These Sausage Cream Cheese Filled Mushrooms are an easy appetizer that will impress your party guests. Make them by stuffing mushroom caps with spicy and sweet Italian sausage, savory seasonings, and a creamy filling.
If you want more stuffed mushroom ideas, try my spinach stuffed mushrooms or my seafood stuffed mushrooms. Perfect for your next party.
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Why this Cream Cheese Stuffed Mushroom Recipe is a Keeper
Stuffed mushrooms are the perfect appetizer for any occasion. Stuffed with a creamy filling, this easy recipe is full of flavor in every bite. Here are a few reasons why you’ll love this recipe for mushrooms stuffed with cheese:
- Easy Ingredients: All of the ingredients in these soft cheese stuffed mushrooms can be found in your kitchen or local grocery store.
- Delicious Flavor: These sausage stuffed portobello mushrooms are full of flavor, and make a great appetizer or side dish.
- Impressive Presentation: Cream cheese sausage stuffed mushrooms let you enjoy this restaurant-quality appetizer at home.
- Crowd-Pleaser Appetizer: All of your guests will enjoy these stuffed mushrooms with cream cheese and sausage.
What Kind of Mushrooms are best for Making Stuffed Mushrooms?
Trully, it is up to you, portabella, cremini mushrooms, baby bella, or button mushrooms will all work. You can use the mushroom stems in the filling.
Mushrooms Stuffed with Sausage and Cream Cheese Ingredient Notes
- White Button Mushrooms: Clean and remove the stems from white button mushrooms. You can also use portobello mushrooms if you want.
- Ground Italian Sausage: Use sweet or spicy Italian sausage. If you’re using sausage links, be sure to remove the casings.
- Cream Cheese: Use room temperature cream cheese to make the filling, then use a spoon to place the filling into each mushroom cap.
See the recipe card below for a complete list of the ingredients with measurements.
Sausage Cream Cheese Stuffed Mushrooms Prep Ahead Suggestions
- Make Stuffed Mushrooms Ahead of Time: Prepare the stuffed mushrooms up to a day in advance and store them in the refrigerator. Bake them as directed.
Pro Tip for Cheesy Mushrooms
For extra stability and to prevent the mushrooms from tipping over, bake them in a muffin tin.
How to Make Cream Cheese Stuffed Mushrooms
These stuffed mushrooms are filled with cream cheese, sausage, and Italian seasoning. You can also add bacon or your favorite toppings as well.
These are the basic steps for making cheesy stuffed mushrooms. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Mushrooms
Preheat the oven to 400 degrees F. Place the clean mushrooms stem side up on a rimmed baking sheet lined with parchment paper.
2. Cook the Sausage
In a medium skillet, heat the olive oil over medium-high heat until it shimmers. Add the chopped mushroom stems and the minced garlic. Cook for 1-2 minutes until the stems are tender and set aside. Cook the sausage in the same skillet for 4-5 minutes or until brown. Break into fine crumbles.
3. Make Cream Cheese Mixture
Break up the cream cheese and add it to the sausage; stir to combine. Then, add the parmesan cheese, parsley, and all purpose seasoning.
4. Fill Unbaked Stuffed Mushrooms
Fill the mushroom caps with filling. When ready to bake, bake the mushrooms in the oven for 30 minutes, or until the cream cheese filling is golden and mushrooms are tender. Allow to sit for 5 minutes.
How to Store, Reheat and Use Leftover Sausage Stuffed Mushrooms with Cream Cheese
- Storing: Make cheese stuffed mushrooms in advance, then store the stuffed mushrooms in the refrigerator in an airtight container.
- Reheating: Reheat stuffed mushrooms in the microwave until warmed through. Or use the air fryer.
- Using Leftovers: Leftover stuffed mushrooms should stay good for up to 3-5 days. These mushrooms are a great leftover.
Variations and Substitutions for the Best Stuffed Mushroom Caps
- Spice it Up: Add some red pepper flakes to these stuffed cream cheese mushrooms for a spicy kick.
- Herby Twist: Fill mushroom caps with fresh herbs like basil, thyme, or rosemary into the filling. You can also season with onion powder or garlic.
- Vegetarian Stuffed Mushrooms: To make this recipe vegetarian, skip the sausage, or use an alternative.
Mushroom Appetizer Recipe FAQs and Reader Interactions
Serve these mushrooms filled with cream cheese with roasted sweet potatoes, honey garlic pork chops, or glazed BBQ meatloaf.
Yes; if you want, you can try cottage cheese or ricotta. You can also use shredded cheddar cheese, or an herb-seasoned cream cheese.
Yes; you can use any kind of mushroom you want. Use baby bella mushrooms or crimini mushrooms instead.
You can remove the gills from inside the mushrooms, but you don’t have to.
To keep mushrooms fresh, it’s best to give them room to breathe. If you have an opened package of mushrooms, store them in a partially-sealed plastic bag, or use a damp paper towel and a plastic bag to store them. Make sure to keep them refrigerated.
Expert Tips for Making this Recipe
- Don’t Overfill: While it may be tempting to pack the mushrooms full of filling, be careful not to overfill them. This can cause the filling to spill out during baking.
- Clean the Mushrooms: To clean, wipe the mushrooms with a damp paper towel.
- Experiment with Fillings: While the classic sausage and cream cheese combo is delicious, don’t be afraid to experiment with other fillings. Try bacon and cheddar, spinach and feta, or caramelized onions and goat cheese.
- Crispy Breadcrumbs: For extra crispy breadcrumbs, pulse them in a food processor before using.
- Serve with a Dip: Elevate your appetizer by serving the mushrooms with a dipping sauce, such as a spicy marinara sauce or a creamy blue cheese dressing.
Sausage Cream Cheese Filled Mushrooms
Video
Equipment
- Medium Skillet
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Ingredients
- 24 White Button Mushrooms, cleaned and stemmed
- 1 tablespoon Olive Oil
- 2 cloves Garlic, minced
- ½ pound Italian Sausage
- 8 ounces Cream Cheese, 1 package
- ¼ cup Grated Parmesan Cheese
- 1 tablespoon Fresh Parsley, chopped
- 1 teaspoon All Purpose Seasoning
Instructions
- Preheat oven to 400º F.
- In a medium skillet, heat the olive oil over medium-high heat until it shimmers. Add the chopped mushroom stems and the minced garlic. Cook for 1-2 minutes until the stems are tender. Transfer to a bowl and set aside.
- In the same skillet, add the sausage and cook for 4-5 minutes or until no longer pink. Be sure to break up the sausage into fine crumbles. Remove from heat and drain excess fat.
- Break up cream cheese into chunks and add it to the sausage. Stir until combined. Add in the mushroom stem mixture, parmesan cheese, parsley and All Purpose Seasoning. Stir until completely combined.
- Evenly fill each mushroom cap with the sausage mixture.
- Bake in the preheated oven for 30 minutes or until the mushrooms are tender and the filling is golden. Allow the mushrooms to sit for 5 minutes before serving.
Christina’s Notes
- Don’t Overfill: While it may be tempting to pack the mushrooms full of filling, be careful not to overfill them. This can cause the filling to spill out during baking.
- Experiment with Fillings: While the classic sausage and cream cheese combo is delicious, don’t be afraid to experiment with other fillings. Try bacon and cheddar, spinach and feta, or caramelized onions and goat cheese.
- Crispy Breadcrumbs: For extra crispy breadcrumbs, pulse them in a food processor before using.
- Serve with a Dip: Elevate your appetizer by serving the mushrooms with a dipping sauce, such as a spicy marinara sauce or a creamy blue cheese dressing.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.