
- Italian sausage – casings should be removed.
- Cream cheese – have the cream cheese softened to room temperature <– not necessary but it will make mixing into the meat mixture much easier.
- Fresh parsley
- Italian seasoned bread crumbs – optional. At the last minute I decided I wanted to top them with something extra. You don’t have to specifically use “Italian seasoned” bread crumbs. In fact, you can make your own by adding some Italian seasoning to your plain breadcrumbs. Wa-la! Perfecto.
How to make Italian Sausage Stuffed Mushrooms
- Clean the mushrooms. To clean the mushrooms I take a slightly damp paper towel and gently wipe off the tops of each mushroom. Yes, this is a bit annoying to do with every. single. mushroom. But it’s food hygiene, so we do it. 🙂
- Remove the mushroom stems. To remove the stem gently twist and pull out the stem or use a knife to cut it out. Either way works. You use the method you’re most comfortable with. There are recipes out there where people will cut the mushroom’s stem into small pieces and add them to the filling. However, this Italian sausage stuffed mushrooms recipe is not one of them. Hope that’s ok with you! If you want to add the mushrooms to your mixture I will include some notes towards the bottom of this post on how to go about doing that. Place the mushrooms on a parchment lined baking sheet, gill sides up.
- Cook the onion. In a skillet over medium heat, add the olive oil and diced onion. Cook until translucent and slightly golden, about 8 minutes. Transfer the onion to a large bowl.
- Cook the sausage. Add the sausage to the now empty skillet. Cook and break apart until browned. Add the garlic and cook for 1 minute more. After this, DRAIN THE GREASE. I will even dab the sausage with a paper towel to ensure the sausage is grease free. Transfer the sausage to the bowl with the onion.
- Mix the Italian sausage mixture together. Add the cream cheese, chopped parsley, and pepper to the sausage mixture. Mix until fully combined.
- Fill the mushrooms. Spoon or pipe the sausage mixture into the mushrooms. Note: if you’re going to pipe the filling, you will need to cut a large hole in a ziplock bag in order to get the sausage mixture out with ease.
- Optional: top with breadcrumbs. Sprinkle a some Italian seasoned bread crumbs over the tops of the stuffed mushrooms.
- Bake. Cook the mushrooms at 350°F for 15-18 minutes or until warmed and golden in color. Garnish with chopped fresh parsley, if desired.
Stuffed Mushrooms Tips
In the beginning paragraphs of this post we discussed adding the mushroom stems to the sausage mixture. If you’d like to do this you can. Simply chop the mushroom stems and cook them with the diced onions. Mushrooms don’t take as long to cook as onions do. So after 5 minutes of cooking the onions, add the chopped mushroom stems to the skillet and let them continue to cook alongside the onions.
If you don’t have bread crumbs, don’t sweat it! This is optional and not necessary for this recipe. However, if you have breadcrumbs and you’d like to make them “Italian seasoned” then add a few shakes of Italian seasoning to the breadcrumbs and you’ll be in business.
To achieve a nice crisp top, broil for 1-2 minutes prior to removing the mushrooms from the oven.
If you want to make these spicy use hot Italian sausage or add diced jalapeño or red pepper flakes.
Italian Sausage Stuffed Mushrooms
- 24 oz white whole mushrooms
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 small yellow onion small diced (about 3/4 -1 cup)
- 1 lb Italian Sausage casings removed
- 1 garlic clove minced
- 8 oz cream cheese softened
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- 1-2 tablespoons Italian seasoned bread crumbs optional
- Preheat oven to 350°F.
- Clean the mushrooms by wiping the tops of each mushroom with a damp paper towl. Remove stems from mushrooms by gently twisting and pulling, or by cutting them out with a knife. Place mushrooms on a parchment lined baking sheet, gill sides up. Lightly sprinkle the mushrooms with salt. Set aside.
- In a skillet set over medium to medium-low heat, add olive oil and the diced onion. Cook until translucent and slightly golden, about 7-8 minutes. Transfer to a large bowl, set aside.
- Add Italian sausage to the now empty skillet. Cook and break apart until browned. Once cooked through, drain the grease. Add garlic clove to the sausage and cook 1 minute more. Use a paper towl and (carefully!!) dab any excess grease from the sausage. Transfer the sausage to the bowl with the onion.
- Add cream cheese, chopped parsley, and pepper to the sausage and onion bowl. Mix to combine.
- Spoon (or pipe) mixture into the mushrooms.
- Sprinkle the breadcrumbs over the tops of the filled mushrooms.
- Cook mushrooms at 350°F for 15-18 minutes or until warmed and golden.
- Remove from the oven and sprinkle with additional fresh parsley, if desired. Serve warm.