This easy sausage stuffed mushrooms recipe is probably the most requested appetizer I get from family and friends. It's super simple to make and so delicious!
And if you happen to make too much filling, it's wonderful on crackers or even inside an omelet!
What You Need to Make It
With just two ingredients in the stuffing, this will be your new favorite recipe.
- White button mushrooms
- Neufchatel cream cheese
- Sage ground pork sausage
It's crazy how these three ingredients come together to create so much flavor. You're going to love this appetizer!
See the recipe card at the bottom to get the full directions and a printable list of ingredients you can take to the grocery store.
Variations and Additions
There are so many ways to change these up so you could make them often and never tire of them!
Try different varieties of mushrooms like portobello mushrooms or cremini mushrooms.
If you like spice, give hot ground sausage a try. Mild Italian sausage is really good, too. We used it before we discovered sage!
Add some veggies like chopped green onions, yellow onion, or bell pepper to the sausage while cooking.
Different kinds of cheese will change the flavor of the sausage stuffing. Try mozzarella or asiago cheese. Add a sprinkle of parmesan cheese to the tops of the stuffed mushrooms before you bake them.
You could also sprinkle the tops with panko crumbs before baking to give these sausage-stuffed mushrooms a little crunch.
How to Make Sausage Stuffed Mushrooms
Preheat oven to 350º.
Clean mushrooms with damp paper towels. Never let mushrooms sit in water as they will absorb it and it will change their texture.
Remove the entire stem so there is a cavity for the sausage mixture.
Chop 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.
Cook sausage in a large skillet over medium heat, breaking up pieces with a wooden spoon.
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.
Place mushroom caps in a baking dish.
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 and the tops are just starting to turn golden brown.
Optional: Sprinkle with a little fresh parsley.
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!
I hope you enjoy this delicious appetizer. It's one of our favorite mushroom recipes.
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.
A Brie charcuterie board is another nice addition.
This makes for a great meal without a lot of work, and the clean up is super easy.
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.
You will want to refrigerate any leftovers for up to three days. Give the mushrooms an extra 10 minutes or so in a preheated oven if they are cold when going in the oven.
You will obviously want to use a mushroom with a good size cavity to fill, like white button mushrooms. Baby bella stuffed mushrooms are also really delicious.
Yes, these sausage and cream cheese stuffed mushrooms can also be frozen for up to 3 months.
When cleaning the mushrooms, never let them sit in water as they will act like a sponge and it will change the texture. Instead, use a damp paper towel to gently remove any dirt.
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.
More Appetizer Recipes
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Sausage Stuffed Mushrooms
- 48 medium sized mushrooms
- 1 pound ground sausage sage
- 8 ounces cream cheese
- fresh parsley optional
- Begin by wiping off the mushrooms with a damp towel.
- Remove the stems so you have a cavity for stuffing.
- 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.
- Optional: Sprinkle with a little fresh parsley.
This post was originally published November 4, 2020 and was updated on August 20, 2023 for updated photos and clarity.