This stuffed mushrooms recipe features an Italian sausage and cream cheese filling topped with breadcrumbs for a delightful crunch. They're easy to prep and perfect to serve as an appetizer, snack, or main dish.
Preheat the oven to 400°F. Set out a 9 x 13 inch baking dish. Drizzle a small amount of oil in the dish and brush it around the bottom of the sides of the pan.
Clean the mushrooms by dusting off any dirt and debris with a damp paper towel. Do not submerge the mushrooms in water. Then gently remove the stems, leaving an open cavity in the bottom of each mushroom cap. (You can save the mushroom stems for a later use or discard.)
Set out a mixing bowl. Combine the Italian sausage, shaved onion, minced garlic, ½ cup of breadcrumbs, soften cream cheese, Parmesan cheese, Italian seasoning, crushed red pepper, and salt. Mix by hand until the mixture is completely smooth.
Set out a small bowl with the remaining ¼ cup of breadcrumbs. One at a time, fill the mushroom cavities with the sausage mixture, gently packing it down into the cavity and then forming a dome over the top.
Roll the top of the sausage mound in extra breadcrumbs and place mushroom-side-down in the baking dish. Repeat with the remaining mushrooms. It’s ok if the mushrooms are packed into the pan and touching.
Once all the mushroom caps are filled, bake for 25 to 30 minutes, until the mushrooms are fully cooked, and the tops are golden brown. Serve warm.
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Notes
This is a great recipe to prep a day or two before an event. Cover the dish well and refrigerate until ready to bake.Sausage cream cheese stuffed mushrooms taste best soon after baking. But leftovers will keep well for up to 3 days in the fridge. Let them cool completely before placing in an airtight container and refrigerating.To freeze: Mushrooms should be frozen BEFORE baking. After filling with the sausage and cream cheese mixture and coating with breadcrumbs, flash-freeze the mushrooms for 1 hour on a baking sheet. Then place them all together in a freezer-safe container, and freeze for up to 3 months.To reheat mushrooms from frozen, bake them at 400°F for an additional 20 minutes (so about 45-50 minutes total).