Sausage stuffed mushrooms are tender, meaty and bursting with flavor. They make a great party appetizer to share with friends and family.
We are 9 days from Christmas, and I'm totally ready and not at all ready.
Presents are bought, wrapped and ready to go. Plans are mostly made and menus are nearly finished. But I'm still reeling from the fact that it's mid-December, Christmas is here and it's almost the end of the year.
At least tomorrow is my kids' last day of school before having two weeks off. We're not traveling this year, so it'll be a low-key break. And I'm really looking forward to the down time together.
OK though, let's move right along to the food.
Stuffed mushrooms are perfect party food, if you ask me.
They are a great bite-size app to enjoy while you’re chatting with friends and family and balancing a drink in the other hand.
They’re tender, flavorful and can be passed or set out on a table.
They’re small enough that you can have a few while still making plenty of room for other appetizers or the main meal.
Previously I’ve shared old fashioned stuffed mushrooms, which are a classic version that my mom made for years at parties and the holidays when I was growing up.
And today I’m sharing a slightly ramped up version with these sausage stuffed mushrooms that are meaty, hearty and bursting with flavor.
We’re using a spicy turkey sausage (though you can sub mild or use pork sausage) and combining it with breadcrumbs and Parmesan cheese for a savory, rich, nutty filling to stuff into our mushroom caps.
They are seriously scrumptious and great for serving to friends and family.
So let’s get cooking!
Now, I’ve got some notes and tips coming up on how to make sausage stuffed mushrooms. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making sausage stuffed mushrooms:
- Sausage: I prefer hot turkey sausage for the extra flavor kick, but mild is fine, too. You could also substitute a pork sausage. Make sure to really break up the sausage into small crumbles so you can stuff it into the mushrooms.
- Cheese: I go with Parmesan cheese, like in the classic version of stuffed mushrooms. Also, I always have it on hand. However, you could certainly make these with a creamy cheese like goat cheese if you prefer.
- Filling: Also, don’t just stuff a bit of filling into the mushroom cap. Be sure to pile it on and create rounded tops. You want lots of the delicious filling with each mushroom.
- Servings: Plan to have 2-3 stuffed mushrooms per guest. Some people may eat more, others less. (It depends, too, on how many other appetizers you have going.)
The recipe below is for 24 ounces worth of mushrooms, which is somewhere around 40 or so mushrooms total, depending on the size of the mushrooms in your containers.
Feel free to adjust the recipe up or down for your needs.
Pro tip: When you remove the baked mushrooms from the oven, dab the bottom of each one on a paper towel before you plate them. The mushrooms give off liquid as they cook, and this helps prevent your serving plate from getting a pool of liquid at the bottom.
Also, if you need to prep these in advance, that’s definitely do-able. And can be helpful if you’re planning a cocktail party or hosting a large group.
Here’s the run-down.
Make ahead tips for stuffed mushrooms:
– You can make the filling and assemble the stuffed mushrooms ahead of time and then bake them when you are ready to serve.
– Assemble the mushrooms, stuffed and all, completely. Place in a covered container in the refrigerator for up to 2 days.
– Remove the stuffed mushrooms from the refrigerator as you preheat the oven.
– Bake the stuffed mushrooms for about 15 minutes, until warmed through and the mushroom caps are tender.
I love being able to prep things ahead for a party. Less stress for the hostess is a good thing!
OK, ready to eat? Let’s serve them up.
These stuffed mushrooms are perfectly delicious on their own and I often serve them just as is. However, you could certainly finish them off with a bit of garnish if you’d like.
Here are a few ideas to get you thinking.
Topping ideas for sausage stuffed mushrooms:
- Chopped fresh parsley
- Chopped fresh chives
- Extra Parmesan cheese
- Dash of hot sauce
So much yum!
Need some other appetizers to round out your spread?
I’ve got you covered.
Crab melts are an easy but sophisticated appetizer with a creamy, cheesy crab mixture that’s baked onto slices of French bread. Everyone will go crazy for these!
Hot artichoke dip is a creamy, cheesy classic that takes about 5 minutes to prep and is perfect for serving with chips.
Spicy roasted shrimp with a creamy dipping sauce are always a welcome addition to a party. People love shrimp!
And if it’s the holiday season, definitely check out this baked brie with cranberry sauce. Gorgeous and so tasty!
There you have it!
I hope your holiday season is full of friends, family, laughter, love and plenty of delicious bites.
- 24 oz. large white button mushrooms
- 2 links hot turkey sausage (or sub mild turkey sausage or use pork sausage), casings removed
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley (or sub 1 teaspoon dried parsley flakes)
- 2 tablespoons fresh lemon juice
- 1 large egg, beaten
- Salt and black pepper
- Chopped fresh parsley, chopped fresh chives, extra Parmesan cheese, dash of hot sauce
- Preheat the oven to 350.
- Clean the mushrooms. Cut the small rough end off of the stem, leaving the remainder of the stem to use for the recipe.
- Remove the stems. (You want to pop them out cleanly as much as possible. It helps to gently rock the stem and it’ll release from the cavity. Don’t worry if you split a mushroom or two as you do this.) Discard the stems or reserve for another use.
- Sprinkle the mushroom caps with a small amount of salt and place on a baking sheet lined with parchment paper (for easy clean-up).
- In a large skillet over medium heat, add the turkey sausage and cook, breaking up with a spatula into small pieces, until cooked through. Turn off heat and remove from the hot burner.
- Add the breadcrumbs, Parmesan cheese, parsley and lemon juice to the pan and stir well. Add the egg and stir until well combined.
- Using a small spoon, stuff each mushroom and pile up some extra stuffing on the top of each cap, pressing it in so it adheres.
- Bake the stuffed mushrooms at 350 for 6-8 minutes. Add any desired toppings, serve immediately and enjoy!
Sausage: I prefer hot turkey sausage for the extra flavor kick, but mild is fine, too. You could also substitute a pork sausage. Make sure to really break up the sausage into small crumbles so you can stuff it into the mushrooms.
Cheese: I go with Parmesan cheese, like in the classic version of stuffed mushrooms. Also, I always have it on hand. However, you could certainly make these with a creamy cheese like goat cheese if you prefer.
Filling: Also, don’t just stuff a bit of filling into the mushroom cap. Be sure to pile it on and create rounded tops. You want lots of the delicious filling with each mushroom.
Servings: Plan to have 2-3 stuffed mushrooms per guest. Some people may eat more, others less. (It depends, too, on how many other appetizers you have going.)
Make ahead tips: You can make stuffed mushrooms ahead of time and then bake them when you are ready to serve. Make the filling and assemble the mushrooms completely. Place in a covered container in the refrigerator for up to 2 days. Remove from the refrigerator as you preheat the oven. Bake the stuffed mushrooms for about 15 minutes, until warmed through and mushrooms are tender.
Serving Size:2 mushrooms
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 127mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 3g