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

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

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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 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.

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

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 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 cream cheese mixture together and refrigerate for a short time to firm up.
Smear stuffed 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. 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 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

Source: The Pioneer Woman

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)

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70 comments on “Stuffed Mushroom Recipe”

MaryAnn Mecca — Mon, 20 Nov 2023 @ 12:00:45 EST Reply
can I use ricotta instead of cream cheese
- Christy Denney — Tue, 21 Nov 2023 @ 01:07:58 EST Reply
  It will give it a different flavor but it’s worth a try!
Jeanna — Sat, 03 Dec 2022 @ 23:57:57 EST 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 — Wed, 14 Dec 2022 @ 02:06:32 EST Reply
  Shoot you can use either. Sorry about that.
Sherry — Thu, 20 Jan 2022 @ 19:32:07 EST Reply
Best stuffed mushrooms ever. Simple to make, a little time consuming, but well worth it.
- Christy Denney — Tue, 25 Jan 2022 @ 02:49:01 EST Reply
  So good! Thank you!
Hina — Tue, 23 Mar 2021 @ 20:24:46 EDT Reply
What is the recommendation for air fryer?
- Christy Denney — Thu, 25 Mar 2021 @ 01:18:34 EDT Reply
  I would bake at the same temp for the same amount of time.
Nicole — Sun, 17 Jan 2021 @ 18:00:43 EST 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 — Thu, 11 Mar 2021 @ 02:13:32 EST Reply
  Thanks! I love them!
Amy — Sat, 19 Dec 2020 @ 23:53:00 EST Reply
These are amazing been making them for years!
- Christy Denney — Fri, 12 Mar 2021 @ 01:37:35 EST Reply
  Thank you!
Beth — Sat, 16 Nov 2019 @ 06:40:45 EST Reply
Do I freeze these before or after I bake them?
- Christy Denney — Thu, 21 Nov 2019 @ 23:34:07 EST Reply
  You can do it either way. I personally would freeze before baking.
  - Kay — Sat, 12 Nov 2022 @ 09:21:53 EST 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 — Mon, 14 Nov 2022 @ 00:29:16 EST 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.
Elizabeth — Sun, 31 Dec 2017 @ 18:56:09 EST 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!
Emily — Thu, 06 Jul 2017 @ 09:35:59 EDT 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 — Wed, 19 Jul 2017 @ 00:16:24 EDT Reply
  Emily,
  Yes, these are perfect for making ahead of time. I always prep the day before.
Alyssa — Thu, 26 Jan 2017 @ 18:07:03 EST 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 — Thu, 26 Jan 2017 @ 21:49:24 EST Reply
  Definitely better hot. I think a chafing dish would work and would not dry them out.
- Emily — Wed, 23 Nov 2022 @ 14:45:08 EST 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!
  See Also
  Short Rib Chili Nachos Recipe
Mary Jane sabbagh — Sun, 18 Dec 2016 @ 22:21:32 EST Reply
How many links is a third of a pound of sausage, recipie looks great
- Christy Denney — Sun, 18 Dec 2016 @ 23:05:05 EST Reply
  It’s actually bulk sausage like Jimmy Dean (in the tube).
Rosemary Merkel — Tue, 22 Nov 2016 @ 11:18:10 EST 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 — Tue, 22 Nov 2016 @ 22:36:36 EST Reply
  YES!! Absolutely okay. I do it all the time.
The girl with the blue hat — Sun, 01 May 2016 @ 13:52:30 EDT 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 — Wed, 04 May 2016 @ 07:06:27 EDT Reply
  You want to kind of stand them so they hold each other up. That helps.
D. Ridley — Mon, 04 Jan 2016 @ 11:58:06 EST Reply
Cannot p rint recipe
- Christy Denney — Thu, 14 Jan 2016 @ 22:15:39 EST Reply
  Do you see the print button? What does it do?
Christine — Wed, 23 Dec 2015 @ 22:09:15 EST 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
kt — Mon, 12 Oct 2015 @ 19:00:23 EDT 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 — Mon, 12 Oct 2015 @ 21:36:03 EDT 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 — Tue, 13 Oct 2015 @ 22:38:25 EDT Reply
