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These Sausage Stuffed Mushrooms with Cream Cheese are the perfect appetizer to serve at all of your holiday parties this year! Tender mushrooms are stuffed with juicy Italian sausage, cream cheese, garlic, and seasonings. This easy recipe is creamy, savory, and absolutely delicious-One of my favorite ways to enjoy mushrooms.
Why You'll Love These Sausage Stuffed Mushrooms with Cream Cheese
I’m always looking for fun and easy gluten-free appetizers to serve at parties, and these Sausage and Cream Cheese-Stuffed Mushrooms just might be my new favorite! They are simple to make and perfect for any game day, dinner party, special occasion, or holiday gathering!
These sausage-stuffed mushrooms are made with Italian pork sausage that's seasoned and browned, then sauteed with chopped mushroom stems and minced garlic. Finally, we stir in cream cheese and almond flour, and the savory and delicious sausage cream cheese filling is finished! This easy appetizer is a huge hit in my house-I always get rave reviews!
I love it because it's really a simple recipe that can be customized to whoever you're entertaining- the perfect party appetizer!
Looking for some other healthier appetizer recipes to serve this holiday season? Check out my Paleo Spinach Artichoke Dip, Whole30 Buffalo Chicken Dip, or Cranberry BBQ Meatballs!
Ingredient Notes
- Italian sausage: I used mild Italian sausage for this recipe, but for a kick, you can substitute spicy Italian sausage.
- olive oil
- clean fresh mushrooms: I used white mushrooms for this recipe, but you can use cremini mushrooms, or a different variety if desired.
- fresh garlic cloves
- sage leaves
- Italian seasoning
- sea salt and black pepper
- cream cheese: I used dairy-free cream cheese and like the Kite Hill brand. You can also use lactose-free or regular cream cheese if you tolerate dairy.
- almond flour: Instead of panko breadcrumbs or regular bread crumbs I made this gluten-free by using almond flour. It adds a little protein to the filling and it's a healthier alternative.
- fresh chopped parsley
Step-by-Step Instructions
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper (if desired for easy cleanup). Remove stems from the cleaned mushrooms and scoop out the remaining insides/gills (being careful not to break the cap!). Place mushrooms hollowed out-side up in a single layer on the prepared baking sheet.
Step 2
Place the mushroom tops into a large bowl along with the olive oil and toss to coat.
Step 3
Set the stems aside .
Step 4
Chop them fine.
Step 5
Make the stuffing mixture. Heat a large skillet over medium heat and add the sausage. Cook sausage for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through.
Step 6
Add in the remaining stems from the mushrooms, garlic, sage leaves, Italian seasoning, and salt, and cook for 2-3 additional minutes until the mushrooms are softened. Stir in the cream cheese until melted.
Step 7
Transfer the creamy sausage filling to a bowl and add almond flour and fresh parsley. Stir well until combined. Taste and season with an additional pinch of salt if desired.
Step 8
Scoop a generous amount of the mixture into each mushroom top. Bake for 30 minutes or until golden brown and crispy. Transfer to a serving platter and serve with a tiny piece of sage leaf on top of the mushrooms. Enjoy!
Expert Tips
- Feel free to use white button mushrooms as I did in this recipe, or swap for crimini mushrooms (also called baby bella mushrooms), baby portobello mushrooms, or another variety of choice.
- I used mild Italian sausage for this recipe, but for a kick, you can substitute medium or hot Italian sausage.
- I used dairy-free cream cheese and like the Kite Hill brand. You can also use lactose-free or regular cream cheese if you tolerate dairy.
- If not dairy-free, feel free to add ¼ cup of mozzarella cheese or parmesan cheese to the cream cheese mixture.
Serving & Storage Tips
Serve warm on a serving platter as an appetizer or side dish, and garnish with fresh sage leaves.
Store leftover mushrooms in an airtight container for up to 3-4 days. Gently reheat in the air fryer for a couple of minutes and serve.
More Mushroom Recipes
Easy Sausage Stuffed Mushrooms with Cream Cheese
Ingredients
- 16 oz Italian sausage
- 3 tbsp olive oil
- 15-18 large white mushrooms
- 2 cloves minced garlic
- 3 large sage leaves, chopped fine + more for garnish
- 1 tsp Italian seasoning
- ½ tsp sea salt, more to taste
- 4 oz dairy free cream cheese , I like Kite Hill brand. Can also use lactose free or regular cream cheese if you tolerate dairy.
- ¼ cup almond flour
- 2 tsp fresh chopped parsley
Instructions
- Preheat oven to 350. Remove stems from the mushrooms and scoop out the remaining insides/gills (being careful not to break the cap!). Set the stems aside and chop fine. Place the mushroom tops into a bowl along with the olive oil and toss to coat. Place them hollowed out-side up on a baking sheet.
- Make the filling. Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through. Add in the chopped mushroom stems, garlic, sage leaves, Italian seasoning, and salt and cook for 2-3 additional minutes until the mushrooms are softened. Stir in the dairy free cream cheese until melted.
- Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir well until combined. Scoop a generous amount into each mushroom top. Bake for 30 minutes or until browned and crispy. Serve with a tiny piece of sage leaf on top of each one. Enjoy!
Notes
Expert Tips
- Feel free to use white button mushrooms as I did in this recipe, or swap for crimini mushrooms (also called baby bella mushrooms), baby portobello mushrooms, or another variety of choice.
- I used mild Italian sausage for this recipe, but for a kick, you can substitute medium or hot Italian sausage.
- I used dairy-free cream cheese and like the Kite Hill brand. You can also use lactose-free or regular cream cheese if you tolerate dairy.
- If not dairy-free, feel free to add ¼ cup of mozzarella cheese or parmesan cheese to the cream cheese mixture.
Serving & Storage Tips
Serve warm on a serving platter as an appetizer or side dish, and garnish with fresh sage leaves. Store leftover mushrooms in an airtight container for up to 3-4 days. Gently reheat in the air fryer for a couple of minutes and serve.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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Instant Pot Keto Buffalo Chicken Dip (Dairy Free)
Dairy Free Spinach Artichoke Dip (Paleo, Whole30)
This post was originally published on November 19, 2019 and updated with new copy and photos on August 28, 2024.
what if you cant get the sage leaves?
Made these for a Christmas party and they were a big hit! I’ve recently cut out dairy and it’s hard to find appetizers that are dairy free. Everyone loved these! I made them with chicken breakfast sausage since that’s all Trader Joe’s had and they were so yummy.
So glad you all loved them!!
I made these for our Thanksgiving appetizer. So easy & delicious! Mary’s recipes are always great!
Thank you Deb!
Hi,
I see you can make them ahead of time. Can you reheat them if you want to serve them warm?
yes pop in the oven at 400 for 10 mins to reheat!