Spicy Sausage Stuffed Mushrooms

Spicy Sausage Stuffed Mushrooms recipe works for busy weeknights and holiday parties. You get bold flavor in a simple prep. Each mushroom cap holds a creamy sausage mixture that turns golden in the oven.

Hot Italian sausage adds heat. Cream cheese gives the filling a smooth texture. Mozzarella and panko create a crisp top. Cremini mushrooms stay firm and earthy. This sausage stuffed mushrooms recipe will be a huge hit on your game day snacks table for Super Bowl, but are elegant enough for that fancy dinner party you’re hosting. You might want to make a double batch!

Heather’s Notes

• Bold flavor from heat, creaminess, and crunch in every bite.
• Filling holds well for prep ahead and quick baking.
• Easy scaling for small dinners or large gatherings.
• Simple ingredients found in any grocery store.
• Reliable results with straightforward steps.

Ingredient List

Mushrooms are the perfect little bite for stuffing with all type of goodies.  I’ve even used them as bruschetta stuffing them with fresh tomatoes, herbs and garlic. Check out the recipe here. Here are the ingredients used in this recipe for Spicy Sausage Stuffed Mushrooms:

• Cremini mushrooms – hold their shape during baking and add a deep earthy flavor that pairs with spicy sausage.
• Ground hot Italian sausage – adds heat and savory richness. It seasons the filling without extra work.
• Yellow onion – builds sweetness and depth. It balances the heat from the sausage.
• Fresh Garlic – adds sharp flavor that lifts the creamy filling.
• Cream cheese – gives body and binds the filling. It softens the heat and keeps the mixture moist.
• Mozzarella cheese – melts smoothly and adds mild richness. It helps create a golden top.
• Panko breadcrumbs – give the filling structure and a crisp finish.
• Fresh thyme – adds an herbal note that works with sausage and mushrooms.
• Crushed red pepper flakes – increase the heat in a controlled way, but is totally optional
• Olive oil – for browning the sausage.
• Kosher salt and black pepper – balances the flavors and season both the filling and mushrooms.
• Chopped chives – adds a final pop of color and a mild onion flavor at the end.

Subs and Variations

• Use mild Italian sausage if you want less heat.
• Swap mozzarella for provolone if you want a sharper melt.
• Add chopped spinach to the filling for extra color and texture.
• Use large white mushrooms if cremini are unavailable.
• Add lemon zest to brighten the filling.
• Replace cream cheese with mascarpone for a richer version.

Find the full printable recipe card with exact measurements and step-by-step instructions below.

How to Make Stuffed Mushrooms

1. Start by cleaning the cremini mushrooms with a damp towel. Remove the stems and hollow the caps slightly to make room for the filling. Chop the stems and set aside.
2. In a medium skillet over medium-high heat, quickly sauté the diced onion until translucent, about 2 minutes. Add the sausage to the sautéed onion and brown, breaking into small pieces, until no longer pink. Add the garlic and thyme and stir until fragrant, about 1 minute.
3. Cube up 4 ounces of room temperature cream cheese and stir into the creamy sausage filling. It should melt quickly. Remove skillet from the heat.
4. The last step before stuffing the mushrooms is adding in the mozzarella cheese and panko bread crumbs. Stir sausage mixture to combine.
5. Use a small hinged scoop or teaspoon to fill each cap with the sausage mixture. You should have just enough to generously fill about 20 mushrooms. Place in 400ºF oven for about 15 minutes. Transfer to a serving platter and garnish with chives before serving.

Tips for storing

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350 degrees for the best texture.
• Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer bag. Bake from frozen and add a few extra minutes to the cook time.
• Avoid microwaving because the mushrooms release more liquid.
• Keep garnishes separate until serving.

FAQs

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