These Stuffed Mushrooms are perfect for every get-together, from the swankiest shindig to football Sunday! Loaded with gooey cheese, spicy sausage, and tons of savory flavor, these easy-to-make two-bite wonders will be gone in a flash!
Best EVER Stuffed Mushrooms
Talk about a perfect little appetizer!
In my opinion, mushrooms were meant to be stuffed. Sure, they’re fantastic in salads and skillet dinners and all that. But their stems are much better used as the part of a cheesy, spicy, savory filling – that just so happens to fit perfectly inside the little caps they come from.
The best part about these stuffed bites of joy is how easily they fit into ANY party setting. Football fans will gobble them up on Sunday just as quickly as a cocktail gown-wearing lady with a champagne glass in her other hand. They’re fancy but functional, perfectly unpretentious, and absolutely delicious.
They can even be low carb, if you happen to be into that sort of lifestyle – just by leaving off the breadcrumbs.
You may even be able to convert mushrooms haters into superfans with this recipe! The crumbled sausage and blend of cheeses play up the very vegetable-y flavor of the ‘shrooms. They almost taste a bit like burger sliders.
Why you’ll love this Stuffed Mushrooms Recipe
- They are an easy to make appetizer for any type of party.
- They are super cute and bite-sized.
- You are practically guaranteed to convert the mushroom haters into mushroom lovers!
How To Make Stuffed Mushrooms
- Cover a large rimmed sheet pan with foil and preheat your oven.
- Wash and dry your mushroom and carefully remove the stems. The stems are part of the filling so don’t toss them! Set the mushroom caps upside down (with the opening facing up so you can fill them later) on the sheet pan. Dice up the stems and set them aside.
- Cook Italian sausage until it’s browned and no longer pink then transfer it out of the skillet and into a large mixing bowl. You can use mild sausage or opt for spicy if you like the heat.
- Melt some butter in a skillet and cook the diced mushrooms with some garlic. Stir it frequently so the garlic doesn’t burn.
- To the cooked sausage, add the cooked mushroom stems, some softened cream cheese, Parmesan and Mozzarella cheeses, parsley, onion powder and black pepper and stir it all together to make the filling.
- Melt some butter and brush the mushroom caps with it, then stir panko breadcrumbs into the rest of the melted butter.
- Stuff the mushroom caps with the filling, creating little mounds on top with any extra. Coat the mounds with the breadcrumbs.
- Bake the mushrooms for about 20 minutes in the preheated oven, until the the breadcrumb tops are golden brown and the mushrooms are cooked through.
- Garnish with some fresh minced parsley for color and serve immediately.
Can You Make Stuffed Mushrooms In Advance?
Yep! If you’re in a pinch and are trying to get prepped for a party in advance, you can whip up this easy recipe the day or two before the festivities!
Simply make the filling and assemble the mushrooms, then cover tightly and place them in the refrigerator. On party day, take the stuffed mushrooms out of the refrigerator about 1 hour beforehand (so they come to room temp) and bake them according to the recipe directions.
How Long Do Stuffed Mushrooms Last?
When serving these tasty treats at parties, be sure to pop them in the refrigerator after no more than 2 hours of being on the app table. This is to avoid the risk of food poisoning and spoilage.
When properly refrigerated in airtight containers, any leftover stuffed mushrooms will keep for 3 to 5 days.
To reheat the leftovers, bake in a 325 degree F oven for 10-15 minutes until warmed through and at least 165 degrees F internally. You can also microwave them for 1-2 minutes, but risk making the mushrooms rubbery.
Can You Freeze Stuffed Mushrooms?
Yes, you can freezer prepped stuffed mushrooms prior to baking. After filling the mushrooms, but before topping them with breadcrumbs, place them on a parchment-lined baking sheet and freeze them for 2 hours. When they’re fully frozen, transfer them to a freezer bag. Store them in the freezer for up to 3 months.
More Easy Appetizer Recipes
- Crab Cake Stuffed Mushrooms
- Air Fryer Crunchy Coconut Shrimp
- Sausage Balls
- Southwestern Seven Layer Dip
- Crockpot BBQ Little Smokies
- 18 medium mushrooms stems removed & reserved
- 8 ounces Italian sausage casings removed; mild or hot
- 1 ½ tablespoons garlic minced
- 4 ounces cream cheese softened
- ⅓ cup Parmesan cheese grated
- ⅓ cup mozzarella cheese shredded
- ¼ cup parsley minced; divided
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter divided
- ⅓ cup panko breadcrumbs
- Preheat the oven to 375 degrees F. Line a sheet pan with foil and arrange the mushroom caps upside down on pan. Dice reserved mushroom stems and set aside.
- Add sausage to a medium skillet set over medium heat and cook 4-5 minutes until fully browned, mincing up meat with a spatula as it cooks. Transfer to a medium mixing bowl and set aside.
- Return skillet to heat and melt 1 tablespoon butter. Add mushroom stems and garlic and cook 2-3 minutes, stirring frequently, until softened (being sure not to burn the garlic). Transfer to mixing bowl with the cooked sausage. Add cream cheese, Parmesan, mozzarella, 2 tablespoons parsley, onion powder, and black pepper and stir to combine.
- Melt remaining butter and brush caps with half, then stir panko breadcrumbs with the rest until combined.
- Using a small spoon, divide sausage mixture evenly between mushroom caps. Gently roll each cap in buttered breadcrumbs so they stick to the top.
- Bake for 20 minutes, or until tops are golden brown and mushrooms are cooked through. Sprinkle with parsley and serve immediately.
Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.