Easy Cheesy Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms are the PERFECT holiday appetizer to serve for Christmas or New Years. They take minimal time to make, can be made in advance and are absolutely delicious!
If you are looking for last minute recipes to serve this holiday season, you’re in the right place. Whether you need an appetizer to bring to a party, a side to serve for brunch or an appetizer for Christmas dinner, these Sausage Stuffed Mushrooms are perfect!
They look fancy, but are incredibly easy to make. You start by removing the mushroom stems. Then you brown some Italian sausage in a pan, along with the mushroom stems, onion and garlic. Add in some fresh herbs, then mix that together with cream cheese and parmesan. I like to use a piping back to then stuff the mushroom caps. Then all that’s left to do is bake them in the oven until gooey and golden.
I love this stuffed mushroom recipe because not only is it easy and loaded with flavor, you can make it completely in advance. Simply, get your mushrooms stuffed, then store them in an air tight container in the freezer until you are ready to bake and serve! They will take slightly longer in the oven from frozen but absolutely worth it to get everything made in advance.
Tips For Making Sausage Stuffed Mushrooms
- When you are removing the mushroom stems you want to be gentle so you don’t break the mushroom cap. Some of them can be a little stubborn, so be gentle, but make sure you get the whole stem removed for amble space to add your filling.
- You can use any kind of Italian sausage you like for these mushrooms. Turkey, pork, beef or if you have any Italian sausage made from your venison you can even use those.
- To stuff the mushrooms, I recommend adding the filling to a piping bag or a large ziplock bag with the corner cut. This makes it much easier to get the filling deep into the mushrooms, and is mush less messy.
Sausage Stuffed Mushroom Ingredients
Mushrooms– Cremini Mushrooms are my favorite for these, but you could also use white button mushrooms.
Italian Sausage– As mentioned above you can use basically any type of Italian sausage you like for these.
Cream Cheese– This helps make a creamy filling that holds together and can be piped into the mushrooms.
Parmesan Cheese- Use freshly grated parmesan as it will taste and melt the best.
Onion- White or yellow onion is all you need for this recipe.
Garlic– Fresh minced garlic always for the best flavor.
Rosemary- Fresh rosemary adds a nice holiday flavor to these mushrooms.
Thyme- A little bit of fresh thyme adds a delicious but subtle earthiness.
Parsley- Use Italian Parsley for a more vibrant flavor and freshness.
The Steps
- Preheat your oven to 400F.
- Start by gently removing the stems from all of the mushrooms, and placing the mushroom caps on a baking sheet.
- Take the mushroom stems and chop them finely, before setting aside.
- Then, add a tbsp of butter to a cast iron pan over medium heat. Add in the Italian Sausage (removing it from the casings) and let it brown.
- Cook the sausage down for about 5-7 minutes, breaking it into small pieces to make it easier to stuff.
- Once the sausage is mostly cooked through, add in the onion, and garlic. Saute for a couple minutes.
- Next, add in the fresh rosemary and thyme, stir and cook for one more minute then remove from heat.
- While the sausage cools for a couple minutes, add the cream cheese, parmesan and 1/4 cup of chopped parsley to a medium sized bowl.
- Using a wooden spoon, stir the mixture to get the cream cheese softened and the cheeses well combined.
- Finally, add the cooked sausage mixture into the cheese mixture and stir until everything is evenly mixed and becomes creamy.
- Add the stuffing mixture to a piping back or a large ziplock bag with the corner cut, and pipe the filling into each mushroom cap. You can to get them nice and full. It’s okay if the filling is sticking way out of the mushroom.
- Sprinkle some extra grated parmesan on top, and the remaining parsley.
- Bake the mushrooms for 20-25 minutes or until golden and bubbly. Serve warm and enjoy!
IF you give this recipe a try, leave a comment or a recipe review below!
Looking for more delicious appetizers to serve for the holidays?
https://cmbarndominium.com/the-best-italian-venison-meatballs-with-ricotta-pesto/
https://cmbarndominium.com/juicy-tender-pulled-barbecue-venison-sliders/
https://cmbarndominium.com/burrata-maple-bourbon-venison-crostinis/
https://cmbarndominium.com/easy-flavourful-caramelized-onion-venison-sausage-rolls/
Juicy and tender mushrooms stuffed with a creamy mixture of Italian Sausage, parmesan cheese and tons of fresh herbs. The perfect appetizer for any holiday! * This recipe can easily be doubled if you are serving a large crowd. * To make these in advance you have two options. 1) Make the day before you serve them, and store them unbaked, covered in the fridge. Bake the next day when you are ready to serve. 2) Freeze them for up to a couple weeks in advance. Place the stuffed mushrooms, unbaked in a sealed container and freeze. Bake when you are ready to serve, just note that they will take a little longer to bake if they are being baked from frozen. 
Cheesy Sausage Stuffed Mushrooms
Ingredients
Instructions
Notes
