Mushrooms aren’t just a great side dish or a vegan alternative to meat. They can also be a convenient serving vessel for some tasty sausage mixture.
Why not make a meatless version of Simply Delicious Stuffed Mushrooms? Or make your own Sausage Balls (Classic Bisquick® Sausage Balls) instead?
Sausage Stuffed Mushrooms
This recipe uses some simple mushroom caps to act as the serving vessel for a flavorful, cheese-loaded sausage mixture.
Ideal as a party snack or even just a handy little lunch, these sausage stuffed mushrooms provide an easy bite that is incredibly meaty and satisfying while also bringing a big hit of herbaceousness and cheesiness to the party as well.
Feel free to play around with the sausage and mushrooms here, as well as add or subtract some flavoring ingredients to get your ideal bite of sausage stuffed mushrooms. Just make sure that everything is browned!
Sausage Stuffed Mushrooms Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Mushrooms, stems removed
• Breakfast sausage
• Parmesan cheese
• Cream cheese
• Italian bread crumbs
• Fresh parsley
How To Make Sausage Stuffed Mushrooms
• Clean your mushrooms using water or paper towels
• Cut off the brown end of the mushroom stem
• Twist off the clean stem and put it into a bowl, and then hollow out each mushroom cap just a little bit to make room for more filling
• Cook and stir the sausage, onion, garlic, and chopped mushroom stems together on medium high heat until the sausage is browned and cooked through about 5 minutes
• Drain and discard any grease, returning the sausage mixture to the skillet
• Stir in half of the cheese, the cream cheese, bread crumbs, and the parsley into the sausage mixture
• Cook and stir this mixture until heated about 4 minutes
• Using a teaspoon, measure out and fill each of the mushroom caps with the sausage mixture and place each mushroom in the cup of a muffin tin
• Bake the stuffed mushrooms in two batches in the preheated oven for 12 minutes
• Sprinkle the rest of the cheese over the mushrooms and bake until the mushrooms are cooked through, the cheese on top is melted and bubbling, about 5 minutes depending on the size of the mushrooms
Could You Use Other Types Of Sausage For This Recipe?
This recipe calls for breakfast sausage as the main ingredient, which is a very specific type of sausage that not everyone is going to like.
Typically slightly sweet and often flavored with nutmeg and a little bit of sage, these sausages make for a great meaty and browned breakfast sausage and are thus perfect for stuffing mushrooms with.
However, if you prefer other types of sausage instead, then there is nothing stopping you from subbing in your favorite sausage blend instead.
For example, some sweet or hot Italian sausage would work really well and give it that extra flavor kick that breakfast sausage sometimes lacks.
If you start doing some really interesting and differently flavored sausage recipes, though, make sure to change the flavoring ingredients as well. Bread crumbs, garlic, parsley, and cream cheese might work well for breakfast sausages, but it could potentially conflict with the flavors of a hearty Merguez sausage, for example.
What Kinds Of Mushrooms Should You Use For This Recipe?
This recipe simply calls for white button mushrooms but there are all kinds of mushrooms to choose from that you can use; the choice is up to you.
The easiest option, and probably the one that most people will be able to find at their local supermarket, is to get some smaller portobello mushrooms or those small closed cap mushrooms instead.
They have a clearly defined cap, cook in a decently consistent amount of time, and are super cheap.
However, if you were to somehow get your hands on some fresh, true morel mushrooms, you could absolutely slice it in half and stuff each half with your sausage mixture.
Each bite might effectively cost several dollars due to the price of morel mushrooms, but it would certainly be an experience!
Looking for more delicious Side Dish recipes? Try these out:
Pin this recipe to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Sausage Stuffed Mushrooms
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- 24 mushrooms
- Karlynn Johnston
- 24 large white button mushrooms stems removed,
- 500 grams breakfast sausage crumbled (not in casings)
- 1/2 cup onion diced fine
- 1/2 cup Parmesan cheese divided
- 1/4 cup cream cheese
- ¼ cup Italian bread crumbs
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
- Preheat oven to 350 degrees F (175 degrees C).
- Gently clean the mushrooms with a damp paper towel.
- Cut off brown end of mushroom stem, Gently twist off the clean stem and put it in a bowl, and hollow out each mushroom cap a bit to make more room for the filling.
- Cook and stir the sausage, onion, garlic and chopped mushroom stems in medium high heat until the sausage is browned and cooked through, about 5 to 6 minutes. Drain and discard any grease; return sausage mixture to the skillet.
- Stir in ¼ cup of the Parmesan cheese, ¼ cup cream cheese, bread crumbs, and parsley into the sausage mixture. Cook and stir until heated through, 4 to 5 minutes.
- Use a teaspoon to fill each mushroom cap with the sausage mixture and place each mushroom in a cup of a muffin tin.
- Bake the stuffed mushrooms in two batches in the preheated oven for 12 -15 minutes, remove from the oven.
- Sprinkle the rest of the cheese – ¼ cup Parmesan cheese over mushrooms and bake until mushrooms are cooked through, when the cheese on top is melted and bubbling, about 3 – 5 minutes depending on the size of the mushrooms.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.