Let Me Tell You About These Mushrooms…
Alright, friend, imagine this: it’s Saturday night, you’re in a bit of a scramble (as per usual), and a bunch of hungry folks are coming over. You open the fridge. Staring back at you? Mushrooms. And that’s how I pretty much stumbled into making these Easy Sausage Stuffed Mushrooms with Cream Cheese for the first time. I was late, my playlist kept skipping to 90s boy bands (not mad about it), and—well, let’s just say these little bites saved my bacon. They’ve since become my ace in the hole for any potluck, game night, or, honestly, when I just want an excuse to eat something creamy and a bit fancy without a whole lot of effort. Plus, they look like you tried a lot harder than you actually did. Win-win!
Why I’m Obsessed With These (And Maybe You Will Be Too)
I make this when I’ve got a pack of mushrooms flirting with wilting in the crisper drawer and a chunk of time too short for a real dinner but too long to just scroll TikTok. My family goes a bit nutty for these, especially my brother who claims he doesn’t like mushrooms. (He does eat them, though. Every time.) I used to dread cleaning mushrooms, but now I just grab a paper towel and tell myself it’s rustic if there’s a speck left. Oh, and these are the only app I’ve made where people ask for the recipe before dessert even hits the table. Not to brag, but I’ve seen folks elbow each other for the last one. True story.
What You Need (And What You Can Swap)
- 16-20 medium cremini or white mushrooms (Baby bellas are great, but white works just fine. My gran swore by the biggest ones she could find, but honestly, I’ll use whatever’s on sale at Aldi.)
- About 250g (that’s half a pound-ish) ground sausage (pork is classic, but I’ve swapped in chicken or even veggie sausage when my cousin visits; chorizo once, but that was… spicy)
- 110g (4oz) cream cheese, softened (Philly’s the standard, but supermarket own-brand is totally fine, I promise)
- 1/4 cup grated Parmesan (the stuff in the green tube works in a pinch — don’t tell the food snobs)
- 2 cloves garlic, minced (or a big spoonful of the jarred stuff; no judgement)
- 1/4 teaspoon dried thyme (or Italian seasoning, or whatever dried herb you find first)
- 2-3 green onions, chopped (red onion works if that’s what’s on hand)
- Salt and pepper (go by taste, I usually do a couple pinches of each)
- Olive oil, for brushing
Optional: a handful of breadcrumbs for a little crunch on top, but sometimes I just can’t be bothered — it’s still delish.
How To Make ‘Em (More Or Less)
- Preheat your oven to 190°C (375°F). I always forget this until I’m halfway through — don’t be like me.
- Wipe the mushrooms with a damp cloth or paper towel, pop the stems out (I twist them, it’s oddly satisfying). Save the stems — chop them up for the filling. Or, if you’re feeling lazy, just toss them.
- In a frying pan, heat a splash of olive oil over medium. Toss in your sausage and break it up as it cooks. Add the chopped mushroom stems and garlic. Fry until everything’s a little golden and smells like an Italian deli. This is where I usually sneak a taste. For science.
- Take the pan off the heat. Stir in the cream cheese, Parmesan, thyme, green onions, salt, and pepper. Mix until it’s a kind of beige, delicious mess. Don’t worry if it looks weird — it always does.
- Place the mushroom caps (hole side up, obviously) on a baking tray lined with parchment. Brush them with olive oil. Scoop a generous spoonful of filling into each one. If you want, sprinkle breadcrumbs on top (I do this if I remember, which is…maybe half the time).
- Bake for 18-22 minutes, until the mushrooms are juicy and the tops are starting to brown. If you have a broiler/grill, you can blast them for a minute at the end, but keep an eye on them. I once burnt a whole tray because I left to watch the footie.
- Let them cool for a sec, because the filling is basically molten lava right out of the oven.
Notes That Only Come From Messing Up A Few Times
- If you overfill the mushrooms, they’ll collapse a bit — which is fine. Just messier.
