Stuffed Mushrooms are filled with a creamy, cheesy blend of spicy Italian sausage, cherry peppers and cream cheese then baked until they become a melted dream come true. The best appetizer at any holiday party or tailgate. Beware…they will go fast!

A sausage stuffed mushroom on a white marble platter.

Sausage Stuffed Mushrooms

I created this easy Sausage Stuffed Mushroom recipe years ago for a holiday party. It was my go-to appetizer for any party where I wanted to impress the hosts…and guests for that matter. If my husband hadn’t already put a ring on it….this recipe would surely have clinched it. It’s better than “Engagement Chicken”.

Little bites of heaven, these sausage and cream cheese stuffed mushrooms are super simple to make with just a few ingredients. I love the portability for taking them to parties and potlucks. The blend of spicy sausage, cream cheese and peppers just makes the flavor out of this world with just a hint of heat that won’t blow your socks off.

Much like my Crab Stuffed Mushrooms, this is always a party appetizer that vanished in minutes.

How To Make Sausage Stuffed Mushrooms

This easy Sausage Stuffed Mushroom recipe is so simple to make and doesn’t take long to come together. I added sweet and spicy red peppers, as well as, the juice from the jar. (A nifty little trick of mine from my chili recipes.) 

  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook the sausage until no longer pink. Add the oregano, garlic and peppers.
  3. Using a slotted spoon, transfer the mixture to a large bowl.
  4. Pour off the grease and return the sausage mixture to the pan.
  5. Stir in the pepper juice, worcestershire, parmesan, cream cheese, parsley, salt and pepper until combined.
  6. Allow the mixture to cool slightly while you prep the mushrooms.
  7. Fill each mushroom with 1 tablespoon sausage mixture and place in a baking dish coated with cooking spray.
  8. Bake the mushrooms until tender and the filling is golden brown on top.
Sausage Stuffed Mushrooms arranges on a white marble serving board.

How To Make In Advance

  • Make the filling and prepare the mushrooms
  • Assemble and store in airtight containers in the refrigerator up to 24 hours before serving time.
  • Bake prior to serving.
  • Bonus: I’ve baked them at home and reheated them with success so you can do that if you’re in a time crunch.

How to Wash Mushrooms

Mushrooms do arrive with a bit of dirt on them and you definitely do not want to submerge them in water or run them over a faucet. They’re like a sponge and will absorb lots of water so the best way to clean up your mushrooms is to wipe them gently with a damp towel.

Eight Sausage Stuffed Mushrooms on a marble board with two glasses of wine in the background.

Variations on Stuffed Mushrooms

We love to try different recipes with stuffed mushrooms. Some of our favorite fillings are:

  • goat cheese
  • sausage
  • pizza toppings
  • buffalo chicken
  • spinach
  • brie

These sausage stuffed mushrooms are similar to the ones Ina Garten makes and are giant bites of sweet, cheesy goodness that are very rich so you only need like one or three. Or four. But I think I stopped at four. Wait…how many are in the photos? I think I ate all of them.

Sausage stuffed mushrooms on a marble platter with a bottle of wine in the background.

Can Italian Sausage Stuffed Mushrooms be reheated?

You can reheat your sausage stuffed mushrooms either in the oven at 350 degrees or in the microwave. Once reheated, the mushrooms will need to be consumed the same day.

More Easy Appetizer Ideas

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A sausage stuffed mushroom on a white marble platter.

Get the Recipe: Sausage Stuffed Mushrooms Recipe

A favorite for the holidays, Sausage Stuffed Mushrooms are always a hit with friends and family. Stuffed with sausage, cream cheese and seasonings, they can even be made in advance.
5 from 3 votes


  • 3 hot italian sausages, casings removed
  • 2 tablespoons chopped fresh oregano
  • 3 large garlic cloves, minced
  • 4 ounces Spicy Sweet Red Peppers and 4 ounces of juice from the jar, I used Delallo
  • 1/2 teaspoon Worcestershire sauce
  • 1 8- ounce package cream cheese
  • 1 cup freshly grated parmesan cheese
  • 3 tablespoons freshly chopped parsley
  • Salt and pepper
  • 4 tablespoons olive oil
  • 24 large mushrooms, stemmed and gills removed


  • 1 skillet
  • 1 baking dish


  • Preheat oven to 350 degrees.
  • In a large skillet, saute the sausage over med-high heat until cooked through, breaking into small pieces with a fork. Add the oregano, garlic and red peppers continuing to cook for another minute. Using a slotted spoon, transfer the mixture to a large bowl.
  • Pour off and discard the fat. Return the sausage mixture to the warm pan with the heat off and add the red pepper juice, Worcestershire sauce, cream cheese, parmesan cheese, parsley, salt and pepper. Stir until thoroughly combined. Set aside and let the mixture cool slightly.
  • Coat a large baking dish with cooking spray and brush the inside of each mushroom with olive oil. Fill each mushroom with approximately 1 tablespoon of the filling and arrange the mushrooms, filling side up, in the baking dish.
  • Bake uncovered until mushrooms are tender and the filling is brown on top. Approximately 25 minutes.


YouTube video
Serving: 0g, Calories: 81kcal, Carbohydrates: 1g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 104mg, Potassium: 101mg, Fiber: 0g, Sugar: 1g, Vitamin A: 370IU, Vitamin C: 7.3mg, Calcium: 68mg, Iron: 0.4mg