This Cheesy Sausage Stuffed Mushrooms recipe is the perfect Thanksgiving or Christmas appetizer idea! Baby bella mushrooms filled with a cream cheese sausage mix that’s pretty irresistible. These stuffed mushrooms will be the star of the appetizer table this holiday season!
Easy Sausage Stuffed Mushrooms
So, is any body else listening to Christmas music non-stop right now? Or is it just me?
I guess my mindset is, I really only listen to it once a year so why not go all in. I feel the same way about Hallmark Christmas movies. Those movies are only on for a limited amount of time, and they have them lined up back to back until Christmas for a reason people. So watch them! And blare that Mariah Carey Christmas sound track.
Embrace the holidays!
And by “embrace the holidays” I also mean all those the celebrations and parties. And just to make sure you’re ready for those parties I’ve got a few easy absolutely delicious appetizers you HAVE to make this holiday season.
Starting with these Cheesy Sausage Stuffed Mushrooms. Y’all these are seriously hands down the BEST stuffed mushrooms I’ve ever made. Holy YUM!
How to Make Sausage Stuffed Mushrooms
- Pull the stems off of each mushroom. (keep the stems and chop them up to use in the filling)
- Make your desired filling. (cheese, sausage, spinach, etc.)
- Stuff each mushroom cap with the prepared filling.
- Bake at 325 degrees F for 40 minutes, or until browned.
- Optional: top with mozzarella cheese and put back in the oven to melt cheese.
- Serve.
What to Put in Stuffed Mushrooms
- Recently, my new favorite is this Cheesy Sausage filling.
- I’ve also make Spinach Goat Cheese filling and that is delicious as well, AND vegetarian!
- Spinach Artichoke is always a classic.
- Lots of people like to stuff mushrooms with seafood, so you could make a crab filling or a seafood mixture.
- Or you could just go classic and make a seasoned cream cheese mixture.
What Temperature to Cook Stuffed Mushrooms
I’ve found the best temperature is low and slow instead of high and fast. So I cook them at 325 degrees F for 40 minutes. The mushrooms will be tender and the filled will be slightly browned! It’s perfect!
What Happens if Your Mushrooms Turn Out Too Watery or Wet?
As a way to counteract your mushrooms getting too watery or wet before baking you can sprinkle them with a little salt and let them sit out while your making the filling. The salt will draw the “moisture” out of the mushrooms.
These stuffed mushrooms are easy to make and filled with so much flavor from the sausage, spinach, herbs and cream cheese. Honestly, the mushrooms are just a low carb vehicle for the filling.
These easy appetizers are straight up addicting. Trust me!
So if you’re looking for some easy absolutely delicious appetizers to make this holiday season. Cuz let’s be honest, we all want to be the star of the appetizer table … wink wink. These cheesy sausage stuffed mushrooms are perfect for Christmas or a New Years Eve party. Hands down the show stopper of the party and everyone will love how bite size they are. Grab one, pop it in your mouth … no plate needed just keep munching!
Bon Appetit friends!
The BEST Cheesy Sausage Stuffed Mushrooms
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hr 5 min
- Yield: 25 mushrooms 1x
- Category: Appetizers
- Method: stove & oven
- Cuisine: american
Description
This Cheesy Sausage Stuffed Mushrooms recipe is the perfect Thanksgiving or Christmas appetizer idea! Baby bella mushrooms filled with a cream cheese sausage mix that’s pretty irresistible.
Ingredients
- 1 tablespoon grape seed oil
- 1 large shallot, finely diced
- 1 garlic clove, minced
- 1 lb. medium pork sausage
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 1/2 chopped chopped fresh spinach
- 4 oz cream cheese
- 20–25 baby bella mushrooms
- 2/3 cup shredded mozzarella
- chives
Instructions
- Preheat oven to 325 degrees F.
- Carefully remove stems from all the mushrooms. Finely chop the mushrooms stems and set aside. {HINT!!! To the mushrooms caps themselves, thinly slice the bottom to give yourself a “steady base” for the mushroom. This will help it not fall over when you stuff them.}
- Heat a large saute pan to medium high heat.
- Add grape seed oil and shallots. Sauté until translucent, about 2-3 minutes. Add in garlic. Sauté for 30 seconds, stirring the entire time.
- Add in chopped up mushrooms stems. Saute for 3 minutes, stirring throughout.
- Next, to the pan add in sausage. Sauté until sauté is browned, about 5-6 minutes, breaking up sausage into small pieces with a wooden spoon the entire time.
- Once sausage is browned add in oregano, parsley and fresh spinach. Stir to mix and saute until spinach is wilted down. Remove from heat.
- Add sausage mixture to a small bowl along with cream cheese. Using a spatula mix everything together. Set aside.
- On a baking sheet, line up prepared mushrooms (with the hole facing up).
- Using a small spoon, stuffed each mushroom with the filling. (depending on the size of your mushrooms you may need to add more to use up the remaining filling)
- Bake for 40 minutes, until slightly browned.
- Remove from oven top each mushrooms with tiny amounts of mozzarella cheese.
- Garnish with chives.
- Serve warm!
Nutrition
- Serving Size: 2-3 stuffed mushrooms
- Calories: 195
- Sugar: 2 g
- Sodium: 345 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 43 mg
