Perfect for parties, these Sausage-Stuffed Mushrooms are savory, cheesy, and super easy to make!
I love to host parties, and it doesn’t matter what for—holidays, birthdays, or just for the fun of it. What’s funny is that I probably have the smallest home out of all my friends. Yet somehow, I keep hosting, and people keep coming. I’d want to believe it’s only because of my charming personality, but it’s more likely the food. Appetizers such as these sausage-stuffed mushrooms are veritable crowd-pleasers, and I love how easy they are to whip up.
The catalyst for this recipe is mushrooms, my favorite fungi. The mushrooms act as a neutral base for the stuffing. I usually use white button mushrooms, but baby bellas are also great if you’d like a richer and earthier flavor. Either one won’t detract from the creamy sausage stuffing, which is quite decadent. The filling combines Italian sausage, cream cheese, and Parmesan, creating a richly balanced bite. Yeah, this recipe looks like an app you’d see at a country club buffet, but the only thing stuffy about this recipe is the filling—see what I did there?
Are Sausage-Stuffed Mushrooms Healthy?
I suppose I could say that mushrooms are low in calories and packed with nutrients like B vitamins and antioxidants. That is true. But I’d be lying if I said these stuffed mushrooms are inherently healthy. However, it’s important to remember that stuffed mushrooms are an appetizer meant to be finger food rather than a main meal. That said, you can make this recipe a little healthier without compromising the flavor. The easiest low-calorie fix is to use an Italian turkey or chicken sausage instead. This will definitely reduce the fat. You can also use low-fat cream cheese or even Greek yogurt.
Lose The Grease
We all know that fat adds flavor. In fact, the fat from the Italian sausage is essential to browning the meat. Still, it is possible to have too much of a good thing. Too much grease will give your stuffed mushrooms an almost slimy texture. That’s why, after browning the sausage, you’ll want to drain off any excess fat. Simply tilt the pan and use a spoon to remove the fat. If that sounds like a pain, place the cooked sausage on a plate lined with paper towels to absorb the grease. Don’t worry—your sausage will remain just as flavorful!
How Do I Store Leftovers?
If you have any leftovers, keep them in an airtight container in the fridge. They should last up to 3 days. I like to reheat them in a 350°F oven for about 10 minutes or until warmed through; they can turn rubbery in the microwave.
Serving Suggestions
Sausage-stuffed mushrooms pair wonderfully with a variety of appetizers, but especially an Italian spread. Serve it alongside a Caprese Salad or bruschetta. You can also keep things casual with Oven-Baked Mozzarella Sticks or some Air-Fryer Garlic And Parmesan Chicken Wings. I’ve even added these stuffed mushrooms to my charcuterie board with a selection of hard and soft cheeses, olives, and Flaxseed Crackers. But they also complement simple main courses like a Keto Steak or Baked Salmon. The sky is the limit!
Ingredients
- 20 large white mushrooms stems removed
- 1 pound ground Italian sausage
- 1 clove garlic minced
- 2 tablespoons green onions finely chopped
- 4 ounces cream cheese softened
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F. Clean mushrooms with a damp towel and carefully remove stems. Arrange caps on a parchment-lined baking sheet.
- In a skillet over medium-high heat, cook sausage until browned and crumbled. Drain excess grease.
- Reduce heat to low. Add garlic and green onions to the skillet. Cook until fragrant. Stir in cream cheese until melted. Remove from heat. Mix in breadcrumbs, Parmesan, and parsley.
- Spoon sausage mixture into each mushroom cap, pressing gently to fill.
- Bake in the preheated oven for 15 minutes, or until mushrooms are tender and tops are golden.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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