Creamy Sausage Stuffed Mushrooms
Published Feb 03, 2018 Updated Aug 13, 2026
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These sausage stuffed mushrooms are filled with savory breakfast sausage, cream cheese, Parmesan, and herbs, then baked until the mushrooms are tender and the tops are perfectly golden. I love these little morsels because they work just as easily for the holidays as they do for game day. We never have leftovers, but if you do, they’re easy to store and reheat too.
Table of Contents
Why You’ll Love This Sausage Stuffed Mushrooms Recipe
Just like my air fryer fried pickles, stuffed mushrooms are one of those appetizers I can never pass up! Especially when they’re fresh from the oven. The creamy sausage filling paired with the earthy mushrooms is one of my favorite flavor combinations. They’re simple to prep ahead and always disappear fast whenever I serve them. Y’all are gonna love them!
You can really serve them any time. I think they work just as well as an appetizer, snack, or even a light entrée with a simple side salad (and maybe a watermelon margarita too??). I won’t lie, I’ve even reheated the leftovers for breakfast the next morning, and they’re every bit as good! It’s also quite a forgiving dish– don’t stress about perfection here.
Ingredients Notes
- Large cremini or white button mushrooms: Choose mushrooms that are similar in size so they cook evenly and hold plenty of filling. You really can’t go wrong with white or brown mushrooms here– it’s really a preference.
- Ground breakfast sausage: Mild or spicy breakfast sausage both work in this recipe. You could even do ground Italian sausage too– up to you!
- Filling: The filling is a cream cheese base, but you can always use dairy-free cream cheese if you need to.
The rest of the ingredients and measurements are in the recipe card down below!
Mac’s Pro Tip
Recipe Variations
- Use spicy sausage. Hot breakfast sausage gives the filling an extra kick without changing the recipe.
- Choose your topping. I like using crushed pork rinds for extra crunch, but regular or gluten-free panko breadcrumbs work just as well for a classic golden topping!
- Make them your own. Add a pinch of crushed red pepper flakes for a little heat or stir in chopped spinach for extra veggies.
How to Make Sausage Stuffed Mushrooms
Step 1: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or large baking sheet. Clean the mushrooms and gently remove the stems. Arrange the mushroom caps in the prepared baking dish.
Step 2: Heat a large skillet over medium heat. Add the olive oil and breakfast sausage and cook, breaking it apart with a spoon. When it’s almost cooked through, stir in the onion and cook until softened, about 3 to 4 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
Step 3: Remove the skillet from the heat and let the mixture cool for a few minutes. Stir in the softened cream cheese, crushed pork rinds or panko breadcrumbs, Parmesan, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper until well combined.
Step 4: Spoon the filling into each mushroom cap, mounding it slightly. Arrange the stuffed mushrooms in a single layer in the prepared baking dish.
Step 5: Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is hot and lightly golden. Sprinkle with additional Parmesan and fresh parsley before serving.
Mac’s Pro Tip
Expert Tips
- Soften the cream cheese first. It mixes much more easily into the warm sausage mixture for a smooth, creamy filling. If it’s too firm, it’ll be a challenge to stuff and you don’t want to break the mushrooms.
- Use a cookie scoop to fill the mushrooms quickly and keep each one about the same size. You can also use a spoon! Sometimes I use my hands, so it’s really up to you.
- Don’t overfill the pan. Leave a little space between the mushrooms so they roast evenly and don’t crowd each other.
- Don’t overbake the mushrooms. Once they’re tender and the filling is lightly golden, they’re ready to come out of the oven. Don’t leave them in too long– I’ve done this; they’re just kinda gooey!
If you plan to make these as part of an appetizer spread, these easy bacon wrapped jalapeno poppers are another family favorite!
Storage Tips
- Fridge: Store leftover stuffed mushrooms with sausage in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: I usually pop a few in the microwave for about 40 seconds when I want a quick snack! You can also reheat them in a 350°F oven or air fryer until warmed through.
Recipe FAQs
Yes! White button mushrooms work just as well if that’s what you have on hand. I usually reach for cremini mushrooms because they have a richer, earthier flavor, but both varieties hold the creamy sausage filling so well. Just try to choose mushrooms that are similar in size so they bake evenly.
Yes! You can prepare the filling ahead of time and refrigerate it until you’re ready to stuff and bake the mushrooms.
Mushrooms naturally release moisture as they bake, so a little liquid in the pan is completely normal.
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If you love these sausage stuffed mushrooms, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Creamy Sausage Stuffed Mushrooms
Ingredients
- 20 large cremini or white button mushrooms cleaned and stems removed
- 1 tbsp olive oil
- 1 lb ground breakfast sausage
- 8 oz cream cheese softened
- 2 cloves garlic minced
- ½ cup finely diced sweet onion
- ½ cup grated Parmesan cheese plus more for garnish
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp kosher salt or to taste
- ½ tsp freshly ground black pepper or to taste
- Fresh parsley chopped, for garnish
- Optional 3 tbsp crushed pork rinds if not low carb use panko bread crumbs regular or gluten-free
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or large baking sheet.
- Clean the mushrooms and gently remove the stems. Arrange the mushroom caps in the prepared baking dish.
- Heat a large skillet over medium heat. Add the olive oil and breakfast sausage and cook, breaking it apart with a spoon. When it's almost cooked through, stir in the onion and cook until softened, about 3–4 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Remove the skillet from the heat and let the mixture cool for a few minutes. Stir in the softened cream cheese, panko breadcrumbs, Parmesan, Worcestershire sauce, Italian seasoning, salt, and pepper until well combined.
- Spoon the filling into each mushroom cap, mounding it slightly. Arrange the stuffed mushrooms in a single layer in the baking dish.
- Bake for 20–25 minutes, or until the mushrooms are tender and the filling is hot and lightly golden. Sprinkle with additional Parmesan and fresh parsley before serving.
Notes
- Soften the cream cheese first. It mixes much more easily into the warm sausage mixture for a smooth, creamy filling. If it’s too firm, it’ll be a challenge to stuff and you don’t want to break the mushrooms.
- Use a cookie scoop to fill the mushrooms quickly and keep each one about the same size. You can also use a spoon! Sometimes I use my hands, so it’s really up to you.
- Don’t overfill the pan. Leave a little space between the mushrooms so they roast evenly and don’t crowd each other.
- Don’t overbake the mushrooms. Once they’re tender and the filling is lightly golden, they’re ready to come out of the oven. Don’t leave them in too long– I’ve done this; they’re just kinda gooey!
- Fridge: Store leftover stuffed mushrooms with sausage in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: I usually pop a few in the microwave for about 40 seconds when I want a quick snack! You can also reheat them in a 350°F oven or air fryer until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have used this recipe so many times and always a crowd pleaser!! I use primal kitchen’s mayo as a quick substitute… but oh man are these amazing. Mac’s sauce is addicting!!!!
So glad you love it. Thank you so much
Delicious!!! We ate them all before I could take a picture for Instagram! Will definitely make often. Thanks for another great recipe!