Sage and Sausage Stuffed Mushrooms
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.
Savory stuffed mushrooms packed with Italian sausage and sage cream cheese filling that are impossible to resist at any holiday gathering.
Nutrition per serving
Ingredients
main
filling
herbs
flavor
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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