Sausage Stuffed Mushrooms

These stuffed mushrooms disappear in minutes! Filled with sausage, mascarpone (can sub cream cheese!) and tons of delicious seasonings, they’re a holiday staple. Add them to your menu today!

A serving platter full of sausage stuffed mushrooms.

I have always been very lukewarm about stuffed mushrooms. I mean, I’d eat them if they were served somewhere, and have had some better-than-average stuffed mushrooms, but I’ve never gotten EXCITED about them. Until these babies showed up in my kitchen.

A few years ago, my mom brought these as an appetizer on Thanksgiving, and they were absolutely DEVOURED. Sure, the Thanksgiving meal was great, but everyone, and I mean everyone, was talking about the sausage stuffed mushrooms. These are a cut above the rest, and anytime my mom has showed up with them since then, there’s a chorus of “oooooh she brought those stuffed mushrooms!”

No question, you need these in your life.

White mushrooms caps in a glass bowl tossed with olive oil.

What Makes These Stuffed Mushrooms the Best

These are just really insane tasting stuffed mushrooms, and once you see what they include, you’ll understand why!

  • Sausage, of course. Such great flavor, plus a perfect pairing with mushrooms (sausage and mushroom pizza, anyone?!)
  • Marinated mushroom caps. Game changer. While you make the filling, the mushroom caps are sitting in a coating of olive oil and Marsala wine. (You can omit the wine if necessary.)
  • Mascarpone cheese gives the filling an ultra creamy texture and amazing flavor. Don’t worry, if you can’t find it, you can totally substitute cream cheese!
  • More cheese! A hefty dose of Parmesan cheese is added, as well.
  • Panko bread crumbs help bind the filling together without overpowering flavor or a heavy texture.
  • Seasonings galore – we have scallions, garlic, salt, pepper, and parsley to make these totally addicting.

You seriously cannot beat this filling!

Cooked filling for stuffed mushrooms in a saute pan.

Sausage Stuffed Mushrooms Recipe Tips

A few quick notes on making these beauties!

  • If you need to omit the Marsala wine, you can do so without any substitutions (just stick with the olive oil).
  • For a different flavor or more kick, you can substitute mild or hot Italian sausage.
  • If you cannot get Panko bread crumbs, substitute plain bread crumbs, not Italian seasoned.
  • You can substitute cream cheese for the mascarpone cheese.
  • I used “large, gourmet stuffing mushrooms” that I purchased at my regular supermarket for these. If you use smaller button mushrooms, you will get many more from this recipe. Depending on the size and number of mushrooms, you may need to use a second pan.
  • MAKE-AHEAD NOTE: You can clean the caps and cook the filling up to one day in advance and store separately, covered, in the refrigerator. You can also completely assemble these, cover with plastic wrap, and refrigerate for up to one day before baking. Simply remove the plastic wrap and bake as directed.

A glass baking dish with stuffed mushrooms prepped for baking.

If you were put on appetizer or side dish duty for the holiday, or are simply wanting to up your stuffed mushroom, I absolutely cannot recommend this recipe enough. Every single person in my extended family goes nuts for these; I hope your family enjoys them as much as we all do!

If You Like These Sausage Stuffed Mushrooms, Try These Recipes:

Three stuffed mushrooms on a small white plate.

Two years ago: Strawberry Pie
Three years ago: Chocolate Chip Cookie Bars
Six years ago: Cheddar Bay Biscuits

Sausage Stuffed Mushrooms

Servings 30 mushrooms
Prep 30 minutes
Cook 50 minutes
Total 1 hour 20 minutes
Course:Appetizer, Side Dish
Cuisine:American
Author: Michelle

These stuffed mushrooms disappear in minutes! Filled with sausage, mascarpone (can sub cream cheese!) and tons of delicious seasonings, a holiday staple.

Ingredients:

  • 16
    ounces
    extra-large white mushrooms
    (caps and stems separated)
  • 5
    tablespoons
    olive oil
    (divided)
  • tablespoons
    Marsala wine
  • 3/4
    pound
    sweet Italian sausage
  • 3/4
    cup
    minced scallions
    (white and green parts (6 scallions))
  • 2
    cloves
    garlic
    (minced)
  • 1
    teaspoon
    kosher salt
  • 1/2
    teaspoon
    freshly ground black pepper
  • 2/3
    cup
    panko bread crumbs
  • 5
    ounces
    mascarpone cheese
  • 1/3
    cup
    grated Parmesan cheese
  • tablespoons
    minced fresh parsley

Directions:

  1. Preheat the oven to 325 degrees F.

  2. Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside.

  3. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Off the heat, stir in the Parmesan and parsley and season to taste. Cool slightly.

  4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the -stuffing is browned and crusty.

Recipe Notes:

  • If you need to omit the Marsala wine, you can do so without any substitutions (just stick with the olive oil).
  • For a different flavor or more kick, you can substitute mild or hot Italian sausage.
  • If you cannot get Panko bread crumbs, substitute plain bread crumbs, not Italian seasoned.
  • You can substitute cream cheese for the mascarpone cheese.
  • I used "large, gourmet stuffing mushrooms" that I purchased at my regular supermarket for these. If you use smaller button mushrooms, you will get many more from this recipe. Depending on the size and number of mushrooms, you may need to use a second pan.
  • MAKE-AHEAD NOTE: You can clean the caps and cook the filling up to one day in advance and store separately, covered, in the refrigerator. You can also completely assemble these, cover with plastic wrap, and refrigerate for up to one day before baking. Simply remove the plastic wrap and bake as directed.

Nutrition:

Calories: 96kcal
Fat: 8g
Saturated fat: 3g
Cholesterol: 14mg
Sodium: 191mg
Potassium: 75mg
Carbohydrates: 1g
Protein: 2g
Vitamin A: 130%
Vitamin C: 1.4%
Calcium: 26%
Iron: 0.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Barefoot Contessa)