These stuffed mushrooms are a tradition in our house every holiday season. I learned how to make them from a chef in a fancy restaurant I worked in during college. The mushrooms were one of our most popular appetizers and for good reason! They are full of flavor!
These Stuffed Sausage Mushrooms are a delicious appetizer
I’ve adapted the chef’s recipe to make a smaller amount of stuffed mushrooms and I added a few changes, like the Parmesan cheese which adds extra flavor.
At the restaurant, the mushrooms were baked, then cooled and refrigerated. When an order came in, they were reheated in the oven and they were ready to go.
That restaurant technique works at home too, but I also like to assemble ahead of time and then bake later. Both techniques work well.
Another great stuffed mushroom recipe are these crab stuffed mushrooms.
Sausage Stuffed Mushrooms Recipe Ingredients
- Pork Sausage - use any pork sausage that you like. I use either a sage sausage mix or my own pork sausage.
- Mozzarella Cheese - Adds all that cheesy goodness. You could also use monterey jack, pepper jack or a blend of mozzarella and cheddar.
- Parmesan Cheese - Adds more cheesiness and such delicious flavor. Parmesan is added to the meat mixture, but you can also sprinkle a bit on top before baking.
- Panko Bread Crumbs - Helps with a bit of body to the stuffing. If you don't have panko, regular dried bread crumbs work too.
- Sherry Wine - You'll never even know it's in there, but the sherry adds amazing flavor. Feel free to omit, if you prefer.
- Mushrooms - Button or cremini mushrooms. I like to use the larger sized mushrooms, but you could also do small bite sized mushrooms too.
How to make Stuffed Mushrooms with Sausage
- Clean mushrooms by wiping them off with a damp paper towel. Pop off stems and chop stems into small pieces.
- In a large mixing bowl, place chopped stems, pork sausage, mozzarella, parmesan and bread crumbs. Drizzle sherry over the top.
- Use clean hands to mix everything together
- Place a heaping portion on the top of each mushroom
- Bake in a preheated 350°F oven for 45-50 minutes until the sausage is fully cooked.
- Serve hot or while still warm
Recipe tips for Sausage Stuffed Mushrooms
- Use a rimmed baking sheet to catch all the juices during baking
- The stuffed mushrooms can be made ahead of time and then just bake when you need them.
- To make ahead of time, you can assemble, refrigerate and then bake when ready or you can fully bake the mushrooms. Then allow them to cool and refrigerate. The mushrooms can be reheated in a 350°F oven for 10-15 minutes until heated through.
Bite sized mushrooms
For a party, I like to use smaller mushrooms. They are easier to eat as finger food and guest can just pop them into their mouths.
If you use smaller mushrooms, you will want to double the amount of mushrooms. They don't hold as much stuffing, so it goes much further.
How to store this Recipe for Stuffed Mushrooms with Sausage
Mushrooms may be prepared ahead of time and baked later. Cover stuffed mushrooms and store in the refrigerator for 3-4 days before baking. Unbaked mushrooms may also be frozen for up to one month.
Once the stuffed mushrooms are fully cooked, the mushrooms can be cooled, placed in an airtight container and refrigerated for 3-4 days. Mushrooms can be reheated in the microwave at 30-second intervals until fully heated.
To freeze Stuffed Sausage Mushrooms
These sausage stuffed mushrooms freeze well. You can either freeze them before baking them or after they are baked.
To freeze them before baking, assemble mushrooms place on a baking sheet and double wrap baking sheet with plastic wrap.
The mushrooms can also be placed in a freezer safe container.
To use, remove the mushrooms and bake frozen, adding 10-15 minutes to the baking time.
Frozen mushrooms are best used within 3 months.
Frequently Asked Questions About Sausage Stuffed Mushrooms
Mushrooms contain a lot of liquid and can sometimes become a bit soggy. To avoid soggy mushrooms, don’t wash your mushrooms under water. Instead, gently wipe off any loose dirt with a damp paper towel. If the mushrooms seem soggy right when they come out of the oven, return them to the oven and bake for another 5-10 minutes to help dry them out a bit.
If your stuffed mushrooms are rubbery, they should be cooked longer. Actual baking time will vary depending on the size of your mushrooms and the amount of filling in each mushroom.
Mushroom gills do not need to be removed when making stuffed mushrooms.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my appetizers here!
