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, and egg 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 Parmesan. Shred 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

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
5 from 7 ratings
Servings: 35 Mushrooms
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These Sausage Stuffed Mushrooms are filled with savory sausage, cream cheese, cheddar, Parmesan, caramelized onions, and more!

Ingredients

US Customary - Metric
  • 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, and egg, 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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Course: Appetizer
Cuisine: American
Author: Stephanie