Creamy Sausage Stuffed Mushrooms

Sausage stuffed mushrooms garnished with fresh parmesan and parsley arranged on a serving platter.

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Appetizers

Cuisine: American

Diet: Gluten Free

Keyword: Appetizers, keto, keto stuffed mushrooms, paleo, Sausage Stuffed Mushrooms, whole30

Method: Stovetop/Oven

Servings: servings

Author: Ashley McCrary

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 9x13-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.

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