Easy Sausage Stuffed Mushrooms with Cream Cheese

sausage stuffed mushrooms on a platter topped with sage

5 from 13 votes

Easy Sausage Stuffed Mushrooms with Cream Cheese

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.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: American

Servings: mushrooms

Author: Mary Smith

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