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The Ultimate Crowd-Pleasing Sausage Stuffed Mushrooms with Cream Cheese and Herbs

Close-up of baked sausage stuffed mushrooms with melted, browned cheese topping on a white serving platter.
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Make these savory sausage stuffed mushrooms as your next party appetizer. This recipe uses Italian sausage and cream cheese for a rich, cheesy filling that bakes perfectly inside mushroom caps.

Ingredients

Scale
  • 24 large white or cremini mushrooms
  • 1 pound Italian sausage, casings removed
  • 8 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Clean the mushrooms. Gently twist or cut off the stems. Finely chop the mushroom stems and set them aside.
  3. In a large bowl, combine the Italian sausage, softened cream cheese, Parmesan cheese, chopped parsley, garlic powder, and thyme. Mix well until all ingredients are evenly incorporated.
  4. Stir the finely chopped mushroom stems into the sausage mixture. Season with salt and pepper.
  5. Spoon the filling evenly into the mushroom caps, mounding it slightly on top. Press the filling down gently.
  6. Place the stuffed mushrooms on the prepared baking sheet.
  7. Bake for 20 to 25 minutes, or until the sausage is cooked through and the tops are lightly golden brown.
  8. Remove from the oven and let cool slightly before serving.

Notes

  • You can prepare the filling a day ahead and store it covered in the refrigerator. Stuff the mushrooms just before baking.
  • For a crispier top, you can sprinkle a little extra Parmesan cheese over the filling before the last five minutes of baking.
  • If you prefer a less rich flavor, substitute half of the cream cheese with plain Greek yogurt.

Nutrition

Find it online: https://tastethisplate.com/sausage-stuffed-mushrooms-recipe/