Looking for an easy, impressive, flavorful holiday appetizer? These Cream Cheese Stuffed Mushrooms are just the thing you need! Here’s why we love them so much:
- Make-ahead friendly! This is key during the busy holiday season. You can assemble 1 day in advance, then bake off when guests arrive. Or you can freeze them for up to 3 months!
- The filling! The mix of sweet Italian sausage, smooth creamy cheese, and nutty Asiago is totally delicious. Add fresh herbs to it (we love sage or rosemary!), and it completely levels up the flavor. A warm hearty appetizer people will be drawn to!
- Inexpensive ingredients! Not only are there relatively few ingredients in this stuffed mushroom recipe, but it’s easy to make a double batch without breaking the bank. This is great for when you’re feeding a large crowd!
- Naturally gluten-free! We love to have a variety of allergen-friendly dishes during the holiday, and these stuffed shrooms are a perfect gluten-free appetizer or side dish.
Whether it’s a New Year’s Eve or holiday party, if there are hot appetizers, that’s where I’ll be hovering all night. These cream cheese stuffed mushrooms are such a hit, you will not be able to stop after one!
Ingredients For Stuffed Mushrooms
First, let’s talk mushrooms.
What type of mushroom is best for stuffed mushrooms? We love the meaty texture of Cremini mushrooms, but white button mushrooms or baby bella mushrooms are great too. You could also use this same filling in larger Portobello mushrooms if you like! We have a great Stuffed Portobello Mushrooms that features sweet tangy sun dried tomatoes, be sure to check that out too!
The remaining ingredient line up:
- Sweet Italian sausage: Use your favorite Italian sausage, whether that’s pork or chicken is up to you! Chorizo would also be delicious here.
- Olive oil and unsalted butter: The oil is for the mushroom caps, while the butter is used to sauté the filling.
- Shallot: You can substitute with onion, if preferred.
- Garlic: Adds a kick of pungent heat.
- Kosher salt and black pepper: To season everything.
- Cream cheese: This gives the stuffed mushrooms their creamy filling.
- Asiago cheese: Gotta have some cheese in stuffed mushrooms! You can substitute with white Cheddar or Parmesan cheese, if preferred.
- Fresh sage: We absolutely LOVE sausage and sage together. A winning flavor combo!
- Chopped parsley: Both for its lemony flavor and a pop of fresh green.
- Flaky sea salt: for serving! A little pinch at the end brings out all those delicious flavors!
Make The Stuffed Mushroom Filling
Once you clean the mushrooms (use a damp towel to wipe away any dirt off the caps and stems), gently remove the stems. You’ll want to place the caps upside down on a large rimmed baking sheet that’s been drizzled with a couple tablespoons of olive oil.
Finely chop the stems, then heat a little butter in a skillet. When hot, add sausage (casings removed) and cook until browned on all sides. Add the chopped mushrooms stems, shallot, garlic, salt, and pepper, then cook until softened. It’s important to let this cool before mixing with the softened cream cheese.
All that’s left is to mix the sausage with cream cheese, a bit of the shredded cheese, and some fresh sage! Stir really well, then spoon into heaping mounds on top of the mushroom caps.
We like to keep prep time low during the busy holiday season, and this definitely hits that mark!
How Long To Cook Stuffed Mushrooms
You’ll want to cook these for 25-30 minutes at 400F. Allow to cool slightly, then serve warm with a pinch of flaky sea salt and some chopped fresh parsley!
How To Serve Cream Cheese Stuffed Mushrooms
These make a fantastic appetizer or side dish for just about any fall or winter meal! Here are a few ideas for recipes to serve alongside:
- Steak: Standing rib roast or Beef tenderloin
- Chicken: Pecan crusted chicken or Braised chicken thighs
- Seafood: Baked cod with panko or Fish pie
- Vegetarian: Farro salad or Eggplant rollatini
Leftovers, Storage, and Reheating
- Make ahead: Stuffed mushrooms can be assembled 1 day in advance, then covered with plastic wrap and refrigerated. When ready, bake uncovered as directed.
- Leftovers and storage: Store any leftovers in an airtight container in a fridge for up to 5 days. Reheat in a microwave (about 25-30 seconds) or in a preheated oven until warm throughout, about 15 minutes at 350F.
