These easy sausage-stuffed mushrooms are filled with savory breakfast sausage, onion, cream cheese, and cheddar cheese, then baked until hot and golden.
Sausage-stuffed mushrooms are a simple bite-size appetizer for Thanksgiving, Christmas, New Year's Eve parties, game-day football parties, or any holiday gathering.
Ingredients
- Baby Bella Mushrooms
- Ground Pork Sausage
- Cream Cheese
- Shredded Sharp Cheddar or Pepper Jack Cheese
- Panko Breadcrumbs
- Finely Diced Onion
- Dried Thyme
- Ground Sage
- Garlic Powder
- Black Pepper
How to Make Sausage-Stuffed Mushrooms
- Remove the mushroom stems and clean mushroom caps with a damp cloth.
- Cook the sausage in a skillet until the sausage is browned. Drain excess grease.
- In a bowl, combine pork sausage, cream cheese, cheddar cheese, panko, onion, thyme, sage, garlic powder, and black pepper.
- Preheat the oven to 375℉.
- Spoon the filling into the mushroom caps.
- Bake for 18 to 22 minutes, until the mushrooms are tender and the tops are browned.
FAQ
Some stuffed mushrooms out there call for Italian pork sausage, but this particular recipe is for ground pork breakfast sausage. It works very well in stuffed mushrooms and gives the filling a rich, savory flavor. Mild sausage is a good all-purpose choice, but hot breakfast sausage can be used if you like it spicy.
Yes. Brown the sausage completely before combining it with the remaining filling ingredients. This also allows you to drain away excess grease before stuffing the mushroom caps.
Mushrooms naturally release moisture as they cook.
Yes. Assemble the mushrooms up to about one day ahead, cover them tightly, and refrigerate. Bake them just before serving. You may need to add a few extra minutes to the baking time if they are going into the oven cold.
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat them in a 350°F oven or air fryer until warmed through. The microwave works too, but the mushrooms will usually be softer.
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Sausage-Stuffed Mushrooms
Equipment
Ingredients
- 18 Baby Bella Mushrooms
- ¼ pound Ground Pork Sausage
- 4 ounces Cream Cheese room temperature
- ¼ cup Shredded Sharp Cheddar or Pepper Jack Cheese
- 2 tablespoons Panko Breadcrumbs
- 1 tablespoon Finely Diced Onion
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Sage
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
Instructions
- Remove the mushroom stems and clean mushroom caps with a damp cloth.
- Cook the sausage in a skillet until the sausage is browned. Drain excess grease.
- In a bowl, combine pork sausage, cream cheese, cheddar cheese, panko, onion, thyme, sage, garlic powder, and black pepper.
- Preheat the oven to 375℉.
- Spoon the filling into the mushroom caps.
- Bake for 18 to 22 minutes, until the mushrooms are tender and the tops are browned.
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