    Thank you!
    - Judy — Mon, 21 Dec 2015 @ 09:35:37 EST Reply
      do you think that crab meat would still taste great in these instead of sausage?
      - Christy Denney — Sun, 27 Dec 2015 @ 22:02:40 EST
        Yes! I do.
Crystal towns — Sun, 13 Sep 2015 @ 18:05:52 EDT Reply
Can you use portabella mushrooms instead of white? Or will it throw off the recipe? Anyone tried it?
- Christy Denney — Mon, 14 Sep 2015 @ 22:18:35 EDT Reply
  They’re definitely bigger but I think they would work. Haven’t tried it though.
Danielle — Sun, 15 Feb 2015 @ 17:36:09 EST 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} — Sun, 15 Feb 2015 @ 22:41:01 EST Reply
  Danielle,
  Whatever wine you have. There isn’t a lot in it so it won’t make a huge flavor difference.
Olivia — Sat, 19 Apr 2014 @ 18:11:07 EDT Reply
Wow! These look sooooooooo delish!
Joy — Thu, 09 Jan 2014 @ 10:16:03 EST 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. 🙂
Jasmine — Thu, 10 Oct 2013 @ 21:28:14 EDT Reply
Just wondering about the calorie count. Does any one have any ideas?
Jen — Thu, 30 May 2013 @ 12:14:33 EDT 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…
venus — Thu, 30 May 2013 @ 02:59:30 EDT 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 🙂
Kimberly Jones — Sun, 26 May 2013 @ 08:55:05 EDT 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..
Daniele — Fri, 24 May 2013 @ 20:45:20 EDT Reply
How much is ? pounds and ? cups? Lol
- Christy {The Girl Who Ate Everything} — Sun, 26 May 2013 @ 22:12:50 EDT Reply
  Oh my gosh!! A plugin bug. Sorry. It’s all fixed.
Stephanie — Fri, 01 Feb 2013 @ 16:32:49 EST 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!!!
Banky — Sun, 27 Jan 2013 @ 10:03:39 EST Reply
These look amazing! What would be a good substitute for the wine? Thanks!
- Christy {The Girl Who Ate Everything} — Tue, 29 Jan 2013 @ 21:07:45 EST Reply
  You can use chicken broth instead of wine…
cheap seo services — Tue, 06 Nov 2012 @ 06:45:37 EST Reply
BhWibn Thanks a lot for the blog post. Awesome.
Ashley — Wed, 26 Sep 2012 @ 18:26:48 EDT Reply
It’s delicious! Thanks for sharing!
stephanie — Wed, 04 Jul 2012 @ 23:25:09 EDT 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!
cheryl Owen — Thu, 10 May 2012 @ 03:37:39 EDT 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.
Christy {The Girl Who Ate Everything} — Tue, 06 Mar 2012 @ 02:20:11 EST Reply
@Bobbi,
Go for it! Thanks for asking!
Christy
Bobbi — Tue, 06 Mar 2012 @ 02:08:48 EST Reply
Just want to get your permission to post on Pinterst. Thanks.
Ms. Kathleen — Wed, 04 Jan 2012 @ 00:28:16 EST Reply
I made these but I don’t do sausage – I sprinkle grated cheddar on top when they were done. Delicious!
http://theemptynestexpress.com
Tiffany@Fizzy Party! — Sat, 20 Aug 2011 @ 15:54:57 EDT 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.
video conferencing — Sat, 18 Jun 2011 @ 17:51:50 EDT Reply
Wow is amazing I love this product and is delicious and perfect for kids too, thanks for the recomendation
Anonymous — Mon, 16 May 2011 @ 22:06:57 EDT 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!!!
Anonymous — Sun, 01 May 2011 @ 23:46:33 EDT 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 — Tue, 06 Mar 2018 @ 12:43:20 EST 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 — Tue, 06 Mar 2018 @ 19:59:59 EST Reply
    I’ll have to try that one but trust me, these are good.
viagra online — Tue, 15 Mar 2011 @ 20:47:46 EDT 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
Anonymous — Thu, 16 Sep 2010 @ 21:39:05 EDT Reply
i am making these now, but have no white wine…i shall make the anyway and let you know how it goes 🙂
Cathy - wheresmydamnanswer — Fri, 11 Dec 2009 @ 18:25:12 EST Reply
Great pic and perfect recipe for when the peoples invade over the next couple weeks! HEHEHE
Christy and John — Tue, 08 Dec 2009 @ 20:18:54 EST 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
Allison — Tue, 08 Dec 2009 @ 17:00:46 EST 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
Carrie — Tue, 08 Dec 2009 @ 14:05:01 EST 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!