If you’re craving an appetizer that’s bursting with flavor and guaranteed to impress at your next gathering, you’ve got to try this Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe. These little bites are the perfect balance of savory sausage, creamy cheeses, and fresh herbs, all nestled inside tender mushroom caps. They bring a satisfying mix of textures and vibrant tastes that make every mouthful absolutely irresistible. Whether it’s a weeknight treat or your go-to party starter, this recipe will quickly become a beloved staple in your cooking rotation.
Ingredients You’ll Need
Nothing fancy here—just a handful of simple, fresh ingredients that come together beautifully to create an unforgettable dish. Each element adds its own magic, whether it’s the juicy mushrooms, rich cheeses, or fragrant herbs, so be sure to use quality ingredients for the best results.
- 24 stuffer mushrooms (cremini or white): Perfectly sized caps that hold all the delicious filling.
- ¼ cup olive oil: Adds a lovely richness and helps soften the mushrooms.
- 1 teaspoon lemon juice: A bright touch that lifts the flavors.
- ¼ teaspoon kosher salt: Essential for seasoning and bringing out the natural mushroom flavor.
- â…› teaspoon ground black pepper: Just enough to give a gentle spice without overpowering.
- ¼ pound hot pork sausage: Brings savory, meaty depth with a little kick.
- ½ cup minced onion: Adds sweetness and crunch to the filling.
- 3 cloves garlic (minced): Garlic’s unmistakable aroma and flavor make every bite better.
- ¼ cup dry white wine (not cooking wine): Enhances complexity and helps deglaze the pan.
- Reserved minced mushroom stems: Don’t toss those stems—they add wonderful texture and flavor.
- 3 ounces cream cheese (softened): Gives a luscious, creamy base to the stuffing.
- 3 ounces goat cheese (softened): Brings a tangy richness that balances the sausage.
- ½ teaspoon herbs de Provence: Herbal notes that transport your taste buds to the French countryside.
- 1 egg yolk: Helps bind the filling for perfect stuffing consistency.
- 3 tablespoons freshly grated Parmesan cheese: Adds saltiness and a nutty finish.
- 4 slices hearty sandwich bread (white or wheat, roughly torn): Soaks up moisture and helps hold the filling together.
- 1 teaspoon chopped fresh herbs (thyme, parsley, tarragon, or chervil): Freshness and color that brighten the dish.
- 2 tablespoons unsalted butter (melted): Adds richness and helps with browning.
How to Make Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe
Step 1: Prepare and Clean the Mushrooms
Start by gently cleaning your mushroom caps with a damp cloth to remove any dirt—remember, you want to keep the delicate texture intact. Carefully remove the stems and mince them finely so they can be mixed into the filling later. Toss the mushroom caps with olive oil, lemon juice, kosher salt, and black pepper, setting them aside to marinate slightly while you work on the stuffing.
Step 2: Cook the Sausage and Aromatics
In a skillet over medium heat, brown the hot pork sausage, breaking it into small crumbles as it cooks. Once it’s started to brown, add the minced onion, garlic, and reserved mushroom stems. Cook until the onions are translucent and all the liquid has evaporated, ensuring nothing soggy spoils the texture. Pour in the dry white wine to deglaze the pan, stirring to lift up all those delicious browned bits.
Step 3: Make the Creamy Filling
Transfer the sausage mixture to a bowl and let it cool slightly. Then, fold in the softened cream cheese and goat cheese, herbs de Provence, egg yolk, Parmesan cheese, and torn bread pieces. This blend creates a creamy, savory filling with just the right hold and richness. Don’t forget to mix in your fresh chopped herbs—they really brighten the whole dish!
Step 4: Stuff and Bake the Mushrooms
Carefully spoon the filling into each mushroom cap, pressing down lightly but leaving a small mound on top for maximum cheesiness. Brush the mushrooms with melted butter and arrange them on a baking sheet. Bake in a preheated oven at 375°F for about 20 minutes, or until the tops turn golden and the mushrooms are tender. The smell while baking alone will have everyone eager to dive in!
How to Serve Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe
Garnishes
For a final touch, sprinkle freshly chopped herbs like parsley or thyme right before serving to add a fresh, vibrant look and pop of flavor. A tiny drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can also elevate each bite beautifully.
Side Dishes
These stuffed mushrooms pair wonderfully with light, crisp salads or a zesty coleslaw that cuts through the richness. If you want something heartier, roasted vegetables or even simple garlic bread make excellent companions, turning your snack into a full-fledged meal.
Creative Ways to Present
Serve your Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe on a rustic wooden board or a bright platter for a lovely contrast. You can also arrange them on skewers for a fun finger food option or nestle them in a bed of arugula to balance the richness and create stunning visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, you might!), store them in an airtight container in the refrigerator. They’ll keep nicely for up to 3 days without losing their flavor or texture.
