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Sausage Stuffed Mushrooms

Sausage Stuffed Mushroom caps are the perfect appetizer!  Filled with creamy sausage mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!

Course Appetizer
Cuisine American
Keyword Sausage, Stuffed Mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 85 kcal


  • 16 ounces baby bella whole mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 8 ounces cream cheese, softened
  • 1/4 cup parmesan cheese, grated
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups sausage, browned
  • 1/4 cup mozzarella cheese, shredded


  1. Preheat oven to 350°F.

  2. Clean mushrooms with a damp paper towel. Carefully break off stems and set aside. 

  3. Chop stems extremely fine, discarding the tough ends.

  4. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared. Set aside to cool.

  5. Once cooled, stir in cream cheese, sausage, parmesan cheese, black pepper, onion powder, and cayenne pepper. 

  6. Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron skillet.

  7. Sprinkle the mushroom caps with shredded mozzarella cheese.
  8. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and cheese is bubbly.

  9. Serve immediately.