Savory Sausage Cream Cheese Stuffed Mushrooms

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

I never thought cream cheese and mushrooms would become my go-to party appetizer, but here we are. Growing up, the only mushrooms I knew came from a can, and cream cheese was strictly for bagels. My mom wasn’t big on experimenting with ingredients like these.

But after trying these sausage cream cheese stuffed mushrooms at a friend’s house, I realized I’d been missing out. They’re surprisingly easy to make, and even my kids, who usually run at the sight of mushrooms, ask for seconds. Trust me, if you can stir ingredients together and turn on an oven, you can make these.

What Kind of Mushrooms Should I Use?

White button mushrooms are perfect for this recipe, but you’ve got some flexibility when it comes to size and alternatives. Small to medium-sized caps work great as two-bite appetizers, while larger caps can serve as a more substantial portion. If you can’t find button mushrooms, cremini mushrooms (also called baby bellas) make an excellent substitute since they have a similar shape but slightly earthier flavor. When shopping, look for mushrooms that are firm and white, without any dark spots or slime, and try to pick ones with caps that are about the same size so they’ll cook evenly. Just remember to wipe them clean with a damp paper towel instead of washing them under running water – mushrooms are like little sponges and can get waterlogged.

Options for Substitutions

This easy appetizer recipe can be adapted with several substitutions if needed:

• White button mushrooms: You can easily swap button mushrooms with cremini (baby bella) mushrooms or even portobello mushrooms if you want to make larger portions. Just remember that portobellos will need extra filling and longer cooking time.
• Cream cheese: If you’re out of cream cheese, try using mascarpone cheese, or a mix of ricotta and sour cream (use equal parts). For a lighter version, try Neufchâtel cheese, which has less fat but similar texture and taste.
• Sausage: Any type of ground sausage works here – pork, turkey, or chicken sausage are all good options. You could even use crumbled bacon or ground beef seasoned with Italian spices if you’re in a pinch.
• Melted butter: Since this is marked as optional, you can skip it entirely or replace it with olive oil or even a light coating of cooking spray. The mushrooms will still turn out great!

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed mushrooms is not properly cleaning and drying them – make sure to gently wipe each mushroom with a damp paper towel instead of rinsing them under water, as waterlogged mushrooms will become soggy when baked. Another common error is overcooking the sausage before stuffing – you want it just barely cooked through since it will continue cooking in the oven with the mushrooms. To prevent watery mushrooms, try removing the stems and scraping out the gills with a small spoon, then pre-baking the empty caps upside down for 10 minutes before stuffing them. For the best texture and flavor, avoid overstuffing the mushroom caps – leave a little room for the filling to expand during baking, and consider broiling them for the last 2-3 minutes to achieve a golden-brown top.

What to Serve With Stuffed Mushrooms?

These savory stuffed mushrooms work really well as part of a bigger spread of appetizers or as a side dish for dinner. If you’re serving them as appetizers, try pairing them with other finger foods like bruschetta, spinach dip, or meatballs – they’re perfect for a party! For a main course, these mushrooms go great alongside a grilled steak or roasted chicken, since their creamy, meaty filling complements other proteins nicely. You can also serve them with a fresh green salad dressed with a light vinaigrette to balance out their richness, or pair them with some crusty bread to soak up any extra filling that might escape.

Storage Instructions

Keep Fresh: These stuffed mushrooms stay good in an airtight container in the fridge for up to 3 days. The cream cheese filling helps keep them moist, but they’re definitely best enjoyed within the first couple of days after making them.

Make Ahead: Want to prep these in advance? You can stuff the mushrooms up to 24 hours before cooking – just keep them covered in the fridge. This is super handy when you’re planning a party or gathering and want to get some prep work done early.

Warm Up: To enjoy leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. You can also use the microwave for 30-second intervals, though the oven method will give you better texture.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 50-60 g
• Fat: 80-90 g
• Carbohydrates: 20-25 g

Ingredients

• Two packs (12 ounces each) of white button mushrooms, any cap size
• One pack (8 ounces) of cream cheese
• One pack (8 ounces) of sausage
• 1/4 cup melted butter (optional)

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C).

Begin by separating the caps and stems of your mushrooms while cleaning them.

If you choose to clean them with water, ensure they drain well.

Start cooking the sausage in a frying pan over medium to medium-high heat.

As the sausage cooks, place the cream cheese in a mixing bowl to soften, and mince the mushroom stems.

Step 2: Cook and Season the Sausage

While cooking the sausage, add spices to taste; garlic makes a great addition for extra flavor.

Just before the sausage finishes cooking, mix in the minced mushroom stems and allow them to cook through.

Once done, drain off any excess grease.

Step 3: Create the Filling

Add the cooked sausage and stem mixture into the bowl with softened cream cheese.

Combine everything thoroughly using a wooden spoon or by hand, taking care as the mixture will be hot.

This will form the filling for your mushrooms.

Step 4: Prepare the Mushroom Caps

Set the mushroom caps into a 13×9-inch baking pan (or larger if needed) with sides.

Optionally, melt some butter to add a bit to the bottom of each cap or brush over tops after filling.

Any extra butter can be added to the bottom of the pan.

Step 5: Fill and Bake the Mushrooms

Carefully fill each mushroom cap with the cream cheese and sausage mixture.

Pour a small amount of water into the bottom of the pan, just enough to cover it.

Bake the mushrooms for 30 to 45 minutes, or until the tops are crusty and the mushrooms have deepened in color.

Step 6: Serve and Enjoy

Scoop the stuffed mushrooms out of the pan using a slotted spoon and arrange them on a serving plate.

Serve warm.

These stuffed mushrooms reheat well, making them perfect to prepare in advance.

Variations and Tips

• Variation 1: Add dried bread crumbs to the mixture to extend the batch size without increasing the cream cheese or sausage.

  Diced onions can also be a flavorful addition.

• Variation 2: For a larger batch that is less rich, use one 8 oz.

  box of cream cheese with two 8 oz.

  packages of sausage.

• Fun Hint: The cream cheese mixture is excellent on bread or crackers, perfect for guests who may not prefer mushrooms.

  Set some mixture aside to serve as a dip.