This easy stuffed mushrooms with cream cheese recipe is probably the most requested party appetizer I get from family and friends. It's super simple to make and so delicious!
If you make these classic stuffed mushroom caps for a party, they will be the first thing that disappears. And if you happen to make too much filling, it's wonderful on crackers or even inside an omelet!
I've also put together an amazing list of cream cheese appetizers, and another list just for cream cheese dip recipes. So many delicious starter recipes for any gathering!
What You Need to Make It
With just two ingredients in the stuffing, this will be your new favorite recipe. To make these baked cream cheese stuffed mushrooms, you'll need about 48 medium-sized mushrooms, an 8-ounce package of Neufchatel cream cheese, and one pound of sage ground sausage.
It's crazy how these three ingredients come together to create so much flavor. You're going to love this appetizer!
Instructions
Preheat oven to 350º.
Begin by washing the mushrooms well and remove the entire stem so there is a cavity for the sausage mixture.
Chop the stems into small pieces and set aside. This is really optional as I sometimes use the stems and other times, when I'm in a hurry, I don't. I think it does add a little extra flavor and texture.
Lightly brown the ground sausage. The sausage is done when there is no longer any pink in the meat. Add in the chopped mushroom stems and cook until soft.
Cut cream cheese block into about 8 pieces. Turn heat to low and add the cream cheese, stirring until it's incorporated (melted) into the sausage.
As an optional extra kick, add a garlic salt blend or your favorite seasoning. Stir the mixture well.
Fill the hole of each mushroom with a large tablespoon of sausage mix so that it's rounded on top. You will likely have different sized mushrooms. The goal is to have them filled and rounded with sausage.
I usually make sure all the mushrooms are filled and then go back and add more until they are all topped with a good amount of the sausage mixture.
Knowing how to cook stuffed mushrooms is the key. You want the mushrooms to be just soft, but not too dried out.
Bake at 350º for about 30 minutes, or until the mushrooms have softened. Serve warm, but they are good at room temperature, too.
Truth be told, my family has all popped one of these in their mouth straight from the fridge when we have any leftover. They really are that good!
And when I have the stuffing mixture left over, a fight may ensue!
How Long Do Stuffed Mushrooms Last?
You will want to refrigerate any leftovers for up to three days. These sausage and cream cheese stuffed mushrooms can also be frozen.
If you want to make these ahead of time, like for a New Year's Eve party appetizer, I'd recommend preparing the sausage mixture the day before and refrigerate it.
Simply fill the mushrooms and place them in an airtight container until you're ready to bake them.
Give the sausage stuffed mushrooms an extra 10 minutes or so in a preheated oven if they are cold when going in the oven.
Can I Use Any Kind of Mushroom?
You will obviously want to use a mushroom with a cavity to fill, like white or button mushrooms. Baby portabella stuffed mushrooms are also really delicious.
What Else Can I Serve with this Appetizer?
We often will have a night where I don't serve a regular dinner, but we graze on appetizers. This is fun when the weather is nice and we can take everything outside on a pretty serving board, put a little music on, and enjoy some family time.
I will often make these easy sausage stuffed mushrooms, my best bruschetta recipe, a batch of vegan hummus, red pepper dip, black olive tapenade, and maybe Vietnamese Shrimp summer rolls.
Sliced cheese, crackers, and a bunch of crunchy grapes would be a nice addition.
This makes for a nice meal without a lot of work, and the clean up is super easy. We will even use nice paper plates sometimes when we just need a night off - because who doesn't now and then?
Let me know what you think of these stuffed mushrooms with cream cheese. They really are one of our favorites and I know you'll love how easy they are to prepare.
Stuffed Mushrooms with Cream Cheese Recipe
Ingredients
- 48 medium sized mushrooms
- 1 pound ground sausage sage
- 8 ounces cream cheese
- Optional: Kahuna Garlic Salt Spice Blend or your favorite garlic salt
Instructions
- Begin by washing the mushrooms well and remove the entire stem so there is a cavity for the sausage mixture.
- Chop the stems into small pieces and set aside.
- Lightly brown the ground sausage. Add in the chopped mushroom stems and cook until soft.
- The sausage is done when there is no longer any pink in the meat.
- Cut cream cheese block into about 8 pieces. Turn heat to low and add the cream cheese, stirring until it's incorporated (melted) into the sausage.
- Optional: Add ½ teaspoon Kahuna Garlic Salt Spice Blend or your favorite seasoning. Any garlic salt will do, but we love this particular blend. Stir well.
- Fill the hole of each mushroom with a large tablespoon of sausage mix so that it's rounded on top. You will likely have different sized mushrooms. The goal is to have them filled and rounded with sausage. I usually make sure all the mushrooms are filled and then go back and add more until they are all topped with a good amount of sausage.
- You want the mushrooms to be just soft, but not too dried out.
- Bake at 350º for about 30 minutes, or until the mushrooms have softened. Serve warm, but they are good at room temperature, too.
Laura
Hi! Can I make day before?
Kelly Stilwell
You can! They are so delicious! Enjoy!
Terri R
Looks easy and delicious. I will be making this soon.
Kelly Stilwell
Thanks, Terri! Can't wait to see what you think! The sausage mixture is really good in an omelet, too!
Patty Maurer
you say to use sage sausage...do you buy it that way or do you have to add the sage, if so how much?
Kelly Stilwell
You can buy sage flavored sausage. Enjoy!
wilhelmina
This is the perfect flavor combo for stuffed mushrooms! You just can't beat classic sausage and cream cheese. These are easy and delicious!
Kelly Stilwell
So glad you like the recipe, Wilhelmina! We love it, too!