Easy Cheese & Sausage Stuffed Mushrooms Recipe (video)
If you’re hosting a party or special dinner, make sure to include this easy appetizer on the menu! My cheese and sausage stuffed mushrooms with panko breadcrumb topping are always a huge hit with everyone! Every bite is like a flavor explosion in your mouth! They’re made with three types of cheese (including smoked gouda), bell pepper, shallots, chicken sausage, parsley, and lots of herbs and spices! The savory and creamy, cheesy filling is a real treat!
Watch My Stuffed Mushrooms Video Tutorial
Watch my YouTube sausage stuffed mushrooms video tutorial for step-by-step instructions and more tips! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for Sausage Stuffed Mushrooms
Here are my tips for the main ingredients you’ll need to make this easy appetizer at home. Get the full list of ingredients with measurements in the printable recipe card below.
- Mushrooms: in my video tutorial, I used large white mushrooms. This recipe will also work great with small or large portabella mushrooms. You’ll need 12 large mushrooms or 24 smaller ones.
- Sausage: mild chicken sausage is my favorite for this recipe! However, you can also use mild or spicy Italian sausage for a slightly different flavor profile.
- Bell Pepper: make sure to finally dice the pepper!
- Panko Breadcrumbs: these larger crumbs are my favorite for topping my stuffed mushrooms. Regular breadcrumbs will work in a pinch but the texture will be different.
- Cream Cheese: make sure to soften the cheese first and blend it before adding the rest of the ingredients.
- Smoked Cheese: a favorite ingredient of mine for this recipe! You can also use smoked mozzarella or smoked cheddar.
Supplies & Tools for the Recipe
Need some supplies or tools to make this easy appetizer recipe? Shop my Amazon Affiliate links for some of my favorite items. Using these links won’t cost you extra and I’ll earn a small commission.
- Aluminum Baking Sheets
- Silicon Baking Mats
- Glass Mixing Bowls
- Copper Frying Pans
- Wooden Tray for Serving
Preparing the Mushrooms for Stuffing
Get things started with the mushrooms first.
- Preheat your oven to 400F. Line a large baking sheet with a silicon mat or parchment paper.
- Using a damp paper towel, wipe the mushrooms clean of any dirt and debris.
- Gently twist and remove each mushroom stem and save it for later. Using a small teaspoon, scoop out the mushroom membrane and/or flesh from the inside to create more room for the filling.
- Clean the mushroom stems, then dice them finely. You’ll need about 1 cup of diced mushrooms. If you don’t have enough stems, add whole diced mushrooms.
Prebaking the Mushrooms (and why it’s important!)
This next step might be a new one for you if you’ve made stuffed mushrooms before. You’ll need to prebake the mushrooms before adding the filling. The mushrooms will release most of their juices/water during the prebaking process, making the final stuffed mushrooms less soggy and perfectly cooked!
- Place the mushrooms upside down (with hollowed centers down) onto the baking sheet. Bake them for 15 minutes for larger mushrooms; 9 minutes for smaller mushrooms.
- Once baked, flip the mushrooms right side up and use paper towels to mop up any liquids released during the baking process.
Cooking the Sausage & Fillings
As the mushrooms are baking, it’s the perfect time to get started on the cheese and sausage filling!
- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Remove the sausage from its casing (if necessary), break it apart into smaller pieces and add into the hot pan.
- Fry the sausage for 7 to 9 minutes, or until the sausage is fully cooked. Use a spatula to break up the ground meat into smaller pieces as it cooks. Remove the cooked sausage into a clean bowl and set it aside to cool.
How to Make Cheese & Sausage Stuffed Mushrooms
Now, you can continue with the rest of the filling recipe.
- Into the same pan, add a few tablespoons of butter, then the bell pepper, shallots, and the diced mushroom stems. Sauté the mixture for 7 to 9 minutes, until the pepper is tender.
- Transfer this cooked pepper and mushroom mixture into a separate bowl and set aside.
- Next, prepare the filling. Place the softened cream cheese into a large mixing bowl and use a spatula to cream and blend the cheese.
- Add in the rest of the filling ingredients: grated gouda, parmesan, all the seasonings and spices, and last the cooked sausage and pepper mixture. Mix the filling ingredients together thoroughly, until a creamy uniform mixture forms.
- Using a small spoon, begin filling the prebaked mushrooms. First, press a small amount of filling into the mushroom, then add a heaping spoonful of the filling on top, shaping it into a large dome.
Easy Panko Bread Topping
Next up, the crispy and crunchy topping!
- In a small bowl, combine the panko breadcrumbs and melted butter. Season the mixture with a bit of garlic powder and fresh parsley. Toss everything together until the crumbs are well coated in the butter.
- Add a generous amount of the topping over each mushroom. Do this with the mushroom over the mixing bowl so you don’t lose the crumbs onto the pan.
