Easy Stuffed Cap Mushrooms with Sausage

Easy Stuffed Cap Mushrooms with Sausage are savory, juicy mushroom caps filled with spicy sausage, cheese, and herbs. Perfect as an appetizer or side, they’re gluten-free optional, crowd-pleasing, and ready in under 40 minutes.

Why You’ll Love This Recipe

Easy Stuffed Cap Mushrooms with Sausage are a irresistible treat that combines the earthy goodness of mushroom caps with a hearty, flavorful filling of spicy sausage, creamy cheese, and fragrant herbs. These bite-sized delights are perfect for game days, holiday parties, or as a savory side to elevate any dinner. Quick to prepare and packed with bold flavors, they’re a crowd-pleaser that looks impressive but requires minimal effort. Naturally adaptable for gluten-free diets, this recipe is versatile—swap sausages or cheeses to suit your taste. Whether you’re hosting guests or craving a comforting snack, these stuffed mushrooms deliver rich, satisfying taste with a juicy texture that keeps everyone coming back for more.

Recipe Tips and Tricks

• Choose Uniform Caps: Medium-sized mushrooms ensure even cooking and easy stuffing.
• Clean Mushrooms Gently: Use a damp cloth to avoid waterlogging and preserve texture.
• Cook Sausage Fully: Drain excess fat to prevent greasy filling.
• Chop Stems Finely: Adds flavor to filling; don’t waste them.
• Don’t Overstuff: Prevents spilling and ensures even baking.
• Use Parchment: Simplifies cleanup and prevents sticking.
• Check Doneness: Mushrooms should be tender but not shriveled.
• Taste Filling: Adjust salt or spices due to sausage seasoning.

Yield: 4 Servings

Easy Stuffed Cap Mushrooms with Sausage

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Juicy mushroom caps stuffed with spicy sausage and creamy cheese.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• ¼ cup cream cheese, softened
• ¼ cup finely chopped onion
• ¼ cup grated Parmesan cheese
• ½ lb Italian sausage (spicy or mild), casing removed
• ½ tsp fresh thyme (or ¼ tsp dried)
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• 12 medium cremini or button mushroom caps, stems removed
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems and finely chop stems for filling.
2. Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
3. Cook Sausage: In a skillet over medium heat, cook sausage until browned, breaking it into crumbles; drain fat.
4. Sauté Aromatics: Add onion, garlic, and chopped mushroom stems to skillet; cook 3-4 minutes until soft.
5. Make Filling: In a bowl, mix sausage, onion mixture, cream cheese, Parmesan, thyme, salt, and pepper until combined.
6. Toss Mushrooms: Drizzle caps with olive oil, salt, and pepper; toss gently to coat evenly.
7. Stuff Caps: Place caps gill-side up on baking sheet; spoon filling evenly into each cap.
8. Bake: Roast for 15-20 minutes until mushrooms are tender and filling is golden and bubbly.
9. Rest Briefly: Let mushrooms rest 5 minutes to set filling and cool slightly.
10. Serve: Garnish with parsley; serve warm as an appetizer or side with a fresh salad or steak.

Notes

• Drain sausage well to avoid a greasy filling that could soggy the mushrooms.
• Use medium-sized caps for bite-sized portions and even cooking.
• Perfect for parties, potlucks, or as a savory side for grilled meats.
• Prep filling ahead and refrigerate for up to 24 hours for quick assembly.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 340Total Fat 26gSaturated Fat 12gUnsaturated Fat 14gCholesterol 63mgSodium 657mgCarbohydrates 8gFiber 1gSugar 3gProtein 19g

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Ingredients Notes

• Mushroom Caps (12 medium): Cremini or button, stems removed; uniform for even baking.
• Italian Sausage (½ lb): Spicy or mild, casing removed; pork or turkey for preference.
• Cream Cheese (¼ cup): Softened for creaminess; adds binding and richness.
• Parmesan Cheese (¼ cup, grated): Nutty and savory; Pecorino as alternative.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as substitute.
• Onion (¼ cup, finely chopped): Yellow for sweetness; shallots for milder flavor.
• Thyme (½ tsp, fresh or ¼ tsp dried): Earthy herb; oregano or rosemary as options.
• Olive Oil (1 tbsp): Extra virgin for drizzling; enhances browning.
• Salt and Pepper (to taste): Season lightly; sausage may be salty.
• Parsley (1 tbsp, fresh, chopped): Garnish for color; chives as alternative.

Variations and Substitutions

• Vegetarian: Swap sausage for crumbled tofu or lentils; use vegan cheese.
• Gluten-Free: Ensure sausage and cheeses are gluten-free; naturally GF otherwise.
• Mushroom Swap: Try baby bella or portobello caps for deeper flavor.
• Cheese Swap: Use mozzarella, cheddar, or goat cheese instead of cream cheese.
• Spicy Kick: Add ¼ tsp red pepper flakes or hot sauce to filling.
• Veggie Add-In: Include diced bell peppers or spinach in filling.
• Herb Swap: Use basil or sage instead of thyme.
• Low-Fat: Use turkey sausage and reduced-fat cream cheese.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze unbaked stuffed mushrooms up to 2 months; bake from frozen.
• Reheating: Warm in oven at 350°F; microwave softens texture.

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