Stuffed Mushroom Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

Home » Appetizers » Stuffed Mushroom Recipe

posted by Christy Denneyon Dec 28, 2022 (updated Mar 24, 2023) 70 comments »

Jump to Recipe

This Stuffed Mushroom recipe is one of my favorite appetizers and gluten-free! This easy recipe for cream cheese stuffed mushrooms is always a potluck favorite. Low-carb and Keto friendly, these are great for anyone, anytime.

Stuffed Mushroom Recipe (+VIDEO) - The Girl Who Ate Everything (1)

STUFFED MUSHROOMS

They say your taste buds change every 7 years. It must be true.

I used to hate mushrooms and now I love them.

How can you go wrong with cream cheese and sausage stuffed mushroom recipe? I couldn’t stop eating them. The flavors are unreal.

The best part about these is that they are a simple recipe and very forgiving. You can prepare them, freeze them, then thaw and bake when needed.

An added bonus is that their Keto friendly. Keto is all the rage these days and everyone is looking for low-carb options like this low-carb cloud bread.

Stuffed Mushroom Recipe (+VIDEO) - The Girl Who Ate Everything (2)

I’m all about simplifying my life during this crazy holiday season so I can enjoy it. This side dish graces our Thanksgiving table every year.

INGREDIENTS IN STUFFED MUSHROOMS

  • WHITE MUSHROOMS – I like to use regular white button mushrooms. You could also use cremini mushrooms, portobello, or baby bella mushrooms. Larger mushrooms aren’t necessarily better than smaller mushrooms. You want a mushroom that’s the perfect bite size.
  • SAUSAGE
  • ONION
  • GARLIC
  • CREAM CHEESE – you could use fat free cream cheese. This holds the stuffing together.
  • EGG YOLK
  • PARMESAN CHEESE
  • CHICKEN BROTH

HOW TO MAKE STUFFED MUSHROOMS

  1. Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.
  2. Chop stems finely and set aside.
  3. In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.
  4. Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
  5. In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir cream cheese mixture together and refrigerate for a short time to firm up.
  6. Smear stuffed mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.
  7. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving. Store leftovers in an airtight container in the fridge.

OTHER EASY APPETIZERS

  • Spinach Artichoke Dip
  • Easy Feta Dip
  • Cowboy Caviar
  • Hot Pizza Dip

OTHER MUSHROOM RECIPES:

  • Creamy Mushroom and Sausage Pasta
  • Crispy Baked Mushrooms
  • Pesto Mushroom Chicken
  • Pizza Stuffed Mushrooms
  • Chicken Mushroom and Spinach Enchiladas

Stuffed Mushroom Recipe (+VIDEO) - The Girl Who Ate Everything (3)

Stuffed Mushrooms

4.39 from 18 votes

Stuffed Mushrooms that are Keto friendly and low-carb. One of my favorite appetizers.

PrintPinRate

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Servings: 24 servings

Ingredients

  • 24 ounces white button mushrooms
  • 1/3 pound hot pork sausage
  • ½ whole medium onion, finely diced
  • 4 cloves garlic, finely minced
  • 8 ounces , cream cheese
  • 1 whole egg yolk
  • ¾ cups Parmesan cheese, grated
  • 1/3 cup cooking broth or white cooking wine
  • salt and pepper, (to Taste)

Instructions

  • Heat oven to 350 degrees F. Clean mushrooms. Wipe off whole mushrooms with a damp paper towel or rag. Pop out mushrooms stems, reserving both parts including the mushroom stalks and mushroom cap.

  • Chop mushroom stems finely and set aside.

  • In a medium skillet, brown and crumble the Italian sausage. Set aside on a plate to cool.

  • Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

  • In a mixing bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

  • Smear mushroom filling into the cavity of each mushroom, creating a sizable mound over the top. Place mushrooms on a rimmed baking sheet.

  • Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you're feeling fancy.

Notes

Cuisine: American

Course: Appetizer

Author: Christy Denney

All Recipes Appetizers Cheese Easter Recipes Feeding a Crowd Football Food Freezer Meals Gluten-Free Holiday Recipes Pork Sides Thanksgiving Recipes Tried and True Recipes Vegetable

originally published on Dec 28, 2022 (last updated Mar 24, 2023)

70 comments Leave a comment »

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

stay connected get new recipes via email:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

70 comments on “Stuffed Mushroom Recipe”

  1. MaryAnn Mecca Reply

    can I use ricotta instead of cream cheese

    • Christy Denney Reply

      It will give it a different flavor but it’s worth a try!

  2. Jeanna Reply

    Hi,
    In your directions you say Italian sausage and in your ingredient list you say hot pork sausage. Which do you actually use? Thanks so much! Love your recipes

    • Christy Denney Reply

      Shoot you can use either. Sorry about that.

  3. Sherry Reply

    Best stuffed mushrooms ever. Simple to make, a little time consuming, but well worth it.

    • Christy Denney Reply

      So good! Thank you!

