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Juicy Italian Sausage Stuffed Mushrooms with Cream Cheese

Close-up of several golden brown Sausage stuffed mushrooms served on a white plate with a cozy, warm background.
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Make these Italian sausage stuffed mushrooms with cream cheese and Parmesan for a perfect party appetizer that stays juicy and firm after baking.

Ingredients

Scale
  • 1 pound cremini mushrooms, stems removed
  • 1 pound bulk Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and cook until they release their moisture and start to brown, about 5 minutes.
  4. Add the Italian sausage to the skillet with the stems. Cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  5. Transfer the sausage mixture to a bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, minced garlic, parsley, Italian seasoning, and pepper to the sausage mixture. Mix well until everything is fully combined. If you want a slightly firmer filling, stir in the panko breadcrumbs now.
  7. Spoon the filling evenly into the mushroom caps, mounding it slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the top of each one.
  9. Bake for 20 to 25 minutes, or until the sausage is cooked through and the tops are golden brown. For smaller mushrooms, check at 18 minutes.
  10. Serve warm immediately for the best texture.

Notes

  • To make these low-carb, simply omit the panko breadcrumbs from the filling mixture.
  • You can prepare the filling up to 24 hours ahead of time. Store the filling covered in the refrigerator. Stuff the mushrooms just before baking.
  • If you are using very large mushrooms, you may need to increase the baking time by 5 to 7 minutes.
  • For an air fryer, cook at 350 degrees Fahrenheit for 10 to 12 minutes, checking halfway through.
  • These hold well on a warm platter for about an hour if you are serving them at a party.

Nutrition

Find it online: https://whiskdaily.com/sausage-stuffed-mushrooms-home/