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Sausage Stuffed Mushrooms

These Sausage Stuffed Mushrooms are filled with savory sausage, cream cheese, cheddar, Parmesan, caramelized onions, and more! Be warned, they disappear fast!

A white plate with Sausage Stuffed Mushrooms on it.

Sausage Stuffed Mushrooms

I’ll cut right to the chase. The filling for these Sausage Stuffed Mushrooms is absolutely insane. Aside from the sweet and savory sausage, this filling has a 3-cheese combo, (cream cheese, cheddar, and Parmesan), a hint of caramelized onions, subtle flavor enhancers, and garlic.

The filling is finished it off with 2 binders: Panko breadcrumbs (which also add a nice texture), and 1 whisked egg. This ensures the filling holds up super well in the oven and doesn’t melt all over the mushroom (that’s key). 

There are a few ways to make this ahead of time which makes it a super convenient appetizer recipe. You can even pull it out of the freezer at a moments notice and pop it right into the oven!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the onions in butter until they begin to turn golden and caramelize. Add the garlic, oregano, hot sauce, and Worcestershire sauce and cook for 1 minute, then transfer to a mixing bowl. Brown the sausage in the same skillet, drain grease, and add it to the mixing bowl.

Caramelized diced onions in a skillet next to a skillet with cooked ground sausage.

Add the cream cheese, cheddar, Parmesan, panko breadcrumbs, egg, and oregano and stir until well-combined. Transfer to the fridge while you remove the stems from the mushrooms.

Sausage stuffing for mushrooms in a glass bowl before and after mixing.

Use a small spoon to fill each mushroom and form a mound on top. Transfer to a baking dish and bake at 375° for 20 minutes. Broil for a few minutes at 400° to brown the top more if desired. (Watch it carefully.) Transfer to a serving platter and let sit for 5 minutes prior to serving. 

Stuffed Mushrooms in a baking dish before and after baking.

Make Ahead Method

  • Up to 3 months ahead:
    • Prepare the filling and stuff the mushrooms as outlined but do not bake. Transfer to a plate and flash freeze them for 1-2 hours.
    • Transfer them to an airtight container and freeze for up to 3 months. Bake as outlined, and add up to 5 additional minutes of baking time.
  • 1 day ahead:
    • Prepare the filling and stuff the mushrooms. Refrigerate in an airtight container for up to 1 day, then bake as outlined.

Pro Tips

  • Mushrooms: Try to find larger mushrooms that are relatively the same size. White Button, Cremini and Baby Portobello are perfect for stuffing. I usually use white button.
  • Sausage: I use ground Sweet Italian Sausage for this but Hot Italian or Mild can also be used.
  • Cheese: I use Philadelphia cream cheese, Cracker Barrel Sharp Yellow, and Belgioioso ParmesanShred the cheese from a block as it will melt and taste better than packaged shredded cheese.
  • The hot sauce acts as a flavor enhancer that doesn’t make this spicy, but you can skip it or use less than 1 tsp. if preferred. I use Frank’s Hot Sauce.
  • The Worcestershire sauce adds umami and can’t be tasted outright. Soy sauce can be used instead if needed.
  • This recipe makes an abundance of stuffing so feel free to stuff each mushroom well.

Storage

  • Store leftovers in an airtight container and refrigerate for up to 3 days.
  • You can also freeze leftovers. The mushrooms won’t hold up as well when baked for the 2nd time around, but they’re still great. To reheat: Bake at 350° from frozen for 13 minutes.

A Sausage Stuffed Mushroom on a white plate with parsley on top.

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A Sausage Stuffed Mushroom on a white plate with fresh parsley on top.

Sausage Stuffed Mushrooms

5 from 6 ratings
These Sausage Stuffed Mushrooms are filled with savory sausage, cream cheese, cheddar, Parmesan, caramelized onions, and more!

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • ¼ teaspoon oregano
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • 8 oz. sweet Italian sausage
  • 4 oz. cream cheese, softened
  • ¾ cup cheddar cheese, shredded
  • ¼ cup Parmesan cheese
  • 1/3 cup Panko breadcrumbs
  • 1 egg, whisked
  • 24 oz. white button mushrooms, can also use: Cremini or Baby Portobello

Instructions

Make the Filling

  • Melt the butter in a skillet over medium heat and add the diced onions. Soften for 10 minutes, stirring occasionally, until they begin to brown slightly and caramelize. Add the garlic, oregano, Worcestershire sauce, and hot sauce and cook for 1 minute. Remove and transfer to a large mixing bowl.
  • Increase heat to medium-high and add the sausage. Cook and crumble the sausage very finely until browned and cooked through, about 7 minutes. Drain excess grease and transfer the sauce to the mixing bowl.
  • Add the cream cheese, cheddar cheese, Parmesan cheese, panko breadcrumbs, egg, and oregano and stir until well-combined. Transfer to the fridge while you prepare the mushrooms.

