Italian Sausage Stuffed Mushrooms With Cream Cheese

A white appetizer plate with three Italian sausage stuffed mushrooms,

5 from 2 votes

Italian Sausage Stuffed Mushrooms With Cream Cheese

These cheesy sausage stuffed baby portobello mushrooms are a favorite during holidays and special occasions. Baked to a golden brown with melting cheese on top, this classic appetizer is a winner at every party.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Party appetizer

Cuisine: American

Servings: people

Calories: 314kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

24 Cremini mushrooms may use 48 small
2 Garlic cloves minced
2 Jalapeños seeded and diced
8 ounces Hot Italian sausage may use mild or breakfast sausage
2 Tablespoons Onion minced
4 ounces Cream cheese soft, room temperature
2 ounces Cheddar Cheese divided
11/4 cup Parmesan cheese shredded

Instructions

Preheat oven to 400℉
Clean the cremini mushrooms with a damp paper towel to remove all debris. Pop off stems. Using a small spoon, scrape out the middle of the mushroom to make room for the filling.
Finely dice the stems and place the stems, onion, diced jalapeños, sausage and garlic in a small pan. cook until no pink remains.
Drain off any fat that has accumulated.
Mix cheddar and parmesan cheese together and set aside ¼ cup for the topping.
Combine the softened cream cheese, cheese mixture, and cooled sausage in a small bowl.
Fill each mushroom cap with the mixture of Italian sausage and cream cheese filling.
Place each filled mushroom cap on a parchment paper lined rimmed baking sheet.
Top with reserved cheese and bake 18-20 minutes or until cheese is melted and mushrooms are cooked.
Serve the tasty appetizer at your next party and see how quickly the

Notes

These mushroom appetizers may be made without sausage and replaced with finely diced ham, crab or shrimp. To make them without any meat increase the cream cheese to 6 ounces.

Chef tip: Don't fret if you have leftover sausage mushroom stuffing. The cooked cheesy meat mixture is tasty with crackers or veggies.

If you need to make the Italian mushrooms ahead of time, they'll keep in the refrigerator for up to five days. Be sure to keep them in an airtight container.

To reheat cooked Italian sausage stuffed mushrooms, preheat the oven to 325℉. Place the mushrooms on a parchment paper or Silpat lined rimmed baking sheet. Bake the stuffed mushrooms for 5 minutes. Don't over bake, they may dry out if you do.

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