  4. Hina Reply

    What is the recommendation for air fryer?

    • Christy Denney Reply

      I would bake at the same temp for the same amount of time.

  5. Nicole Reply

    Wow! I love stuffed mushrooms and this might be my favorite recipe yet! These have so much flavor and are delicious. Thank you for an amazing recipe!

    • Christy Denney Reply

      Thanks! I love them!

  6. Amy Reply

    These are amazing been making them for years!

    • Christy Denney Reply

      Thank you!

  7. Beth Reply

    Do I freeze these before or after I bake them?

    • Christy Denney Reply

      You can do it either way. I personally would freeze before baking.

      • Kay Reply

        What is a good way to freeze? Prep and put in a baking sheet in the freezer, then when froze put in a Ziploc or tub? How does cooking instructions change when cooking from frozen?

        • Christy Denney Reply

          Yes, exactly. That’s how I would do it. Prep and freeze on a baking sheet then transfer to a ziploc once solid. You might need to add 5-10 minutes to the cooking time.

  8. Elizabeth Reply

    I’ve been making this recipe for the past two thanksgivings and now for nye and it’s such a hit every. single. time!!! And I don’t like mushrooms! But I love this recipe!

  9. Emily Reply

    This looks delicious! I would like to make them for a baby shower I’m hosting soon because the couple loves stuffed mushrooms. Do you think I could make the mixture and prep the mushrooms the day before and then put them together and bake the day of ? Thanks for your help!

    • Christy Denney Reply

      Emily,
      Yes, these are perfect for making ahead of time. I always prep the day before.

  10. Alyssa Reply

    If I were going to serve these buffet style, do you think a chafing dish would dry them out? Or would you just serve them cold?! Trying to figure out the best way to serve these for a large crowd!

    • Christy Denney Reply

      Definitely better hot. I think a chafing dish would work and would not dry them out.

    • Emily Reply

      I’ve been making these for years! They’re the showstopper at every event. Even people that hate mushrooms have loved these and begged for the recipe! Seriously the best!

  11. Mary Jane sabbagh Reply

    How many links is a third of a pound of sausage, recipie looks great

    • Christy Denney Reply

      It’s actually bulk sausage like Jimmy Dean (in the tube).

  12. Rosemary Merkel Reply

    Is it possible to make the filling ahead of time and keeping it for a day or two before stuffing the mushrooms

    • Christy Denney Reply

      YES!! Absolutely okay. I do it all the time.

  13. The girl with the blue hat Reply

    Hey! Everyone loved the mushrooms . They taste heavenly but apparently cheese was all over the palce when i pulled them out of the oven . i wonder why

    • Christy Denney Reply

      You want to kind of stand them so they hold each other up. That helps.

  14. D. Ridley Reply

    Cannot p rint recipe

    • Christy Denney Reply

      Do you see the print button? What does it do?

  15. Christine Reply

    Mushrooms should be wiped off, not washed. They are high in water content. Read on Food Network/ The Kitchen. recipe sounds awesome, will try. Love you Ree

  16. kt Reply

    I love these mushrooms, so good! Quick question- is it normal to have a lot of water from the mushrooms on the baking sheet after baking them?

    • Christy Denney Reply

      Yes. All mushrooms give off their juice. You could cook them less and they won’t water so much or cook them on a wire rack inside of a cookie sheet.

      • kt Reply

        Thank you!

        • Judy Reply

          do you think that crab meat would still taste great in these instead of sausage?

          • Christy Denney

            Yes! I do.

  17. Crystal towns Reply

    Can you use portabella mushrooms instead of white? Or will it throw off the recipe? Anyone tried it?

    • Christy Denney Reply

      They’re definitely bigger but I think they would work. Haven’t tried it though.

  18. Danielle Reply

    Does anyone know what kind of wine to use the only wine I’ve ever tried was Moscato lol

    • Christy {The Girl Who Ate Everything} Reply

      Danielle,
      Whatever wine you have. There isn’t a lot in it so it won’t make a huge flavor difference.

  19. Olivia Reply

    Wow! These look sooooooooo delish!

  20. Joy Reply

    I made these at Christmas and they were a hit! However, after doubling the recipe and using small mushrooms, I ended up with a lot of leftover stuffing. I froze it at first (trying to come up with a plan), then added it to grits a few weeks later. Amazing! This Southerner highly recommends mixing the leftover mushroom stuffing with grits. 🙂

  21. Jasmine Reply

    Just wondering about the calorie count. Does any one have any ideas?

  22. Jen Reply

    You cannot go wrong with PW! I love her – great choice! I make a lot of her recipes, and I’ll definitely make these yummy mushrooms. Thanks for sharing! Loved it…PS try her pulled pork and homemade coleslaw. Oh boy…

  23. venus Reply

    I am required to make these for every family holiday get together, and in between too.

    My recipe only calls for mushrooms, 1 lb of sausage and 8 oz of cream cheese. I think adding garlic and maybe the Parmesan cheese would be a great addition, but I don’t think I’d change anything else.

