Sausage Stuffed Mushrooms with Sun-Dried Tomatoes

Creamy Sausage Stuffed Mushrooms with sun-dried tomatoes and basil are a show-stopping, make ahead appetizer perfect for all your holiday parties!

These Italian Sausage Stuffed Mushrooms are a creamy, cheesy flavor explosion on the inside and buttery, crunchy panko delight on the outside.  They are the ultimate party appetizer that everyone will be raving about!  If you’ve never made stuffed mushrooms before, they are easier than you think and you can make them a day in advance! 

side view of best sausage stuffed mushrooms on a baking sheet with cream cheese filling and panko topping

Stuffed Mushrooms

With holiday parties and Thanksgiving approaching, everyone needs a no-fail, crowd pleasing appetizer that is so tantalizing, everyone will be singing your praises.  Enter Sausage Stuffed Mushrooms.

These are not diet mushrooms.  These are not “I don’t like mushrooms,” mushrooms.   Nay, these are crowd pleasing stuffed mushrooms, flavor bursting stuffed mushrooms, can’t stop at 5 stuffed mushrooms, lick your fingers stuffed mushrooms, “I don’t even like mushrooms but I LOVE these stuffed mushrooms” mushrooms.

These Sausage Stuffed Mushrooms look gourmet but are actually easy to make with some of my helpful tips and tricks and they can be made ahead of time and refrigerated!

They are filled with the most fabulous sausage cream cheese filling that is stand-alone-delicious but made pop-in-your-mouth convenient in buttery, meaty mushrooms.   The filling boasts hot Italian sausage, luscious cream cheese, silky sour cream, tangy sun-dried tomatoes, fresh basil, Parmesan and mozzarella.  Need I say more?!

I’ve also done a few things differently in this stuffed mushrooms recipe to make them the absolute best and easiest such as using a freezer bag to conveniently pipe in the filling, brushing the outsides of the mushrooms with lemon butter so they don’t dry out and combing the panko with butter first so it crisps up evenly.  More tips and tricks for the best Sausage Stuffed Mushrooms below.  Read on or skip to the recipe.  Happy eating!

What mushrooms do you use for stuffed mushrooms?

This recipe calls for 24-28 white mushrooms that are approximately 2 ½ inches in diameter.  But what exactly is a “white mushroom?” If you go to your grocery store looking for white mushrooms you may or may not find them called by that name.  White mushrooms are also known as white button mushrooms, cremini mushrooms and portobello mushrooms.

These varieties of mushrooms are actually all the same type of mushroom but just different ages and therefore different sizes.

  • White button mushrooms are the youngest and therefore the smallest.
  • Cremini mushrooms are a more mature version of the white button mushroom.  They are younger than the next mature variety, the portobello and that is why it is often called “baby bella” or “baby portobello” mushrooms.
  • The portobello mushroom is the most mature white mushroom and that is why it is the largest.
top view of easy sausage stuffed mushrooms on a white serving plate with cream cheese filling

You can use any of these white mushrooms, but I prefer white button mushrooms because: 1) they are they the perfect size for a finger appetizer, 2) they tend to hold together better than larger mushrooms, 3) most importantly, the ratio of filling to mushrooms seems to be just right.  Portobello mushrooms, on the other hand, are too much creamy dip and not enough substance in my opinion.

If you choose to use a larger mushroom, just be aware that the recipe will make less mushrooms due to their larger size and you will want to bake them longer.

what do you stuff mushrooms with?

  • Hot Italian Sausage. Hot Italian Sausage does not make the Sausage Stuffed Mushrooms hot due to all the other creamy ingredients – just sooo flavorful.  If you like heat, then add a pinch of cayenne to the filling (I add ⅛ teaspoon for a kick).
  • Sun-dried tomatoes. Sun-dried tomatoes add a wonderful sweet-tart flavor to the Sausage Stuffed Mushrooms.  Use the sun-dried tomatoes in the jar and not the bagged variety.  As the stuffed mushrooms recipe is written, they have a pronounced sun-dried tomato flavor but you can use less if you prefer.
  • Diced onion. I use yellow diced onion but you can also use ¼ cup diced shallots.
  • Worcestershire sauce. Worcestershire Sauce enhances the sweet tang of the sun-dried tomatoes.  If you don’t keep it stocked, then you can omit it.
  • Garlic. An aromatic must!  Use 4-6 garlic cloves depending on your love of garlic.
  • Seasonings.  We season our Sausage Stuffed mushrooms with dried parsley, dried oregano, paprika, salt, and pepper. You can taste your dip once it is completed before stuffing your mushrooms and adjust to taste.
  • Cream Cheese. Cream cheese is the base of our luscious, velvety dip.  Take care to soften your cream cheese at room temperature or in the microwave at 15 second intervals before adding to the skillet.
  • Sour Cream.  Sour cream adds a silky, tangy dimension to our cream cheese dip. I don’t suggest substituting with Greek yogurt as it doesn’t melt as well or blend as well with the cheeses.
  • Parmesan Cheese. Parmesan Cheese adds its characteristic fruity, nutty, salty fabulousness to stuffed mushrooms. You can substitute it with additional mozzarella if you prefer.
  • Mozzarella Cheese. Freshly grated mozzarella is preferred for its superior taste and melting ability but if you already have pre-grated cheese on hand, then feel free to use it.
  • Fresh basil. If you don’t have/want to purchase fresh basil, you can substitute it for 2 teaspoons dried basil and add it with the rest of the seasonings.
top view of easy sausage stuffed mushrooms on white plate with cream cheese filling

