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sausage stuffed mushroom on white platter
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4.47 from 32 votes

Italian Sausage Stuffed Mushrooms

These Italian Sausage Stuffed Mushrooms are the ultimate party appetizer! Stuffed with a creamy sausage filling, then baked until deliciously golden, every bite is a flavor explosion. They can even be assembled and prepped ahead of time!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: make ahead appetizer
Servings: 8 servings
Calories: 241kcal


  • 24 oz white button mushrooms
  • 1/3 - 1/2 lb ground spicy Italian sausage
  • 1/2 large yellow onion minced
  • 6 cloves garlic minced
  • 1/3 cup dry white wine such as a chardonnay
  • 1/2 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 8 oz cream cheese
  • 1 egg yolk
  • 3/4 cup Parmesan cheese freshly grated is best
  • minced fresh parsley for garnish


  • Clean mushrooms, then remove stems.  I like to give the stems a twist, and they loosen up to remove them, or you can use a knife.
  • Finely chop mushroom stems and set aside.
  • Add a small drizzle of oil to a large skillet and heat over MED HIGH heat.  Once skillet is hot, add sausage.  Cook, crumbling with a wooden spoon or potato masher, for about 4-5 minutes, or until cooked through and finely crumbled.
  • Use a slotted spoon to remove sausage to a plate.  Then reduce heat to MED LOW.
  • In the same skillet, with the sausage drippings, add onion and garlic and cook, stirring often, for about 3 minutes.
  • Pour in wine, using a wooden spoon to loosen any browned bits from the bottom of the pan, cooking a few minutes, until most of the wine is reduced and cooked off.
  • Add chopped mushroom stems, salt, pepper and thyme and cook for 1-2 minutes.  Remove to the plate with the sausage and let cool a little.
  • In a mixing bowl, add softened cream cheese, egg yolk, and Parmesan cheese.  Stir well to combine.
  • Stir in sausage mixture from the plate and make sure it’s well combined.
  • Cover bowl and refrigerate for about 1 hour. This helps firm the filling up so it doesn't run all over the mushrooms.
  • Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil. 
  • Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream cheese mixture, pressing gently to fill the cavity.  Add a little more to create a small mound on top of the mushroom.
  • Repeat with remaining mushrooms.  Bake for 25 minutes, or until golden brown.  I like to broil mine for a minute or so at the end of baking to make sure the filling is nice and golden.
  • Let cool 5-10 minutes, sprinkle with minced parsley (if using), and serve.



To Make Ahead of Time

  1. Follow recipe up until the baking part, then add mushrooms to an airtight container in a single layer (or add them to a baking sheet and cover with plastic wrap).
  2. Refrigerate for up to 2 days. Let sit on the counter at room temperature while the oven is preheating, then bake as directed.

To Freeze

  1. Add assembled but unbaked stuffed mushrooms to a wax/parchment paper lined baking sheet and place in the freezer for about 2 hours, or until frozen solid.
  2. Transfer to a freezer-safe container, label with the date, and freeze for up to 3 months.
  3. For reheating, add frozen mushrooms to a parchment paper lined baking sheet and bake at 350°F for about 35-40 minutes, or until hot and bubbly throughout.


Calories: 241kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 531mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg