Pick 'em up, pop 'em in and enjoy! Sausage Stuffed Mushrooms are an excellent party appetizer. Plus, they're much easier to make than you might think! Follow this easy to follow recipe (with video) to learn how to make Sausage Stuffed Mushrooms today.
What are Stuffed Mushrooms?
Remove stems from mushrooms and what do you have? A perfect little cup, just waiting to be filled with deliciousness. That's where we come in. You'll create a delicious, flavorful stuffing to bake inside those wonderful caps. The mushrooms soak up the flavor, bake until tender and pop in your mouth for a wonderful bite of warm goodness.
In our version, we stuff it with sausage, veggies and a bit of feta cheese to lend some saltiness to the dish. The result is a party-pleasing finger food that will light up your next holiday party or potluck!
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Why I love this recipe!
The main reason I love this recipe is that they're an absolute hit at parties. Months after I make them, people are always asking me to make them again.
Secondly, they're not as labor intensive as they seem at first glance. Remove the stems, saute the fillings, stuff the mushrooms and bake them. These scale easily for a crowd and are perfect to bring to your next holiday party, potluck or just any old get together with friends.
Find out why people love our most popular recipes, like Sous Vide Pork Tenderloin, Instant Pot Chicken a la King and Homemade Beef Stroganoff. When it's burning hot in Tallahassee, I love to pop some Arnold Palmer Popsicles in the freezer, or cool off with Pomegranate Margaritas.
Mike's Recipe Rundown
- Taste: The sausage and veggies give a nice pop of meaty, savory flavor. Paprika and fennel from the sausage give a nice balance of flavor against the saltiness of the feta cheese.
- Texture: The mushrooms are cooked until tender, with maintain a little bite to them still. To me, that's the perfect way to cook a mushroom. The filling is packed tightly into a small ball in side cap of the mushroom for a small but meaty bite.
- Difficulty - Medium: To really get the most out of this, there are a few steps involved. Sauteing the meat and veggies in the correct order (easily outlines in the recipe) will give you the best result. About 45 minutes of prep and cooking will get you a crowd pleasing meal.
- Pros: Very easy to scale. The most difficult part of this is sauteing everything, which doesn't take any more effort to scale up to a larger recipe. From there, you're just adding on a couple more minutes to stem and stuff your mushrooms to get you the best results.
- Cons: Not exactly what I could qualify as kid friendly. But if your target audience is teens to adults, this is a great app to put out!
- Would I make it again? Absolutely! I always bring these to holiday parties or potlucks.
Check out some of our other great recipes, like cajun shrimp and grits, smoked gouda mac and cheese, chicken tikka masala, or 29-hour, super tender sous vide chuck roast. Or, try one of my wife's favorites, my Bacon Lamb Sliders which are 100% flavor-bombs. .
Sausage Stuffed Mushrooms Tips and Tricks
- Chefs' Secret Tip: We saute our mushrooms lightly before stuffing them, which makes a world of difference. As you know, mushrooms release a bunch of liquid when they cook. By sauteing them in the pan, we allow that liquid to release into the pan instead of just pooling in the stuffed cup.
- Buying Tip: When I make this, I find Costco has the best mushrooms to buy. They mushrooms themselves are large and come in the most cost effective bundles to feed a crowd. The ones at the local grocer are too small and can barely be stuffed. Remember, mushrooms shrink when you cook them, so you want to get larger ones here.
- Prep Tip: You can cook your stuffing and stuff your mushrooms as early as the night before. Simply arrange them on a baking sheet and cover them tightly with saran wrap in the fridge. This is especially effective if you're busy with party-hosting duties on the day you're serving.
- Serving Tip: If you bake these a little ahead of time, simply keep them warm until serving. You can do this by keeping them in the oven on the keep warm setting, or by arranging them in a Crock Pot Casserole Dish (affiliate) on Keep Warm until finished. The warmer these are when served, the better they'll taste.
What you need to make Sausage Stuffed Mushrooms
For tools this one is pretty simple. A good food processor (affiliate) makes things easy. From there, you'll want a good saute pan (affiliate) to cook your filling, and a large mixing bowl (affiliate) to mix it all together. A good baking sheet is needed to cook it in the oven, and you're good to go from there!
As for ingredients, you'll want:
- 24 large white mushrooms, washed
- salt and pepper, to taste
- 1 lb bulk pork sausage
- 4 cloves garlic
- 2 shallots
- 1 stalk celery, cut in quarters
- 2 Tbsp fresh parsley
- 1 Tbsp olive oil
- 8 oz feta cheese, crumbled
How to Make Sausage Stuffed Mushrooms
Prep
Wash your white mushrooms thoroughly, making sure to get all dirt off. Snap stems off and place them in a food processor (affiliate). Next, add in garlic cloves, shallots, celery, and fresh parsley. Run the food processor (affiliate) about 5 seconds to coarsely chop everything.
Saute Caps
In a large saute pan, heat olive oil over medium high heat. Season mushrooms generously with salt and pepper. Place mushrooms caps flat side down for 3 minutes, until it just begins to brown.
Flip over and saute the opposite side for another 3 minutes. Remove caps to a baking pan and drain any liquid from the saute pan.
Make Filling
In the same pan, add sausage and cook until no longer pink. Add in chopped veggies. Season with salt and pepper and stir together.
Cook about four minutes, until veggies have softened. Remove to a side bowl and let cool at least 10 minutes. I place mine in the fridge for this time to help cool it faster. Next, add in crumbled feta cheese and stir everything together.
Stuff & Bake!
Preheat oven to 475°.
Using a small spoon, scoop, or a gloved hand, fill each mushroom cap so that the filling forms a nice mound on the open side of the mushroom. Pack tightly and set flat side down on a greased baking sheet. Continue until all mushrooms are stuffed.
Bake for 15-18 minutes, until the stuffing and side of the mushrooms brown all the way around. If serving immediately, remove and transfer to a serving dish. If making ahead of time, keep warm in oven or warming dish until serving.
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If you're throwing a party, some crockpot cheesy potatoes are a simple and easy favorite for a crowd. Did you get an Instant Pot (affiliate) for Christmas? Try some of our favorite recipes like Instant Pot Chicken Alfredo or Instant Pot Guinness Beef Stew. Or, try Instant Pot Chicken Burrito Bowls for a great twist on your next Taco Tuesday.
Print
Sausage Stuffed Mushrooms
- Total Time: 45 minutes
- Yield: 24 mushrooms 1x
Ingredients
- 24 large white mushrooms, washed
- salt and pepper, to taste
- 1 lb bulk pork sausage
- 4 cloves garlic
- 2 shallots
- 1 stalk celery, cut in quarters
- 2 Tbsp fresh parsley
- 1 Tbsp olive oil
- 8 oz feta cheese, crumbled
Instructions
- PREP: Remove stems from mushrooms, placing stems in a food processor. In same processor, add garlic, shallots, celery and parsley and let run about 5 seconds to chop fine.
- SAUTE CAPS: In a large saute pan, heat olive oil over medium high heat. Season mushroom caps with salt and pepper. Saute caps flat side down for 3 minutes, until it just begins to brown. Flip over and saute opposite site for 3 more minutes. Remove caps to a baking pan and drain pan.
- MAKE FILLING: In same pan, add sausage and cook until brown. Add in diced mushroom stem mix from the food processor (affiliate). Season with salt and pepper and saute for about 5-6 minutes, until soft. Remove to bowl with sausage and stir everything together. Allow about 10 minutes to cool.
- STUFF THOSE SHROOMS: Preheat oven to 475°F. Add crumbled feta cheese to bowl with sausage and veggies. Mix together well. Fill caps with a spoon so that filling comes up in a small mound. Place onto a greased baking sheet. When all mushrooms are stuffed, place in center of oven and bake for 15 to 17 minutes, until filling turns brown. Remove and transfer to a serving dish to serve immediately!
Notes
If making these for a party, you can stuff the mushrooms the night before and wrap tightly and bake just prior to the party. You can also bake them ahead of time and keep them warm in the oven until ready to serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Keywords: Party Food, Finger Food, Stuffed Mushrooms