You’ll want to double the batch because these Sausage Stuffed Mushrooms will disappear fast! Filled with a hearty and creamy mixture, and topped with a crunchy breadcrumb, the end result is irresistible. These savory morsels are one of the best appetizer recipes to make for the holidays or your next game-day gathering!

A round, white plate is full of stuffed mushrooms.

Best Stuffed Mushrooms with Sausage

Stuffed mushrooms are a staple on our holiday table. For years I have been making these Spinach Stuffed Mushrooms as well as these Crab Stuffed Mushrooms. They’re always a hit, are super filling, and are secretly SO quick to make!

But this year I decided to go out on a whim and swap out the main ingredient for some ground sausage. The result… I almost didn’t have any of these sausage stuffed mushrooms left to show you! They disappeared from the table SO fast!

Since I’ve made so many variations over the years, I’ve also noticed there can be quite a few hiccups if you’re not careful. So please be sure to follow the tips I’ve noted below! (I.e. how to crumble the sausage, the importance of how full to fill the mushroom caps, etc.) 

I promise you this: these stuffed mushrooms with sausage do NOT disappoint!

Sausage, mushrooms, cheese, breadcrumbs, butter, and herbs are the ingredients for this dish.
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  • Sausage. The best option is mild Italian sausage. Be sure to grab a ground sausage that you like the flavor of as it will come through. If you want a little kick, go with spicy Italian sausage.
  • Mushrooms. You’ll need about 15 to 20 mushrooms that are small to medium in size. White button mushrooms or baby Bella mushrooms all work. A specialty grocery store might have more options, like cremini mushrooms.
  • Mayonnaise. This ingredient helps bind the filling together and adds moisture. Do not get Miracle Whip as it will drastically affect the texture.
  • Cream cheese. Plain, full-fat cream cheese adds the most flavor. Don’t grab a whipped kind. Sometimes low-fat varieties don’t mix as evenly.
  • Onion. A finely chopped onion is needed; a yellow, white, or sweet onion can be used interchangeably.
  • Garlic. Minced garlic adds so much flavor, try not to substitute garlic powder if possible.
  • Seasonings. Fresh parsley, paprika, red pepper flakes, salt, and black pepper round out the flavor of the dish.
  • Breadcrumbs. Plain, Panko crumbs add the perfect crunch to the tops of these mushrooms. Seasoned breadcrumbs will add a different flavor to this dish.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Sausage Stuffed Mushrooms

Please see the recipe card below for ingredient amounts and more detailed instructions.

1. Sauté the Veggies

Preheat the oven to 375°F.

Add the butter or oil to a medium-sized or large skillet over medium or medium-high heat.

After it’s hot, add the onion and cook for 2 to 3 minutes. Then, stir the minced cloves of garlic in and continue cooking for another minute.

Onion is sauteed in a skillet.

2. Add the Sausage

Use your spatula to push the vegetables to the side of the skillet. Then, place the sausage into the pan.

Cook sausage for 7 to 8 minutes, or until the meat is no longer pink. Crumble the cooked sausage with a potato masher to break it into small pieces.

Meat is added to the skillet with the onion and garlic.

3. Make the Filling

Remove the skillet from the heat, then stir in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and black pepper.

Mix the filling well until everything is combined. Set the pan aside.

Cream cheese and mayonnaise are stirred into the meat mixture.

4. Prepare the Mushrooms

Clean the mushrooms with damp paper towels to ensure no dirt or debris remains.

Carefully remove the stems by pulling them to one side of the opening, then gently snapping them off. If they don’t come off easily, you can use a small knife to cut them off.

Line a rimmed baking sheet with parchment paper and place mushroom caps in a single layer with the open side up.

A hand removes the stem of a mushroom.

5. Fill the Mushrooms

Use a small spoon to scoop about 1 to 1 ½ tablespoons of the savory sausage and cream cheese mixture into the opening of each mushroom.

Pay attention to how much filling you’re adding. Too much filling and they’ll overflow while baking.

Melt the rest of the butter and mix with the Parmesan cheese and Panko bread crumbs in a small bowl. Sprinkle around a teaspoon onto each filled mushroom.

The cheesy breadcrumbs are sprinkled on top of the stuffed mushrooms.

6. Bake in the Oven

Bake the mushrooms in a 375°F oven for 18 to 20 minutes. The cooking time will vary slightly based on the size, smaller mushrooms will cook faster and larger mushrooms will need a little more time. The tops will become crispy and golden brown when they’re ready.

Place the mushrooms on a serving platter immediately with some finely chopped parsley.

Stuffed mushrooms are baked in the oven until golden brown.

How do you keep stuffed mushrooms from getting watery?

Two things can cause runny or watery stuffed mushrooms: either the ingredients have too much liquid or the mushrooms were washed and not fully dried before baking. Some fillings, like spinach or tomatoes, add excess moisture to the mushrooms.

What are stuffed mushrooms made of?

Stuffed mushrooms can be made of just about anything! Typically, they have a combination of cheese, meat, and veggies.


