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The Ultimate No-Soggy Sausage Stuffed Mushrooms (Perfect Party Appetizer)

Close-up of several baked sausage stuffed mushrooms topped with golden, melted cheese, ready to serve.
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A reliable recipe for baked stuffed mushrooms using Italian sausage and cream cheese that stays firm and flavorful, ideal for gatherings.

Ingredients

Scale
  • 24 large cremini mushrooms
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage (mild or hot)
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Clean the mushrooms gently with a damp cloth. Remove the stems and finely chop the stems. Set the mushroom caps aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom stems and minced shallot. Cook for 5 to 7 minutes until the moisture evaporates and the vegetables soften.
  4. Add the bulk Italian sausage to the skillet. Break the sausage apart with a spoon and cook until browned. Drain off any excess grease thoroughly.
  5. Remove the skillet from the heat. Stir in the minced garlic and cook for 1 minute until fragrant. Let the mixture cool for 10 minutes. This cooling step helps prevent sogginess.
  6. In a medium bowl, combine the cooled sausage mixture, softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs, parsley, and black pepper. Mix until just combined. Do not overmix.
  7. Stuff each mushroom cap generously with the sausage mixture, mounding it slightly on top.
  8. Arrange the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with extra Parmesan cheese.
  9. Bake for 20 to 25 minutes, or until the filling is golden brown and the mushrooms are tender.
  10. Let the mushrooms cool on the pan for 5 minutes before serving.

Notes

  • To make ahead, prepare the mushrooms completely, cover them tightly, and refrigerate for up to 24 hours. Add 5 minutes to the baking time if baking directly from the refrigerator.
  • For a low-carb option, omit the panko breadcrumbs entirely.
  • Use a small spoon or melon baller to scoop out the filling from the caps before stuffing to ensure even filling.

Nutrition

Find it online: https://spoonfulsnap.com/sausage-stuffed-mushrooms-recipe-easy-appetizer/