How to make Stuffed Mushrooms

Making Sausage Stuffed Mushrooms is very simple but does require a few steps, namely:

  1. Cook Filling
  2. Fill Mushrooms
  3. Coat Mushrooms
  4. Bake Mushrooms

Here is a breakdown of the process:

  • First, wash your mushrooms and pat them dry with paper towels.
  • Next, twist off the mushroom stems with your hands.  They twist off super easily and quickly and is actually kind of fun.
  • Add the mushroom stems and the sun-dried tomatoes to a food processor and pulse until finely chopped (alternatively you can chop by hand.)  I LOVE using my food processor for this step because it takes seconds!
showing how to make sausage stuffed mushrooms by chopping mushrooms and sun-dried tomatoes in the food processor
  • Heat a large skillet over medium high heat. Add sausage and onion and cook while crumbling until sausage is almost cooked through. Drain grease.
showing how to make easy sausage stuffed mushrooms by cooking Italian sausage and onions in a skillet
  • Add mushroom/tomato mixture, Worcestershire, and all seasonings. Cook for 3 additional minutes or until sausage is completely cooked through.  Add garlic and sauté 30 seconds.
showing how to make best sausage stuffed mushrooms by adding chopped mushrooms and sun-dried tomatoes to sausage
showing how to make sausage stuffed mushrooms by cooking filling with sausage in a skillet
  • Turn heat to low and stir in cream cheese until melted followed by sour cream, mozzarella and Parmesan until melted.
showing how to make best sausage stuffed mushrooms by adding cream cheese to sausage filling
  • Remove from heat and stir in fresh basil. Set aside.
showing how to make easy sausage stuffed mushrooms by adding basil to sausage cream cheese filling
  • Melt 2 tablespoons butter in a medium bowl in the microwave.  Add panko and stir until evenly coated.  By stirring the panko with butter it not only emerges beautifully buttery, but ensures the panko will brown and crisp evenly.
showing how to make sausage stuffed mushrooms by mixing panko with butter in a glass dish
  • Melt 2 tablespoons in a separate medium bowl and stir in 2 teaspoons lemon juice.  Dip the outside of each mushroom in the lemon butter mixture and set mushrooms on prepared baking sheet.  This step ensures the mushrooms don’t dry out when baking and infuses them with lemon butter goodness.
showing how to make sausage stuffed mushrooms by dipping mushrooms in butter before baking
  • Add Filling to a freezer size bag and snip off a corner.  Squeeze filling into mushrooms until it is overflowing.  Alternatively, you could spoon the filling into the mushrooms with a spoon, but this pastry bag-like method is SO quick and easy – you will love it!
showing how to make sausage stuffed mushrooms by filling mushrooms with sausage cream cheese filling
  • Pat mixture down to create a rounded top.
showing how to make sausage stuffed mushrooms by adding stuffed mushrooms to a baking sheet
  • Dunk the top of each mushroom into panko mixture.
showing how to make sausage stuffed mushrooms by dipping stuffed mushrooms in panko topping
  • Return stuffed mushrooms to baking sheet.
showing how to make sausage stuffed mushrooms by linking panko topped mushrooms on a baking sheet

 

How long do you cook stuffed mushrooms?

