Why I Love This Recipe

These stuffed mushrooms are one of those appetizers I make every holiday season because they’re always one of the first things to disappear. The filling is rich, creamy, and packed with sausage, herbs, and parmesan, while the mushrooms become perfectly tender as they bake. They’re easy to prep ahead, which makes them a great option when you’re cooking for a crowd.

Enjoying The Leftovers

If you have any leftovers, they’re just as good the next day. They make an easy appetizer, snack, or even a great addition to a holiday brunch spread.

Storing

Store the stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. You can also assemble them a day ahead and refrigerate until you’re ready to bake.

Reheating

Warm the mushrooms in a 350°F oven or air fryer for a few minutes until heated through. This helps the tops stay golden and keeps the mushrooms from becoming too soft.

A platter of sausage & herb meatballs with a sprinkle of thyme on the top. One meatball is being held up in the air.
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Sausage and Herb Stuffed Mushrooms

These Sausage & Herb Stuffed Mushrooms are a classic holiday appetizer made with savory sausage, cream cheese, parmesan, garlic, and herbs baked inside tender mushroom caps. They're easy to make ahead, perfect for entertaining, and always a favorite on any appetizer table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
US M
Servings 10

Ingredients

  • 24 large cremini or white mushrooms
  • 1 lb ground pork sausage or ground pork
  • 2 tbsp unsalted butter
  • 1 small shallot, finely diced
  • 2-3 cloves garlic, minced
  • 1 tsp poultry seasoning
  • Salt and pepper to taste
  • 1/3 cup breadcrumbs
  • 1/2 cup grated parmesan cheese + extra topping
  • 4 oz cream cheese, softened
US – M

Instructions

  • Preheat a large skillet to medium-high heat. Add the butter and, once melted, add the ground pork sausage.
  • Cook for 7-10 minutes until fully cooked. Once it’s nearly finished cooking, add the finely diced shallots, garlic, poultry seasoning, and a sprinkle of salt and pepper. Mix well and saute for a couple more minutes. Taste and add more salt as necessary.
  • While the meat is cooking, prepare the mushrooms. Gently clean the mushrooms with a damp paper towel. Avoid soaking them in water because they will absorb the moisture and become soggy.
  • Once clean, gently twist and pull off the stems. To get a little more room for the stuffing, use a small spoon to scoop out the dark gills inside the cap. This step is optional but makes it easier to fill later on.
  • Preheat the oven to 350℉.
  • Now, it’s time to make the stuffing mixture. Add the cooked sausage mixture, cream cheese, breadcrumbs, and parmesan cheese to a large bowl. Mix until everything is well incorporated. I find that it is easiest to mix with my hands so that I can make sure everything has fully come together.
  • Stuff each mushroom with a generous scoop of the sausage mixture and place on a parchment-lined baking sheet. Repeat until all mushrooms are stuffed. Top each one with a sprinkle of parmesan cheese.
  • Bake for 25-30 minutes until the mushrooms are fully cooked and the tops are golden brown. Serve immediately. Enjoy!

Equipment

saute pan
large baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 247kcal | Carbohydrates: 6g | Protein: 11g | Fat: 20g | Fiber: 1g

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