Sausage Cream Cheese Stuffed Mushrooms

I remember the first time I made sausage cream cheese stuffed mushrooms for a small game night at home and from the moment they came out of the oven with that golden cheesy top everyone couldn’t stop hovering around the plate then asking for more immediately after the first bite and it was such a win that I now make them for nearly every casual get-together or potluck. Sausage cream cheese stuffed mushrooms are always the first to disappear and I love how effortless they are to put together yet they impress like something far more elaborate.

The balance of savory sausage then creamy cheese then the juicy bite of mushroom just works so well and over the years I’ve tried a few tweaks but always come back to this version because it’s rich and satisfying and totally foolproof. If you’ve never tried making them before then you’re in for a treat and once you do then I have no doubt you’ll want to keep this one in regular rotation too.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Button mushrooms – These form the perfect little “cups” for the filling and hold up well while baking.
• Ground sausage – Brings that savory meaty flavor and a touch of spice depending on the kind you choose.
• Cream cheese – Creates a rich creamy base that blends beautifully with the sausage.
• Shredded cheddar cheese – Melts into the mixture and adds that gooey golden top.
• Garlic powder – Gives a hint of extra flavor without overwhelming the filling.
• Onion powder – Adds depth and enhances the savory taste.
• Salt and pepper – Just a pinch to bring all the flavors together.

Tools You’ll Need

• Baking Sheet – To hold and cook the stuffed mushrooms evenly in the oven.
• Mixing Bowl – For combining the sausage and cheese mixture.
• Spoon or Small Scoop – Makes filling the mushrooms easy and neat.
• Skillet – To cook and brown the sausage before mixing it in.
• Paper Towels – Useful for cleaning the mushrooms and removing any extra moisture.
• Knife – For removing mushroom stems cleanly.

Instructions

Step 1: Prep the Mushrooms

I begin by gently wiping each mushroom clean with a damp paper towel then carefully remove the stems and set the caps aside on a paper-towel-lined plate to dry a bit while I prep the filling.

Step 2: Cook the Sausage

In a skillet over medium heat I cook the ground sausage until fully browned and crumbly then I drain off the excess grease and let it cool slightly before mixing.

Step 3: Mix the Filling

I add the cooked sausage to a mixing bowl along with the cream cheese then shredded cheddar then garlic powder and onion powder and finally season it with a pinch of salt and pepper then I stir until everything is fully blended and creamy.

Step 4: Stuff the Mushrooms

Using a small spoon or scoop I fill each mushroom cap with the sausage-cheese mixture and I like to be generous but not overflowing too much to keep things tidy.

Step 5: Bake to Perfection

I preheat the oven to 375°F then place the stuffed mushrooms on a baking sheet and bake for about 20 minutes or until the tops are golden and bubbly and the mushrooms are tender.

Step 6: Cool and Serve

After baking I let them rest for a couple of minutes before serving because the filling stays hot and bubbly and then they’re ready to enjoy!

Tips

If you want to make it ahead I recommend preparing the sausage filling and stuffing the mushrooms then storing them in the fridge for up to a day before baking. I’ve also tried swapping in spicy Italian sausage for a kick or using a blend of cheeses like mozzarella and parmesan for a twist. Sometimes I even sprinkle a bit of fresh parsley on top after baking just for color and freshness.

Ways to Serve

These stuffed mushrooms make a perfect appetizer for holidays then dinner parties then game days or even casual weekend snacks. I sometimes serve them alongside a crisp green salad or include them in an appetizer spread with dips and finger foods. They’re also a hit for brunch gatherings!

Frequently Asked Questions

Can I make Sausage Cream Cheese Stuffed Mushrooms ahead of time?

Yes you can prepare and stuff the mushrooms in advance then refrigerate them until ready to bake.

Do Sausage Cream Cheese Stuffed Mushrooms freeze well?

They’re best fresh but you can freeze them after baking then reheat in the oven until warmed through.

What kind of sausage works best for Sausage Cream Cheese Stuffed Mushrooms?

I like using breakfast sausage or mild Italian sausage but you can use spicy or flavored varieties for more kick.

Can I use different types of mushrooms for Sausage Cream Cheese Stuffed Mushrooms?

Yes baby bella mushrooms work great too and give a slightly deeper flavor.

See You in the Kitchen

I hope you give these sausage cream cheese stuffed mushrooms a try! They’re one of my go-to recipes and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe don’t forget to pin it to your favorite appetizer board so you have it handy for your next gathering.

Happy Cooking!

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