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The Best No-Soggy Italian Sausage Stuffed Mushrooms with Cream Cheese

A plate of perfectly baked sausage stuffed mushrooms with a golden, cheesy, and browned topping.
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Make the ultimate crowd-pleasing appetizer! This recipe for Italian sausage stuffed mushrooms uses cream cheese and Parmesan to create a juicy, flavorful filling that never gets watery. Perfect for parties and make-ahead preparation.

Ingredients

Scale
  • 24 large white or cremini mushrooms
  • 1 pound Italian sausage, casings removed
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Gently wipe the mushroom caps clean. Carefully remove the stems and finely chop the stems. Set the caps aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 5 minutes.
  4. Add the Italian sausage to the skillet. Break it up with a spoon and cook until browned. Drain off any excess grease.
  5. Transfer the sausage mixture to a medium bowl. Let it cool for 5 minutes.
  6. Add the softened cream cheese, 1/2 cup Parmesan cheese, panko breadcrumbs, black pepper, and parsley to the sausage mixture. Mix well until everything is fully combined into a creamy sausage stuffing.
  7. Stuff each mushroom cap generously with the filling mixture. Place the stuffed mushrooms on the prepared baking sheet.
  8. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  9. Sprinkle a little extra Parmesan cheese over the tops during the last 5 minutes of baking.
  10. Serve these savory bites warm as your favorite party finger foods.

Notes

  • To make these make ahead appetizers, prepare the filling and stuff the mushrooms up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Add 5 extra minutes to the baking time if baking straight from the refrigerator.
  • For low carb stuffed mushrooms, omit the panko breadcrumbs entirely.
  • If you prefer a richer flavor, use sage sausage instead of standard Italian sausage.

Nutrition

Find it online: https://kitchenuser.net/sausage-stuffed-mushrooms-best-recipe/