Freezing
To freeze, place the unbaked stuffed mushrooms on a tray until firm, then transfer them to a freezer-safe container or bag. You can keep them frozen for up to 2 months. When ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
Reheat your stuffed mushrooms in the oven at 350°F to retain their texture and ensure the filling is warmed through. Avoid microwaving if possible, as this can make the mushrooms watery and the cheese rubbery.
FAQs
Can I use different types of mushrooms in this recipe?
Absolutely! While cremini or white mushrooms are typically best for stuffing due to their size and firmness, you can experiment with portobello or button mushrooms. Just make sure they hold their shape and have a cup-like cavity for the filling.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the sausage and substitute with cooked lentils, chopped nuts, or a plant-based meat alternative. Adding extra herbs and spices will help keep the stuffing flavorful and satisfying.
Can I prepare these stuffed mushrooms in advance for a party?
Definitely. You can assemble the mushrooms up to a day ahead and refrigerate them. When your guests arrive, just pop them into the oven for fresh, hot bites right before serving.
What’s the best way to soften the cream cheese and goat cheese?
Leave the cheeses out at room temperature for about 30 minutes before mixing, or microwave them in short bursts of 5 to 10 seconds until soft but not melted. This makes blending easier and creates a smoother filling.
How spicy are these stuffed mushrooms with hot sausage?
The heat level depends on the sausage you choose, but generally, the hot pork sausage adds a gentle warmth without overwhelming the dish. You can always substitute mild sausage or adjust by adding red pepper flakes if you prefer more heat.
Final Thoughts
This Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe is truly a crowd-pleaser that’s both comforting and sophisticated. The blend of savory sausage, creamy cheeses, and fragrant herbs wrapped in tender mushroom caps creates a harmony of flavors you’ll want to make again and again. So go ahead, try this recipe soon—you’ll be so glad you did, and your friends will thank you too!
Print
Stuffed Mushrooms with Sausage, Cream Cheese, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These stuffed mushrooms are a savory appetizer featuring cremini or white mushrooms filled with a flavorful mixture of hot pork sausage, cream cheese, goat cheese, aromatic herbs, and parmesan, baked to golden perfection for a delightful bite-sized treat.
Ingredients
Mushrooms
- 24 stuffer mushrooms (cremini or white)
- Reserved minced mushroom stems
Seasonings & Oil
- ¼ cup olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- â…› teaspoon ground black pepper
Sausage & Vegetables
- ¼ pound hot pork sausage
- ½ cup minced onion
- 3 cloves garlic, minced
- ¼ cup dry white wine (not cooking wine)
Cheeses & Eggs
- 3 ounces cream cheese, softened (⅜ brick)
- 3 ounces goat cheese, softened
- 1 egg yolk
- 3 tablespoons freshly grated Parmesan cheese
Bread & Herbs
- 4 slices hearty sandwich bread (white or wheat, roughly torn)
- 1 teaspoon chopped fresh herbs (thyme, parsley, tarragon, or chervil)
- ½ teaspoon herbs de Provence
Butter
- 2 tablespoons unsalted butter, melted (¼ stick)
Instructions
- Prepare the mushrooms: Clean and carefully remove stems from the 24 mushrooms, keeping the caps intact. Mince the reserved mushroom stems and set aside for the stuffing mixture. Drizzle the mushroom caps with olive oil, lemon juice, salt, and pepper to lightly season them.
- Cook the sausage and aromatics: In a skillet over medium heat, cook the hot pork sausage until browned and cooked through. Add the minced onion and garlic, sautéing until softened and fragrant. Deglaze the pan with the ¼ cup of dry white wine and allow it to reduce slightly. Stir in the minced mushroom stems and cook briefly to combine all flavors. Remove from heat and let the mixture cool.
- Prepare the stuffing: In a mixing bowl, combine the cooled sausage mixture with softened cream cheese, goat cheese, egg yolk, Parmesan cheese, herbs de Provence, chopped fresh herbs, and the torn bread pieces. Mix thoroughly until the ingredients form a cohesive stuffing.
- Stuff and bake the mushrooms: Preheat the oven to 375°F (190°C). Spoon the prepared stuffing mixture into each mushroom cap generously, pressing slightly to fill. Place the stuffed mushrooms on a baking sheet, brush the tops with melted unsalted butter for extra richness, and bake for about 20 minutes or until the mushrooms are tender and the filling is golden and bubbly.
Notes
- Use fresh mushrooms for best texture; avoid soaking them in water.
- Dry white wine adds depth but can be substituted with chicken broth if preferred.
- Torn bread provides texture and helps bind the stuffing; stale bread works well.
- Feel free to adjust the herbs and cheeses to suit taste preferences.
- These appetizers can be prepared ahead and baked just before serving.
