Stuffed mushrooms with Italian sausage, peppers, and Parmesan cheese are an easy appetizer that is for parties or anytime you want a bite-sized snack. They are delicious and look beautiful served on a platter. The best thing is that they are really easy to make!

Overhead shot of 6 stuffed mushrooms on a white scallop plate

I’ve tried lots of stuffed mushrooms at parties and usually they’re just stuffed with cheese and not much else. So, I thought why not make them a little heartier and filling and add some Italian sausage?

Turns out, that was a really great idea because these sausage stuffed mushrooms are so good! They’re more filling than the cheese ones and the Italian flavors really shine. The combination of the sausage with the Parmesan cheese is delicious!

Technically, they’re an appetizer but you could even make them a light meal for dinner and serve them with a salad and bread on the side.

Table of Contents
  1. Ingredients for the Best Stuffed Mushrooms
  2. How to Prep the Mushrooms
  3. How to Make Stuffed Mushrooms
  4. Mel’s Tips
  5. Other Appetizers You’ll Enjoy
  6. Stuffed Mushrooms Recipe Recipe

Ingredients for the Best Stuffed Mushrooms

  • Cremini mushrooms
  • Mild sausage
  • Diced yellow onion
  • Ground black pepper
  • Grated Parmesan cheese
  • Italian bread crumbs
  • Minced garlic
  • Chopped parsley
Stuffed mushrooms in two rows on a white serving platter

How to Prep the Mushrooms

In order to stuff the mushrooms, you will need to hollow them out by removing the stems and gills. Here’s how you do it:

  • Use a small sharp knife like a paring knife.
  • Run the knife around the edge of the stem where it meets the top. Angle it so you are slicing under it. This will loosen the stem. Pull the stem off and set it aside.
  • The easiest way to remove the gills is to gently scrape them out with a spoon.

The mushrooms are fragile, so just take your time so you don’t tear them. Also, be sure to hang onto the stems because you will include them in the filling!

How to Make Stuffed Mushrooms

Once you’ve prepped the mushrooms, line them up on a baking sheet and set it aside.

To make the filling, coat a skillet with cooking spray and heat it over medium heat. Add the sausage, onion, and black pepper and cook them together until the sausage is no longer pink. Drain off the excess liquid in the pan.

Add some of the Parmesan cheese (reserving the rest for the top of the mushrooms), breadcrumbs, and garlic and cook them with the sausage for a few minutes.

Stuff each mushroom with the filling and bake them for 8 to 10 minutes at 350°F. Remove the pan from the oven and sprinkle the cheese over the top. Continue baking them for a few more minutes, or until the mushrooms are cooked and the cheese is melted.

Garnish them with the chopped parsley and serve them warm.

Overhead shot of 6 stuffed mushrooms on a white scallop plate

Mel’s Tips

What I love about this recipe is that it’s easy to switch things up!

  • You can definitely try different mushrooms. We like creminis, but any similar-sized mushroom that is sturdy enough to hold the filling will works.
  • If you like some heat, swap the mild sausage for hot Italian sausage.
  • Instead of Parmesan cheese try using grated Asiago in its place.

We love to make this stuffed mushroom recipe when we host friends and family for holidays and parties. They always disappear fast! If you’ve been looking for a new appetizer to try, I think you will love it. Enjoy!

Overhead shot of stuffed mushrooms in two rows on a white serving platter

Other Appetizers You’ll Enjoy

Stuffed mushrooms in two rows on a white serving platter

Stuffed Mushrooms Recipe

5 from 1 vote
These Stuffed Mushrooms are so easy to make! They are filled with Italian sausage, peppers and parmesan cheese that are perfect for an appetizer or small snack.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 24 ounces Cremini mushrooms
  • 1 pound ground mild sausage
  • ½ medium yellow onion diced
  • ½ teaspoon ground pepper
  • ¾ cup grated parmesan cheese 1/4, divided
  • ¼ cup Italian bread crumbs
  • 3 cloves garlic minced
  • Chopped parsley for garnish

Instructions

  • Remove stems and hollow out mushrooms. Keep the scrapings. Note: The mushrooms are fragile so be careful when hollowing them out.
  • In a large skillet coat with cooking spray and heat skillet to medium. Add sausage, onion, pepper and mushroom scrapings until sausage is no longer pink (5-7 minutes). Drain excess liquid.
  • Add half the parmesan cheese, Garlic and bread crumbs into the sausage mixture. Cook until it is heated through (3-5 minutes).
  • Preheat oven to 350°. Stuff each mushroom with the sausage mixture and place on a cookie sheet. Cook for 8-10 minutes and then add the remaining parmesan cheese over the top of the mushrooms. Cook until mushrooms are cooked through and the cheese has melted (2-4 minutes)

Recipe Notes

  • If you like your food a little spicier use hot Italian sausage
  • Feel free to use other types of mushrooms. We find the cremini’s to be to our liking

Recipe Nutrition

Serving: 1serving | Calories: 549kcal | Carbohydrates: 16g | Protein: 29g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1227mg | Potassium: 1119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 280mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Appetizer
Cuisine American
Keyword appetizers, easy appetizer, easy snack, stuffed mushrooms, vegetables
Stuffed mushrooms in two rows on a white serving platter with recipe title in middle of photo

We love to make this Stuffed Mushroom recipe when we host friends and family for holidays and parties. They always disappear fast! If you’ve been looking for a new appetizer to try, I think you will love it.

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Recipe Rating




2 Comments

  1. 5 stars
    I made the stuffed mushrooms and they were delicious. Used 1/2 regular 1/2 hot sausage and it gave just the right amount of spice. Used Portabella mushrooms. Had them for dinner with a salad Will have them again.