Stuffed Mushrooms

When it comes to stuffed mushrooms, I’ve always preferred the extra flavor and richness you get from a sausage filling over the meatless kind. This stuffed mushrooms recipe is my go-to—the sausage and cheese make them especially satisfying, and the filling is mounded high so you get plenty in every bite. They’re easy to pick up and eat with your hands, which is exactly what I want in a party appetizer.

Best of all, you can assemble the mushrooms ahead of time, refrigerate them, and pop them in the oven when your guests arrive.

What You’ll Need To Make Stuffed Mushrooms

• Mushrooms: Cremini or white mushrooms both work well. Look for medium mushrooms that are fairly uniform in size so they cook evenly and are easy to eat in a few bites. Choose mushrooms that are firm and dry, with no soft or slimy spots.
• Italian sausage: Mild or hot both work, so choose according to your preference. If using links, remove the casings before cooking.
• Shallot and garlic: Finely chop both so they blend easily into the filling rather than leaving large pieces.
• Cream cheese: Gives the filling richness and helps hold everything together. Let it soften before adding it to the skillet so it mixes in easily.
• Panko: Adds a little structure to the filling without making it dense.
• Pecorino Romano or Parmigiano Reggiano: Pecorino is saltier and sharper; Parmigiano is a bit milder and nuttier. Both are delicious here.
• Olive oil, parsley, salt, and pepper: Round out the filling and season the mushrooms.
• Jump to the printable recipe for precise measurements

How To Make Stuffed Mushrooms

Prep the mushrooms: Clean the mushrooms with a damp towel, then remove the stems and finely chop them. Arrange the caps open side up on the prepared baking sheet and season with olive oil, salt, and pepper.

Pro Tip: It’s important to wipe the mushrooms clean with a damp towel or paper towel instead of running them under water. (They absorb moisture fast, and if they absorb too much, they’ll steam in the oven instead of roasting.)

Make the filling: Brown the sausage, breaking it into small pieces as it cooks. Add the chopped mushroom stems, shallot, and garlic and cook until softened. Stir in the cream cheese until evenly combined, then remove from the heat and mix in the panko, Pecorino or Parmigiano, parsley, salt, and pepper.

Stuff and bake: Spoon the filling into the mushroom caps, pressing it gently into the cavities and mounding it generously on top. Don’t worry if it looks like a lot—the filling firms up as it bakes. Bake until the mushrooms are tender and the tops are golden, then sprinkle with parsley and serve warm.