Stuffed Mushrooms with Sausage
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 24 mushrooms (cleaned)
- 1 pound pork sausage (uncooked)
- 2 cups Shredded Mozzarella cheese
- ½ cup panko bread crumbs
- ½ cup Shredded Parmesan cheese
- 1 Tablespoon sherry
Instructions
- Pop stems from mushrooms. Chop and add to mixing bowl24 mushrooms
- Add uncooked sausage, bread crumbs, sherry, and cheeses to bowl1 pound pork sausage, ½ cup panko bread crumbs, 1 Tablespoon sherry, 2 cups Shredded Mozzarella cheese, ½ cup Shredded Parmesan cheese
- Mix mixture with your hands until well combined.
- Fill each mushroom with stuffing. Stuffing should sit high above mushroom cap.
- Place on a baking sheet.
- Bake 45 minutes in a 350 degree oven until sausage is fully cooked through.
- Serve while still warm.
Notes
- Use a rimmed baking sheet to catch all the juices during baking
- The stuffed mushrooms can be made ahead of time and then just bake when you need them.
- To make ahead of time, you can assemble, refrigerate and then bake when ready or you can fully bake the mushrooms. Then allow them to cool and refrigerate. The mushrooms can be reheated in a 350°F oven for 10-15 minutes until heated through.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Chelsey says
These look fabulous! Just so I am understanding correctly- you chop the stems and add the stems to the stuffing, correct?
Kathy says
Yes, that is correct. You could leave them out if you wanted, but I like to add them in. It adds extra flavor and moisture to the filing.
Enjoy!
Adina says
I love stuffed mushrooms, but although I've stuffed in at least a dozen different ways, I've never stuffed them with meat. It is time to change that, yours look so delicious.
Kathy says
There are so many ways to stuff a mushroom....so little time!
Mark says
That is delicious looks like very nice one pot meal;Those look yummy! I think I can successfully do those.
Amanda says
You are speaking my language with these. Whenever I'm at a restaurant and I see stuffed mushrooms on the appetizer list, I have to get them. These look so good!
Kathy says
They are hard to resist.
karrie @ Tasty Ever After says
Love eating apps for dinner! Sometimes, when the hubby and I go out to dinner, we'll eat all appetizers instead of entrees. Then we get to try a whole bunch of stuff! Your mushrooms look so delicious that I wish I could eat all of them right now 🙂
Kathy says
Sounds perfect to me...that way you can eat a little bit of everything.
Rachelle @ Beer Girl Cooks says
OMG! I absolutely LOVE stuffed mushrooms! These look so awesome that I could make a whole meal out of them too!
Kathy says
Thanks, Rachelle!
annie@ciaochowbambina says
Yep, I think it's unanimous...I could eat appetizers for dinner too! Especially if these babies were on the menu! This will be a lovely addition to everyone's holiday parties!
Kathy says
It seems everyone loves appetizers!
Erin @ Miss Scrambled Egg says
Oh my! These look delicious. Although I don't eat red meat, I could totally substitute in some turkey sausage. These would be a huge hit at our family's Christmas Eve dinner. Thank you for sharing.
Kathy says
Turkey sausage would be a perfect substitute!
Fran @ G'day Souffle' says
I also love mushrooms- I even use them as stuffing in fish (trout)- the addition of sherry in your recipe looks like a winner! Be sure and leave these stuffed mushrooms out for Santa on Xmas eve!
Kathy says
Ahhhh....an appetizer for Santa instead of the usual cookies! I think Santa just might welcome a bit of a change!
Cheyanne @ No Spoon Necessary says
Great bellies crave alike! I use to hate mushrooms too and if I had my way with dinner it would always be appetizers! LOVING these stuffed 'shrooms, my dear! Meaty and stuffed perfection! Cheers!
Kathy says
It's all we really need for dinner!
Manali @ CookWithManali says
stuffed mushrooms are my favorite too!
Kathy says
Thanks, Manali!
Ashley | Spoonful of Flavor says
I love stuffed mushrooms! These are a perfect holiday appetizer along with that delicious salmon cream cheese dip!
Kathy says
You are right! Nothing better than a selection of appetizers to sample! The more the merrier!
Laura ~ Raise Your Garden says
Haha, I laughed out loud because there was a time that I thought mushrooms were gross too, and that time was about 6 months ago! Then I bought some stuffed mushrooms at the store and thought, hey, these are good! I'll have to try yours now though. Hubby is a big mushroom eater so I'm trying to be flexible.
Kathy says
My next food to tackle is brussel sprouts....never been a fan of those!
Meghan | Fox and Briar says
Yes! I feel the same way, I can have appetizers for dinner a few nights a week. And I also used to think that mushrooms were gross! But now I don't, especially these delicious sausage stuffed ones!
Kathy says
My kids still think mushrooms are gross...maybe one day they will love mushrooms. In the meanwhile...more for me!