These Italian Sausage-Stuffed Mushrooms are rich, savory, and perfect for entertaining. Filled with seasoned sausage, herbs, cream cheese, and Parmesan, they’re elegant enough for holiday gatherings yet simple enough to make anytime. Each bite is creamy, flavorful, and guaranteed to impress your guests.

Why You’ll Love This Recipe :

• Rich, savory filling with Italian flavors

• Perfect bite-size appetizer

• Easy to prep ahead of time

• Ideal for holidays and parties

Equipment :

• Baking sheet

• Aluminum foil

• Large skillet

• Medium mixing bowl

• Wooden spoon

• Teaspoon or small spoon (for filling)

• Cutting board

• Knife

• Oven

Ingredients :

• 20 cremini mushrooms (about 1½ inches wide), cleaned

• 2 tablespoons olive oil, divided

• 1 cup finely chopped onion

• 2 tablespoons finely chopped fresh parsley, plus extra for garnish

• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

• 8 ounces hot Italian sausage

• 1 (8-ounce) package cream cheese, room temperature, cut into cubes

• 1 1/2 cups finely grated Parmesan cheese, divided

Instructions :

1. Preheat the oven to 350°F and line a baking sheet with aluminum foil.

2. Gently wipe the mushrooms clean and remove the stems. Finely chop the stems and set the caps aside.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped mushroom stems, onion, parsley, and thyme and cook until softened, about 2 minutes.

4. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 4 minutes.

5. Reduce heat to low and stir in the cream cheese and half of the Parmesan until mostly melted. Some small lumps are fine. Remove from heat.

6. In a medium bowl, toss the mushroom caps with the remaining olive oil.

7. Arrange the caps open-side up on the baking sheet. Spoon the filling into each cap, gently mounding the tops.

8. Sprinkle with the remaining Parmesan cheese.

9. Bake for about 20 minutes, until lightly browned and heated through.

10. Transfer to a serving platter, garnish with parsley, and serve warm.

Tips & Notes :

• A small spoon helps keep the filling neat and evenly shaped.

• Don’t overfill the mushrooms to prevent spilling during baking.

• Mild sausage can be substituted if you prefer less heat.

Storage & Make-Ahead :

• Make-Ahead: Assemble up to 1 day ahead and refrigerate before baking.

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze unbaked stuffed mushrooms for up to 1 month.

• Reheat: Warm in the oven at 350°F until heated through.

Serving Suggestions :

• Serve as a holiday appetizer or party snack

• Pair with a green salad or antipasto platter

• Enjoy alongside wine or festive cocktails

Frequently Asked Questions

Q1: Can I use mild sausage instead of hot?
A1: Yes, mild Italian sausage works just as well.

Q2: Can I make these ahead of time?
A2: Absolutely—assemble them ahead and bake just before serving.

Q3: What mushrooms work best?
A3: Cremini mushrooms are ideal, but white button mushrooms also work.