How do you reheat sausage-stuffed mushrooms?

The best way to reheat stuffed mushrooms is to pop them back in the oven! Cook them in a 350°F oven for 10 minutes or so.

Why are my stuffed mushrooms rubbery?

To avoid rubbery mushrooms, do NOT soak or wash them in water before baking.

What goes well with stuffed mushrooms?

Stuffed mushrooms are the perfect appetizer. Serve them alongside chips and dips, meatballs, or even pigs in a blanket!

Recipe Tips

  • Small bits. Use a potato masher to crumble the sausage after cooking.
  • Keep it separate. If prepping this dish ahead of time, keep the filling separate from the mushrooms until ready to bake.
  • Just enough. Don’t overfill the mushrooms with the creamy sausage filling or they’ll overflow when baking.
  • Be careful. Gently snap off the stems of the mushrooms by bending or twisting.
  • Save ’em. Add chopped mushroom stems to a delicious omelet.
  • Add some spice. Red pepper flakes are delicious, or you can stir in some chili powder if you like.
Mushrooms are stuffed with sausage and cheese then baked until golden, then served on a plate.

Other Mushroom Recipes

If you are a mushroom lover, you know there are so many ways to enjoy them. Try a new mushroom recipe next.

Keep it easy with these Simple Sauteed Mushrooms.

Don’t miss out on these Crab Stuffed Mushrooms and Spinach Stuffed Mushrooms.

Add them to dinner with Chicken Marsala.

Learn How to Clean Mushrooms and How to Store Mushrooms, as well.

More Bite-Sized Appetizers

Everyone needs some killer appetizer recipes in their back pocket… Even better when they’re bite-sized!

Impress everyone with Bacon-Wrapped Dates, Bacon-Wrapped Scallops, or Cranberry Baked Brie Bites.

The whole group will love a classic appetizer like Slow Cooker Buffalo Chicken MeatballsGrape Jelly Meatballs, and Loaded Potato Skins.

Be sure to try some Fried Goat Cheese, too!

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5 from 1 vote

Sausage Stuffed Mushrooms Recipe

You'll want to double the batch because these Sausage Stuffed Mushrooms will disappear fast! Filled with a hearty and creamy mixture, and topped with a crunchy breadcrumb topping, the end result is irresistible.
A round, white plate is full of stuffed mushrooms.
Yield 16 mushrooms
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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  • 2 Tbsp. butter or oil, divided
  • 8 oz. sausage mild Italian
  • ¼ cup onion finely chopped
  • 2 cloves garlic finely minced
  • ¼ cup mayonnaise
  • 4 oz. cream cheese softened
  • ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
  • 2 Tbsp. parsley finely chopped
  • ¼ tsp. paprika
  • ¼ tsp. red pepper flakes optional
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 16 oz. mushrooms small-medium, about 15-20*
  • 2 Tbsp. Panko breadcrumbs gluten free, if needed


  • Preheat the oven to 375 °F
  • Sauté Vegetables: Add butter or oil to a medium-sized skillet over medium heat. Once heated, add the onion and saute for 2-3 minutes. Mix in the minced garlic and continue cooking for an additional minute, or until fragrant.
    2 Tbsp. butter, ¼ cup onion, 2 cloves garlic
  • Cook Sausage: Push the vegetables to the side of the skillet and add the sausage. Cook for 7-8 minutes, or until no longer pink. Crumble the cooked meat using a potato masher to break it apart into small pieces.
    8 oz. sausage
  • Make Filling: Remove the skillet from the heat and mix in the cream cheese, mayonnaise, ¼ cup Parmesan cheese, paprika, red pepper flakes, salt, and pepper. Set aside until ready to use.
    ¼ cup mayonnaise, 4 oz. cream cheese, ¼ cup + 2 Tbsp. Parmesan cheese, ¼ tsp. paprika, ¼ tsp. red pepper flakes, ½ tsp. salt, ¼ tsp. black pepper
  • Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
    16 oz. mushrooms
  • Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the sausage filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
  • Top with Breadcrumbs: Whisk together the remaining tablespoon of butter and 2 tablespoons Parmesan cheese with the Panko breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
    2 Tbsp. Panko breadcrumbs
  • Cook in Oven: Bake mushrooms in the preheated oven for 18-20 minutes, or until the tops become crispy and golden brown.
  • Serve stuffed mushrooms immediately with additional chopped parsley and enjoy!
    2 Tbsp. parsley
Last step! If you make this, please leave a review letting us know how it was!

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5 from 1 vote



Meal Prep & Storage

  • To Prep-Ahead: This recipe is perfect to make ahead. Either mix up the filling and store it separate from the mushrooms, or go ahead and stuff them up to 24 hours early, but wait to bake until you’re ready to enjoy.
  • To Store: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
  • To Freeze: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
  • To Reheat: Warm these back up in the oven for the best texture.


Calories: 128kcal, Carbohydrates: 3g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 251mg, Potassium: 162mg, Fiber: 1g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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