These mozzarella and sausage stuffed mushrooms are easy to make and delicious. They’re perfect as an appetizer or snack for a group. The filling is made with mushrooms, breadcrumbs, pork sausage, and mozzarella cheese. The stuffed mushroom caps are baked at a high temperature. For extra flavor, you can add more shredded mozzarella on top.

This recipe is simple, using just four ingredients. For extra flavor, you can mix in finely chopped onion or green onion with the stuffing. Adding dried or fresh sage works well too. You can also try parsley, Asiago cheese instead of mozzarella, or different sausages like turkey or chicken. Mushrooms pair wonderfully with ground or fresh thyme as well.

There are a few ways to prepare these stuffed mushrooms with sausage and mozzarella. You can make the stuffing ahead of time, cover it, and keep it in the fridge until you’re ready to assemble. Another option is to assemble the stuffed mushrooms, place them on a rimmed baking sheet, and refrigerate them overnight. Then, cook them the next day.

Ingredients

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

Set the oven temperature to 450°F and let it preheat.

03

Take the stems off the mushrooms, chop them up, and set them aside.

04

Heat the sausage in a skillet over medium heat. Stir and break it up as it cooks until it’s completely done. After cooking, move the sausage to a bowl, but leave 1 or 2 tablespoons of the drippings in the skillet.

05

Let the mushroom stems sizzle in the drippings for 5 to 10 minutes until they turn soft and golden brown. Then, take the pan off the heat and let it rest.

06

Toss the cooked mushroom pieces into the bowl with the sausage and give it a good stir to bring them together.

07

First, make sure the mushroom pieces are cooked. Then, take the bowl with the sausage in it. Add the cooked mushroom pieces to the bowl. Stir everything together until well mixed.

08

Stuff the sausage mixture into the mushroom caps.

09

Place it in the oven that has been preheated and bake for approximately 15 minutes.

10

You can add more mozzarella cheese on top of the stuffed mushrooms if you like. Then, put them back in the oven. Leave them in just long enough for the cheese to melt.

11

Serve and enjoy your meal.

FAQs:

1. Can I make these stuffed mushrooms ahead of time?

Yes, they’re perfect for prepping ahead! You can make the sausage stuffing and store it in the fridge until you’re ready to assemble. Or, assemble the stuffed mushrooms completely, place them on a baking sheet, cover them, and refrigerate overnight. Just pop them in the oven the next day when you’re ready to serve!

2. Can I use a different type of sausage in a Stuffed Mushroom Recipe?

Of course! Feel free to swap the pork sausage with turkey, chicken, or even plant-based sausage. The recipe is very flexible—just make sure to fully cook the sausage before stuffing the mushrooms.

3. What can I use instead of mozzarella cheese?

Mozzarella is delicious, but you can experiment with other cheeses like Asiago, Parmesan, cheddar, or even a smoky gouda. Each cheese will give the dish a unique twist, so feel free to get creative!

4. Are these stuffed mushrooms gluten-free?

Not as written, since the recipe calls for breadcrumbs. But don’t worry! You can easily make it gluten-free by using gluten-free breadcrumbs or even finely crushed nuts as a substitute.

5. Can I freeze these easy stuffed mushrooms?

Yes, these mushrooms freeze beautifully. After baking, let them cool completely, then freeze in an airtight container. To serve, bake them straight from frozen in a hot oven, adding a few extra minutes to ensure they’re heated through.

6. How do I clean mushrooms before stuffing?

Cleaning mushrooms is simple but important. Use a damp paper towel or a soft brush to gently wipe away any dirt. Avoid rinsing them under water, as mushrooms can soak up moisture, which might make them soggy.

7. Can I add extra ingredients to the stuffing?

Absolutely! These mushrooms are like a blank canvas for flavors. Add finely chopped onions, green onions, fresh herbs like parsley or thyme, or even a pinch of red pepper flakes for a spicy kick. You can make them as simple or as fancy as you like!

8. How long do these take to bake?

Once stuffed, bake the mushrooms in a 450°F oven for about 20 minutes. Keep an eye on them—they’re ready when the tops are golden and the cheese is bubbling.

9. How do I store leftovers?

Leftovers? If you’re lucky enough to have any, store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, reheat them in a 400°F oven for about 10 minutes to restore that delicious flavor and texture.

10. Can I use small mushrooms instead of large ones?

Yes, you can! Small mushrooms work great for bite-sized appetizers. Just adjust the stuffing amount and keep an eye on the baking time—they’ll cook faster than larger ones. They’re perfect for parties or snacking!