Sausage Stuffed Mushrooms

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These cream cheese and sausage stuffed mushrooms are always a hit. They are the perfect appetizer for a party or great for game day as well.

Cheesy stuffed mushrooms are welcomed as a starter at holiday meals or use smaller mushrooms and served them as a perfect side dish. The easy sausage and cheese filling goes perfectly with the flavor of the mushrooms.

Stuffed mushrooms have been on of my family’s favorite easy appetizers for quite some time. My cousin Cori is famous for them.

She has made them for Christmas dinners, progressive dinners and more. She even brought them as her entry for our appetizer cook-off and of course they won.

They are perfect for mushroom fans and even people who don’t enjoy mushrooms can’t help but to eat the filling out of the center. It is so simple but oh so good.

What Mushrooms Should I Use for Stuffed Mushrooms?

We usually use white button mushrooms for this recipe. Sometimes the grocery store will carry both smaller white mushrooms and larger mushrooms that are perfect for stuffing.

Either will work, it depends how hungry you are or how you are serving your mushrooms.

You can also use cremini mushrooms, which are also known as baby bella mushrooms. They have a slightly more developed flavor and a browner color.

They are actually the same variety of mushroom as the white buttons, they are just picked a little later and more mature. So use whatever you have or whatever is on sale.

Filling Ingredients

The filling is super simple to make. Just brown up a pound of sausage.

We usually use a pound of bulk Italian sausage. Though breakfast sausage or any bulk sausage would work well.

Brown the sausage in a frying pan and drain off the excess grease. Stir in the cream cheese and garlic salt.

This is the basic recipe and it is amazing just like this. We don’t like messing with it too much, because as far as our family is concerned it is the best stuffed mushrooms recipe.

However, if you are wanting to switch it up, there are plenty of ways you could do that. Below are a couple of suggestions.

If you want to stretch the filling and use up as much of the mushrooms as possible, add the mushroom stems to the filling. Just remove the stems from the mushroom caps.

Trim the ends and then chop stems finely. Sautee the diced mushroom stems in a little bit of olive oil or melted butter until they are browned. You could even use some of the sausage grease to cook the stems if you want.

You could also stir in a little bit of Parmesan or mozzarella cheese if you want. There is no wrong way to make the filling your own.

Assembling And Cooking Your Mushrooms

Once the filling is made, just scoop some into the mushroom caps. Arrange them in a single layer on a rimmed baking dish.

The rim is necessary because the mushrooms can release some liquid as they cook and you don’t want that running off the pan.

If you want to add some bread crumbs to the top of the mushrooms, feel free. We like them just the way they are.

You can bake them right away or cover and refrigerate them for a couple of hours. That way you can do the prep work ahead of time and enjoy your guests later.

Just bake them until the mushrooms are tender and the cream cheese is warm and gooey. The hardest part is waiting for them to cool off enough to eat!

More Great Appetizer Recipes

Cajun shrimp dip is another fabulous starter. It has a good mix of cheese, heat and seafood.

Spinach-artichoke dip is always a hit at parties too. It is another recipe that that makes a perfect Christmas dinner appetizer or make it for your next party.

Party ryes are another one of our favorite starters that almost always make an appearance on game day and holiday parties. They have a cheesy sausage filling over cocktail rye bread making for a fun pizza style finger food.

Love tasty recipes? I do too! Follow me on Pinterest for more delicious ideas!

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