Prepare the Mushrooms

  • Preheat oven to 375°F.
  • Wipe the mushrooms with a damp paper towel to remove any dirt.
  • Use a paring knife to trace around the stem, then gently pull it out. (Freeze the stems for homemade stock or stir fry.)
  • Use a small spoon to stuff each mushroom and form a mound on the top. Transfer to a baking dish and arrange so that they fit snugly next to one another.
  • Bake for 20 minutes. Optional: Broil at 400° for a few minutes to brown the top a little more. Watch it closely during this time. Remove from the oven, there will be some liquid in the dish that you can discard.
  • Transfer to a serving platter and let sit for 5 minutes, then serve!

Notes

Pro Tips
  • Try to find larger mushrooms that are relatively the same size.
  • I use ground Sweet Italian Sausage for this but Hot Italian or Mild can also be used.
  • The hot sauce acts as a flavor enhancer that doesn't make this spicy, but you can skip it or use less than 1 tsp. if preferred. I use Frank's Hot Sauce.
  • The Worcestershire sauce adds umami and can't be tasted outright. Soy sauce can be used instead if needed.
  • This recipe makes an abundance of stuffing so feel free to stuff each mushroom well.
  • Shred the cheese from a block as it will melt and taste better than packaged shredded cheese.

Make Ahead Method
  • Up to 3 months ahead:
    • Prepare the filling and stuff the mushrooms as outlined but do not bake. Transfer to a plate and flash freeze them for 1-2 hours.
    • Transfer them to an airtight container and freeze for up to 3 months. Bake as outlined, and add up to 5 additional minutes of baking time.
  • 1 day ahead:
    • Prepare the filling and refrigerate it until cool. Stuff the mushrooms and refrigerate in an airtight container for up to 1 day, then bake as outlined.

Storage
  • Store in an airtight container and refrigerate for up to 3 days.
  • You can also freeze leftovers. The mushrooms won't hold up as well when baked for the 2nd time around, but they're still great. To reheat: Bake at 350° from frozen for 13 minutes.

The nutritional information is an estimate and is per mushroom. There are approximately 35 stuffed mushrooms in this recipe.

Nutrition

Calories: 62kcal, Carbohydrates: 2g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 18mg, Sodium: 101mg, Potassium: 95mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 101IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 0.3mg
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12 comments on “Sausage Stuffed Mushrooms”

  1. This is an awesome recipe!!! Loved it & would have taken a pic but by the time I cleaned up my mess they were gone (I only had about 12 oz mushrooms & can’t wait to use left over stuffing and try freezing them. because I was told years ago you can’t freeze. This is my fave app and to have them ready to go in the freezer would be great!  I didn’t have Franks on hand so I used 1 teaspoon of Tony Hatchers Creole seasoning. This is my new go to recipe…thank you for posting. 

  2. So many GREAT recipes…. so little time.

  3. I have never made stuffed mushrooms before but have great luck with your recipes so gave them a try. They turned out totally awesome. Can’t wait to make them again.

    • I am sooo happy that you enjoyed them Connie, thank you so much for taking the time to let me know how they came out, you made my day! I am going to be making another batch of these tomorrow for a little friends gathering! 🙂

  4. These are the absolute best stuffed mushrooms I’ve ever eaten! Will be making for the holidays! My husband doesn’t like mushrooms and he gobbled these up! 

    • Hiiiii Catherine! I am SO happy to hear that!!! I have to admit, I’m pretty impressed with the filling in these, they’re the best stuffed mushrooms I’ve ever had as well. I was so excited to share the recipe. I LOVE that your husband doesn’t like mushrooms and ate them! My husband did the exact same thing!! ; )

  5. I saw these on your Instagram profile and I decided to give them a try! I pulled them out of the oven and my husband and all three kids followed their noses to the kitchen without me saying a word. I made them wait till they were cooled off a bit and then we all sat around the table eating them together until they were gone~literally 15 minutes later. They were melt-in-your mouth delicious and I will be making a double batch for Thanksgiving when the in-laws come over. You’ve outdone yourself this time, Stephanie!!! Thank you!

    • That is so incredible Renee! It’s a very similar situation in my house whenever I make these, they disappear so quickly every time, before I know it, they’re just gone! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie

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