This recipe for Sausage Stuffed Mushrooms is so delicious and easy! It’s the perfect appetizer!
I don’t like mushrooms. In fact, I go out of my way to pick them out of things. You will sometimes see me put them in recipes because I do believe they contribute a good flavor – sometimes. However, usually, I leave them out. That said, this recipe for sausage stuffed mushrooms with three different kind of cheese are some of the most delicious bite-sized morsels I’ve ever eaten. In fact, I could make a meal out of them every single day.
Perfect for any party
With a perfect mixture of sausage, cheese, mushroom and spices these stuffed mushrooms will be a hit whether you serve them as appetizers at a holiday or for the big game. Or, be like me and eat them as a meal. No sharing. 🙂 We like to make appetizers for New Year’s Day food too so you can often find me making these then. They don’t take much time at all.
In fact, you will probably spend the most time removing the mushroom stems. Cooking up the sausage and the other ingredients takes just about 10 minutes and then cooking them all stuffed together takes just about another 7 minutes. They are easy to reheat in the microwave too but I always prefer them fresh.
They have some health benefits too
According to The Mushroom Council (Yes, there is such a thing), mushrooms are low in calories, fat-free, cholesterol-free, gluten-free and very low in sodium. They are rich in B vitamins, which help to provide energy through the breakdown of proteins, fats and carbs. They contain Niacin, which helps to maintain healthy red blood cells, and pantothenic acid, which promotes healthy skin and benefits the digestive and nervous systems.
Overall, they’re a great food to have as a part of your diet. If you are like me though and are selective about your mushroom love, you can make them this way and still get your nutrients.
Works for multiple diets
I love these stuffed mushrooms because they are low carb, Keto friendly and you can make them Whole 30 approved by just removing the cheese. I promise they will still be amazing if you remove the cheese. The cheese just makes them more amazing-er.
Recipe requests for Stuffed Mushrooms
Whether you love them or hate them right at this moment, this recipe for Sausage Stuffed Mushrooms will make you a little obsessed. I seriously wish I could eat these every day. My husband even likes them and he likes mushrooms less than I do.
This will be an appetizer that everyone asks you to make after they taste it. Be prepared for requests. 🙂
Tips for making this recipe for Sausage Stuffed Mushrooms
- If you want to save time, remove the mushroom stems and dig out the mushrooms the day before. They will both keep in the refrigerator fairly well for a night.
- I used Mild Italian Sausage when making this recipe for Sausage Stuffed Mushrooms. However, you can use sweet and spicy too!
- Reheating can be done via the microwave or the oven, but they are better when served fresh.
- I don’t tend to add my mushroom stems back to the mix, but because I don’t like to waste those – or the tiny mushrooms that come in the package – this recipe is a make one, eat two for me. Once all my mushroom caps are full and in the oven, I’ll add the chopped small mushrooms and stems to the sausage mixture and heat on low, then I’ll add them to some garlic French bread and have a second appetizer. Or, save that mix for the next day. You can see these below.
Thank you so much for visiting today, friends! You can find the full, printable recipe for Sausage Stuffed Mushrooms below. If you’re looking for more appetizer recipes, check out these Bacon Wrapped Stuffed Dates or this baked Butter Garlic Shrimp Scampi!
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Recipe for Sausage Stuffed Mushrooms
Ingredients for Sausage Stuffed Mushrooms
- 12-15 button mushrooms, washed with stems removed
- 1 lb. mild Italian sausage, removed from casing
- 1/3 cup Asiago cheese
- 1/3 cup Parmesan cheese
- 1/3 cup goat cheese or gouda I prefer goat cheese.
- 1/2 large white onion
- 3 green onions, chopped with white bottoms separated from the green tops
- 3 Tbsp. olive oil
- 1 Tbsp. garlic, minced
- 1 tsp. salt
- 1 tsp. onion powder
- 2 Tbsp. fresh basil, chopped
- 2 Tbsp. fresh parsley, chopped
- Fresh thyme and cheese for topping
Ingredients for the Mushroom Toasts
- 15 slices of french bread
- 2 Tbsp. olive oil
- Small mushrooms and mushroom stems from above, sliced
- Additional cheese, thyme and parsley for topping
Recipe for Sausage Stuffed Mushrooms
- Preheat oven to 400.
- Spread out mushroom caps on a baking sheet and brush them with 1 Tbsp. of olive oil.
- Once oven is heated cook mushroom caps for 7 minutes.
- While mushrooms cook, add 2 tbsp of olive oil and then add garlic and onions. Cook until onions are translucent.
- Add Italian sausage and begin to brown. Then add white bottoms of the green onions.
- Add garlic salt and onion powder.
- Once the meat is cooked, turn the heat off and add the fresh basil. Stir.
- Next add cheeses one-by-one. Continually stir so the cheese doesn't burn.
- Once all the cheese has been added remove the pan from the heat and mix well.
- Add sausage mixture to mushroom caps and top with a little bit of extra cheese.
- Cook in the oven for 5 -10 minutes. Continue to check to mushrooms so they don't burn but make sure they are soft before you remove them.
- When done, top the Sausage Stuffed Mushrooms with fresh thyme and serve!
- Slice french bread and baste on olive oil.
- Broil for 1-2 minutes. Watch it because it will burn quickly!
- Add small mushrooms and caps to the pan with the sausage and cheese and heat on low.
- Add to the top of the toasts and then add a little cheese.
- Bake for 5-10 minutes or until the cheese on top has melted. Serve immediately.
This recipe is perfect and you cannot go wrong with it. The proportions are precise. I substituted fontina for the Asiago. I didn’t add the thyme. If you like tarragon, I think a bit if that might be nice. You could sit with a spoon and eat the sausage cheese stuffing. It’s amazing.