- Sometimes the filling oozes out and crisps up on the tray. Those bits? The best part. I eat them straight from the pan.
- I’ve tried low-fat cream cheese. Honestly, it’s ok, but not as rich.
Some Variations I’ve Played Around With (And One Fail)
- Added chopped spinach for a bit of green. Not bad, actually.
- Swapped sausage for crumbled bacon once, which was a bit of a game-changer.
- Tried vegan cheese and sausage for my mate Dave — filling was tasty, but texture was a bit odd. Maybe I did something wrong?
- Once threw in some chopped sun-dried tomatoes — a bit much for me, but you might love it.
Equipment: What You Need (And What You Can Improvise)
- Baking tray (cookie sheet, whatever you’ve got; I’ve used a pizza pan in a pinch)
- Mixing bowl
- Frying pan/skillet
- Spoon (or, actually, clean hands work great for stuffing)
- Oven, obviously. Or, I suppose, a toaster oven if you’re living that student life.
How To Store (But Good Luck Having Leftovers)
Store leftovers in an airtight container in the fridge. They’ll last a couple of days, but honestly, in my house, they never make it past 24 hours. Reheat in the oven for best results, but the microwave works in a pinch (they might get a tad soggy).
How I Serve These (Or: The Real Party Trick)
I usually pile them high on my biggest platter and stick them right in the middle of everything. Sometimes I add a bit of chopped parsley on top if I’m feeling posh. My sister insists on serving them with a little bowl of hot sauce nearby (Frank’s RedHot, if you’re asking). At Christmas, these always sneak onto the buffet table between the cheese board and the shrimp ring. Go figure.
Pro Tips (Learned The Hard Way)
- I once tried to rush the baking step and pulled them out early — regret. Filling was still cold. Be patient.
- Don’t skip the cooling phase. I burned the roof of my mouth more times than I’d like to admit.
- If your mushrooms are super watery, bake the caps for 5 minutes before stuffing. Makes a big difference.
FAQ – The Real Questions I’ve Gotten
- Can I make these ahead? Yep, stuff ‘em and pop them in the fridge for a few hours; bake just before serving. I actually think they taste better the next day, but not everyone agrees.
- Can I freeze them? I have, but they can get a bit mushy after thawing. Not terrible, but fresh is better.
- What kind of sausage is best? I use whatever’s on sale, honestly. Italian sausage is great, but regular breakfast sausage works too. (I’ve even used a spicy one from Trader Joe’s once — not bad!)
- Are these gluten free? Just skip the breadcrumbs, and double-check your sausage ingredients to be sure. Easy peasy.
- Any good dipping sauces? I like a zippy aioli; my cousin dips them in Frank’s RedHot. Or just eat them straight up. Who has time for extra dishes?
One last thing — if you want to see the original idea that inspired me, check out this page at Simply Recipes. And if you come up with a wilder riff on these, send it my way, please? I’m always up for an experiment (unless it involves raisins — learned that lesson the hard way). Happy cooking!
Ingredients
- 24 large white mushrooms, stems removed and cleaned
- 8 oz (225g) cream cheese, softened
- 1/2 lb (225g) Italian sausage, casing removed
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
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2Remove stems from mushrooms and finely chop the stems. Set mushroom caps aside.
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3In a skillet over medium heat, add olive oil and cook sausage, breaking it up with a spoon, until browned. Add chopped mushroom stems and garlic; cook for 2-3 minutes until softened. Remove from heat and let cool slightly.
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4In a bowl, combine the cooked sausage mixture, cream cheese, Parmesan cheese, parsley, salt, and black pepper. Mix until well combined.
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5Spoon the sausage and cream cheese filling into each mushroom cap, mounding slightly. Arrange stuffed mushrooms on the prepared baking sheet.
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6Bake for 20-25 minutes, or until mushrooms are tender and tops are golden. Serve warm, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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