- Freezing: Place assembled mushroom caps in an airtight container, then freeze BEFORE baking for up to 3 months. Can be cooked directly from frozen, adding a few minutes as needed until golden brown and bubbling.
FAQs and Expert Tips
- Should I wash mushrooms to clean? Do no rinse mushrooms caps or stems with water! Mushrooms are like sponges and will absorb liquid quickly. Instead, just use a damp paper towel to remove excess dirt.
- Don’t have sage? Use chives, rosemary, thyme or green onion instead.
- Make sure to reserve a little bit of the grated Asiago cheese to place on top of each mushroom before baking.
Substitution Tips!
Use more than one sausage: If you’re making this for a crowd, consider a double batch where half the mushrooms have one type of filling (eg, sweet Italian sausage) and the second half has another filling (eg, chorizo or spicy sausage!).
Don’t have cream cheese? You can substitute with equal parts Greek yogurt and mayo or sour cream.
Other cheese to try! Instead of Asiago, use white Cheddar, Parmesan, or nutty Gruyere!
If you make this Cream Cheese Stuffed Mushroom recipe, please let us know by leaving a review and rating below!
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More holiday appetizers to round out your menu!
Marinated Feta Crispy Baked Pita Bites with Smoked Salmon Green Olive Tapenade Marinated Olives Israeli Cheese Bourekas Roasted Grapes Crostini with Whipped Ricotta Miso Marinated Steak Tips
Sausage & Cream Cheese Stuffed Mushrooms
Equipment
Ingredients
- 24 oz Cremini white button, or baby bella mushrooms (3 {8oz} packages)
- 2 Tbsp extra virgin olive oil
- 8 oz sweet Italian sausage casings removed
- 2 Tbsp unsalted butter
- 1 large shallot finely chopped
- 2 cloves garlic finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 4 oz cream cheese room temperature
- ½ cup shredded Asiago cheese or white Cheddar or Parmesan cheese
- 2 Tbsp fresh sage finely chopped (can substitute with fresh rosemary or thyme)
- 12 Tbsp fresh parsley finely chopped, for serving
- Flaky sea salt for serving
Instructions
- Clean the mushrooms. Preheat an oven to 400F. Use a damp paper towel to wipe away any dirt off the caps and stems of the mushrooms. Next, use your hands to gently pull off and remove the mushroom stems. Set aside, do not discard. Drizzle 2 Tbsp olive oil on a large rimmed baking sheet.
- Chop the mushroom stems. Finely chop the mushroom stems.
- Brown the sausage. Heat a large skillet over medium-high heat. Melt 2 Tbsp butter, then add 8 oz Italian sausage. Use a spatula to break the sausage up as it cooks until browned on all sides, about 5-7 minutes. Add the chopped mushroom stems, shallot, garlic, ½ tsp Kosher salt, and ¼ tsp black pepper. Cook, stirring occasionally, for an additional 3-5 minutes, or until the mushrooms and shallot have cooked down and softened. Transfer filling to a large bowl, then allow to cool slightly, about 10-15 minutes. Note: if you skip this step, the cream cheese will possibly melt.
- Make the filling. To the sausage mixture, add 4 oz room temperature cream cheese, ¼ cup shredded asiago (white cheddar or Parmesan is fine) – reserve the remaining ¼ cup cheese – and 2 Tbsp chopped fresh sage. Stir until very well mixed.
- Stuff the mushrooms, then bake. Fill each mushroom cap with a generous 2 Tbsp of the cream cheese mixture so that it is a heaping mound on top. Sprinkle each with the remaining shredded cheese, dividing evenly between the mushrooms. Place stuffing side up on the prepared baking sheet then bake for 25-30 minutes, or until the filling is bubbling and golden brown on top. Cool slightly, then serve warm with chopped parsley and a pinch of flaky sea salt on top.
Notes
- Make ahead: Stuffed mushrooms can be assembled 1 day in advance, then covered with plastic wrap and refrigerated. When ready, bake uncovered as directed.
- Leftovers and storage: Store any leftovers in an airtight container in a fridge for up to 5 days. Reheat in a microwave or preheated oven until warm throughout, about 15 minutes at 350F.
- Freezing: Place assembled mushroom caps in an airtight container, then freeze BEFORE baking for up to 3 months. Can be cooked directly from frozen, adding a few minutes as needed until golden brown and bubbling.
Nutrition
Photography by: Cambrea of Cambrea Bakes
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