Sausage Cream Cheese Stuffed Mushrooms: A Flavor-Packed Party Favorite
Stuffed mushrooms are the ultimate appetizer, especially when they’re filled with savory Italian sausage, creamy cheese, and golden breadcrumbs. These Sausage Cream Cheese Stuffed Mushrooms are easy to make, bursting with flavor, and sure to be a hit at any gathering. With their bite-sized appeal and rich filling, they’re perfect for the holidays or any occasion that calls for delicious finger foods.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 36 stuffed mushrooms
Calories: ~90 kcal per mushroom
Ingredients
- 36 whole cremini mushrooms
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- ½ cup thinly sliced leeks, white part only (cleaned thoroughly)
- 1 lb Italian sausage, casing removed
- 2 teaspoons minced garlic
- ¼ teaspoon red pepper flakes
- 1 teaspoon finely chopped thyme
- 1 cup panko breadcrumbs
- 8 oz cream cheese block
- ½ cup grated Parmesan
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a large baking sheet with foil for easy cleanup.
- Prepare the Mushrooms: Carefully remove the stems from each mushroom, setting the stems aside to chop finely. Gently wipe the mushrooms with a damp towel to clean them.
- Pre-bake the Mushrooms: Place the mushroom caps hollow side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt, and rub to coat. Bake for 3-5 minutes, until the mushrooms just begin to brown. Remove from the oven and set aside.
- Make the Filling:
- In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Add the leeks with a pinch of salt and sauté until softened, about 5 minutes.
- Add the sausage, breaking it up with a wooden spoon, and cook until browned and nearly cooked through, about 5 minutes.
- Stir in the chopped mushroom stems, cooking for an additional 3-5 minutes.
- Add the garlic, red pepper flakes, and thyme, and cook until fragrant, about 1 minute.
- Stir in the panko breadcrumbs, cooking until they’re golden brown, about 2 minutes.
- Incorporate the Cheese: Add the cream cheese to the sausage mixture, stirring until fully combined. Remove from heat and fold in the Parmesan. Adjust seasoning as needed.
- Stuff the Mushrooms: Turn the mushroom caps hollow side up and fill each with a generous spoonful of the sausage mixture, pressing down slightly to pack in the filling. A slight mound on top is fine!
- Bake: Return the stuffed mushrooms to the oven and bake for about 30 minutes, until the tops are golden brown. Serve immediately.
Tips for Perfect Stuffed Mushrooms
- Choose the Right Mushrooms: Cremini mushrooms are ideal for their sturdy texture, but button mushrooms can also work well.
- Make Ahead Option: Prepare the filling in advance and stuff the mushrooms just before baking for a seamless party prep.
- Add a Little Heat: Feel free to increase the red pepper flakes if you like a bit more spice.
Why You’ll Love This Recipe
These stuffed mushrooms combine earthy, juicy cremini mushrooms with a savory filling of sausage and cream cheese. The crispy panko breadcrumbs add just the right amount of texture, while Parmesan adds a salty richness. It’s an appetizer that’s easy to prepare but tastes gourmet, making it perfect for dinner parties, holidays, and gatherings.
So go ahead—impress your guests with this mouthwatering dish! Each bite-sized mushroom is packed with flavor, making it hard to stop at just one.
Save This Recipe!
Whether for holiday parties or cozy gatherings, these Sausage Cream Cheese Stuffed Mushrooms are a crowd-pleaser. Save this recipe and add it to your appetizer lineup for guaranteed smiles and satisfied taste buds!
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Sausage Cream Cheese Stuffed Mushrooms
- Total Time: 55 minutes
- Yield: 36 1x
Description
These Sausage Cream Cheese Stuffed Mushrooms combine the earthy flavor of cremini mushrooms with a rich, creamy filling of Italian sausage, sautéed leeks, and cream cheese. The toasted panko breadcrumbs add a delicate crunch, while fresh thyme and Parmesan bring an extra layer of savory goodness. They’re easy to make yet look impressive, making them a fantastic appetizer choice for any celebration.
Ingredients
36 whole cremini mushrooms
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
½ cup thinly sliced leeks, white part only (cleaned thoroughly)
1 lb Italian sausage (casing removed)
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
1 teaspoon finely chopped thyme
1 cup panko breadcrumbs
8 oz cream cheese block
½ cup grated Parmesan
Instructions
Preheat the oven to 350°F (175°C) and line a large sheet tray with foil.
Carefully remove the stems from each mushroom, finely chop the stems, and set aside.
Wipe the mushrooms clean with a damp towel and place them hollow side down on the prepared sheet tray. Drizzle with 2 tbsp olive oil and a pinch of salt, rubbing to coat. Bake for 3-5 minutes, until the olive oil evaporates and the mushrooms are just beginning to brown.
In a large skillet over medium heat, add the remaining 1 tbsp olive oil. Add the leeks and a pinch of salt, sautéing until softened, about 5 minutes.
Add the sausage, breaking it up with a wooden spoon, and cook until browned and nearly cooked through, about 5 minutes.
Add the chopped mushroom stems and sauté for an additional 3-5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and thyme, cooking until fragrant, about 1 minute.
Add the panko and cook until golden, about 2 minutes. Stir in the cream cheese until fully incorporated with the sausage mixture. Turn off the heat and fold in the Parmesan. Adjust seasoning as needed.
Turn the mushrooms hollow side up and fill each with a spoonful of the sausage mixture, pressing down to fill. (A slight mound on top is fine!)
Return the stuffed mushrooms to the oven and bake until the tops are golden brown, about 30 minutes. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 90