Stuffed Mushrooms with Sausage
Stuffed mushrooms with sausage and cream cheese are a perfect keto party appetizer with only 4 ingredients!
We both love entertaining, and easy appetizers like these stuffed mushrooms with sausage, chorizo and cheese stuffed mushrooms, or crab stuffed mushrooms are some of our favorites.
These mushrooms combine two of our favorite things, meat and cheese! And even better? Not only are they delicious and elegant but they are so easy to put together. You only need 4 basic ingredients and you are on your way to party perfection!
Serve them with Quick and Easy Crab Balls, Mini Chicken Parmesan Lasagne Rolls, and Italian Antipasto Skewers for the ultimate appetizer spread!
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Ingredients You’ll Need
Here’s all the ingredients you’ll need when making these stuffed mushroom caps:
- White Mushroom – You will need to make sure you cap and clean them first. You could use baby bella mushrooms if you prefer, but we find white hold up better in the oven.
- Italian Sausage – You can use different types of sausage if you prefer. For a spicier taste, you can use chorizo or hot Italian. For a milder flavor, use mild Italian or smoked sausage.
- Cream Cheese – Cream cheese helps hold the filling together and gives it a creamy texture.
- Mozzarella Cheese – We prefer mozzarella cheese, but you could use cheddar, blue, or gruyere.
How to Clean Mushroom Caps
The only thing that takes a bit of time and patience is preparing the mushroom caps.
Step 1 – Remove the stem. Just give it a little wiggle and it should pop right out. You can chop those up and use them in another recipe that calls for mushrooms. I like to use them in my keto cream of mushroom soup.
Step 2 – Wash the mushrooms. Mushrooms come with a lot of extra dirt on them. Since mushrooms are like little sponges that like to absorb water you don’t want to run them under water. Instead dampen a paper towel and then gently wipe the dirt off of the mushroom.
Step 3 – Remove the gills. The gills are those darker, kind of ruffly things inside of the cap surrounding the stem. You don’t have to remove them to eat mushrooms but you’ll want to remove them for stuffed mushrooms to make room for all of that sausage and cheese goodness!
The simplest way to remove them is to take a small spoon and gently scrape them out. Throw the gills away once they are removed. You don’t have to get every speck out we just want the mushroom to feel hollowed for the filling.
Step 1 – Cook and drain the sausage. Before starting, preheat your oven to 400°F.
As it is heating up, place the sausage in a large skillet and cook over medium high heat until fully cooked. Carefully drain the grease from sausage and place the sausage in a mixing bowl.
Step 2 – Mix and stuff. Add the cream cheese and 4 ounces of mozzarella cheese to the sausage. Stir everything together.
Once it is well combined, pack the sausage mixture into each mushroom cap. Place the mushrooms on a baking sheet and sprinkle the remaining mozzarella cheese over the top.
Step 3 – Bake and serve. Place the tray into the oven and bake for about 7 to 10 minutes or until the cheese is melted and bubbly.
Remove them from the oven and carefully transfer them to a plate with a paper towel on top. Allow them to cool slightly on the plate. The paper towel will absorb extra moisture.
Serve hot and enjoy!
What Type of Sausage?
We used an Italian sausage for our mushroom caps, but you can use any variety. For more of a kick, you could try hot Italian sausage, spicy Spanish or Portuguese chorizo (that’s Melinda’s favorite and we have a great recipe here), Mexican Chorizo (which is a ground sausage), or andouille.
For milder flavors, you can stick with mild Italian sausage or even use a breakfast sausage. Really, the choice is yours! Any sausage works great with mushrooms.
What Cheese Should I Use?
The type of cheese you use will depend on the sausage you select. Gruyere, mozzarella, cheddar, blue cheese, and even goat cheese make a great combination with both meat and mushrooms.
You can use other cheese if you prefer, but these are tried and true combinations that you will surely enjoy!
Can You Freeze Them?
Yes, the easiest way to freeze these mushrooms is to stuff and freeze them before you bake them.
Place the unbaked stuffed mushrooms on a baking sheet lined with parchment paper. Place them on the sheet in the freezer for about an hour. If your freezer cannot fit a full sheet, you can try using a smaller plate.
Remove them from the freezer and place them in an airtight bag or container. If you make multiple layers, make sure to place wax paper between each layer to keep them from sticking together. You can store them in the freezer for up to 3 months.
When you are ready to eat them, place the mushrooms on a baking sheet and bake at 400 degrees F for 15 minutes or until warmed through.
Looking for More Easy Appetizers?
- Cranberry Goat Cheese Log
- Classic Cheese Ball Recipe
- Crock Pot Buffalo Chicken Dip
- Quick and Easy Antipasto Skewers
- Stuffing Sausage Balls
- Fresh Cranberry Salsa
- Homemade Candied Nuts
- Pesto Cream Cheese Spread
- More Appetizers…
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Stuffed Mushrooms with Sausage
- 15 White Mushroom, capped and cleaned
- 4 ounces Italian Sausage
- 2 ounces Cream Cheese
- 3 ounces Mozzarella Cheese, divided
- Preheat oven to 400°F.
- Place sausage in skillet and cook over medium high heat until fully cooked.
- Drain grease from sausage and place the sausage in a mixing bowl.
- Add cream cheese and 2 ounces of mozzarella cheese to the cooked sausage and stir everything together.
- Pack sausage mixture into mushroom caps. Approximately 1 heaping teaspoon per mushroom.
- Place mushrooms on a baking sheet and sprinkle remaining mozzarella cheese over them.
- Bake for 7-10 minutes or until cheese is melted and bubbly.
- Remove mushrooms from the oven and let them cool on a plate with a paper towel on it (to absorb excess moisture).