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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
These Six Cheese Italian Sausage Stuffed Mushrooms are the perfect bite-sized appetizer for holiday parties or any cozy gathering. They're savory, cheesy, and easy to prep ahead-exactly what you need when you're juggling a full menu or mingling with guests.
These sausage stuffed mushrooms are one of my favorite holiday appetizers. Here's why:
- Great to make ahead
- Bite-sized and easy to eat
- Everyone loves them!
Each mushroom cap is filled with zesty sausage, savory cheese, and seasoned breadcrumbs, then baked until golden and bubbling.
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Notes About the Ingredients
- Mushrooms - I found that Crimini or Baby Bella mushrooms work best for this recipe. They are denser than white mushrooms and have a lot more flavor. I always look for medium-sized caps because they will hold the filling without tipping over during cooking.
- Cheese - I tested this recipe with a few different cheeses, and ultimately I chose Cache Valley®'s finely shredded six-cheese Italian blend. It's a mix of mozzarella, provolone, asiago, parmesan, romano, and fontina, and has the perfect blend of nutty, salty, and melty flavor and textures. Don't forget to sprinkle the top with Cache Valley® finely shredded parmesan because it adds a salty crunch on top!
- Sausage - I usually use a mild Italian sausage, especially when serving these to guests. However, if your group prefers a kick, spicy or hot Italian sausage works great!
- Breadcrumbs - Italian-style breadcrumbs are a must for two reasons: they help bind the filling together and soak up any excess moisture from the mushrooms or cheese. This keeps the filling from becoming greasy or soggy, and the pre-seasoned mixture is the perfect flavor!
Amanda's Secret Mushroom Tip
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 15-20 times until they're 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.
As Seen on TV
I had the chance to share these tasty stuffed mushrooms on Studio 5 on KSL. Follow the link to watch all of my best tips for making them!
Watch the segment here →
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.
Yes! For a vegetarian version, you can substitute the sausage with plant-based crumbles, chopped sautéed mushrooms, or a mix of both. I recommend adding a drizzle of olive oil when mixing the filling to mimic the moisture and richness that sausage normally provides. You can also increase the cheese slightly or add finely chopped sun-dried tomatoes or olives for more flavor depth.
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.
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!
Easy Appetizers for Entertaining
When entertaining, I always recommend a few easy dishes so you aren't stressed and can enjoy the evening. Here are more of my favorites:
- 3-Ingredient Baked Brie - Creamy, easy, and customizable
- Pepperoncini Dip with Homemade Bagel Chips - The MOST popular dip on my website!
- How to Assemble the Perfect Charcuterie Board - Follow this step-by-step guide, and you can't go wrong.
- Pan-Fried Ravioli - Crispy, fun and great for kids and adults.
Recipe
Cheesy Sausage Stuffed Mushrooms
Video
Equipment
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
- Set your oven to 400˚F to start heating, and warm a medium-sized sauté pan or skillet over medium heat on the stovetop.
- 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.
- 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.
- 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.
- 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.
- 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.
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