These Stuffed Mushrooms with sausage and cream cheese are a delicious and easy appetizer recipe that can be served hot or warm. Each mushroom is stuffed with spicy sausage, cream cheese, and topped with a panko and a parmesan breadcrumb topping.
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Stuffed Mushrooms with Sausage and Cream Cheese
This easy Cream Cheese and Sausage Stuffed Mushrooms appetizer has all the elements of great stuffed mushrooms and only a few ingredients. Each mushroom is stuffed with a rich, spicy, creamy filling made with spicy sausage and cream cheese filling. Just before baking they are topped with a panko and Parmesan crust that adds even more flavor and texture.
This recipe can be prepped the day before you need it and then easily assembled and baked when you need it. This is especially perfect for parties or get-togethers around the holidays or it's even a great appetizer for football games.
Sausage Stuffed Mushroom Ingredients
- Mushrooms- You will need 25-30 White Button Mushrooms. Mini Portabella mushrooms would also work for this recipe.
- Sausage- I like to use zesty sausage or spicy sausage. I like the Johnsonville brand because it has so much flavor but you can use your favorite.
- Garlic- Minced, jarred garlic works great.
- Cream Cheese- You can use reduced-fat or full fat for this recipe.
- Parsley- This makes the stuffed mushrooms look so pretty after they are baked
- Breadcrumb topping (optional) If you love a little more texture, this is a great addition. You can use regular panko bread crumbs, add a little butter and parmesan cheese and wa-lah, you've got some easy appetizers to make.
How to Make Stuffed Mushrooms With Sausage and Cream Cheese
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Wipe off the mushrooms with a paper towel and gently pop out the stem of the mushroom. Chop mushroom stems finely and set aside.
- Heat a saucepan over medium head then add the sausage. Saute until almost completely cooked through, then add the mushroom stems and garlic. Continue to cook for a few minutes until the stems are tender.
- Add the cream cheese and heat until the cream cheese is melted, stirring well to combine. Remove from the heat.
- Using a small spoon (or a piping bag with the tip cut off) fill each mushroom until there is a heaping mound of sausage in each mushroom. Place on the prepared baking sheet.
- In a small bowl, combine the panko breadcrumbs, melted butter or olive oil, and the parmesan cheese. Sprinkle the breadcrumb topping over each filled mushroom.
- Bake in your preheated oven for about 20-25 minutes, or until the mushrooms are cooked and the cream cheese mixture is lightly golden.
- Remove from the oven and garnish with freshly chopped parsley. Serve warm. Enjoy!
Recipe Variations for Sausage Stuffed Mushrooms
- Spinach and Sausage Stuffed Mushrooms: Add finely chopped spinach to the sausage and cheese mixture for a healthier twist and a pop of color.
- Bacon-Wrapped Sausage Stuffed Mushrooms: Enhance the savory goodness by wrapping the stuffed mushrooms in bacon slices before baking for a smoky and crispy treat.
- Feta and Sausage Stuffed Mushrooms: Crumble feta cheese into the sausage mixture for a tangy and salty contrast to the savory sausage.
- Sausage and Apple Stuffed Mushrooms: Combine crumbled sausage with diced apples and a touch of cinnamon for a sweet and savory fusion.
- Sausage and Jalapeño Stuffed Mushrooms: Add finely chopped jalapeños or other hot peppers to your sausage stuffing for a spicy kick.
Frequently Asked Questions
Bake stuffed mushrooms for 20-25 minutes or until golden.
The answer is yes but the stuffed mushrooms will taste much better if they're not reheated. They tend to get a little slimy when reheated.
The best mushrooms to use for stuffed mushrooms are white button mushrooms. Mini portabella mushrooms would work fine too and also brown button mushrooms.
Recipe for Mushrooms Stuffed with Sausage and Cream Cheese
Ingredients
Sausage Stuffed Mushrooms
- 2 Lbs Mushrooms or 25-30 mushrooms
- ½ Lb Spicy Sausage
- 2 teaspoon Garlic minced
- 8 oz Cream Cheese softened
Breadcrumb Topping
- ¼ cup Panko Breadcrumbs
- ¼ cup Parmesan Cheese
- 1 Tbsp Butter melted (or olive oil)
- Parsley (for garnish after baking)
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Wipe off the mushrooms with a paper towel and gently pop out the stem of the mushroom. Chop mushroom stems finely and set aside.
- Heat a saucepan over medium head then add the sausage. Saute until almost completely cooked through, then add the mushroom stems and garlic. Continue to cook for a few minutes until the stems are tender.
- Add the cream cheese and heat until the cream cheese is melted, stirring well to combine. Remove from the heat.
- Using a small spoon (or a piping bag with the tip cut off) fill each mushroom until there is a heaping mound of sausage in each mushroom. Place on the prepared baking sheet.
- In a small bowl, combine the panko breadcrumbs, melted butter or olive oil, and the parmesan cheese. Sprinkle the breadcrumb topping over each filled mushroom.
- Bake in your preheated oven for about 20-25 minutes, or until the mushrooms are cooked and the cream cheese mixture is lightly golden.
- Remove from the oven and garnish with freshly chopped parsley. Serve warm. Enjoy!
Nutrition
Other Easy Appetizers To Make:
- Garlic Butter Steak Bites
- Loaded Baked Potato Skins
- Spicy Italian Meatballs
- Chili Lime Steak Bites
- Smashed Potatoes
- Flaming Hot Cheeto Chicken Tenders
- Easy Tomato and Basil Bruschetta Recipe
- Ham & Cheddar Cheeseball
- Bacon Ranch Cheeseball
- Cream Cheese Stuffed Jalapeno
- More Easy Appetizers
- More Game Day Food
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These Stuffed Mushrooms with Sausage and Cream Cheese are filled with spicy sausage, cream cheese, and topped with panko and a parmesan breadcrumb topping. They're a delicious and easy appetizer recipe that can be served hot or warm.
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