Print

Easy Sausage and Cream Cheese Stuffed Mushrooms

Close-up of baked stuffed mushrooms recipe topped with melted, browned cheese and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy stuffed mushrooms with sausage and cream cheese for a quick, crowd-pleasing appetizer perfect for parties or weeknight snacks.

Ingredients

Scale
  • 1 pound white button mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 4 ounces cooked Italian sausage, crumbled
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Remove the stems and finely chop the stems.
  3. In a medium bowl, combine the softened cream cheese, crumbled sausage, chopped mushroom stems, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until the filling is uniform.
  4. Spoon the filling mixture evenly into the mushroom caps, mounding it slightly.
  5. Place the stuffed mushrooms on the prepared baking sheet.
  6. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  7. Remove from the oven and let cool slightly before serving.

Notes

  • For a richer flavor, substitute Italian sausage with Boursin cheese for a cheesy, herby filling.
  • You can prepare the filling up to one day ahead and keep it refrigerated. Stuff the mushrooms just before baking.
  • These make excellent holiday appetizers or game day food ideas.

Nutrition

Find it online: https://cookincorner.com/easy-stuffed-mushrooms-recipe/