Baking & Serving Instructions for Stuffed Mushrooms
Increase the oven temperature to 425F and bake the stuffed mushrooms for 23 to 25 minutes, until the filling is piping hot, and the breadcrumb topping is golden brown. If the topping starts to get too dark, lay a sheet of foil over the top.
The mushrooms will be super-hot at first so allow them to cool for 10 to 15 minutes before enjoying!
Make-Ahead Instructions
Need to make these ahead of time? That’s easy! Simply follow the instructions, filling and topping the mushrooms. Place the filled mushrooms onto your baking sheet, then into the refrigerator.
When you’re ready to enjoy the appetizer, remove and bake the mushrooms at 400F. This lower temperature will allow the filling to cook more evenly.
More Recipes!
Enjoyed this easy appetizer recipe? Check out some of my other recipes you’re sure to enjoy!
- Smoked Salmon Cheese Dip: my favorite dip recipe ever! Creamy, cheesy smoked salmon dip with chunks of salmon, bits of pepper and shallots, with three types of cheese!
- Bacon & Cheese Stuffed Mini Peppers: smoky, creamy and cheesy stuffed peppers dotted with bacon bits!
- Cheesy Corn & Chicken Fritters – crispy, fluffy and cheesy chicken fritters with buttermilk ranch dip! Addictive and delicious!
- Beet-Dyed Deviled Eggs – the prettiest and most delicious recipe for deviled eggs, dyed naturally with beet juice!
- The Best Crab Cakes: these homemade crab cakes will beat any restaurant any day! Delicate crab cakes dotted with pepper, served with a homemade tartar sauce.
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Easy Cheese & Sausage Stuffed Mushrooms Recipe
Ingredients
- 12 large mushrooms, white or portabella
- OR 24 small mushrooms
- 1/2 lb chicken sausage
- 2 tbsp butter
- 1 small red bell pepper, finely diced
- 2 medium shallots, finely diced
- 4 oz cream cheese, softened
- 1 cup grated smoked gouda cheese
- 1 cup grated parmesan cheese
- 1 tsp sea salt
- ground black pepper
- 1/2 tsp EACH: garlic powder, onion powder, smoked paprika, dried oregano, dried basil
- 2 tbsp fresh parsley, chopped
For Topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 tsp garlic powder
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400F/204C. Line a large baking sheet with a silicon mat or parchment paper.
Preparing the Mushrooms:
- Using a damp paper towel, wipe the mushrooms clean of any dirt and debris.
- Gently twist and remove each mushroom stem and save it for later. Using a small teaspoon, scoop out the mushroom membrane and/or flesh from the inside to create more room for the filling.
- Clean the mushroom stems, then dice them finely. You’ll need about 1 cup of diced mushrooms. If you don’t have enough stems, add whole diced mushrooms.
- Place the mushrooms upside down (with hollowed centers down) onto the baking sheet. Bake them for 15 minutes for larger mushrooms; 9 minutes for smaller mushrooms.
- Once baked, flip the mushrooms right side up and use paper towels to mop up any liquids released during the baking process.
Making the Filling:
- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Remove the sausage from its casing (if necessary), break it apart into smaller pieces and add into the hot pan.
- Fry the sausage for 7 to 9 minutes, or until the sausage is fully cooked. Use a spatula to break up the ground meat into smaller pieces as it cooks. Remove the cooked sausage into a clean bowl and set it aside to cool.
- Into the same pan, add a few tablespoons of butter, then the bell pepper, shallots, and the diced mushroom stems. Sauté the mixture for 7 to 9 minutes, until the pepper is tender.
- Transfer this cooked pepper and mushroom mixture into a separate bowl and set aside.
- Next, prepare the filling. Place the softened cream cheese into a large mixing bowl and use a spatula to cream and blend the cheese.
- Add in the rest of the filling ingredients: grated gouda, parmesan, all the seasonings and spices, and last the cooked sausage and pepper mixture. Mix the filling ingredients together thoroughly, until a creamy uniform mixture forms.
Assembling the Stuffed Mushrooms:
- Using a small spoon, begin filling the prebaked mushrooms. First, press a small amount of filling into the mushroom, then add a heaping spoonful of the filling on top, shaping it into a large dome.
- In a small bowl, combine the panko breadcrumbs and melted butter. Season the mixture with a bit of garlic powder and fresh parsley. Toss everything together until the crumbs are well coated in the butter.
- Add a generous amount of the topping over each mushroom. Do this with the mushroom over the mixing bowl so you don’t lose the crumbs onto the pan.
Baking Instructions:
- Increase the oven temperature to 425F/218C and bake the stuffed mushrooms for 23 to 25 minutes, until the filling is piping hot, and the breadcrumb topping is golden brown. If the topping starts to get too dark, lay a sheet of foil over the top.
- The mushrooms will be super-hot at first so allow them to cool for 10 to 15 minutes before enjoying!
