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These sausage and cream cheese stuffed mushrooms are the perfect party appetizer. They only takes minutes to prepare this mushrooms recipe.
Why You’ll Love This Recipe!
This is a quick appetizer to put together, it can be prepped ahead of time, it only requires a handful of ingredients and they are delicious. That makes them the perfect part appetizer! They are also delicious served warm or at room temperature.
Ingredients Needed
- Mushrooms. I used the white button mushrooms you can easily find at the grocery store. You can also use cremini mushrooms, baby bella mushroomsI like the smaller size so they can be eaten in 1-2 bites. You can use your favorite mushroom.
- Sausage. I use the Jimmy Dean regular breakfast sausage. If you prefer a bit more heat, use a medium to hot Italian sausage.
- Cream Cheese
- Seasoning. I like to use thyme but you could use marjoram, rosemary, parsley, sage, oregano etc.
How to Clean Mushrooms
- Use a damp paper towel to wipe the tops of the mushrooms or run them under a gentle spray of water.
- Place on a paper towel to allow any excess water to absorb.
- Use your fingers to remove the mushroom stem. This is where you will put the stuffing.
How To Make Stuffed Mushrooms
- In a large skillet, brown sausage until cooked through.
- Add in seasoning.
- Put spoonfuls of cream cheese on top of sausage.
- Stir cream cheese and sausage together until fully incorporated and cream cheese is melted into the sausage.
- Salt and pepper to taste.
- Wash mushrooms and remove stems. Place on a baking sheet.
- Place a scoop of sausage mixture into mushroom caps. (about 2 Tbsp.)
- Place mushrooms close together on baking sheet so they help hold each other upright.
- Bake at 350 degrees F for 20-30 minutes or until mushroom is desired softness and sausage mixture begins to turn golden brown. Time will vary depending on the size of your mushroom.
Tips from Leigh Anne
- There will be liquid on the baking sheet while they bake. Mushrooms hold a lot of liquid that releases as they bake. It is totally normal. Remove them from the baking sheet to a serving plate immediately so they don’t sit in the liquid.
- If you like, you can place some kind of oven safe baking rack on the baking sheet to place the mushrooms on so they don’t sit in the liquid.
Frequently Asked Questions
You can store any leftover cooked stuffed mushrooms in an air-tight container, in the fridge for 3-5 days.
I like to reheat them in the microwave, just for a few seconds. You can also cover them with foil and rewarm in a 250 degree oven.
To reheat, you can use a microwave to reheat the mushrooms for a few seconds or in an air fryer. They are best enjoyed the first day.
You can make your stuffing and stuff the mushrooms ahead of time. Cover them with plastic wrap and keep them refrigerated until ready to bake. Since mushrooms tend to get soft as they sit, I wouldn’t prep them more than the night before you plan to serve them.
You can also just make the stuffing, keep it refrigerated and then fill the mushrooms right before baking. Keep stuffing in an airtight container in the refrigerator.
Allow stuffed mushrooms or filling to come to room temperature before baking.
You can freeze them after baking or before.
To freeze before baking, place the stuffed mushroom on a parchment lined baking sheet and freeze them for about 2 hours. After they are frozen store them in a freezer zip lock bag or other freezer container. They will freeze for up to 2 months.
To bake mushrooms after freezing: Bake them frozen or defrost them in the refrigerator. If you bake them frozen they will take 15 extra minutes.
To freeze cooked mushrooms: Cool stuffed mushrooms completely before freezing. Placed cooked mushrooms in an airtight freezer container and freeze for up to 2 months. Reheat in microwave, oven or air fryer.
Stuffed Mushroom Variations
- Sprinkle mushrooms with Parmesan cheese on top before serving.
- If you need your sausage mixture to stretch further, add in a half cup of bread crumbs.
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Stuffed Mushrooms
Ingredients
- 8 oz. Jimmy Dean Sage Sausage
- 1/2 tsp sage or other herb
- 8 oz. cream cheese softened
- 18-20 mushrooms
Instructions
- Wash and gently pat dry mushrooms.
- Remove stem
- In a frying pan, brown sausage.
- Add in seasoning and place spoonfuls of cream cheese on top of warm sausage.
- Stir cream cheese into sausage so it melts and totally incorporates.
- Place mushrooms cap side down on a baking sheet, close together.
- Spoon sausage mixture into each mushroom – about 1 – 1 1/2 Tbsp.
- Bake in a 350 degrees F oven for 20-25 minutes.
- Remove from baking sheet immediately to serving plate.
Tips & Notes:
- There will be liquid on the baking sheet while they bake. Mushrooms hold a lot of liquid that releases as they bake. It is totally normal. Remove them from the baking sheet to a serving plate immediately so they don’t sit in the liquid.
- If you like, you can place some kind of oven safe baking rack on the baking sheet to place the mushrooms on so they don’t sit in the liquid.
To reheat, you can use a microwave to reheat the mushrooms for a few seconds, in the oven covered with foil at 250 degrees F or in an air fryer. They are best enjoyed the first day.
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Nutrition Facts:
Claudia says
I can’t wait to try this. Thank you!! How about a Recommended Reads post?