How to Make the Perfect Sage and Sausage Stuffed Mushrooms
Italian-American · Medium · 45 min · 8 servings
These hearty stuffed mushrooms are filled with a savory blend of Italian sausage, fresh sage, and cream cheese for a rich filling. It is a crowd-pleasing holiday side or appetizer that disappears from the table within minutes.
Why this recipe works
This Sage and Sausage Stuffed Mushrooms recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 195 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 24 large cremini mushrooms stems removed and reserved
- 0.5 lb mild Italian sausage casings removed
- 4 oz cream cheese softened
- 2 tbsp fresh sage leaves finely chopped
- 3 cloves garlic minced
- 0.25 cup freshly grated Parmesan cheese
Step by step instructions
Step 1: Prep the Mushrooms
Preheat your oven to 400 degrees Fahrenheit. Wipe the mushroom caps clean with a damp paper towel and remove the stems carefully. Finely chop the reserved stems and set them aside to be cooked into the filling. Arrange the mushroom caps cavity-side-up on a lined baking sheet.
Step 2: Cook the Filling
Brown the Italian sausage in a skillet over medium-high heat, breaking it into small crumbles as it cooks. Add the minced garlic and the chopped mushroom stems and cook for 3 to 4 minutes until the stems are tender and any excess liquid has evaporated. Stir in the fresh sage and remove from heat.
Step 3: Mix and Fill
Allow the sausage mixture to cool for 5 minutes, then transfer to a bowl and mix in the softened cream cheese until fully combined into a cohesive filling. Generously spoon or pipe the filling into each mushroom cap, mounding it slightly above the rim. Sprinkle each one with grated Parmesan.
Step 4: Bake Until Golden
Bake the stuffed mushrooms for 20 to 25 minutes until the caps are tender and have released some liquid and the tops are golden brown and slightly crispy. Let them cool for 5 minutes on the pan before transferring to a serving platter with a spatula.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Italian sausage → turkey sausage or a vegetarian sausage crumble
- cream cheese → goat cheese for a tangier more complex flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking out the moisture from the mushroom stems which makes the filling watery
- Overfilling the mushroom caps so the filling falls out and burns on the pan
Nutrition facts
Per serving: 195 calories, 10g protein, 5g carbs, 16g fat, 1g fiber.
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