When planning a party, small appetizers and finger foods are a must! These Sausage Stuffed Mushrooms are the perfect party appetizer and are always a hit at holiday parties – your guests are going to love them!
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Sausage Stuffed Mushrooms
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Mushrooms are great bite-size foods to serve as an appetizer. When selecting mushrooms, choose ones with small to medium-sized caps as these are the perfect size.
These two-bite morsels are filled with spicy Italian sausage and cream cheese and topped with parmesan cheese and panko breadcrumbs which provide a delicious crunchy texture.
This recipe for sausage stuffed mushrooms is sure to be a big hit at your next party or casual gathering!
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Marsala Wine – or you could use dry white wine.
- Mushrooms – use a mixture of white and portobello mushrooms. Choose small to medium-sized caps for best results.
- Spicy Italian Sausage – if you are not a fan of spicy food, then you can use mild or sweet sausage instead. Please see the tips section on how to make this sausage yourself if you can’t source it in your location.
- Panko Bread Crumbs – a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by electrical current, which yields a bread without a crust and then grinding the bread to create fine slivers of crumb. (Source: Wikipedia)
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Mushrooms
One of the hero ingredients in this recipe is mushrooms, so here are some more recipes using the same:
- Rustic Wild Mushroom Risotto
- Slow Cooker Wild Rice & Mushroom Soup Recipe
- Greek-Cypriot Manitaria Krasata – Mushrooms in Wine
More Party Appetizer Recipes
Looking for more appetizers to serve at a party? Check these recipes out next:
- Cantonese Spring Rolls with Pork & Shrimp
- Black Bean Salsa Cups Appetizer
- Cheese-Stuffed Taco Meatballs Party Appetizer
Sausage Stuffed Mushrooms Recipe Tips
This is an American recipe and uses spicy Italian sausage. Which looks like (what us Brits would call) pork mince or sausage meat. Essentially it is seasoned pork – just like the spicy pork you get on top of pizzas!
From American recipes I have made and seen over the years, spicy sausage, sweet sausage, and [simply] sausage seem to be popular. This recipe uses spicy sausage, but you could use half spicy and half regular to reduce the heat. You could even use sweet sausage if that is your favorite.
So what do you do if you’re not in the USA and want to make this dish? Well, you can totally make your own Italian sausage!
You could buy some Italian sausages from a deli or supermarket and remove the meat from the casings to use in the recipe.
Or you could make your own using either pork mince or sausage meat. Check the easy recipe below!
Homemade Spicy Italian Sausage Seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- ¼ tsp fennel seeds, ground
- ½ tsp smoked paprika
- 1 tsp red chili flakes
- Mix the seasonings above in a bowl and add to 450g pork mince or sausage meat. Use as required in the recipe.
- You could also double, triple, etc., the seasoning recipe and store in an airtight jar in a cool, dry place and seasoning meat as and when. It can also be used for beef or turkey mince.
- To add sweetness, add ½ teaspoon of brown sugar to the mix. You can experiment with different ratios to your taste too!
How Do I Make Sausage Stuffed Mushrooms?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 Tbsp olive oil
- ½ cup Marsala (or dry white) wine, divided
- 8 oz / 225g baby Portobello mushrooms, cleaned
- 8 oz / 225g white mushrooms, cleaned
- 12 oz / 340g spicy Italian sausage
- 3 cloves garlic, peeled and finely minced
- 4 fresh sage leaves, washed and julienned
- 8 oz / 225g cream cheese, softened
- ⅓ cup Parmesan cheese, freshly grated
- Salt and pepper, to taste
- 3 Tbsp Panko bread crumbs
- 3 Tbsp freshly grated Parmesan cheese
- 6 sprigs fresh parsley, chopped
- Preheat oven to 180C/350F/Gas 4.
- Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting.
- Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.
- Add olive oil and 3 tablespoons wine to the bowl containing mushroom caps and toss gently to evenly coat. Set aside.
- In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.
- Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid.
- Add fresh sage and remaining wine and scrape up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.
- Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.
- Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange them stuffing side up in a 13 x 9” glass baking dish.
- If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese, or a combination of both before baking.
- Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top.
- For a crispier topping, place the baking dish under the broiler/grill for a couple minutes when done cooking.
- If desired, garnish with chopped fresh parsley before serving. Enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 58mgSodium: 573mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 14g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You could serve up these mushrooms as a starter/appetizer for a dinner party, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: One-Pan Chicken Cacciatore – Italian Hunter’s Stew
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Side Salad: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Tiramisu – With A Twist!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!