Mini Stuffed Mushrooms with Sausage: The Perfect Savory Bite

Got a holiday party coming up and need a surefire hit? These Mini Stuffed Mushrooms with Sausage are the answer. They’re the kind of appetizer that disappears from the platter in minutes—savory, satisfying, and packed with that cozy, comforting flavor we all crave when the leaves start to turn. Honestly, they’re my number one requested dish for both Thanksgiving and Friendsgiving. They’re just that good.

Top Reasons To Make It

These little mushroom bites are more than just tasty; they’re your secret weapon for a stress-free gathering. They come together in about 45 minutes, which is a lifesaver when you’re juggling a dozen other dishes. The filling is a delicious mix of seasoned sausage, creamy cheese, and fresh herbs that bakes right into a golden-brown, irresistible topping. And they’re make-ahead friendly! You can assemble them hours before your guests arrive and just pop them in the oven when you’re ready. They’re a total crowd-pleaser every single time.

Ingredients

• 24 oz. cremini mushrooms: for a sturdy, earthy base.
• 1 tbsp olive oil: to help the mushrooms roast up nicely.
• 8 oz. plant-based or smoked turkey sausage, casings removed: provides that hearty, savory flavor.
• 1/2 cup yellow onion, finely diced: adds a sweet, aromatic base.
• 2 cloves garlic, minced: for a essential punch of flavor.
• 4 oz. cream cheese, softened: creates a rich, creamy filling.
• 1/4 cup grated Parmesan cheese: brings a salty, nutty depth.
• 1 tbsp fresh parsley, chopped: gives a fresh, bright finish.
• 1/2 tsp dried thyme: adds a warm, woodsy note.
• 1/4 tsp black pepper: for a little bit of spice.
• 1/4 tsp salt, or to taste: to season everything perfectly.

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
2. Prep the mushrooms by gently twisting off the stems. Finely chop the stems and set them aside. Place the mushroom caps, cavity-side up, on the prepared baking sheet. Drizzle with the olive oil and toss gently to coat.
3. Bake the mushroom caps for 10 minutes. They’ll release some liquid and start to soften. Remove them from the oven and carefully pour off any excess liquid from the pan. Set the caps aside.
4. While the caps bake, make the filling. In a skillet over medium heat, cook the sausage and onion, breaking the meat up with a spoon, until the sausage is browned and the onion is soft, about 8 minutes. Add the garlic and cook for one more minute until fragrant.
5. Turn off the heat. Add the chopped mushroom stems, cream cheese, Parmesan, parsley, thyme, pepper, and salt to the skillet. Stir everything together until the cream cheese is melted and the mixture is well combined.
6. Stuff each mushroom cap with a heaping spoonful of the sausage mixture, pressing it down lightly.
7. Bake for 18-20 minutes, or until the filling is hot and golden on top. Let them cool for 5 minutes before serving—the filling will be very, very hot.

Serving Ideas & Pairings

This is one of the easiest Thanksgiving recipes to work into your spread. They’re a natural fit on a table full of Thanksgiving food sides. I love setting a platter of these right next to the main turkey dish—they complement it beautifully. For a casual Friendsgiving, pair them with other simple fall appetizers like a creamy spinach dip or a cheese board. They also make a fantastic starter for a cozy fall dinner; just serve them alongside a simple green salad and a big, hearty soup.

Variations & Substitutions

Don’t have sausage? No problem. You can easily use ground beef or even lentils for a plant-based twist. If you’re out of cream cheese, ricotta or goat cheese would be lovely creamy substitutes. For a little kick, add a pinch of red pepper flakes to the filling. And if you want to make these a main event for a fall dinner, just use larger portobello caps and adjust the baking time accordingly.

Oven Temperatures

This recipe is designed for a conventional oven at 375°F (190°C). If you’re using a convection oven, you may want to reduce the temperature to 350°F (175°C) and keep a close eye on them, as they might cook a bit faster. The key doneness cues are warmed-through filling and a lightly browned, crispy top.

Storage & Reheating

Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for up to 3 days. To reheat, arrange them on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. This method keeps them from getting soggy, which the microwave can sometimes do. I don’t recommend freezing them, as the mushroom texture can become a bit watery upon thawing.

Frequently Asked Questions

• Can I make these Mini Stuffed Mushrooms ahead of time? Absolutely! They are one of my top Thanksgiving menu ideas for prep-ahead ease. Assemble them completely, cover the baking sheet, and refrigerate for up to 8 hours. Just add a few extra minutes to the baking time since they’ll be going into the oven cold.
• What’s the best type of mushroom to use? Cremini (or baby bella) mushrooms are perfect. They’re the ideal size for a two-bite appetizer and have a sturdier structure than white button mushrooms.
• My mushrooms released a lot of water. What did I do wrong? Nothing! Mushrooms have a high water content. Pre-baking the caps (as directed) helps draw a lot of that liquid out so your final dish isn’t soggy. Just be sure to drain that liquid off before stuffing.