    I don’t know that my recipe is any better, but it is definitely easier 🙂

  24. Kimberly Jones Reply

    I make some just like these but I add a little dried thyme to mine…but I can’t wait to give this a try..

  25. Daniele Reply

    How much is ? pounds and ? cups? Lol

    • Christy {The Girl Who Ate Everything} Reply

      Oh my gosh!! A plugin bug. Sorry. It’s all fixed.

  26. Stephanie Reply

    Tried this recipe…and absolutely loved the stuffed mushrooms! Would highly recommend. I followed the recipe exactly. I’m going to make them again as a Super Bowl finger food.

    Only comment I have is that I ended up with more stuffing than mushrooms to fill. I will probably get a few more mushrooms next time, but not add any additional mushroom stems to the filling to keep proportions the same.

    Thanks for the recipe!!!

  27. Banky Reply

    These look amazing! What would be a good substitute for the wine? Thanks!

    • Christy {The Girl Who Ate Everything} Reply

      You can use chicken broth instead of wine…

  28. cheap seo services Reply

    BhWibn Thanks a lot for the blog post. Awesome.

  29. Ashley Reply

    It’s delicious! Thanks for sharing!

  30. stephanie Reply

    I just made these for my husband while he was doing work around the house- a quick/nice little surprise. He went NUTS for them! Thank you for posting, they were a hit!

  31. cheryl Owen Reply

    My husband has been commenting at our Chinese restaurant he loved theirs so I was glad for you recipe. So II might surprise him now I have a recipe.

  32. Christy {The Girl Who Ate Everything} Reply

    @Bobbi,
    Go for it! Thanks for asking!
    Christy

  33. Bobbi Reply

    Just want to get your permission to post on Pinterst. Thanks.

  34. Ms. Kathleen Reply

    I made these but I don’t do sausage – I sprinkle grated cheddar on top when they were done. Delicious!

    http://theemptynestexpress.com

  35. Tiffany@Fizzy Party! Reply

    Ahh, stuffed mushrooms take me back. The first time I made these was in Home Ec in Jr High, my mom MADE me take the class. We made these in class once so for a party my parents were having I made them. Impressed my mom, Woo Hoo!! Of course the Home Ec recipe wasn’t nearly as tasty as these little guys sound. I’m definietly making these at my Pumpkin Carving party.

  36. video conferencing Reply

    Wow is amazing I love this product and is delicious and perfect for kids too, thanks for the recomendation

  37. Anonymous Reply

    Oh. My. Gosh. These were so good! I just made them for dinner. By themselves. Just for me. It was fantastic! I love your blog!!!

  38. Anonymous Reply

    I believe this is the original recipe:

    http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246

    I also think it to be one of the most reviewed recipes on that site! I’ve made these many, many times and they never, ever fail to impress. These are truly an appetizer that disappears so make more than you think you’ll need!

    • Amanda Reply

      The Epicurious stuffed mushrooms are BY FAR the best stuffed mushrooms. Though I would give the PW recipe a try, I’ll be hard pressed to replace my “go to” recipe linked above.

      • Christy Denney Reply

        I’ll have to try that one but trust me, these are good.

  39. viagra online Reply

    I have a romantic dinner next week, I think that the recipe Stuffed Mushrooms is a great idea to this day, so I would like to taste it …..
    thanks for the recipe it looks so delicious!!22dd

  40. Anonymous Reply

    i am making these now, but have no white wine…i shall make the anyway and let you know how it goes 🙂

  41. Cathy - wheresmydamnanswer Reply

    Great pic and perfect recipe for when the peoples invade over the next couple weeks! HEHEHE

  42. Christy and John Reply

    Allison,
    I tried to cooment on your blog but it’s private. How are you? It’s been forever. Hope you are doing well.
    Christy

  43. Allison Reply

    Hi Christy,

    I have been following your food blog for a couple of months–and I love it! We eat your parmesan tilapia every month now and my kids love that banana bread. I just thought I’d say hello and thank you for sharing all your great recipes! Hope all is well with your cute family!

    Allison Ord

  44. Carrie Reply

    Beautiful photo! I love stuffed mushrooms of any kind, and I was looking for an appetizer recipe like this for Christmas. I think I’ll try this one out!

Leave a comment »

Stuffed Mushroom Recipe (+VIDEO) - The Girl Who Ate Everything (2024)
Top Articles
Latest Posts
Article information

Author: Golda Nolan II

Last Updated:

Views: 5936

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Golda Nolan II

Birthday: 1998-05-14

Address: Suite 369 9754 Roberts Pines, West Benitaburgh, NM 69180-7958

Phone: +522993866487

Job: Sales Executive

Hobby: Worldbuilding, Shopping, Quilting, Cooking, Homebrewing, Leather crafting, Pet

Introduction: My name is Golda Nolan II, I am a thoughtful, clever, cute, jolly, brave, powerful, splendid person who loves writing and wants to share my knowledge and understanding with you.