These stuffed mushrooms are everything you want in a savory party bite. They’re juicy mushrooms filled with a rich, herby sausage mixture and topped with golden, cheesy goodness. They’re baked until the tops are perfectly crisp and the centers are creamy, making them an easy go-to for gatherings or a low-effort appetizer that still feels a little fancy.

Helpful Tips

Use baby bellas: They hold their shape well and have great flavor for stuffing.
Chop the stems finely: Sautéed with onions and garlic, they add even more mushroom flavor to the mix.
Don’t skip the drizzle: That final bit of olive oil before baking helps the tops brown and keeps the mushrooms juicy.

Stuffed Mushrooms with Sausage & Herbs

These stuffed mushrooms are everything you want in a savory party bite — juicy mushrooms filled with a rich, herby sausage mixture and topped with golden, cheesy goodness.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine American

Servings mushrooms

Calories 90 kcal

Ingredients

20 baby bella mushrooms cleaned
1/4 cup onion finely chopped
2 cloves garlic minced
1/2 pound ground Italian sausage mild or spicy
Salt and pepper to taste
1/4 teaspoon red pepper flakes optional
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese plus more for garnish
1/4 cup fresh parsley chopped
4 oz cream cheese softened
2 tablespoons olive oil divided

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the mushroom cups on the baking sheet.
Gently remove the stems from the mushrooms and chop them.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté for 3-4 minutes until softened. Add the sausage, breaking it up as it cooks, until browned. Season with salt, pepper, and red pepper flakes if using.
Turn off the heat. Stir in the breadcrumbs, Parmesan cheese, parsley, and cream cheese. Mix until well combined.
Spoon the sausage mixture into each mushroom cap, packing it in tightly.
Drizzle the remaining olive oil over the stuffed mushrooms. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Let cool slightly before serving. Garnish with Parmesan cheese.

Nutrition

Calories: 90kcalCarbohydrates: 4gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 15mgSodium: 141mgPotassium: 142mgFiber: 0.3gSugar: 1gVitamin A: 170IUVitamin C: 1mgCalcium: 32mgIron: 0.4mg

Tried this recipe?Let us know how it was!