This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
These Six Cheese Italian Sausage Stuffed Mushrooms are packed with savory sausage, seasoned breadcrumbs, and an Italian six-cheese blend, creating the perfect holiday appetizer that’s easy to make and sure to impress!
For holiday gatherings, I love serving a few easy appetizers to keep guests happy until the main meal. These Italian Sausage Stuffed Mushrooms are unique, savory, and perfect for grabbing in between mingling!
They are stuffed with a savory blend of zesty Italian sausage, nutty Italian cheeses, and seasoned breadcrumbs, nestled inside juicy crimini mushrooms. You and your guests are going to love them!
Jump to:
🍄🟫 Ingredients to Make Cheesy Italian Sausage Stuffed Mushrooms
- Mushrooms - Crimini or Baby Bella mushrooms are firm with an earthy flavor that’s perfect for stuffing. White button mushrooms work well too.
- Cheese - I chose Cache Valley®’s finely shredded six-cheese Italian blend, which includes mozzarella, provolone, asiago, parmesan, romano, and fontina for a creamy, nutty flavor. For added crunch, I also top each mushroom with Cache Valley® finely shredded parmesan.
- Sausage - Mild ground Italian sausage gives a savory, zesty flavor. Use spicy Italian sausage for extra heat!
- Breadcrumbs - Italian-style breadcrumbs are pre-seasoned so they enhance the flavor, but also absorb excess moisture. This will help prevent the mushrooms from getting soggy during baking.
⭐ Chef's Secret
Mushrooms act like sponges, so avoid soaking them in water. A quick rinse or wipe with a damp cloth, then pat dry to prevent sogginess.
👩🏻🍳 How to Make Sausage Stuffed Mushrooms with Cheese
Clean Mushrooms – Briefly rinse or wipe mushrooms, remove stems, and place on a parchment-lined baking sheet, cap side down.
Cook the Sausage & Garlic - Heat olive oil in a skillet and cook the sausage with garlic until it’s browned about 3-5 minutes.
Mix the Filling - In a food processor, pulse the sausage, six-cheese blend, and breadcrumbs for 15-20 times until it’s combined. It should be crumbly but be able to stick together well in the caps.
Stuff the Mushrooms - Mound about 2–3 tablespoons of filling into each mushroom cap, pressing it in so it stays put. Add a sprinkle of parmesan on top, also pressing it in gently, so it doesn’t fall off.
Bake! - Let the mushrooms cook in the oven at 400°F for 10–12 minutes, until the parmesan is golden brown.
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently Asked Questions
Yes! Preheat the air fryer to 400°F and then cook the mushrooms for 8–10 minutes. Depending on your air fryer you will have to work in batches. Avoid overcrowding the basket to ensure they don’t steam and become soggy.
Swap sausage for plant-based crumbles or double the cheese and breadcrumbs. Add a drizzle of olive oil to the filling when you are mixing if you don’t use a meat substitute to help the filling combine smoothly and make stuffing easier.
I don’t recommend filling them ahead of time, because they can soak up the moisture from the filling and become soggy or rubbery. If you need to save some time, prep the mushroom caps and filling earlier in the day, but keep them separate. Then, when it’s time to cook, preheat the oven, fill the mushrooms and bake as directed.
🧀 More Easy Appetizers for Entertaining
📖 Recipe
Six Cheese Italian Sausage Stuffed Mushrooms
Equipment
- Food Processor (affiliate link)
Ingredients
- 1 pound Crimini mushrooms, also called Baby Bella or Cremini
- 1 teaspoon olive oil
- ½ pound ground Italian sausage, sweet or hot
- 4 cloves fresh garlic, minced
- ½ cup Cache Valley® finely shredded six-cheese Italian blend, 2 ounces
- ¼ cup Italian-style breadcrumbs
- ¼ cup Cache Valley® finely shredded Parmesan, 1 ounce
Instructions
- Preheat: Set your oven to 400˚F to start heating, and warm a medium-sized sauté pan or skillet over medium heat on the stovetop.
- Prep the Mushrooms: Briefly rinse the mushrooms or wipe the caps clean with a damp cloth, then pat them dry with a paper towel. Carefully pop out the stems, then arrange the caps with tops down on a lined baking sheet.
- Cook the Sausage and Garlic: In the heated pan, add the olive oil to coat the bottom. Add the Italian sausage and minced garlic, cooking and stirring occasionally for about 3–5 minutes, until the sausage is browned and cooked through.
- Make the Filling: Transfer the cooked sausage and garlic to a food processor, adding the breadcrumbs and six-cheese blend. Pulse the mixture about 15–20 times to combine. You’ll want a crumbly, well-mixed filling that’s easy to press into the mushroom caps.
- Stuff the Mushrooms: Mound about 2–3 tablespoons of filling into each mushroom cap, pressing gently so the filling stays in place. Press a pinch of shredded Parmesan on top of each stuffed mushroom.
- Bake to Perfection: Let the mushrooms bake in the preheated oven for 10–12 minutes, or until the cheese on top is golden brown.
Notes
- Air Fryer: Preheat your air fryer to 400˚F and cook mushrooms for 8-10 minutes, until the cheese browns. Be careful not to overcrowd the mushrooms, as they will steam and become soggy if packed too tightly.
- Vegetarian: Replace the sausage with plant-based meat crumbles, or omit it altogether and double the amount of breadcrumbs and six-cheese blend. If no meat is used, add a small drizzle of olive oil to the filling to help it hold together for stuffing.
- Make Ahead: For convenience, prep the mushrooms and filling separately earlier in the day. When ready to serve, preheat the oven, stuff the mushrooms, and bake as directed.
Comments
No Comments