Sausage Stuffed Mushrooms Recipe
Sausage stuffed mushrooms are a classic party appetizer—baked until tender with a savory Italian sausage filling, garlic, parsley, and Parmesan.
They’re easy to prep, quick to bake, and perfect for holiday gatherings, buffet tables, or any make-ahead appetizer spread.
Ingredients
- 16 large fresh mushrooms
- 6 oz sweet Italian sausage
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 2 tablespoons parsley, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup water
Instructions
- Preheat oven to 350°F.
- Wash mushrooms, remove stems, and chop stems finely.
- Remove sausage casing. Cook sausage in a skillet with chopped stems, minced garlic, and 1 tablespoon olive oil, breaking up meat until lightly browned.
- Stir in 1 tablespoon olive oil, parsley, and Parmesan cheese.
- Fill mushroom caps with mixture (mound slightly) and place in a shallow baking pan. Add remaining olive oil and water to bottom of pan.
- Bake at 350°F for about 20 minutes, until mushrooms are tender and tops are lightly browned.
Stuffed Mushrooms FAQ
Can I make sausage stuffed mushrooms ahead of time?
Yes. You can prepare and fill the mushroom caps ahead, refrigerate, then bake shortly before serving for the best texture.
How do I keep stuffed mushrooms from getting watery?
Use a shallow pan and bake until the mushrooms are tender. Avoid soaking mushrooms when washing—wipe or rinse quickly and pat dry.
What can I substitute for sweet Italian sausage?
You can use mild or hot Italian sausage, breakfast sausage, or a cooked crumbled meat alternative. Adjust seasoning to taste.
What should I serve with stuffed mushrooms?
They’re great on an appetizer tray with crackers, veggies, and dips, or alongside other party foods for holidays and gatherings.