These Sausage Stuffed Mushrooms are an easy appetizer that’s perfect for holiday parties. Everyone will love these delicious bites!
Why You’ll Love These Sausage Stuffed Mushrooms
Cooked sausage and a creamy sauce stuffed into smaller mushrooms for the perfect bite- what’s not to love!
- Crowd pleaser – Whether you’re serving for the holidays or a dinner party, appetizer recipes like this are always a winner with everyone.
- Bite sized – There’s nothing I love more than bite-sized hors d’oeuvres so that I’m able to try more than one!
- Make them your own – Mushrooms caps are the perfect vessel for stuffing! This recipe is easy to make your own.
Ingredients
It only takes a few ingredients to make the creamy sausage filling needed for these sausage stuffed mushrooms!
- Mushrooms – Make sure the stems are removed, we only need the mushroom caps for this recipe. White button mushrooms or cremini mushrooms are my favorite to use.
- Italian sausage – We only need about 1 link of mild italian sausage. Make sure it is cooked and crumbled. I prefer to use Jimmy Dean.
- Roasted red pepper – You can find these in a jar at your local grocery store. Make sure they are blotted dry and minced.
- Heavy cream – This mushrooms recipe filling is made with a sort of an alfredo filling. Heavy cream is the base for that sauce.
- Parmesan cheese – To finish off the sauce, we need freshly grated, finely shredded parmesan cheese.
- Salt and pepper – We just need a dash of fine sea salt and ground white pepper for seasoning. Use more or less to taste.
- Parsley – Fresh parsley is my favorite way to add a little green to these stuffed mushrooms. It’s totally optional and you can omit it if you don’t have any.
Variations
There are plenty of different ways to make this sausage stuffed mushroom recipe your own. Here are a few suggestions.
- Cheese – You don’t have to limit yourself to parmesan cheese. Other kinds of cheese options include: pepper jack, cheddar cheese, mozzarella cheese or pecorino romano cheese.
- Mushrooms – I prefer to use white mushrooms, but you can also use baby portobello mushrooms, baby bella mushrooms or a larger mushroom if you’d like.
- Bacon – Cook up some slices of bacon, chop them into small pieces and add them to the filling for another delicious flavor.
- Greens – Don’t like parsley? Leave it off! Sliced green onions would be a great addition to the top of tis favorite appetizer as well.
- Heat – If you want to spice things up a bit, try using a spicy sausage like hot Italian sausage, add red pepper flakes or black pepper into the mix.
- Sausage – Instead of regular italian sausage, try using spicy italian sausage, chicken sausage, sweet italian sausage or turkey sausage.
How to Make Sausage Stuffed Mushrooms
You are going to love how easy it is to make this classic appetizer.
- Prepare oven and mushrooms. Preheat oven and snap stems off mushroom caps, wipe with a damp paper towel to remove any residual dirt.
- Add mushrooms to prepared baking sheet. Place mushroom caps on an aluminum foil lined baking sheet.
- Make filling. In a small saucepan, heat heavy cream with parmesan cheese, whisking well until cheese melts. Add cooked and crumbled sausage, minced roasted red pepper, fine sea salt and ground white pepper.
- Add stuffing mixture to cleaned mushrooms. Spoon sausage mixture into mushroom caps.
- Bake for ten minutes. Remove and top with minced parsley.
Storage and Freezing
How to Store Sausage-Stuffed Mushrooms
You can store any leftovers in an airtight container. They will stay in the refrigerator for 3-4 days.
Can I Freeze These Mushrooms?
You can freeze these jalapeno stuffed mushrooms as well, just make sure to do so before baking them,
More Cheesy Appetizers
Whether for parties or holidays, appetizers are always a hit! Here are some of our favorites.
Sausage Stuffed Mushrooms
Alfredo Sausage Stuffed Mushrooms are an easy appetizer that’s perfect for holiday parties. Everyone will love these stuffed mushrooms with sausage!
Servings:
Equipment
Ingredients
- 24 medium mushrooms
- 2 ounces Italian sausage (about 1 link) , cooked and crumbled
- 2 tablespoons roasted red pepper , blotted dry and minced
- 2 tablespoons heavy cream
- 2 tablespoons parmesan cheese , finely shredded
- Dash of fine sea salt
- Dash of ground white pepper
- parsley , finely minced for garnish
Instructions
- Preheat oven to 350 degrees.
- Snap stems off mushroom caps, wipe with a damp paper towel to remove any residual dirt.
- Place mushroom caps on an aluminum foil lined baking sheet.
- In a small saucepan, heat heavy cream with parmesan cheese, whisking well until cheese melts. Add cooked and crumbled sausage, minced roasted red pepper, fine sea salt and ground white pepper.
- Spoon sausage mixture into mushroom caps.
- Bake for 10 minutes.
- Remove and top with minced parsley. Serve.
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
Calories: 56 kcal, Carbohydrates: 2 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 11 mg, Sodium: 126 mg, Potassium: 214 mg, Sugar: 1 g, Vitamin A: 85 IU, Vitamin C: 3.1 mg, Calcium: 22 mg, Iron: 0.4 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
I haven’t tried your recipe although it sounds yummy. A tip I do is bake the empty mushroom caps with the cap side up for a bit to let some of the water they retain drain out, leaving a more intense mushroom flavor. Enjoying your recipes!
Thanks, Patty! I’ve heard of some folks doing this!
These stuffed mushrooms are so good!
Yum! These were a nice twist on our regular stuffed mushroom recipes.