5.0 from 9 votes
Italian Sausage Stuffed Mushrooms Recipe + Video
This stuffed mushrooms recipe features an Italian sausage and cream cheese filling topped with breadcrumbs for a delightful crunch. They're easy to prep and perfect to serve as an appetizer, snack, or main dish.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 24 mushrooms
Calories: 89 kcal
Course:
Side Dish , Appetizer
Cuisine:
Italian , American
Ingredients
- 1 pound button mushrooms
- 1 pound ground Italian sausage
- ¼ cup shaved onion
- 3 cloves garlic minced
- ¾ cup panko breadcrumbs divided (sub GF panko or pork panko for low carb)
- 4 ounces cream cheese softened
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ¼ - ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon salt
- Optional Garnish: chopped parsley or scallions
Instructions
- Preheat the oven to 400°F. Set out a 9 x 13 inch baking dish. Drizzle a small amount of oil in the dish and brush it around the bottom of the sides of the pan.
- Clean the mushrooms by dusting off any dirt and debris with a damp paper towel. Do not submerge the mushrooms in water. Then gently remove the stems, leaving an open cavity in the bottom of each mushroom cap. (You can save the mushroom stems for a later use or discard.)
- Set out a mixing bowl. Combine the Italian sausage, shaved onion, minced garlic, ½ cup of breadcrumbs, soften cream cheese, Parmesan cheese, Italian seasoning, crushed red pepper, and salt. Mix by hand until the mixture is completely smooth.
- Set out a small bowl with the remaining ¼ cup of breadcrumbs. One at a time, fill the mushroom cavities with the sausage mixture, gently packing it down into the cavity and then forming a dome over the top.
- Roll the top of the sausage mound in extra breadcrumbs and place mushroom-side-down in the baking dish. Repeat with the remaining mushrooms. It’s ok if the mushrooms are packed into the pan and touching.
- Once all the mushroom caps are filled, bake for 25 to 30 minutes, until the mushrooms are fully cooked, and the tops are golden brown. Serve warm.
Cup of Yum
Notes
- This is a great recipe to prep a day or two before an event. Cover the dish well and refrigerate until ready to bake.
- Sausage cream cheese stuffed mushrooms taste best soon after baking. But leftovers will keep well for up to 3 days in the fridge. Let them cool completely before placing in an airtight container and refrigerating.
- To freeze: Mushrooms should be frozen BEFORE baking. After filling with the sausage and cream cheese mixture and coating with breadcrumbs, flash-freeze the mushrooms for 1 hour on a baking sheet. Then place them all together in a freezer-safe container, and freeze for up to 3 months.
- To reheat mushrooms from frozen, bake them at 400°F for an additional 20 minutes (so about 45-50 minutes total).
Nutrition Information
Serving
1mushroom
Calories
89kcal
(4%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
18mg
(6%)
Sodium
213mg
(9%)
Potassium
133mg
(4%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
67IU
(1%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24mushrooms
Amount Per Serving
Calories 89
% Daily Value*
| Serving | 1mushroom | |
| Calories | 89kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 213mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.