Get ready to fall in love with these Sausage and Cheese Stuffed Mushrooms—the ultimate bite-sized appetizer that’s bursting with rich, savory flavor! Imagine tender, juicy mushrooms filled with a creamy, cheesy sausage mixture, then baked to golden perfection. These little bites of heaven are perfect for parties, holidays, or just a cozy night in when you’re craving something extra special.
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Trust me, once you taste these, you’ll be making them again and again!
Why You’ll Love Sausage and Cheese Stuffed Mushrooms
Irresistibly Savory
Each bite is packed with cheesy, meaty goodness that melts in your mouth.
Perfect for Any Occasion
Great for parties, holidays, or as a crowd-pleasing appetizer.
Simple Ingredients, Big Flavor
You don’t need fancy ingredients—just a handful of pantry staples.
Quick & Easy to Make
Minimal prep, straightforward steps, and ready in under 30 minutes!
Make-Ahead Friendly
You can prep these ahead of time and bake them fresh when guests arrive.
Ingredients in Sausage and Cheese Stuffed Mushrooms
Here’s what makes these stuffed mushrooms absolutely irresistible:
Mushrooms
Large white or cremini mushrooms work best for stuffing—they’re sturdy and flavorful.
Sausage
Use spicy, mild, or Italian sausage for different flavor profiles.
Cream Cheese
Gives the filling a creamy, rich texture that binds everything together.
Shredded Cheese
Cheddar, mozzarella, or Parmesan—pick your favorite or mix them for extra flavor!
Garlic
Freshly minced garlic adds depth and aroma.
Breadcrumbs
Helps create a slight crunch on top for the perfect bite.
Seasonings
A touch of salt, pepper, and Italian seasoning to bring everything together.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these simple steps for the perfect stuffed mushrooms:
Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Mushrooms
Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.
Make the Filling
Add the chopped mushroom stems and garlic to the skillet. Sauté until softened, then mix in the cream cheese, shredded cheese, and seasonings. Stir until well combined.
Stuff the Mushrooms
Spoon the sausage mixture into the mushroom caps, packing them generously.
Top with Breadcrumbs
Sprinkle breadcrumbs over the stuffed mushrooms for a slight crunch.
Bake Until Golden
Place the mushrooms on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and bubbly.
Serve & Enjoy!
Let them cool slightly, then serve warm—trust me, they won’t last long!
How to Serve Sausage and Cheese Stuffed Mushrooms
These stuffed mushrooms are perfect as:
- A Party Appetizer: Arrange them on a platter with a garnish of fresh parsley.
- A Side Dish: Serve alongside steak, chicken, or pasta for a delicious addition.
- A Low-Carb Snack: These are naturally keto-friendly and packed with flavor!
- A Game-Day Treat: Pair with a creamy dipping sauce for extra indulgence.
Additional Tips
- Choose the Right Mushrooms: Cremini mushrooms hold up well and have great flavor.
- Don’t Overfill: The stuffing expands slightly when baking, so don’t overpack.
- Use Panko for Extra Crunch: Swap regular breadcrumbs for panko for a crispier topping.
- Make Ahead: Stuff the mushrooms ahead of time, then bake right before serving.
- Customize the Filling: Add chopped spinach, sun-dried tomatoes, or a dash of hot sauce for a twist!
FAQ Section
Q1: Can I use a different type of sausage?
A1: Absolutely! Try turkey sausage, chorizo, or even a vegetarian alternative.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze stuffed mushrooms?
A3: Yes! Freeze them unbaked on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Q4: How do I reheat stuffed mushrooms?
A4: Reheat in the oven at 350°F (175°C) for 10-12 minutes. Avoid microwaving, as it can make them soggy.
Q5: Can I make these without breadcrumbs?
A5: Of course! Just omit the breadcrumbs for a gluten-free and keto-friendly version.
Q6: What’s the best cheese to use?
A6: Cheddar, mozzarella, or Parmesan all work great—mix them for extra flavor!
Q7: Can I make these dairy-free?
A7: Yes! Use dairy-free cream cheese and cheese substitutes.
Q8: How do I prevent mushrooms from getting watery?
A8: Bake them on a rack-lined baking sheet or drain any excess liquid halfway through baking.
Q9: Can I add more veggies to the filling?
A9: Absolutely! Try finely chopped bell peppers, onions, or spinach.
Q10: Can I serve these at room temperature?
A10: They’re best warm, but they’re still tasty at room temp for party platters.
Final Thoughts
If you’re looking for a crowd-pleasing appetizer that’s packed with flavor and easy to make, these Sausage and Cheese Stuffed Mushrooms are a must-try! Whether you’re serving them at a party or just treating yourself, they’re guaranteed to disappear fast.
Print
Sausage and Cheese Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Sausage and Cheese Stuffed Mushrooms are the perfect bite-sized appetizer for any gathering. Made with savory sausage, melted Velveeta, and aromatic seasonings, they’re easy to prepare ahead of time and bake when needed. A crowd-pleasing favorite!
Ingredients
- 20 large mushrooms, cleaned and stems removed
- 1/2 lb (8 oz) hot sausage (such as Jimmy Dean)
- 1/2 small onion, finely chopped (about 1/4 cup)
- 1 clove garlic, minced
- 1/4 tsp paprika
- Freshly ground black pepper, to taste
- 4 oz Velveeta cheese, cubed
Instructions
- Preheat oven to 350°F.
- Line a baking pan with foil and place the mushroom caps, rounded side down, in the pan. Set aside.
- In a skillet over medium heat, cook and crumble the sausage until browned. Drain on paper towels.
- In the same skillet, sauté the onion and garlic for 1-2 minutes. Return the sausage to the pan, add paprika and black pepper, and cook for 5 minutes, stirring occasionally, until the onions are soft.
- Reduce heat to low, add Velveeta cheese, cover, and cook for 5 minutes until melted. Stir well to combine. (The stuffing can be made ahead and refrigerated until ready to use.)
- Fill each mushroom cap with about a teaspoon of the sausage mixture.
- Bake for 20-25 minutes, or until the mushrooms release their liquid and the cheese is fully melted.
- Drain excess liquid and serve warm.
Notes
- You can prepare the filling in advance and refrigerate it until ready to stuff the mushrooms.
- Try substituting Velveeta with cream cheese or shredded cheddar for a different flavor.
- Add a sprinkle of breadcrumbs on top for a crispy texture.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 52
- Sugar: 1g
- Sodium: 130mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg