Hey there! If you’re looking for an appetizer that’s guaranteed to wow, these Stuffed Mushrooms with Sausage and Parmesan are your new go-to. Think perfectly tender mushrooms filled with a savory sausage and cheesy filling—the kind of bite-sized goodness that disappears fast at any gathering!
I originally made these for a casual dinner party, and they were such a hit, I started serving them at practically every event. Plus, they’re secretly super easy to make—which means all the flavor of a five-star dish without the stress.
If you’re ready to impress without breaking a sweat, grab some mushrooms and let’s get cooking!
Why You’ll Love This Recipe
- 🌟 Quick & Easy: Just a handful of ingredients and minimal prep!
- ✨ Make-Ahead Friendly: Prep these in advance and bake when ready.
- 🍄 Flavor Bombs: Juicy mushrooms, savory sausage, and melty Parmesan—need I say more?
- 🎉 Perfect Party Food: These bite-sized beauties are designed to be crowd-pleasers through and through.
Ingredients Breakdown
Here’s what you’ll need:
- Button or Cremini Mushrooms – Look for large, firm mushrooms to stuff.
- Italian Sausage – I use mild Italian sausage for that perfect savory kick, but you can always opt for spicy for extra heat.
- Parmesan Cheese – Freshly grated Parmesan adds that salty, cheesy perfection.
- Garlic – A clove or two will awaken all those flavors.
- Breadcrumbs – These help bind the filling and add a slight crunch.
- Olive Oil – A drizzle brings everything together and adds some nice moisture.
- Fresh Parsley – For a pop of color and fresh, herbaceous flavor.
Pro Tips:
- 🍄 Choose the Right Mushrooms: Larger mushrooms work best for stuffing. If you can find cremini (also called baby bella), they add a little more depth of flavor.
- 🔄 Substituting the Sausage: Want to skip the sausage? You can easily swap in ground turkey or even a plant-based sausage alternative!
Step-by-Step Instructions
Step 1: Prep the Mushrooms 🍄
Preheat your oven to 375°F (190°C). Rinse and gently dry the mushrooms, then carefully remove the stems. Set the caps aside and finely chop the stems. We’ll use those chopped stems in the stuffing for a bit of extra mushroom flavor.
Step 2: Cook the Sausage 🍳
In a skillet over medium heat, drizzle a bit of olive oil and cook the sausage, breaking it up with a wooden spoon until browned and cooked through. Add the chopped mushroom stems and garlic, sautéing until softened (about 2 minutes).
Step 3: Create the Filling 🧀
Once the sausage mixture is cooked, remove it from heat and stir in the breadcrumbs, grated Parmesan, and parsley. Drizzle in a bit more olive oil to help bind everything together. Give it a taste and adjust seasoning with salt and pepper.
Step 4: Stuff the Mushrooms 🍽️
Take each mushroom cap and spoon in a generous amount of stuffing. Place them on a parchment-lined baking sheet. If you have any extra Parmesan, sprinkle a little on top for good measure!
Step 5: Bake & Enjoy! 😍
Pop the tray into the oven and bake for 15-20 minutes, until the tops are golden and sizzling. Once cooked, let them cool for a few minutes before serving. They won’t last long—trust me!
Chef’s Tips and Tricks
- 🧄 Don’t overcrowd the pan: If you’re doubling the recipe, bake in batches to prevent overcrowding. This will ensure that your mushrooms cook evenly and get that delicious golden top.
- 🧂 Taste your filling: Make sure to taste your filling before stuffing the mushrooms, adjusting the salt and pepper as needed.
Recipe Variations and Serving Suggestions
- 🍆 Vegetarian Version: Swap out the sausage for sautéed veggies like spinach, onions, and bell peppers. You could also use a meatless sausage alternative.
- 🌶️ Add a Kick: Like things spicy? Add a pinch of red pepper flakes to the filling for a little heat!
- 🥂 What to serve with these: These stuffed mushrooms pair wonderfully with a crisp white wine or some sparkling water with lemon. As for sides, serve alongside a fresh salad or charcuterie board.
FAQs
Can I make these ahead of time?
Absolutely! You can prep the mushrooms and stuffing up to a day ahead. Just store the stuffed mushrooms in the fridge, covered lightly, then bake just before serving.
How should I store leftovers?
If you have any leftovers (not likely, but just in case!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I freeze stuffed mushrooms?
Stuffed mushrooms freeze well! Freeze them uncooked on a baking sheet. Once solid, transfer to a freezer-safe bag. When ready to cook, bake straight from frozen at 375°F for 20-25 minutes.
Recipe Card
Stuffed Mushrooms with Sausage and Parmesan
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6 (as an appetizer)
Ingredients:
- 16 large button or cremini mushrooms
- 8 oz mild Italian sausage
- 1/4 cup breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1 clove garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C). Remove and finely chop the mushroom stems. Set caps aside.
- In a skillet with olive oil, brown the sausage over medium heat. Add chopped stems and garlic, sautéing until softened.
- Mix in breadcrumbs, Parmesan, and parsley. Season with salt and pepper to taste.
- Spoon the filling into the mushroom caps and place on a baking sheet. Top with extra Parmesan if desired.
- Bake for 15-20 minutes, until golden. Let cool for a few minutes before serving. Enjoy!
These Stuffed Mushrooms with Sausage and Parmesan are guaranteed to be a crowd favorite, whether you’re hosting a party or just making a special snack for the family. Be sure to let me know how they turn out in the comments below, and don’t forget to share a photo! Let’s keep the deliciousness going.
