Stuffed Mushrooms

You may think stuffed mushrooms are only for social functions, from cocktail parties to potlucks, but these devourable little bites are so much more. While the best stuffed mushrooms recipe is a classic party appetizer, you can also make these morsels an excellent main course or side dish for dinner.

When you turn a mushroom cap upside down, it becomes a perfect vessel for a savory pork sausage, cheese and bread crumb filling. Naturally porous, mushrooms absorb the filling’s flavors and butter as they bake, creating a delicious cohesive little snack that goes perfectly with a glass of bubbly or a martini.

Bite-sized mushrooms are best for this recipe for stuffed mushrooms, but if you want to go bigger (like a portobello) for a plated dish, go for it. Our easy stuffed mushrooms recipe is versatile, so you can readily make it your own.

Ingredients for Stuffed Mushrooms

• Pork sausage: Sausage is the backbone of the filling for this recipe for stuffed mushrooms. A mild Italian sausage works well, but many folks love the distinctive flavor of breakfast sausage. Look for bulk sausage, but if you have only links, remove the casings before cooking.
• Aromatics: Onion and garlic develop the filling’s flavor profile. The onion brings a slight sweetness and depth, while the garlic adds a pungent punch to the easy stuffed mushrooms recipe.
• Cream cheese: Reduced-fat cream cheese gives the filling a creamy, smooth texture as it melts easily and binds the other ingredients together. Use whole-fat cream cheese for a richer taste.
• Parmesan cheese: Parmesan cheese adds a salty, nutty, complex umami flavor to the filling. Get a big hunk of it at the store and use a Microplane to grate it into smaller bits so every mushroom cap gets some.
• Bread crumbs: Seasoned bread crumbs provide structure to the filling, preventing it from being too mushy. Italian bread crumbs are a go-to, but seasoned panko can add some fun crunch.
• Dried herbs: Dried basil and parsley help balance the richness of the cheese and sausage-stuffed mushroom recipe. Basil has a slightly sweet, peppery taste, while parsley adds a fresh, mild bitterness.
• Mushrooms: Of the many types of mushrooms to use for this best stuffed mushroom recipe, crimini are a little bigger and will hold more filling. But white button mushrooms also work.
• Butter: If you’re watching your sodium intake, unsalted is the best butter to use because the bread crumbs, sausage and cheese add a lot of salt.

Directions

Step 1: Cook the sausage

TASTE OF HOME

Preheat the oven to 400°F. In a large skillet, cook the sausage, onion and garlic over medium heat, breaking the sausage into crumbles. Cook until the meat is no longer pink and the onion is tender, six to eight minutes. Drain off the excess moisture and fat. Add the cream cheese and Parmesan cheese to the sausage; cook and stir until melted.

Step 2: Make the filling

TASTE OF HOME

Stir in the bread crumbs, basil and parsley.

Step 3: Bake the mushrooms

TASTE OF HOME

Place the mushroom caps, bottom side up, in a greased 15x10x1-inch baking pan. Brush with melted butter.

Editor’s Tip: Keeping your mushrooms dry is the key to non-soggy caps. Washing them with water is a common mushroom mistake, but if your mushrooms are damp, put them in the oven for two to three minutes before filling them.

TASTE OF HOME

Spoon the sausage mixture into the mushroom caps. Bake, uncovered, until the mushrooms are tender, 12 to 15 minutes.

ELLIE CROWLEY FOR TASTE OF HOME

Stuffed Mushroom Variations

• Use the stems: Finely mince the mushroom stems and add them to the sausage mixture for a tasty and waste-free option.
• Add spinach and ricotta: Inspired by these spinach dip-stuffed mushrooms, add spinach and ricotta to the sausage mixture or skip the meat entirely and lean into the cheese.
• Swap in plant-based sausage: Using plant-based meat instead of pork sausage makes this dish a fabulous vegetarian finger food.
• Try crackers or pretzels: Not everyone has the time to make homemade bread crumbs. If you don’t have the regular stuff on hand, use saltines, crushed pretzels or any of these substitutes for bread crumbs.

How to Store Stuffed Mushrooms

Our stuffed mushrooms recipe is best fresh from the oven, but leftovers can be stored in an airtight container in the fridge.

How long do stuffed mushrooms last?

Cooked stuffed mushrooms last up to four days in the fridge.

Can you freeze stuffed mushrooms?

Yes, you can freeze baked or unbaked stuffed mushrooms. To freeze unbaked mushrooms, fill them but don’t brush them with butter. Freeze them in a single layer on a baking pan until solid, then store them in an airtight container or freezer bag. They’ll last up to three months. To bake them from frozen, leave them at room temperature while preheating a 350° oven, brush them with butter, then bake. You’ll need to adjust the cooking time as they’ll still be somewhat frozen.

To freeze baked mushrooms, allow them to cool, then freeze them on a baking sheet. Once solid, store the mushrooms in an airtight container in the freezer for about a month. Bake them from frozen, but adjust the cooking time.

How do you reheat stuffed mushrooms?

To reheat leftover stuffed mushrooms, bake them in a 350° oven for about 10 minutes or until warmed through. Not that patient? Give them a minute (or more if needed) in the microwave, and you will have a snack in no time.

Can you make stuffed mushrooms ahead of time?

Absolutely! This easy stuffed mushroom recipe is ideal for party planning. You can cook the filling up to two days ahead and store it in an airtight container in the fridge. Moisture tends to make mushrooms soggy (which is why storing mushrooms appropriately is essential), so for the best results, stuff the mushrooms the day you want to serve them.

Stuffed Mushroom Tips

How do you clean mushrooms?

Washing mushrooms is slightly more delicate than rinsing other produce. Because mushrooms are porous, they tend to soak up water as sponges do. Wiping them with a wet towel is better and will save you from soggy fungi later.

What’s the difference between ground pork sausage and ground pork?

Traditionally, ground pork sausage has spices and herbs, such as salt, pepper, garlic, and often fennel, sage or paprika, depending on the style. Ground pork, on the other hand, is unseasoned, allowing you to flavor it however you like. We prefer pre-seasoned pork sausage for this recipe for stuffed mushrooms, but if you go with ground pork, season it first.

What else can you do with the stuffed mushroom filling?

The sausage filling from this best stuffed mushroom recipe is so craveable that you will want to put it on everything. Make it a warm dip and serve it with crackers, or slice a bell pepper in half, remove the seeds and fill it with this savory sausage mixture. Stuffed zucchini is another fun idea. There’s no limit to the veggies you can stuff!

What can you serve with stuffed mushrooms?

Getting friends and family together means creating many appetizers to nibble on. Serve hot hors d’oeuvres with cold appetizers like deviled eggs, shrimp tartlets, and a lovely grazing cheese and charcuterie board. Add the makings for Vesper martinis and you will be set for the perfect cocktail party!