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Ultimate No-Soggy Italian Sausage Stuffed Mushrooms

Close-up of six golden brown sausage stuffed mushrooms with cheesy, browned tops served on a white plate.
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Make the best sausage stuffed mushrooms for your next party. This recipe uses cream cheese and Parmesan to create a flavorful, non-watery filling that stays perfectly baked. This is a great make-ahead appetizer.

Ingredients

Scale
  • 1 pound large white or cremini mushroom caps
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs (optional, for texture)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems. Set the caps aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems and cook until they release their moisture and brown slightly, about 5 minutes.
  3. Add the Italian sausage to the skillet. Break the sausage apart with a spoon and cook until it is fully browned. Drain off any excess grease from the skillet.
  4. Transfer the cooked sausage and stems to a mixing bowl. Let the mixture cool for 5 minutes.
  5. Add the softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs (if using), minced garlic, parsley, salt, and pepper to the sausage mixture. Mix everything together until it is well combined. This is your filling.
  6. Stuff each mushroom cap generously with the sausage mixture, mounding it slightly on top.
  7. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Sprinkle a little extra Parmesan cheese over the top of each one.
  8. Bake for 20 to 25 minutes, or until the filling is hot throughout and the tops are lightly golden brown. This baking time helps prevent soggy results.
  9. Let the sausage stuffed mushrooms cool for a few minutes before serving as a perfect party finger food.

Notes

  • To make these a make-ahead appetizer, prepare the filled mushrooms completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • For a low carb stuffed mushrooms option, omit the panko breadcrumbs entirely.
  • If you prefer a different flavor, substitute mild Italian sausage with spicy Italian sausage or ground chicken sausage.

Nutrition

Find it online: https://cookingzenith.com/sausage-stuffed-mushrooms-no-soggy-recipe/