Sausage Stuffed Mushrooms

These sausage stuffed mushrooms are about to become your party’s main event. Trust me, I’ve seen normally polite people practically wrestle for the last one on the plate! With their savory sausage filling, creamy cheese blend, and perfectly roasted mushroom caps, these bite-sized flavor bombs disappear faster than you can say “I should have made a double batch.”

What makes these stuffed mushrooms special is the perfect balance of textures and flavors. The meaty mushroom caps provide the perfect vessel for the rich, herb-infused sausage filling, while the cream cheese and Parmesan create that irresistible gooey center that keeps everyone coming back for more. Plus, they’re make-ahead friendly, which means you can actually enjoy your own party instead of being stuck in the kitchen.

Ingredients

• 32 ounces whole baby bella mushrooms (look for ones on the larger side, which are easier to stuff)
• 1 tablespoon extra virgin olive oil
• 1 pound Italian turkey or chicken sausage (sweet or hot)
• ½ tablespoon sherry vinegar or red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 green onions, finely chopped
• 2 cloves garlic, minced
• ¼ cup Italian seasoned breadcrumbs
• 4 ounces reduced-fat cream cheese, softened to room temperature
• 1 large egg yolk
• ⅔ cup finely grated Parmesan cheese
• Chopped fresh parsley, for garnish

Steps

1. Place a rack in the center of the oven. Preheat the oven to 350°F (175°C). With a paper towel, gently wipe off the outsides of mushrooms to remove any dirt (never wash mushrooms as they absorb water). Remove the stems by carefully twisting them out and finely chop them. Set the caps aside on a clean surface.
2. Heat the 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and brown until completely cooked through, about 8 minutes. Use a sturdy wooden spoon to break apart the meat into small pieces—sausage can be stubborn, so once the pieces are fairly small, try using a potato masher to break them down further for a more uniform filling.
3. To the skillet with the cooked sausage, add the chopped mushroom stems, ½ tablespoon vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until the stems are softened and most of their moisture has evaporated, about 4 minutes. You’ll know they’re done when they’re tender but not mushy.
4. Stir in the green onions, garlic, and Italian breadcrumbs. Cook for 30 seconds until fragrant, then remove from heat. Set aside to cool for 5-10 minutes—adding hot filling to the cheese mixture will cause it to melt prematurely and become difficult to work with.
5. In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined. The mixture should be creamy and uniform with no lumps of cream cheese visible.
6. Fold in the cooled sausage mixture until everything is evenly incorporated. The filling should hold together well but still be scoopable.
7. With a spoon, generously fill each mushroom cap so that you create a rounded mound on top. Don’t press down too firmly—a light touch will keep the filling airy. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges, which helps them stay upright).
8. Bake the stuffed mushrooms until the tops are golden brown and the filling is cooked through, about 20 minutes. You’ll notice some liquid may seep out during baking—this is normal mushroom moisture and should simply be left behind in the pan.
9. Transfer the mushrooms to a serving plate and let cool for at least 5 minutes before serving. The filling is extremely hot straight from the oven and needs time to set. Sprinkle with fresh parsley for color and a bright flavor contrast. These can be enjoyed warm or at room temperature, making them perfect for buffet-style serving.

Smart Swaps

• Replace the cream cheese with Greek yogurt cream cheese (1:1 ratio) for extra protein with the same creamy texture
• Swap Italian breadcrumbs for panko mixed with 1 teaspoon Italian seasoning for a lighter, crispier topping
• Use plant-based sausage instead of turkey/chicken sausage for a vegetarian version that’s just as savory

Make It Diabetes-Friendly

• Use almond flour instead of breadcrumbs (use 3 tablespoons instead of ¼ cup) to reduce carbs by approximately 3g per serving
• Choose turkey sausage specifically, which typically has fewer carbs than chicken varieties
• Add 1 tablespoon ground flaxseed to the filling to increase fiber, which helps slow carbohydrate absorption
• Serve with non-starchy vegetables like cucumber slices or bell pepper strips instead of crackers to keep the overall glycemic impact low

Pro Tips

• For perfectly neat stuffed mushrooms, use a small cookie scoop to portion the filling
• If mushroom caps are very rounded on the bottom and won’t sit flat, slice a thin piece off the bottom to create a stable base
• The filling can be made up to 2 days ahead and stored in the refrigerator, making assembly quick and easy before your event