  • First, grease a baking sheet with sides with nonstick cooking spray. You can also line your baking sheet first with foil for easy cleanup.
  • Line your mushrooms on the baking sheet in a single layer so they are not touching each other so they can bake evenly.  Bake mushrooms for 20-25 minutes at 375 degrees F or until the filling is heated through and panko is golden on top.
  • Next, I like to broil my stuffed mushrooms for 1-2 more minutes to achieve crispier edges.  You could even boil longer if you prefer, just take care not to burn your panko!

side view of best sausage stuffed mushrooms on a white serving plate

Tips for Sausage Stuffed Mushrooms

  • Try and find mushrooms similar in size so they cook evenly.
  • Dry the mushrooms very well so they don’t release excess moisture.
  • Use a rimmed baking sheet because the mushrooms will release juices when cooked.
  • Rinse your sun-dried tomatoes very will so they don’t add excess oil to the sausage cream cheese filling.
  • If you don’t have food processor, you can chop the mushroom stems and sun-dried tomatoes by hand.
  • If you can’t find hot Italian Sausage, then you can use mild or sweet and then season with some red pepper flakes.
  • You can substitute the hot Italian Sausage for lean ground beef, ground turkey or turkey sausage but take care to season it with some Italian seasoning and red pepper flakes.
  • Full fat cream cheese will melt the best but you can use reduced fat as well.
  • Italian Style panko comes seasoned with Italian seasoning.  If you already have plain panko on hand you can use that instead and add ¼ teaspoon Italian seasoning.
  • If you find you have left over filling, it is fabulous in pastas, as a spread or dip for vegetable or crackers.

Can Stuffed Mushrooms Be prepared Ahead of Time?   

Yes!  Sausage Stuffed Mushrooms can be made ahead of time so they are the perfect appetizer for Thanksgiving or entertaining.  Prep ahead and then just pop them in the oven! When making stuffed mushrooms in advance, take care to use only the freshest mushrooms.

To make Stuffed Mushrooms ahead of time, you can either:

  1. Make the dip up to 3 days in advance, cover and refrigerate. When ready to bake, follow remaining instructions, adding a few minutes extra baking time due to chilled filling.

OR

  1. Stuff your mushrooms per instructions, place on baking sheet, cover tightly and refrigerate but do NOT brush with butter.  When ready to bake, brush with lemon butter and bake per instructions, adding a couple extra minutes due to chilled filling.

CAN YOU FREEZE THESE SAUSAGE STUFFED MUSHROOMS?

Although freeze-ahead appetizers are convenient, these Sausage Stuffed Mushrooms unfortunately aren’t one of them.  I don’t recommend freezing these mushrooms because freezing destroys the texture of the mushroom.  When the mushrooms thaw, they lose their structural integrity and become soft and slimy.

WHAT TO SERVE WITH SAUSAGE STUFFED MUSHROOMS?

I am posting these Sausage Stuffed Mushrooms right now because they are decadently cheesy for Game day or gourmet and beautiful enough for Thanksgiving.  But of course, they also make an ideal appetizer or side dish for any Italian meal such as Chicken Parmesan, Lasagna (recipe coming next week!), Million Dollar Macaroni and/or Lemon Garlic Shrimp Fettuccine.

up close of easy Sausage Stuffed Mushrooms on a white serving plate

LOOKING FOR MORE HOLIDAY APPETIZERS?

WANT TO TRY THIS SAUSAGE STUFFED MUSHROOMS RECIPE?

Pin it to your APPETIZER, HOLIDAY or GAME DAY Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

side view of best sausage stuffed mushrooms on a baking sheet with cream cheese filling and panko topping

Sausage Stuffed Mushrooms with Sun-Dried Tomatoes

Creamy Italian Sausage Stuffed Mushrooms with sun-dried tomatoes and basil are cheesy flavor explosion on the inside and buttery, crunchy panko delight on the outside!  They are show-stopping, make ahead appetizer perfect for all your holiday parties!
Servings: 24 -28 mushrooms
Total Time: 1 hr
Prep Time: 30 mins
Cook Time: 30 mins

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Ingredients

Filling

  • 24-28 white button mushrooms (approx. 2 1/2-inch-diameter) rinsed and dried
  • 1/3 lb. Hot Italian sausage casings removed
  • 1/2 cup packed sun-dried tomatoes rinsed, drained and dried
  • 1/4 yellow onion diced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried parsley
  • 1/4 tsp EACH dried oregano, paprika, salt, pepper
  • 4-6 garlic cloves minced
  • 8 oz. Cream Cheese softened
  • ¼ cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 2 tablespoons chopped fresh basil

Topping/Coating

  • 4 tablespoons melted butter divided
  • 2 teaspoons lemon juice
  • 1/2 cup Italian style panko breadcrumbs

