Looking for an absolutely delicious and easy appetizer? These sausage stuffed portobello mushrooms are ready in just 30 minutes and packed with cheesy, savory goodness. Whether you're serving them at a party or making them for a quick dinner, these stuffed mushrooms are always a hit!
This recipe was inspired by our Stuffed Bell Peppers recipe and pairs well with Garlic Butter Green Beans for a complete meal.
Ingredient notes:
- Mushrooms - You can use portobello mushrooms for larger servings or baby bella mushrooms for bite-sized appetizers.
- Sausage - Sweet or spicy Italian sausage works great. Pork sausage can be substituted.
- Cheese - Freshly grated parmesan cheese can be added for extra flavor.
- Seasonings - Salt and pepper can be adjusted to taste.
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Substitutions
- Swap pepperoni for cooked bacon for a smoky twist.
- Use ricotta cheese instead of cream cheese for a different texture.
- Try a mix of cheese and breadcrumbs for a crispy topping.
How to make
These stuffed mushrooms come together in just a few easy steps!
Preheat oven
Preheat your oven to 400°F.
Prepare Filling
Brown the sausage in a skillet over medium heat until fully cooked.
Add pepperoni, cream cheese, and pizza sauce to the sausage mixture.
Stir to combine until the cream cheese is melted and everything is well combined.
Prep Mushrooms
Remove the stems from mushrooms and use a spoon to scrape out the gills if desired.
Brush the tops with olive oil and season with salt and pepper.
Arrange the mushroom caps on a baking sheet.
Fill Mushrooms
Use a spoon to transfer the sausage mixture into each portobello mushroom cap.
Sprinkle cheese on top of each stuffed mushroom.
Bake
Bake for 15 minutes or until the mushrooms are cooked through and the cheese is melted.
Remove from the oven and garnish with grated parmesan and fresh parsley.
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Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Do not leave stuffed mushrooms at room temperature for more than 2 hours.
Storage Tips
If using portobello mushroom caps, they will release moisture after baking-store them in a paper towel-lined container to absorb excess liquid.
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Reheating Instructions
Oven: Reheat at 350°F for 10 minutes until warm.
Microwave: Heat in 30-second intervals until warm.
Air Fryer: Reheat at 350°F for 5 minutes.
Sausage and Cheese Balls
These classic sausage and cheese balls are the perfect appetizer or snack! With only 5 ingredients they are as easy as they are delicious!
Frequently asked questions, answers and tips:
Mushrooms release moisture when baked, which causes them to shrink. Use larger mushroom caps to retain more stuffing.
Yes! Assemble the mushrooms, cover, and refrigerate for up to 24 hours before baking.
Freezing is not recommended, as mushrooms tend to become watery when thawed.
Tips
- For crispy tops, broil for the last 2 minutes of baking.
- Add minced garlic to the sausage mixture for extra flavor.
- Brush the tops of the mushrooms with olive oil before baking for a rich, roasted taste.
Sausage Stuffed Portobello Mushrooms: A Flavorful and Easy Appetizer
Ingredients
- 16 ounces baby Bella mushrooms stems removed
- 1 Pound ground Italian sausage
- 3.5 ounce package pepperoni cut into small pieces
- 8 ounce package cream cheese
- 14 ounce jar pizza sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees
- Brown the Italian sausage until cooked through, then add in the pepperoni, cream cheese and pizza sauce. Stir to combine and heat until the cream cheese is melted.
- Remove the sausage mixture from heat and spoon the mixture into the mushrooms. Place each mushroom on a baking sheet. Continue filling the mushrooms until all the caps are full. Sprinkle cheese over the top of each stuffed mushroom.
- Bake in the preheated oven for 15 minutes, until mushrooms are cooked through and cheese is melted.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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