PrintThe Ultimate No-Soggy Italian Sausage Stuffed Mushrooms with Cream Cheese
I am so glad you are here! Learn how to make the best sausage stuffed mushrooms that are juicy, flavorful, and never soggy. This easy appetizer recipe uses Italian sausage and cream cheese, making it a perfect party finger food.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: About 20 mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage (mild or hot)
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
- Prepare the mushrooms: Gently wipe the mushroom caps clean with a damp cloth. Carefully twist or cut off the stems. Finely chop the mushroom stems and set them aside.
- Cook the sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and the chopped mushroom stems. Cook, breaking up the sausage with a spoon, until the sausage is browned and cooked through. Drain off any excess grease from the skillet.
- Make the filling: Transfer the cooked sausage mixture to a medium bowl. Add the softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs, minced garlic, parsley, and thyme. Mix everything together until it is well combined. Season with salt and pepper.
- Stuff the mushrooms: Arrange the mushroom caps cavity-side up on the prepared baking sheet. Spoon the sausage mixture evenly into each mushroom cap, mounding it slightly.
- Bake: Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
- Finish and serve: Sprinkle a little extra Parmesan cheese over the tops during the last 5 minutes of baking. Let the sausage stuffed mushrooms cool slightly before serving them warm.
Notes
- To make these a make ahead appetizer: Prepare the mushrooms completely, including stuffing them, but do not bake. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, add about 5 to 7 minutes to the total baking time.
- For a low carb stuffed mushrooms version, skip the panko breadcrumbs entirely.
- If your mushrooms seem watery after baking, it means they released too much moisture. To prevent this next time, you can lightly pre-bake the empty mushroom caps for 5 minutes before stuffing them.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 45