The Best No-Soggy Italian Sausage Stuffed Mushrooms
You need a reliable, crowd-pleasing appetizer for your next party. This recipe for Italian Sausage Stuffed Mushrooms uses cream cheese and Parmesan to create a rich, savory filling that stays firm and never gets watery. These are perfect for game days or holiday platters and you can prepare them ahead of time.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: About 24 bites 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound large white or cremini mushrooms, stems removed
- 1 pound bulk Italian sausage (mild or hot)
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 cup panko breadcrumbs (for texture, optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems; set aside.
- In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until it is fully browned. Drain off any excess grease completely. This step is key to avoiding watery mushrooms.
- Transfer the cooked sausage to a mixing bowl. Add the chopped mushroom stems, softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs (if using), minced garlic, parsley, and oregano. Mix until everything is well combined.
- Taste the filling and season with salt and pepper as needed.
- Spoon the sausage mixture evenly into the mushroom caps, mounding the filling slightly.
- Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
- Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown and heated through.
- Let the sausage appetizers cool slightly on the pan before serving.
Notes
- To prevent soggy results, make sure you drain the rendered fat from the sausage thoroughly after browning.
- You can prepare the filling up to 24 hours in advance. Store the filling covered in the refrigerator and stuff the mushrooms just before baking.
- For a low-carb option, omit the panko breadcrumbs entirely.
- Use cremini mushrooms for a deeper, earthier flavor than white button mushrooms.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 45