Spicy Sausage Stuffed Mushrooms
Why You’ll Love this Recipe I love handheld food that’s easy to pop in your mouth in 1…
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Why You’ll Love this Recipe
I love handheld food that’s easy to pop in your mouth in 1 bite and these Spicy Sausage Stuffed Mushrooms are exactly that. I used small cremini mushrooms for easy 1 bite portability and stuffed them with creamy mozzarella cheese, spicy sausage, lots of garlic, herbs, and panko breadcrumbs and my family proclaimed them as Top 20 recipes I’ve ever made. Considering there are over 400 recipes on this blog, that’s pretty impressive. The spicy heat mixed with the creamy cheese and tender mushrooms was a marriage made in Top 20 heaven.
These stuffed mushrooms 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!
Ingredients in Stuffed Mushrooms
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 – also known as Baby Bella (baby portobello mushrooms). Substituting white button mushrooms is acceptable.
- Hot Italian Sausage – spicy savory sausage adds the heat but you could also use sweet Italian sausage or mild italian sausage if you’re not a spicy fan.
- Yellow Onion – minced small
- Garlic Cloves – fresh garlic minced
- Cream Cheese – cubed room temperature cream cheese holds the mixture together
- Mozzarella – shredded mozzarella adds extra cheesy creaminess or use parmesan cheese
- Panko Bread Crumbs – provides texture and crunch
- Fresh Thyme – fresh herbs are optional, but highly recommended
- Chives – for garnish, optional or fresh parsley
- Red Pepper Flakes – optional
Find the printable recipe card with exact measurements and instructions below.
Steps to make Spicy Sausage Stuffed Mushrooms
Step 1: clean and remove stems from mushrooms
Use a paper towel or clean cloth to remove any dirt or debris from the outside of the mushrooms. Remove the stems to make caps. Set the cleaned mushrooms on the prepared baking sheet lined with parchment paper. Freeze the remaining stems for a later use or discard.
Step 2: sauté onion & brown the sausage
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.
Step 3: add cream cheese
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.
Step 4: add the panko and mozzarella
The last step before stuffing the mushrooms is adding in the mozzarella cheese and panko bread crumbs. Stir sausage mixture to combine.
Step 5: fill the mushroom caps & bake
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.
More Appetizer Recipes
Spicy Sausage Stuffed Mushrooms
Ingredients
- 16 oz crimini mushrooms, or baby bellas, about 20 mushrooms
- ½ lb ground Hot Italian sausage
- ¼ teaspoon olive oil
- ¼ cup minced onion
- salt & black pepper
- 3 cloves garlic, minced
- 4 oz cream cheese
- ¼ cup mozzarella cheese
- ¼ cup panko bread crumbs, plus more for sprinkling
- 1 teaspoon fresh thyme, optional
- 1 pinch red pepper flakes, optional
- chopped chives, for garnish
Instructions
- Preheat oven to 400ºF. Line a rimmed baking sheet with parchment.
- Clean and remove stems from mushrooms. Arrange on prepared baking sheet.
- In a medium skillet over medium-high heat, add the olive oil and sauté the onions for about 2 minutes, until translucent. Add the ground sausage, breaking into small pieces, and brown until no longer pink.
- Reduce heat to low and add garlic and thyme, stirring for about 1 minute. Add cream cheese and stir to combine. Remove from heat and stir in mozzarella cheese and panko bread crumbs.
- Use a small hinged scoop or teaspoon to fill each cap with the sausage mixture. Bake, uncovered, for 15 minutes, rotating halfway through. Remove to a plate or platter and sprinkle with chives before serving.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
This recipe is so good! I always double the recipe and they are gone in no time. This works great with regular italian sausage and cajun seasoning, too. The recipe doesn’t say what to do with the extra breadcrumbs, so I dip the top of each stuffed mushroom in the crumbs and it gives them a great crispy top. Thanks for sharing!
So glad you enjoyed them Katie! My fam gobbles them up too. Thanks for sharing your experience with this recipe, it means the world to me. ~heather
These were 10/10 for sure. Make them asap!