Instructions

  • Preheat oven to 375 degrees F. Lightly grease a baking sheet with non-stick cooking spray. Set aside.
  • Twist off mushroom stems and add the stems to a food processor along with sun-dried tomatoes. Pulse until finely chopped (alternatively you can chop by hand). Set aside.
  • Heat a large skillet over medium high heat. Add sausage and onion and cook while crumbling until sausage is almost cooked through. Drain grease. Add mushroom/tomato mixture, Worcestershire, and all seasonings. Cook for 3 additional minutes or until sausage is completely cooked through. Add garlic and sauté 30 seconds.
  • Turn heat to low and stir in cream cheese until melted followed by sour cream, mozzarella and parmesan until melted. Remove from heat and stir in fresh basil. Set aside.
  • Melt 2 tablespoons butter in a medium bowl in the microwave. Add panko and stir until evenly coated. Set aside.
  • Melt 2 tablespoons butter in a separate medium bowl and stir in 2 teaspoons lemon juice. Dip the outside of each mushroom in the lemon butter mixture. Set mushrooms on prepared baking sheet, cavity side up.
  • Add Filling to a freezer size bag and snip off a corner. Squeeze filling into mushrooms until it is overflowing. Pat mixture down to create a rounded top then dunk the top of each mushroom into panko mixture then return mushrooms to baking sheet.
  • Bake mushrooms for 20-25 minutes at 375 degrees F or until the filling is heated through and mushrooms are golden. Broil for 1-2 minutes. Garnish with chopped parsley if desired. Let stand 5-10 minutes before serving. Serve warm.

Notes

Tips for Stuffed Mushrooms

  • Try and find mushrooms similar in size so they cook evenly.
  • Dry the mushrooms very well so they don’t release excess moisture.
  • Use a rimmed baking sheet because the mushrooms will release juices when cooked.
  • Use jarred sun-dried tomatoes.  Rinse them very will so they don’t add excess oil to the sausage cream cheese filling.
  • If you can’t find hot Italian Sausage, then you can use mild or sweet and then season with some red pepper flakes.
  • You can substitute the hot Italian Sausage for lean ground beef, ground turkey or turkey sausage but take care to season it with some Italian seasoning and red pepper flakes.
  • Full fat cream cheese will melt the best but you can use reduced fat as well.
  • Italian Style panko comes seasoned with Italian seasoning.  If you already have plain panko on hand you can use that instead and add ¼ teaspoon Italian seasoning.
  • If you find you have left over filling, it is fabulous in pastas, as a spread or dip for vegetable or crackers.

To make Stuffed Mushrooms ahead of time, you can either:

  1. Make the dip up to 3 days in advance, cover and refrigerate. When ready to bake, follow remaining instructions, adding a few minutes extra baking time due to chilled filling.  OR
  1. Take care to use the freshest mushrooms.  Stuff your mushrooms per instructions, place on baking sheet, cover tightly and refrigerate but do NOT brush with butter.  When ready to bake, brush with lemon butter and bake per instructions, adding a couple extra minutes due to chilled filling.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

 Carlsbad Cravings Original

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

8 Comments

  1. Kelli says

    I’ve actually never had stuffed mushrooms before but I am sold! Thank you for all the time you put into your posts. I don’t just get a new recipe but I learn something new every time.

    • Jen says

      Hi Kelli, thank you so much for your thoughtful comment and for taking the time to read my posts! Hearing you are learning from my posts means so much to me! As far as the mushrooms, you are in for a treat! I guarantee you will fall in love with stuffed mushrooms with this recipe! 🙂

  2. Sue says

    These look fabulous Jen and I love that you can make them ahead! I known what I will be serving for thanksgiving! Along with your scalloped sweet potatoes, ricotta creamed corn and pumpkin cheesecake of course. Drooling just thinking about it!

    • Jen says

      Thank you so much Sue, you and your guests will loved these stuffed mushrooms! That is awesome you will be making so many of my recipes for Thanksgiving! I love all the recipes you listed – you have great taste 🙂 I hope you have a very Happy Thanksgiving!

  3. 2pots2cook says

    Oh dear; you speak my language ! Grazie milla !

    • Jen says

      Thank you! Your love language is delicious!

  4. Emily says

    I was going to make these for Easter! If I have a ham in the oven at 325 degrees, would I be able to pop these in the oven with it? Cook it longer? Curious on how I would do the broil step if the ham is still cooking! Thanks for any help. This is my first Easter cooking for a group!

    • Jen says

      Hi Emily, you can certainly cook this at the same time as your ham and increase the cooking time. Instead of broiling, it would be fine to cook a little longer – when the mushrooms are deeply golden, you are good to go! Good luck with your Easter entertaining!

5 Secrets to
30 Minute Meals

Tips, tricks & recipes to get dinner on the table fast!

FREE EMAIL BONUS